Name: Best Homemade Toasted Coconut Cheesecake Recipe
Prep time: 45 min
Cook time: 2 h
Total time: 8 h 45 min
Yield: 1
Ingredients: 200 grams crushed graham crackers (approximately 1 ½ cups); 50 grams unsweetened shredded coconut (approximately ½ cup); 113 grams melted butter (approximately ½ cup); 800 grams cream cheese, softened (approximately 3 ½ cups); 200 grams granulated sugar (approximately 1 cup); 180 milliliters coconut milk (approximately ¾ cup); 4 large eggs; 5 grams vanilla extract (approximately 1 teaspoon); 50 grams unsweetened shredded coconut (approximately ½ cup); 1 tablespoon cornstarch or all-purpose flour; 480 milliliters heavy cream (approximately 2 cups); 60 grams powdered sugar (approximately ½ cup); 5 grams vanilla extract (approximately 1 teaspoon); 50 grams unsweetened shredded coconut (approximately ½ cup); 200 grams coconut flakes (2 cups); 30 grams shredded dark chocolate or lime zest (¼ cups)

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Coconut Cheesecake Recipe

This decadent and creamy Coconut Cheesecake Recipe has coconut milk and shredded coconut, so you know it’s got a delicious coconut flavor! It’s topped with a creamy coconut mousse and toasted coconut flakes! This is a must-try for coconut lovers and is bound to become a favorite dessert!

This coconut cheesecake recipe is rich, creamy and packed full of coconut-y goodness. It’s easier to make than you might think too! If you like coconut, you are going to love this recipe. With it’s tropical flavors it’s a hit in summer but if you’re like me and love all things coconut it’s a treat any time of the year!

Make sure to PIN this coconut cheesecake recipe!

We love all things coconut, especially dessert recipes like the recipes below this is for you fellow coconut lovers!

Ingredients

This coconut cheesecake recipe has simple ingredients, most if not all are probably already in your kitchen!

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To make this recipe even more decadent we top it with a whipped cream mousse topping and toasted coconut flakes! This makes for one perfect dessert, in our opinion. You can also add other toppings which we will share below!

Here are the ingredients for the topping, the chocolate flakes we had tried a previous time we made the recipe and forgot to add it to the photos for this one but it’s in the ingredient photo because we have tried it lol

See recipe card for quantities.

Instructions

Preheat the oven temperature to 325°F (160°C). Grease a 9-inch springform pan and set aside.

In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter for the crust. Press the mixture firmly into the bottom of the prepared springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil.

Bake crust for 10 minutes or until lightly golden brown. Let it cool while you prepare the cheesecake batter. Set aside to cool while you make the cheesecake batter.

In a large bowl, beat on medium speed with either an electric mixer or a hand mixer the cream cheese and granulated sugar until smooth and creamy.

Add the coconut milk, eggs, vanilla extract, and all-purpose flour to the cream cheese mixture. Mix until well combined and no lumps remain. Stir in the shredded coconut.

Pour the cheesecake filling over the graham crackers crust in the springform pan. Smooth the top with a spatula.

Place the cheesecake in a deep roasting pan and set it on the middle rack of the oven. Carefully pour boiling water into the roasting pan so it fills the pan about halfway up the sides of the springform pan. The water bath helps to avoid burning the sides of the cheesecake.

Bake coconut cheesecake in the preheated oven for about 60 minutes or until the sides are set and the center is set but slightly jiggly. Turn the oven off and leave the cheesecake in the oven for an additional 30-45 minutes (make sure the cheesecake is not getting overbaked as times will vary by oven. It should not get brown on top. Keep an eye on the cheesecake and adjust the baking time as needed to achieve a firm texture.
Remove the cheesecake from the oven and the water bath and remove the foil around the pan and allow it to cool at room temperature for at least an hour before chilling. Chill for at least 6 hours or overnight.

To make the coconut mousse, in a chilled mixing bowl, whip the heavy cream, powdered sugar until stiff peaks form. Add the vanilla to the whipped cream and gently fold in the shredded coconut.

Spread the coconut mousse evenly over the top of the cheesecake, creating a tall mousse layer.
Place the cheesecake with the coconut mousse topping back in the refrigerator for another 2-3 hours to allow the mousse to set.
Optional: Sprinkle toasted coconut flakes and garnish over the coconut mousse for added texture and flavor.
Once set, slice and serve chilled and enjoy!

Hint: Make sure the cream cheese is softened to room temperature before mixing to achieve a smooth and creamy texture.

Alternative Toppings

Lime Zest
Chocolate Shavings
Orange Zest
Crushed Almonds or other nuts

Substitutions

Can I use a different type of crust for this cheesecake?

Yes, you can experiment with different crust options such as cookie crusts or nut-based crusts to suit your preference.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut if you prefer a slightly sweeter flavor in the crust and filling.

Can I substitute coconut milk with another type of milk?

Coconut milk adds a distinct flavor to the cheesecake, but you can substitute it with another type of milk if desired. However, note that it will alter the overall coconut flavor of the dessert.

Can I use a different type of flour instead of all-purpose flour or cornstarch?

Yes, you can try using alternative flours such as almond flour or gluten-free flour as a substitute. However, the texture and result may vary slightly.

Can I use reduced-fat cream cheese for this recipe?

While you can use reduced-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake. Full-fat cream cheese generally yields a creamier and richer result.

Can I omit the shredded coconut from the recipe?

If you prefer a smooth cheesecake without the texture of shredded coconut, you can omit it from both the filling and mousse. Of course this means it won’t have as an intense of a coconut flavor.

Can I use a different extract instead of vanilla extract?

Yes, you can experiment with other extracts such as almond extract or coconut extract to enhance the flavor profile of the cheesecake.

Equipment

Here are some of the types of equipment that we used for this cream coconut cheesecake recipe.

How long can I store the cheesecake?

The cheesecake can be stored in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from drying out.

Notes:

It is important to let the cheesecake cool to room temperature before refrigerating to avoid condensation on the surface.
For best results, refrigerate the cheesecake for the recommended time to ensure a firm and creamy texture.

When making the coconut mousse, ensure that the heavy cream is well chilled for easier whipping and better results.
Gently fold in the shredded coconut into the coconut mousse to maintain a light and fluffy texture.

Now let’s get to the full recipe shall we?

Yield: 1 cake