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    Home » Cakes & Cupcakes

    Coconut Cheesecake

    Published: Sep 16, 2020 by Maria Pagiotas · 33 Comments

    Jump to Recipe·Print Recipe

    This post may contain affiliate links, please read my full disclosure policy.

    Coconut Cheesecake is an easy-to-make recipe. It's creamy and delicious and a coconut lover's dream.  This cheesecake is perfect for any occasion!

    Overhead view of coconut cheesecake with a layer of toasted coconut and dollops of whipped cream.

    Cheesecake is a decadent and delicious dessert to enjoy for any occasion.  It lends itself well to so many flavors like lemon mascarpone cheesecake.  For the coconut lovers, this is the recipe to make.  It begins with a layer of coconut graham cracker crust and is topped with a creamy coconut cheesecake batter that's flavored with coconut cream and coconut extract.  For an extra flavor and texture, you can top this cheesecake with toasted coconut.

    Why this recipe works

    • Creamy and delicious.
    • Made with a coconut graham cracker crust.
    • The filling is made with only 8 ingredients.
    • Freezer-friendly.

    Before you begin

    Take out the following baking equipment.

    Digital kitchen scale
    9-inch springform pan
    Parchment paper
    Medium bowl
    Stand mixer fitted with the paddle attachment
    2 small bowls
    Pot of boiling water
    Knife

    Allow all the ingredients to come to room temperature.
    Read the recipe through from start to finish.

    Understanding ingredients

    For some sweetness, a little bit of granulated sugar is added to the crust.  It can be omitted, or for additional sweetness, you can add another two tablespoons of sugar.  Granulated sugar is also added to the filling as the sweetener.

    For the filling, use full-fat blocks of cream cheese.  Do not use the tubs of cream cheese as these are processed to be spreadable (they are whipped and have more air in them).  The blocks of cream cheese will give you the best results.  Bring your cream cheese to room temperature to achieve a filling that is creamy and has a smooth consistency.

    A small amount of all-purpose flour is added to the cheesecake filling to produce a more cake-like consistency.  For a smoother and dense cake, you can omit the flour from the recipe.

    Use pure vanilla and pure coconut extracts as they will yield the best flavors.  Using artificial flavorings will cause your cheesecake to have an artificial flavor.  The vanilla extract will not only add flavor to your cheesecake, but it will also enhance the flavors of the other ingredients.

    Coconut cheesecake topped with toasted coconut and dollops of whipped cream. Pie server pulling one of the slice out of the cheesecake.

    How to make coconut cheesecake

    Prep the baking pan.  Line the side of a 9-inch springform pan with parchment paper.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.

    Make the crust. Combine the graham cracker crumbs, shredded coconut, sugar, salt, and melted butter in a mixing bowl until evenly mixed.  Press the mixture into the bottom of a 9-inch springform pan and bake in preheated oven for 8 minutes.

    Make the cheesecake batter.  Beat together the room temperature cream cheese, sugar, flour, and salt until smooth and creamy.  Add the eggs one at a time, and ensure each is mixed into the batter before adding the next.  Add the vanilla and coconut extracts and combine.  Mix in the coconut cream until just combined.

    Fill the baking pan.  Place the springform pan into a large, deep baking pan.  Pour the filling over the graham cracker crust.  Add boiling water to the larger baking pan until it's halfway up the sides of the springform pan.

    Bake.  Place into the preheated oven and bake for 55-70 minutes or until the edges are set, and the center is almost set.  The center of the cheesecake should still slightly jiggle when you gently shake the pan.  Turn off the oven, slightly prop open the oven door, and allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.

    Cool to room temperature.  Remove the cheesecake from the water bath and allow to cool to room temperature.  Once cooled, refrigerate for at least 4 hours.

    Remove from pan. Release and remove the sides of the springform pan and slice the cheesecake into desired servings.

