This coconut cheesecake recipe is very easy to make. You need just 9 ingredients and 15 minutes of hands-on preparation time. It's super creamy and delicious, and the perfect cheesecake for every occasion. It comes with a coconut graham cracker crust and a coconut filling.
If you love coconut desserts, this cheesecake is definitely worth trying. It reminds me a little of a cross between a classic cheesecake and a coconut cream pie, but with an even richer and creamier texture. If you enjoyed my Air Fryer Cheesecake, you'll love this coconut version too.
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Try This Coconut Cheesecake Recipe
If you're a coconut fan, this cheesecake is a must-bake. The toasted coconut crust adds so much flavor, and the creamy filling stays smooth and rich, no water bath needed. I love making this for holidays, birthdays, or whenever I need a dessert for a special occasion.
Why You'll Love It
- Loaded with coconut flavor: This cheesecake has coconut in both the crust and filling.
- Perfect Texture: You get a smooth, creamy filling with a crunchy crust.
- Easy to make: You only need 9 ingredients to make magic.
- Perfect for any occasion: This dessert can be made for holidays, parties, or family gatherings.
Ingredients
- Cream cheese: This makes the base of the cheesecake and is what gives it a rich texture.
- Coconut milk: Gives the cake plenty of coconut flavor and keeps the filling creamy.
- Toasted coconut flakes: This is my absolute favorite part of the crust. It gives extra flavor and crunch.
- Graham cracker crumbs: This is what makes a buttery crust that tastes so good with the added filling.
How to Make Coconut Cheesecake
1. Take the bottom of a springform pan and line it with parchment paper. Then place the ring of the springform pan on top of the paper-lined bottom and close it slowly. Adjust the paper while closing the ring so that it doesn’t wrap in the center.
2. Then cut the paper around the edges of the pan. Cut about 3 inches (7-8cm) broad strips for the sides of the pan. Take one of the strips and line the sides of the pan. Spray a bit of non-stick spray underneath the paper so that it sticks to the pan. Alternatively, you can use oil and a brush. Repeat until the sides of the pan are completely covered with parchment.
3. Combine graham cracker crumbs, toasted coconut flakes, sugar, and melted coconut oil in a large bowl. Stir until evenly moistened. This works best with a rubber spatula or a wooden spoon.
4. Transfer to the prepared springform pan and press the crumbs with the back of a flat-bottomed cup into the bottom of the pan and halfway up the sides. Bake for 10 minutes while you prepare the filling.
5. Beat the cream cheese, sugar, and flour just until combined, smooth, and no lumps remain.
6. Then add coconut milk.
7. Must just until combined. Then add vanilla and mix to combine.
8. Then add one egg at a time and mix just until incorporated. Don’t overmix at any step.
9. Transfer the mixture to the prebaked crust and spread evenly. Then bake. Slice the cooled cheesecake, add toppings of your choice, and serve.
Cooking Tips
- Don't overmix the filling, or you may end up with cracks.
- I always use room-temperature cream cheese because it mixes much more smoothly.
- Bake the cheesecake until the top is just set with puffed, lightly browned edges. When you gently shake the pan, the center should be wobbly. It's not underbaked, and the cheesecake will set as it cools.
- Do not check doneness with a toothpick, as it is not significant.
- It needs to cool down slowly so it doesn't crack. Rapid temperature changes cause cracks. That's why it's in the oven for another hour with the oven door open. After an hour at room temperature, allow to cool completely and then place in the fridge overnight.
- You can skip the foil if you don’t have. Place a sheet of parchment paper under the pan to catch any drips and keep your oven clean.
- For the crust, you can pulse the Graham crackers into fine crumbs in a food processor or crush them in a zip-top bag with a rolling pin.
- Toasted coconut flakes add extra flavor to the crust. If using regular coconut, toast it in the oven for a few minutes until lightly golden, keeping a close eye on it.
- Let the cream cheese reach room temperature before mixing. It blends more smoothly and helps prevent overmixing.
- Both brick-style and spreadable Philadelphia cream cheese work well in this recipe.
- If using canned coconut milk, warm the can briefly under hot tap water and shake well to combine the liquid and coconut cream before measuring.
What Can You Serve With This?
- Whipped cream
- Fresh pineapple
- Fresh berries
- Mango slices
- Coffee
FAQs
The edges should look set while the center still has a slight wobble. It will continue setting as it cools.
Yes. I actually prefer making it the day before because it slices beautifully after chilling overnight in the refrigerator.
