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This indulgent Coconut Cheesecake is the perfect tropical twist on a classic dessert. With a buttery graham cracker crust, ultra-creamy coconut-infused filling, and a light whipped coconut topping, every bite delivers rich flavor with a refreshing island vibe.
Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving a dreamy dessert, this cheesecake is guaranteed to impress. The luxurious texture paired with toasted coconut creates a beautiful balance of creaminess and crunch.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup granulated sugar
• 6 tbsp butter, melted

For the Cheesecake Filling

• 4 cups cream cheese, softened
• 1 tbsp vanilla extract
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 cup milk
• ¼ cup sour cream
• ¾ cup coconut cream

For the Coconut Whipped Frosting

• ¾ cup coconut cream
• 3 tbsp powdered sugar
• ½ cup cream cheese
• ½ cup toasted coconut flakes

Instructions

1. Prepare the Crust

1. Preheat oven to 180°C (350°F).
2. Mix graham cracker crumbs, sugar, and melted butter until fully combined.
3. Press firmly into a 9-inch pie or springform pan to create an even crust. Set aside.

2. Make the Cheesecake Batter

1. Beat cream cheese for 3–4 minutes until smooth and fluffy.
2. Add vanilla extract and sugar, beating until light and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in milk, sour cream, and coconut cream until silky and smooth.

3. Bake the Cheesecake

1. Pour batter into the prepared crust and smooth the top.
2. Bake for 90 minutes, or until edges are set and the center has a slight jiggle.
3. Cool completely at room temperature.
4. Refrigerate for at least 4 hours, or overnight for best texture.

4. Make the Frosting

1. Whip coconut cream with powdered sugar until stiff peaks form.
2. In a separate bowl, beat cream cheese until smooth.
3. Fold the whipped coconut mixture into the cream cheese until fluffy.

5. Assemble

1. Spread the frosting evenly over the chilled cheesecake.
2. Sprinkle toasted coconut flakes on top.
3. Slice, serve, and enjoy the tropical goodness!

Pro Tips

• Use room-temperature cream cheese for the smoothest filling.
• Avoid overbaking—the center should gently wobble when done.
• Chill thoroughly for clean slices and the perfect creamy texture.
• For deeper coconut flavor, add ½ tsp coconut extract to the filling.

Why This Recipe Works

• Ultra-creamy filling with rich coconut notes
• Gorgeous appearance for entertaining and celebrations
• Simple ingredients with big flavor payoff
• Perfect balance of crunch, creaminess, and tropical aroma
• Easy to customize with various toppings and mix-ins

Substitutions & Variations

Substitutions

• Swap graham crackers for digestive biscuits, vanilla wafers, or gluten-free alternatives.
• Substitute coconut cream with full-fat coconut milk (chilled).
• Use plain yogurt in place of sour cream.

Variations

• Add lime zest or lime curd for a coconut-lime twist.
• Spread a thin layer of chocolate ganache on top before frosting.
• Mix in pineapple pieces for a piña colada-style cheesecake.
• Serve with berry compote for fruity contrast.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake the cheesecake the day before serving for the best texture.
• Frost right before serving or up to 4 hours ahead.

Storage

• Refrigerate tightly covered for 4–5 days.
• Freeze individual slices wrapped well for up to 2 months.

Thawing & Reheating

• Thaw overnight in the fridge.
• Avoid microwaving to maintain structure and creaminess.

Serving Ideas

• Top with fresh berries, pineapple, or mango
• Add caramel or chocolate drizzle
• Pair with iced coffee, espresso, or herbal tea
• Serve with tropical fruit salad for a bright finish

Nutrition (Per Serving Estimate)

• Calories: 480
• Fat: 34g
• Carbs: 35g
• Protein: 7g
• Sugar: 28g
• Sodium: 240mg
• Fiber: 1g

(Values may vary.)

Frequently Asked Questions

1. My cheesecake cracked—what happened?

Overbaking or sudden temperature changes cause cracks. Don’t worry—frosting covers imperfections beautifully.

2. Can I make this dessert dairy-free?

Yes! Use vegan cream cheese, dairy-free milk, and coconut yogurt.

3. How do I know the cheesecake is done?

The edges should be set while the center remains slightly jiggly.

4. Can I add fruit to the filling?

Yes, but chop finely and fold gently to avoid excess moisture.

This Coconut Cheesecake is a luscious, tropical dessert that transforms simple ingredients into a show-stopping treat. With its creamy texture, flavorful coconut notes, and an irresistible flaky topping, it’s a dessert that shines at any celebration—or when you simply want to indulge in something unforgettable.

Creamy Coconut Cheesecake with Toasted Coconut

A rich and velvety Coconut Cheesecake topped with whipped coconut frosting and toasted flakes. Perfect for celebrations or everyday indulgence

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 480 kcal

Ingredients

  

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup granulated sugar
• 6 tbsp butter, melted

For the Cheesecake Filling

• 4 cups cream cheese, softened
• 1 tbsp vanilla extract
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 cup milk
• ¼ cup sour cream
• ¾ cup coconut cream

For the Coconut Whipped Frosting

• ¾ cup coconut cream
• 3 tbsp powdered sugar
• ½ cup cream cheese
• ½ cup toasted coconut flakes

Instructions

 

• Prepare the Crust

  Preheat oven to 180°C (350°F).

  Mix graham cracker crumbs, sugar, and melted butter until fully combined.

  Press firmly into a 9-inch pie or springform pan to create an even crust. Set aside.
• Make the Cheesecake Batter

  Beat cream cheese for 3–4 minutes until smooth and fluffy.

  Add vanilla extract and sugar, beating until light and creamy.

  Add eggs one at a time, mixing well after each addition.

  Stir in milk, sour cream, and coconut cream until silky and smooth.
• Bake the Cheesecake

  Pour batter into the prepared crust and smooth the top.

  Bake for 90 minutes, or until edges are set and the center has a slight jiggle.

  Cool completely at room temperature.

  Refrigerate for at least 4 hours, or overnight for best texture.
• Make the Frosting

  Whip coconut cream with powdered sugar until stiff peaks form.

  In a separate bowl, beat cream cheese until smooth.

  Fold the whipped coconut mixture into the cream cheese until fluffy.
• Assemble

  Spread the frosting evenly over the chilled cheesecake.

  Sprinkle toasted coconut flakes on top.

  Slice, serve, and enjoy the tropical goodness!

Notes

• For a thicker crust, increase crumbs to 2 cups.
• Cheesecake tastes even better on day two.
• Add lime, chocolate, or fruit for creative variations.
• Freeze slices individually for quick desserts anytime.

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