    Slice of coconut cheesecake in a plate topped with toasted coconut and a dollop of whipped cream. Whole cheesecake and glasses of milk in the background.

    Why use a water bath

    Using a water bath to bake cheesecake is important.  It adds moisture, promotes even baking, and prevents browning.

    Moist heat.  Cheesecake is essentially a custard and therefore a water bath provides moist heat.  Without this moisture, the cheesecake can result in a rubbery texture.

    Even baking.  A water bath allows the cheesecake to bake slowly and evenly.  The water will prevent the springform pan from getting too hot so that the center will bake at a similar rate compared to the sides of the cheesecake.  Otherwise, uneven baking can cause the cheesecake to puff up, sink, and crack.

    Browning.  The moisture will evenly bake your cheesecake and prevent it from browning too quickly.

    How to freeze coconut cheesecake

    Freeze the whole cheesecake.  Allow your cheesecake to cool to room temperature and then chill in the refrigerator for at least 4 hours.  Remove the springform ring and wrap the cheesecake with the bottom of the pan tightly in plastic wrap.  Wrap with two layers of aluminum foil and freeze up to 3 months.  To serve, remove the aluminum foil and plastic wrap and thaw in the refrigerator overnight in an airtight container.

    Freeze single slices. Slice the cheesecake after chilling for at least 4 hours.  Wrap each piece tightly with a layer of plastic wrap and then a layer of aluminum foil. Place in freezer bags, remove all the air, and freeze up to 3 months. To serve, remove the aluminum foil and plastic wrap and thaw in the refrigerator overnight in an airtight container.

    Overhead view of coconut cheesecake with a layer of toasted coconut and dollops of whipped cream with one slice missing.

    Tips and takeaways

    • Using heavy-duty aluminum foil to wrap the outside of your springform pan tightly will help avoid the water from entering your pan and making your crust soggy.
    • Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.
    • If your filling has clumps after being mixed, run your mixture through a fine-mesh sieve to remove any clumps so that you will have a creamy, smooth mixture.

    If you love coconut, try these other recipes...

    • Coconut Panna Cotta
    • Coconut Rice Pudding
    • Coconut Cupcakes

    Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Coconut Cheesecake. I'd love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!

    Print
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    Overhead view of coconut cheesecake with a layer of toasted coconut and dollops of whipped cream.

    Coconut Cheesecake


    ★★★★★

    5 from 15 reviews

    • Author: Maria
    • Total Time: 6 hours 30 minutes
    • Yield: 12 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Coconut Cheesecake is an easy-to-make recipe. It's creamy and delicious and a coconut lover's dream.  This cheesecake is perfect for any occasion!


    Ingredients

    Scale

    For the crust

    • 150 g (1 1/4 cup) graham cracker crumbs
    • 27 g (1/3 cup) shredded coconut
    • 55 g (1/4 cup) granulated sugar
    • 1.4 g (1/4 teaspoon) salt
    • 71 g (5 tablespoons) unsalted butter, melted

    For the coconut cheesecake filling

    • 680 g (24 oz) cream cheese, softened to room temperature
    • 220 g (1 cup) granulated sugar
    • 13 g (1 1/2 tablespoons) all-purpose flour
    • 1.4 g (1/4 teaspoon) salt
    • 150 g (3 large) eggs, at room temperature
    • 6 g (1 1/2 teaspoon) pure vanilla extract
    • 2 g (1/2 teaspoon) coconut extract
    • 180 g (3/4 cup) coconut cream

    Instructions

    For the crust

    1. Preheat oven to 350°F/177°C.  Line the sides of a 9-inch springform pan with parchment paper.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.  Set aside.
    2. In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, salt, and melted butter until evenly mixed.  Press crumb mixture evenly into the bottom of the prepared springform pan.  Bake crust for 8 minutes and then allow it to cool while preparing the filling.

