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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
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 25 minutes
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.