Coconut lovers, rejoice! This Test Kitchen-approved recipe for coconut cheesecake is packed with tropical flair thanks to the use of coconut milk, coconut extract and shredded coconut. Top it with toasted coconut and whipped cream and youʻll end up with dessert that works well for everything from work potlucks to family gatherings.
Coconut Cheesecake
Updated on Oct. 23, 2024
Our coconut cheesecake combines the velvety texture of traditional cheesecake with the sweet and nutty essence of coconut, making it truly special.
We’ve taken this classic dessert to new heights by incorporating coconut into every layer—the crust, filling and topping. The result is a tropical twist on a beloved dessert that’s a delightful blend of textures and flavors.
Coconut Cheesecake Ingredients
- Graham cracker crumbs: The base for our deliciously crunchy coconut cheesecake crust, providing a slightly sweet and nutty flavor to complement the coconut. Here are the best graham cracker brands.
- Sweetened shredded coconut: Shredded coconut is finely chopped and mixed into the crust and filling, adding an intense coconut flavor throughout. For the topping, use toasted shredded coconut for a crunchy and flavorful garnish.
- Sugar: Granulated sugar sweetens both the crust and filling, balancing the tangy cream cheese. Confectioners’ or powdered sugar is used to add sweetness to the whipped cream topping
- Butter: Melted butter binds the crust ingredients together, giving the cheesecake crust a rich flavor.
- Cream cheese: The star of any cheesecake, softened cream cheese provides that signature tangy flavor and creamy texture to the filling. For best results, use full-fat cream cheese.
- Eggs: Eggs bind the filling ingredients and provide structure to the cheesecake. Make sure your eggs are at room temperature before baking.
- Coconut milk: Coconut milk adds moisture and enhances the coconut flavor in the filling. Coconut milk is thinner than coconut cream but still provides plenty of rich coconut flavor.
- Coconut extract and vanilla extract: These extracts intensify the coconut flavor and add depth to the overall taste profile of this coconut cheesecake recipe. Vanilla extract is also used to flavor the topping.
- Heavy whipping cream: It is used to make the luscious whipped cream topping by mixing it with sugar and vanilla extract.
Directions
Step 1: Prepare the crust
Preheat the oven to 350°F. In a large bowl, mix the graham cracker crumbs, finely chopped sweetened shredded coconut, sugar and melted butter until combined. Press the mixture into the bottom of a greased 9-inch springform pan, going about an inch up the sides.
Editor’s Tip: To prevent water from seeping into the cheesecake while it bakes, wrap the outside of the springform pan with three layers of heavy-duty aluminum foil and bring it up the sides.
Step 2: Bake the crust
Place the prepared crust on a baking sheet and bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool completely. Increase the oven temperature to 400°.
Step 3: Prepare the filling
In a large bowl, beat the softened cream cheese on medium speed until smooth, about four to five minutes. Reduce the mixer speed to medium-low and add the sugar. Continue beating until fluffy. Add the eggs one at a time, beating well after each addition, about five minutes in total. Beat in the chilled coconut milk, coconut extract and vanilla extract until the mixture is smooth and fluffy, about one to two minutes. Gently fold in the finely chopped shredded coconut.
Editor’s Tip: Enhance the flavor of this coconut cheesecake even more by toasting the shredded coconut before adding to the crust and filling.
Step 4: Bake the cheesecake
Pour the filling over the cooled crust. Place the springform pan in a larger baking pan and add about one inch of hot water to the larger pan to create a water bath. Bake for 15 minutes then reduce the oven temperature to 300°F and bake for an additional hour and 15 minutes, or until the cheesecake is just set.
Step 5: Cool the cheesecake
Turn off the oven and open the door slightly. Let the cheesecake sit in the oven for 30 minutes. Remove from the oven and refrigerate overnight.
Step 6: Make the topping
In a large bowl, whip the heavy cream until it starts to thicken. Add confectioners’ sugar and vanilla extract, then continue beating until stiff peaks form.
Step 7: Assemble and serve
Loosen the sides of the cheesecake using a knife and remove the springform rim. Pipe or decorate the whipped cream over the top of the cheesecake. Garnish with toasted shredded coconut before slicing and serving.
Coconut Cheesecake Variations
- Add some chocolate: For a delicious chocolate-coconut combination, add 1/2 cup melted semi-sweet chocolate to the coconut cheesecake filling. Alternatively, you can add a layer of melted chocolate on top of the cheesecake before adding the whipped cream.
- Add some tropical fruit: For a truly tropical twist, fold in 1/2 cup of well-drained crushed pineapple. You can also do the same using mango.
- Make it a coconut cream pie cheesecake: Top the finished cheesecake with coconut whipped cream instead of regular whipped cream for an extra coconut boost.
How to Store Coconut Cheesecake
Leftover slices of this coconut cheesecake can be stored in an airtight container in the refrigerator for up to a week. For the mess-free cuts, use a sharp knife dipped in hot water and wipe it clean between each slice.
Can you freeze coconut cheesecake?
Yes, you can freeze coconut cheesecake. Wrap individual slices or the whole cheesecake (without any toppings) tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Coconut Cheesecake Tips
What’s the best way to prevent cracks in my coconut cheesecake?
To prevent cracks when making this coconut cheesecake recipe is to avoid over mixing the batter, use a water bath and allow the cheesecake to cool slowly in the oven with the door slightly open.
Can I use coconut cream instead of coconut milk in this recipe?
For an even richer coconut flavor, use whipped coconut cream. However, you may need to reduce the amount slightly as coconut cream is thicker than coconut milk.
How can I tell when the coconut cheesecake is done baking?
The cheesecake is done when the edges are set but the center still slightly jiggles. It will continue to set as it cools. Youʻll also want to avoid overbaking as this can lead to cracks and a dry texture.
Coconut Cheesecake
Prep Time
40 min
Cook Time
1 hour 30 min
Yield
12 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sweetened shredded coconut, finely chopped
- 3 tablespoons sugar
- 6 tablespoons butter, melted
- FILLING:
- 3 blocks (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup coconut milk, chilled
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut, finely chopped
- TOPPING:
- 3/4 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut, toasted
Directions
- Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
- In a large bowl, combine graham crackers, coconut, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
- Increase oven temperature to 400°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in coconut milk, coconut extract and vanilla extract until smooth and fluffy, 1-2 minutes. Lightly beat in chopped coconut. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 15 minutes. Decrease oven temperature to 300°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
- Loosen sides from pan with a knife. Remove rim from pan.
- In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Pipe or decorate top with whipped cream and toasted shredded coconut. Slice and serve.
Nutrition Facts
1 slice: 558 calories, 40g fat (25g saturated fat), 136mg cholesterol, 353mg sodium, 44g carbohydrate (34g sugars, 1g fiber), 7g protein.
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Coconut lovers, rejoice! We’ve taken this classic dessert to the next level by incorporating coconut into every layer—the crust, filling and topping. Our coconut cheesecake recipe pulls out all the stops with ingredients, using coconut milk, coconut extract, shredded coconut and toasted coconut. —Taste of Home Test Kitchen
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