    For the coconut cheesecake filling

    1. In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, sugar, flour, and salt until smooth and creamy, about 2 minutes.  On medium-low speed beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.  Scrape down the mixing bowl between each addition.  Mix in the vanilla and coconut extracts.  Add in the coconut cream and mix until just combined.
    2. Place prepared baking pan into a larger deep baking pan.  Pour the filling into the prepared crust.  Pour boiling water into the larger baking pan until it is halfway up the sides of the springform pan.
    3. Bake for 55-70 minutes or until the edges are set and the center is almost set.  The center of the cheesecake will still slightly jiggle when you gently shake the pan.  Turn off the oven and prop open the oven door slightly.  Allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.
    4. Carefully remove the large pan from the oven and the cheesecake from the water bath.  Allow the cheesecake to cool to room temperature in the springform pan.  Once completely cooled, place in the refrigerator for at least 4 hours or overnight.
    5. Use a knife to loosen the chilled cheesecake from the sides of the pan and remove the rim of the springform pan.  Slice cheesecake into desired servings.  Wipe the knife clean between each slicing to get clean cuts.

    Notes

    Make-Ahead:  This cheesecake can be made the day before.  Once baked, it needs to be refrigerated for at least 4 hours or overnight.

    Freezing: The cheesecake can be frozen up to 3 months in advance.  See post for freezing details.

    • Prep Time: 20 minutes
    • Cook Time: 1 hour 8 minutes
    • Category: Cheesecake

    Keywords: coconut, cheesecake, cake, graham cracker crust

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

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    Reader Interactions

    Comments

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    1. Jolene

      November 24, 2022 at 8:38 am

      I have made this multiple times and every time it is a success! I get requests or giddy outbursts when I tell people this is what I am making.
      Thank you for the great recipe and so easy to follow!

      Reply
      • Maria

        November 24, 2022 at 2:02 pm

        Hi Jolene! I'm so happy you are enjoying this recipe!! Thank you for sharing!

        Reply
    2. Jess

      June 19, 2022 at 8:57 pm

      Made this for Father’s Day and it was amazing! It’s so creamy and delicious! I add some coconut extract to the whipped cream topping which turned out nicely. I will definitely be making this again!

      ★★★★★

      Reply
      • Maria

        June 20, 2022 at 1:01 pm

        Hi Jess! I'm so happy you enjoyed this recipe! And what a great tip to add coconut extract to the whipped cream!

        Reply
    3. Alexis

      November 18, 2020 at 8:25 pm

      My husband has a birthday soon and loves cheesecake, this one is perfect. Thank you so much for sharing your recipe.

      ★★★★★

      Reply
    4. Gail Montero Raines

      November 02, 2020 at 9:45 pm

      I've made so many cheesecakes already but never a coconut version so I'm excited to try this as I love coconut! Thanks for the valuable tips and tricks for making the perfect cake!

      ★★★★★

      Reply
      • Maria

        November 03, 2020 at 1:13 am

        Hi Gail! I hope you love this cheesecake as much as my family does! Coconut is such a delicious dessert flavor and pairs well in the cheesecake. Happy Baking!

        Reply
    5. Ramona

      November 02, 2020 at 2:01 pm

      This coconut cheesecake it's an absolute splendour. I love coconut and I love cheese so as soon as I saw this recipe I knew I must make it immediately. We have greatly enjoyed it! WOW!

      ★★★★★

      Reply
      • Maria

        November 03, 2020 at 1:11 am

        Hi Ramona! So happy to hear that you have enjoyed this recipe! Thank you for sharing!

        Reply
    6. Kushigalu

      November 02, 2020 at 8:10 am

      Love coconut and cheesecake. This sounds like wonderful combo. Pics are gorgeous too. Can't wait to try this

      ★★★★★

      Reply
      • Maria

        November 02, 2020 at 12:19 pm

        Thank you so much! I hope you enjoy it as much as I do!

        Reply
    7. Emily

      November 02, 2020 at 8:01 am

      This coconut cheesecake turned out beautiful and was so delicious! I've never used coconut cream in a cheesecake recipe before and loved how it tasted!

      ★★★★★

      Reply
      • Maria

        November 02, 2020 at 12:19 pm

        Hi Emily! So happy that you enjoyed this recipe. I love the flavor of the coconut cream as well!

        Reply
    8. Julie

      November 02, 2020 at 1:28 am

      What a great recipe for cheesecake! This has just the right amount of coconut for a treat that everyone loved. Will make again.

      ★★★★★

      Reply
      • Maria

        November 02, 2020 at 12:18 pm

        Thank you, Julie! So happy everyone enjoyed this recipe!

        Reply
    9. Sondra Barker

      November 01, 2020 at 11:28 pm

      The perfect recipe for the holidays. Yum, this looks delicious. Thanks for sharing.

      Reply
      • Maria

        November 02, 2020 at 12:18 pm

        Thank you so much, Sondra!

        Reply
    10. Leslie

      November 01, 2020 at 10:59 pm

      Cold your coconut cheesecake recipe be any more beautiful? This is such a gorgeous recipe!

      ★★★★★

      Reply
      • Maria

        November 02, 2020 at 12:18 pm

        Thank you so much, Leslie!

        Reply
    11. Genevieve | Fitty Foodlicious

      November 01, 2020 at 6:46 pm

      Oh my, you had me at coconut graham cracker crust. This recipe sounds like the perfect dessert to enjoy with Mai-Tai's while sitting on the beach in Hawaii!

      ★★★★★

      Reply
      • Maria

        November 02, 2020 at 12:17 pm

        That sounds like the perfect setting!!

        Reply
    12. Amy Liu Dong

      October 31, 2020 at 12:48 pm

      A perfect dessert to make for my daughter's birthday., using coconut really makes this more delicious!

      ★★★★★

      Reply
      • Maria

        October 31, 2020 at 7:05 pm

        I hope your daughter loves this recipe! I love making this recipe for so many different occasions.

        Reply
    13. Beth

      October 31, 2020 at 7:52 am

      I have made cheesecakes before but never knew that they'd be better if baked in a water bath. Or that you would leave it in place as the oven cools down. Love the festive toasted coconut on top and echoed in the crust.

      ★★★★★

      Reply
      • Maria

        October 31, 2020 at 7:04 pm

        Hi Beth! I think you will see the difference next time you try these tips :). Cheesecake bakes so evenly with the water bath!

        Reply
    14. Stine Mari

      October 31, 2020 at 6:31 am

      The perfect coconut cheesecake! I love the toasted coconut on top, it is beautiful! And this post has so much valuable information so it's easy to make this recipe.

      ★★★★★

      Reply
      • Maria

        October 31, 2020 at 7:03 pm

        Thank you so much, Stine! So happy you like this recipe!

        Reply
    15. Marta

      October 31, 2020 at 3:21 am

      I added a bit of rum to my coconut cheesecake and it came out so amazing. I'll definitely be making this again.

      ★★★★★

      Reply
      • Maria

        October 31, 2020 at 7:02 pm

        What a great idea to add the rum. I will definitely try this the next time I make this cheesecake!

        Reply
    16. Chef Dennis

      October 30, 2020 at 9:58 pm

      I know what I'm making when I get home! Your coconut cheesecake is calling my name!

      ★★★★★

      Reply
      • Maria

        October 31, 2020 at 7:00 pm

        I hope you love it just as much as my family does! Happy Baking!

        Reply
    17. Ria

      October 12, 2020 at 2:10 am

      I made this cheesecake yesterday for today’s Sunday dinner and wow it’s delicious everyone loved it and asked me for the recipe. Thank you!

      ★★★★★

      Reply
      • Maria

        October 12, 2020 at 8:12 am

        Hi Ria! So happy that you all enjoyed this cheesecake!

        Reply

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