Absolutely. Freeze individual slices or the entire cheesecake for up to one month.
Recipe
Coconut Cheesecake Recipe
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¾ cup toasted coconut flakes
- ¼ cup granulated white sugar
- 4 tablespoon coconut oil/butter, melted
Filling
- 32 oz cream cheese, softened (4 packages)
- 1 cup granulated white sugar
- 2 tablespoon all-purpose flour
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
- Crust: In a large bowl stir together graham cracker crumbs, toasted coconut flakes, sugar, and melted coconut oil/butter until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Bake for 10 minutes. In the meantime, prepare the filling.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined, smooth and no lumps remain. Add coconut milk and vanilla and mix to combine. Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl before you add the last egg and mix until combined. Don't overmix. Too much air in the filling can cause cracks while baking.
- Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding when you turn off the oven. Don't overbake. I baked mine for 50 minutes.
- Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C). Bake the crust for 10 minutes. Bake the cheesecake for 45-55 minutes, then leave it in the turned-off oven with the door cracked open for 1 hour before cooling and chilling.Taste & Texture
This toasted coconut cheesecake is rich, creamy, and smooth with plenty of coconut flavor. The crunchy coconut crust pairs perfectly with the silky filling.Recipe Variations and Substitutions
- Crust: Add extra toasted coconut flakes for more coconut flavor.
- Coconut milk: Full-fat coconut milk gives the creamiest results.
- Topping: Add whipped cream and toasted coconut before serving.
- Flavor: A little lime zest goes well with the coconut.
Storage, Freezing & Reheating
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze whole or sliced cheesecake for up to 1 month.
- To Thaw: Place in the refrigerator overnight before serving.
Serving Recommendations
I love serving this cheesecake with toasted coconut and fresh fruit. Pineapple and mango are especially good with the coconut flavor.Proper Storage Tips
- Store in an airtight container.
- Keep refrigerated until serving.
- Wrap slices individually before freezing.
Pro Tips
- Use room-temperature cream cheese.
- Don't overbake the cheesecake.
- Allow it to cool slowly to help prevent cracks.
- Chill overnight for the best texture and flavor.
Video
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Wendy
What kind of coconut caned milk?
Jodi Clay
Lovely recipe! Really enjoyed the simplicity of the recipe and not needing to bake it in a water bath. I made this for my niece's baptism and it was very well received - not a crumb left!
I was pleased to find Rafaello to decorate along with sweetened whipped cream, toasted shredded coconut & dark chocolate curls. This is definitely a keeper!!!
Maike
This turned out fantastic! I made this for my moms birthday, she absolutely loved it and so did I.
It was my first time making an American cheesecake and this was such a great recipe to follow! The guidance and pictures were well detailed and the steps were clear and easy to follow.
I especially appreciated the tip about cooling the cheesecake slowly and gradually, not a single crack or dent was in sight!!
I modified some of the ingredients since I’m in Germany, so I used simple Leibniz type butter cookies instead of Graham Crackers for the base, a german “cheesecake booster mix” instead of flour, and I added some extra coconut aroma to make the flavor pop.
I also didn’t have access to coconut oil or coconut butter for the base so i used regular butter which was great too.
Will definitely make this again!
Sabine
Thank you so much for your feedback, Maike. I'm glad that it turned out great and that you and your mom loved it.
Carleen Naito
This is the best cheesecake I’ve ever made, thank you for the recipe.
I did some modifications (just can’t seem to just follow a recipe without make a tweak or two). Instead of graham crackers I used Mother’s coconut cookies. The cookies maybe sweeter than graham crackers so next time I will omit the sugar in the crust or reduce it to only 1 tablespoon.
After baking the crust I covered the baked crust with additional toasted coconut.
Before measuring the coconut milk, I added two tablespoons of coconut extract to the measuring cup, then added the coconut milk to equal 1 cup liquid.
My cheesecake baked for one hour before I felt it was done.
I made a frosting out of cream cheese and powdered sugar. Piped stars around the circumference of the cake, topped the middle with toasted coconut. Piped a little frosting round the bottom half inch of the cake, smoothed with a knife then added un toasted coconut to frame the cake. Very pretty and delicious.
I can’t wait to try more of your recipes.
Dot Wilson
May I ask what Raffaello is?
Sabine
It's a coconut almond confection. Very delicious!
Natasha
What did you decorate the cheesecake with? It looks amazing. Can hardly wait to make this!!
Sabine
I decorated it with toasted coconut flakes, cream cheese frosting, and Raffaello. Thank you so much!