Description
This coconut cheesecake is a tropical twist on the classic dessert, offering a creamy texture and a rich coconut flavor that's sure to impress. With a coconut crust and topping, it’s perfect for special occasions, family gatherings, or just a sweet treat to enjoy at home.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup shredded coconut
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup coconut cream
1/2 cup sour cream
1 cup shredded coconut (for topping)
1 tablespoon sugar (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Stir until the mixture is well-combined and crumbly.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, coconut cream, and sour cream until fully combined.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken.
- Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to fully set.
- Before serving, toast the shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle the toasted coconut and sugar mixture on top of the chilled cheesecake.
- Slice and enjoy!
Notes
Store the cheesecake in an airtight container in the fridge for up to 5 days.
If freezing, wrap slices tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
For a fluffier texture, fold in whipped cream into the batter before baking.
You can substitute sweetened shredded coconut, but unsweetened is preferred to control the sweetness.
Let the cheesecake set in the fridge overnight for best texture.
Swap the graham cracker crust for a coconut biscuit or gluten-free crust if desired.
If unsure, shake the cheesecake gently—it should have a slightly wobbly center to indicate doneness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
