Short Description

This Coconut Cheesecake is a rich, creamy, and tropical-inspired dessert that combines smooth cheesecake with the sweet, nutty flavor of coconut. With a buttery vanilla wafer crust, a luscious coconut-infused filling, and a delicate topping of shredded coconut and truffles, this cheesecake is the perfect indulgence for coconut lovers.

Why You’ll Love This Recipe

Creamy and smooth texture with a delicious coconut flavor
A buttery vanilla wafer crust with toasted coconut for added crunch
Simple to make with easy-to-find ingredients
Perfect for special occasions, holidays, or a tropical-inspired dessert
A stunning presentation with elegant toppings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups crushed vanilla wafers (or graham crackers)
½ cup melted butter
¼ cup sugar
½ cup shredded coconut

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup sugar
3 large eggs
½ cup coconut milk
½ cup shredded coconut
1 tsp vanilla extract
1 tbsp lemon juice

For the Topping:

Powdered sugar for dusting
White chocolate coconut truffles (like Raffaello)
Extra shredded coconut

Directions

Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a bowl, mix the crushed vanilla wafers, melted butter, sugar, and shredded coconut until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the coconut milk, shredded coconut, vanilla extract, and lemon juice until fully incorporated.
Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the Cheesecake:

Bake in the preheated oven for 50-55 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours (or overnight) for best results.

Add the Toppings & Serve:

Once chilled, dust the cheesecake with powdered sugar.
Decorate with white chocolate coconut truffles and extra shredded coconut before serving.

Servings and Timing

Servings: 10-12
Prep Time: 15 minutes
Bake Time: 50-55 minutes
Cooling & Chilling Time: 5+ hours
Total Time: 6+ hours (including chilling)

Variations

Chocolate Coconut Cheesecake: Add a layer of melted dark chocolate over the crust before pouring in the filling.
Toasted Coconut Topping: Toast the shredded coconut for a more intense coconut flavor.
Pineapple-Coconut Twist: Fold in ½ cup of crushed pineapple for a tropical variation.
Gluten-Free Option: Use gluten-free cookies for the crust instead of vanilla wafers.
No-Bake Version: Skip the eggs, use extra whipped cream, and refrigerate instead of baking.

Storage/Reheating

Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Reheating: This cheesecake is best served chilled, so no reheating is necessary.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but it will make the cheesecake slightly sweeter. Adjust the sugar accordingly if needed.

How do I prevent cracks in my cheesecake?

Bake at a low temperature, don’t overmix the batter, and cool the cheesecake gradually in the oven before refrigerating.

Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, so making it a day in advance is ideal.

Can I use coconut cream instead of coconut milk?

Yes! Coconut cream will make the cheesecake even richer and creamier.

What can I serve with this cheesecake?

It pairs well with fresh berries, caramel sauce, or a drizzle of melted white chocolate.

How do I know when my cheesecake is done baking?

The edges should be set, but the center should have a slight jiggle when gently shaken.

Can I use a different crust?

Yes! Graham crackers, Oreos, or almond flour crusts are great alternatives.

Why does my cheesecake have a grainy texture?

Make sure to beat the cream cheese until completely smooth before adding other ingredients.

Can I skip the lemon juice?

Lemon juice enhances the flavor and texture, but if you don’t have it, you can leave it out.

How do I get clean slices when cutting the cheesecake?

Run a sharp knife under hot water, wipe it dry, and slice for clean, smooth cuts.

Conclusion

Coconut Cheesecake is a creamy, dreamy dessert perfect for coconut lovers. With its buttery crust, smooth coconut-infused filling, and elegant toppings, this cheesecake is a show-stopping treat for any occasion. Whether you’re making it for a holiday, a family gathering, or just because, this tropical-inspired dessert is sure to impress!

Coconut Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: ~6 hours
Yield: 10-12 servings
Diet: Vegetarian

Print Recipe

Description

This Coconut Cheesecake is a tropical delight! Featuring a buttery coconut-infused crust, creamy coconut cheesecake filling, and an elegant coconut topping, this luscious dessert is perfect for any occasion. A must-try for coconut lovers!

Ingredients

For the Crust:

✔ 1 1/2 cups crushed vanilla wafers (or graham crackers)
✔ 1/2 cup melted butter
✔ 1/4 cup sugar
✔ 1/2 cup shredded coconut

For the Cheesecake Filling:

✔ 24 oz (3 blocks) cream cheese, softened
✔ 1 cup sugar
✔ 3 large eggs
✔ 1/2 cup coconut milk
✔ 1/2 cup shredded coconut
✔ 1 tsp vanilla extract
✔ 1 tbsp lemon juice

For the Topping:

✔ Powdered sugar, for dusting
✔ White chocolate coconut truffles (like Raffaello)
✔ Extra shredded coconut, for garnish

Cook Mode Prevent your screen from going dark

Notes

For extra coconut flavor, toast the shredded coconut before adding it to the crust or topping.
If you don’t have coconut milk, you can substitute with heavy cream.
To prevent cracks, bake the cheesecake in a water bath or place a pan of water in the oven while baking.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American