Description
Coconut Cheesecake is a creamy, tropical dessert made with a graham cracker crust, coconut-infused cheesecake filling, and toasted coconut topping. Perfect for special occasions or a sweet treat anytime.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 6 tablespoons butter, melted
- 4 cups cream cheese
- 1 tablespoon vanilla extract
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup milk
- 1/4 cup sour cream
- 3/4 cup coconut cream
- 3 tablespoons powdered sugar
- 1/2 cup cream cheese (for frosting)
- 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 180°C (350°F).
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter. Press into a 9-inch pie pan to form the crust.
- In a bowl, beat 4 cups of cream cheese until smooth. Add vanilla extract and 1 1/4 cups sugar and mix until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and sour cream until the mixture is smooth and creamy.
- Pour the filling into the crust and bake for about 90 minutes, until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours.
- Beat coconut cream with powdered sugar until stiff peaks form. Separately, beat 1/2 cup cream cheese until smooth.
- Fold whipped coconut cream into the cream cheese to make the frosting.
- Spread frosting over the chilled cheesecake and sprinkle with toasted coconut flakes before serving.
Notes
- Use room temperature cream cheese for a smoother batter.
- Do not overbake – the center should jiggle slightly.
- Chill thoroughly for best texture.
- You can add lime zest or chocolate ganache for variations.
- Store covered in the fridge for 4–5 days or freeze individual slices for longer storage.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: coconut cheesecake, tropical dessert, creamy cheesecake, coconut dessert, toasted coconut cake