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Homemade coconut cheesecake with toasted coconut topping on a white kitchen counter

Coconut Cheesecake

Creamy, tropical coconut cheesecake with a buttery graham crust and toasted coconut topping. A simple yet impressive dessert that tastes like a sunny vacation.
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Course: Dessert
Cuisine: American, Tropical
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Servings: 12
Calories: 415kcal
Cost: $14

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 415kcal | Carbohydrates: 30g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 310mg | Potassium: 160mg | Fiber: 1g | Sugar: 24g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg