There was this little cafe on a side street in Florida I went to years ago that served a slice of coconut cream cheesecake that I’ve literally never forgotten. I asked the baker for the recipe and got a very firm “no.” So, I spent the better part of a year trying to get it right. This recipe is the result of all that trial and error. This is the Coconut Cheesecake. The filling is ridiculously smooth and actually tastes like coconut, not just sugar. And the crust… getting that bit of coconut mixed in with the graham crackers makes all the difference. Honestly, my best tip is to toast the coconut for the top until it’s golden brown. Your kitchen will smell incredible and it adds this little crunch that’s just perfect.
Ingredients for Your Tropical Delight
Okay, here’s what you’ll need to grab. And for the coconut milk, try to get the full-fat stuff that comes in a can, not the stuff in a carton. It makes the filling so much richer.
For the Toasted Coconut-Graham Cracker Crust:
- 1 ½ cups of graham cracker crumbs
- ½ cup of sweetened, shredded coconut
- 6 tablespoons of unsalted butter, melted
For the Creamy Coconut Cheesecake Filling:
- 3 (8-ounce) packages of full-fat cream cheese (seriously, let it sit on the counter for a few hours)
- 1 cup of granulated sugar
- ¾ cup of unsweetened, full-fat coconut milk
- 3 large eggs (let these sit out with the cream cheese)
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of coconut extract
- 2 tablespoons of all-purpose flour
- 1 cup of sweetened, shredded coconut
For the Beautiful Toasted Coconut Garnish:
- 1 cup of sweetened, shredded coconut
Step-by-Step Instructions to a Perfect Cheesecake
Step 1: Crafting the Perfect Crust
First up, get that oven going at 350°F (175°C). Toss your graham cracker crumbs and the ½ cup of coconut in a bowl. Pour the melted butter on top and just mix it all together with a fork until it’s all damp. Dump it into a 9-inch springform pan. Now, use the bottom of a measuring cup to really pack it down tight and a bit up the sides. A wimpy crust is a sad crust. Bake it for 10 minutes, then pull it out and let it cool on a wire rack.
Step 2: Whipping Up the Dreamy Filling
I can’t say this enough: your cream cheese has to be soft. If you try to beat it while it’s cold, you’ll get tiny lumps that will never go away. So, once it’s properly soft, beat it in a big bowl with a mixer until it’s totally smooth. Then, slowly add your sugar and let it mix until it’s looking fluffy. Turn the mixer to low and pour in the coconut milk and the extracts. Just mix until it’s combined; you’re not trying to make a milkshake here.
Step 3: The Gentle Combination
Now, with the mixer still on low, add your eggs one by one. Wait until the first one disappears before you add the next. Scrape the sides of the bowl down with a spatula. Then, stop using the mixer. Just dump in the flour and the cup of coconut and fold it all in gently with the spatula. Pour the filling into your cooled crust.
Step 4: The Art of Baking and Cooling
Bake it for 55 to 65 minutes. Don’t be scared when you check on it. The edges will be set, but the middle will still have a little jiggle. That’s what you want! Now for the weird part that works: just turn the oven off. Prop the door open with a wooden spoon and walk away for an hour. Don’t touch it. This super slow cool-down is what keeps the top from cracking. After an hour, you can take it out to finish cooling on the counter.
Step 5: The Final Flourish
Once it’s not hot anymore, cover it and put it in the fridge. You have to wait at least 6 hours. I know it’s torture, but an overnight chill is even better. Before you serve this homemade coconut cheesecake, you have to toast that last cup of coconut. Spread it on a baking sheet and pop it in a 325°F (165°C) oven. Watch it like a hawk. I have burned this more times than I can count by just walking away for a minute. When it’s nice and golden, pull it out and sprinkle it all over your cheesecake.
Recipes You May Like
The Cake That Wins Everyone Over
Here’s the thing about this Coconut Cheesecake. It’s the dessert I bring when I want to quiet a room. I once brought it to a family party and my uncle, a man who usually just eats whatever is there without a word, came up to me and asked if he could have a second slice. That’s when I knew this recipe was a keeper. It’s a little bit of work, but it’s so worth it. I really hope you make it. If you do, tell me how it goes in the comments. I’d love to hear your story.
Coconut Cheesecake
The creamiest homemade cheesecake packed with real coconut flavor. This recipe has a buttery graham cracker crust and a rich toasted coconut topping.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sweetened shredded coconut
- 6 tablespoons unsalted butter melted
- 3 (8-ounce) packages full-fat cream cheese softened
- 1 cup granulated sugar
- ¾ cup full-fat coconut milk
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut
Instructions
Step 1
First get your oven to 350°F. Mix the graham cracker crumbs coconut and melted butter then press it all into a 9-inch springform pan. Bake it for 10 minutes and let it cool.
Step 2
Beat the soft cream cheese until it has no lumps. Then beat in the sugar. On low speed mix in the coconut milk and extracts. Just get it combined dont overdo it.
Step 3
Add eggs one at a time mixing on low. Then just fold in the flour and 1 cup of coconut with a spatula. Pour all that filling over your crust.
Step 4
Bake it for about an hour. The middle should still jiggle a little. Then turn the oven off and crack the door open. Leave it in there for another hour. This is the trick to stop cracks.
Step 5
Let it cool completely then put it in the fridge for at least 6 hours but overnight is best. Before you serve it toast that last cup of coconut until its golden brown and sprinkle it all over the top.
Notes
There are no reviews yet. Be the first one to write one.