I love how this Ultimate Coconut Cheesecake combines the rich, creamy texture of classic cheesecake with a tropical coconut twist. The buttery graham cracker crust perfectly complements the luscious filling, and the toasted coconut flakes on top add a delightful crunch. It’s the perfect dessert when I want something indulgent but fresh and flavorful.
Why You’ll Love This Recipe
I’ve found that this coconut cheesecake is incredibly smooth and velvety, with just the right balance of sweetness and coconut flavor. The coconut cream and shredded coconut in the filling give it a tropical vibe without overpowering the classic cheesecake taste. Plus, the easy-to-make graham cracker crust adds a nice buttery base. It’s a dessert that’s both impressive and comforting, perfect for special occasions or whenever I want to treat myself.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup coconut cream
1/2 cup shredded sweetened coconut, plus extra for topping
2 tablespoons all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, beating well to combine.
Add the eggs one at a time, mixing on low speed just until combined after each addition.
Blend in sour cream, coconut cream, shredded coconut, and flour until the mixture is smooth and fully incorporated.
Pour the filling over the crust in the springform pan and smooth the top with a spatula.
Bake for 55-65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for the best texture and flavor.
Before serving, sprinkle toasted shredded coconut over the top for added crunch and flavor.
Servings and timing
This recipe yields 12 servings. The prep time takes about 20 minutes, baking takes roughly 1 hour and 10 minutes, and including chilling, the total time comes to around 5 hours and 30 minutes. I usually prepare it the day before serving to let it chill overnight for the best consistency.
Variations
I sometimes like to add a splash of rum or coconut rum to the filling for an adult twist. Using crushed macadamia nuts in the crust instead of graham crackers adds a nice texture and flavor variation. For a lighter option, substituting Greek yogurt for sour cream works well without losing creaminess. You can also top the cheesecake with fresh pineapple or mango slices to enhance the tropical feel.
Storage/reheating
I store this cheesecake tightly covered in the refrigerator where it keeps well for up to 4-5 days. Since it’s best served chilled, I don’t recommend reheating. Instead, I let it come to room temperature for about 15-20 minutes before slicing to bring out the full flavor and creaminess.
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FAQs
Can I use regular cream instead of coconut cream?
I prefer coconut cream for that distinct tropical flavor, but if you don’t have it on hand, heavy cream can work. Just expect a less pronounced coconut taste.
How do I prevent the cheesecake from cracking?
I bake it until the center is just slightly jiggly and then turn off the oven, leaving the door slightly open for an hour. This gradual cooling helps prevent cracks.
Can I make this cheesecake gluten-free?
Yes, by substituting the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies, the crust can be gluten-free.
Is it okay to freeze this cheesecake?
I’ve frozen this cheesecake before. Just wrap it tightly with plastic wrap and foil, and it will keep for up to 2 months. Thaw overnight in the fridge before serving.
What’s the best way to toast the shredded coconut?
I spread the shredded coconut evenly on a baking sheet and toast it in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown. Watch it closely to avoid burning.
Conclusion
I find this Ultimate Coconut Cheesecake to be a wonderfully indulgent dessert that brings a taste of the tropics right to my table. Its creamy texture, combined with the toasted coconut topping and buttery crust, makes it a crowd-pleaser every time. Whether for a holiday, party, or just a special treat, this cheesecake never fails to impress. I hope you enjoy making and savoring it as much as I do!
📖 Recipe:
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Ultimate Coconut Cheesecake
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and creamy classic cheesecake with a tropical coconut twist, featuring a buttery graham cracker crust and toasted coconut topping for a delightful crunch.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup coconut cream
1/2 cup shredded sweetened coconut, plus extra for topping
2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, beating well to combine.
- Add the eggs one at a time, mixing on low speed just until combined after each addition.
- Blend in sour cream, coconut cream, shredded coconut, and flour until smooth and fully incorporated.
- Pour the filling over the crust in the springform pan and smooth the top with a spatula.
- Bake for 55-65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best texture and flavor.
- Before serving, sprinkle toasted shredded coconut over the top for added crunch and flavor.
Notes
For an adult twist, add a splash of rum or coconut rum to the filling.
Substitute crushed macadamia nuts in the crust for a texture variation.
Use Greek yogurt instead of sour cream for a lighter option.
Top with fresh pineapple or mango slices to enhance the tropical feel.
To toast shredded coconut, spread evenly on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Store covered in the refrigerator for up to 4-5 days; best served chilled.
Freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
Let cheesecake come to room temperature for 15-20 minutes before slicing to enhance flavor and creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
