This coconut cheesecake is the dessert you've been dreaming about. Picture a creamy, smooth filling packed with tropical coconut flavor, sitting on a buttery graham cracker crust. Whether you're hosting a dinner party or just treating yourself to something special, this coconut cheesecake delivers every single time. The best part? It's surprisingly simple to make, and the results look like they came straight from a bakery.
I've made this coconut cheesecake dozens of times, and it never fails to impress. The combination of cream cheese and coconut cream creates this rich, velvety texture that melts in your mouth. You'll love how the shredded coconut adds little pockets of texture throughout each slice. Trust me, once you try this coconut cheesecake recipe, it'll become your go-to dessert.
Why This Tropical Dessert Wins Every Time
Coconut cheesecake stands out because it brings something different to the table. While traditional cheesecakes are amazing, adding coconut takes things to a whole new level. The tropical flavor makes it feel like a vacation in dessert form. It's lighter and more refreshing than heavy chocolate desserts, making it perfect for spring and summer gatherings.
This recipe also works beautifully for special occasions. I've served this coconut cheesecake at birthday parties, holiday dinners, and casual weekend get-togethers; it always disappears fast. The coconut cream cheesecake filling is incredibly smooth, and when you toast some coconut flakes for the topping, you get this gorgeous golden color that makes the whole thing look professional. Plus, it pairs wonderfully with fresh fruit like pineapple or mango if you want to amp up that tropical vibe even more.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
- Shredded coconut
Substitution: Use gluten-free graham crackers or crushed coconut cookies for a gluten-free option.
For the Coconut Cheesecake Filling:
- Cream cheese
- Sugar
- Eggs
- Coconut cream
- Sour cream
- Vanilla extract
- Shredded coconut
- All-purpose flour
Substitution: Use vegan cream cheese and coconut yogurt for a dairy-free version.
For the Topping:
- Shredded coconut, toasted
- Whipped cream (optional)
See recipe card for quantities.
Instructions
Step 1; Prepare Your Crust
- Preheat your oven to 325°F and line a 9-inch springform pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, sugar, and shredded coconut in a bowl until everything looks like wet sand.
- Press this mixture firmly into the bottom of your pan, making sure it's even and compact.
- Bake the crust for 10 minutes, then set it aside to cool while you make the filling.
Tip: Use the bottom of a measuring cup to press the crust down evenly; this prevents any weak spots that might crack later.
Step 2; Make the Creamy Filling
- Beat the softened cream cheese in a large bowl until it's completely smooth and fluffy, about 3 minutes.
- Add the sugar gradually and keep beating until well combined.
- Mix in the eggs one at a time, beating just until each one is incorporated; don't overmix.
- Stir in the coconut cream, sour cream, vanilla extract, and flour until smooth.
- Fold in the shredded coconut gently with a spatula.
Tip: Make sure your cream cheese is truly softened to room temperature; cold cream cheese creates lumps that are hard to beat out.
Step 3; Bake to Perfection
- Pour the coconut cheesecake filling over your cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 55-65 minutes; the edges should be set but the center can still jiggle slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Tip: The water bath is your secret weapon against cracks; it keeps the temperature gentle and even.
Step 4; Chill and Finish
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, toast your remaining shredded coconut in a dry pan over medium heat until golden brown.
- Top your coconut cheesecake with the toasted coconut and whipped cream if desired.
Expert Cooking Tips
- Room-temperature ingredients are key ; soft cream cheese means a smooth, lump-free filling.
- Use a water bath to prevent cracks and get that creamy texture. Wrap your pan well so no water sneaks in.
- Don’t overmix once the eggs go in ; less air, fewer cracks.
- Check doneness by the jiggle: edges set, center wobbly like Jell-O.
- Cool slowly to avoid splits, use quality coconut cream for rich flavor, and toast coconut carefully (it burns fast!).
Recipe Variations & Substitutions
This coconut cheesecake recipe is incredibly versatile, and you can adapt it to fit different dietary needs or flavor preferences.
No-Bake Coconut Cheesecake
If you want to skip the oven entirely, you can make a no-bake version. Replace the eggs with an extra ½ cup of coconut cream and add 2 tablespoons of gelatin bloomed in ¼ cup cold water. Mix everything together, pour into your crust, and refrigerate for at least 6 hours until set. This version is lighter and perfect for hot summer days.
Vegan Coconut Cheesecake
Swap the cream cheese for vegan cream cheese (like Kite Hill or Miyoko's), use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and replace the sour cream with coconut yogurt. The coconut cream already makes this recipe naturally dairy-free friendly. This vegan version tastes just as rich and creamy as the original.
Here are more creative twists you can try:
- Pineapple coconut cheesecake ; fold in ½ cup crushed pineapple (well-drained) for a tropical punch
- Coconut lime cheesecake ; add 2 tablespoons lime zest and 2 tablespoons lime juice to the filling for a tangy twist
- Coconut cheesecake bars ; use a 9x13 pan and cut into squares for easier serving at parties
- Chocolate coconut ; swirl in ½ cup melted dark chocolate for a bounty bar effect
- Low-sugar version ; replace regular sugar with erythritol or monk fruit sweetener in a 1:1 ratio
Equipment Recommendations
Having the right tools makes creating this coconut cheesecake so much easier and helps you get professional results.
- 9-inch springform pan ; absolutely essential for easy removal and clean slices. The removable sides mean you don't have to flip or scoop out your cheesecake.
- Electric mixer (hand or stand) ; makes beating the cream cheese smooth and effortless. A hand mixer works perfectly fine if you don't have a stand mixer.
- Roasting pan ; needs to be large enough to hold your springform pan with room for water. Any large, oven-safe pan works.
- Aluminum foil ; heavy-duty foil prevents water from leaking into your pan during the water bath.
- Offset spatula ; helps spread the filling evenly and smooth the top for a professional finish.
- Parchment paper ; lining the bottom makes removal foolproof.
Budget-friendly alternatives: If you don't have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper with long edges hanging over the sides. Just lift the whole cheesecake out using the parchment once it's set.
Storage & Meal Prep Tips
Refrigerator Storage
Your coconut cheesecake stays fresh in the fridge for up to 5 days when stored properly. Cover it tightly with plastic wrap or keep it in an airtight container. The flavors actually develop and improve after a day or two, so making it ahead is a great strategy. Just wait to add the toasted coconut until right before serving so it stays crunchy.
Always store cheesecake in the fridge, never at room temperature. The dairy ingredients need to stay cold to remain food-safe. If you're serving it at a party, you can leave it out for up to 2 hours, but get it back in the fridge after that.
Freezing Instructions
This recipe freezes beautifully for up to 2 months. Here's how to do it right:
- Freeze without toppings ; wrap the plain cheesecake tightly in plastic wrap, then in aluminum foil
- Thaw slowly ; move it to the fridge 24 hours before serving for the best texture
- Add fresh toppings ; toast new coconut and add whipped cream after thawing
- Slice before freezing ; wrap individual slices separately for easy single servings
The texture stays perfectly creamy when you follow these steps. I actually prefer making two at once and freezing one for later; it's like having a backup dessert ready to go whenever you need it.
The Secret to Extra Creaminess
Here's something most recipes won't tell you: the secret to an incredibly smooth coconut cheesecake is in how you handle your cream cheese. Don't just let it sit on the counter; cut it into small cubes before leaving it out. This helps it soften evenly all the way through, which means no lumps hiding in the center of the block.
Another game-changing trick is adding that tablespoon of flour. It seems like such a small amount, but it makes a huge difference in preventing cracks and giving you a silky texture. The flour creates just enough structure to hold everything together without making the coconut cheesecake feel heavy or dense. These two simple adjustments take your dessert from good to absolutely incredible every single time.
FAQ
Can you add coconut to cheesecake?
Yes! You can add shredded coconut to the filling, use coconut cream, or make a coconut crust. This coconut cheesecake uses both coconut cream and shredded coconut for maximum tropical flavor.
Does the cheesecake factory have a coconut cheesecake?
The Cheesecake Factory's menu varies by location, so availability changes. Making your own coconut cheesecake at home gives you better control over ingredients and tastes even better than restaurant versions.
What are the three types of cheesecake?
The three main types are New York style (dense and rich), no-bake (lighter, set with gelatin), and Japanese (airy and soufflé-like). This coconut cheesecake follows the New York style method for that classic creamy texture.
What happens if I use coconut cream instead of milk?
Coconut cream makes your dessert much richer with intense coconut flavor. It has higher fat content than milk, creating an ultra-creamy texture in your coconut cheesecake and making it naturally dairy-free.
Your Next Dessert Adventure Awaits
You've just discovered the perfect coconut cheesecake that'll become your signature dessert. This recipe combines everything you want: creamy texture, tropical flavor, and that impressive look that makes people think you spent hours in the kitchen. The best part is how forgiving it is; even if you're new to making cheesecakes, the step-by-step instructions and expert tips set you up for success.
Once you master this coconut cheesecake, I encourage you to try other amazing variations. The Coffee Cheesecake Recipe brings bold espresso flavor for coffee lovers, while the Loaf Pan Basque Cheesecake Recipe offers a unique burnt top and rustic charm. Both pair wonderfully with the techniques you've learned here. Share your results in the comments below, and let me know which variation you want to try next. Happy baking, and enjoy every creamy, coconut-filled bite of your homemade masterpiece!
Adams ✨
Life's too short for boring desserts; make it coconutty!
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Pairing
These are my favorite dishes to serve with this Coconut Cheesecake Recipe:
Coconut Cheesecake
Equipment
- 1 9-inch springform pan
- 1 Electric mixer
- 1 Roasting pan
- 1 Aluminum foil
- 1 Offset spatula
- 1 Parchment paper
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs base of the crust
- ⅓ cup melted butter binds the crumbs
- 2 tablespoon sugar adds sweetness
- ¼ cup shredded coconut extra coconut flavor in the crust
Coconut Cheesecake Filling
- 24 oz cream cheese softened, main ingredient
- 1 cup sugar sweetens the filling
- 3 large eggs adds structure
- 1 cup coconut cream for creamy coconut flavor
- ½ cup sour cream tangy smoothness
- 2 teaspoon vanilla extract enhances flavors
- 1 cup shredded coconut texture throughout
- 2 tablespoon all-purpose flour stabilizes filling
Topping
- ½ cup shredded coconut toasted for finishing
- whipped cream optional for extra indulgence
Instructions
- Prepare the graham cracker crust by mixing crumbs, melted butter, sugar, and shredded coconut. Press into the bottom of a lined 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Set aside to cool.
- Using an electric mixer, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, then mix in coconut cream, sour cream, vanilla, shredded coconut, and flour until fully combined.
- Pour filling into the crust. Wrap pan with foil and place into a roasting pan filled with hot water. Bake at 325°F (160°C) for 55 minutes to 1 hour 5 minutes, until center is just set.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Top with toasted shredded coconut and whipped cream if desired. Slice and serve chilled.
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