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Home » Cakes

Coconut Cheesecake

Last updated on December 19, 2021Originally published April 13, 20198 CommentsSabine

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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. By the way, have you tried my air fryer cheesecake yet?

Sliced Coconut Cheesecake on serving plate

Easter is knocking on our doors, and which better way can you think of celebrating it than with this cheesecake? Exactly. I don't know it either. Think of super creamy coconut cheesecake filling combined with an incredible coconut graham cracker crust. Coconut flavor guaranteed.

I walk you through the whole process of making Coconut Cheesecake step-by-step. It's very easy and quick to make. This cheesecake is definitely a crowd pleaser.

Jump to:
  • Photo tutorial
  • How to decorate it
  • How to freeze it
  • How to make mini cheesecakes
  • More cheesecake recipes to try
  • Recipe

Photo tutorial

Start with lining the springform pan with parchment paper. If you cover the bottom and the sides of the springform pan, you don’t need to worry about how to remove cheesecake from the springform pan. After baking and chilling, just open the pan and remove the paper from the cheesecake.

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 bottom and close it slowly. Adjust the paper while closing the ring that it doesn’t wrap in the center.

Then cut the paper around the edges of the pan. Cut about 3 inches (7-8cm) broad stripes for the sides of the pan. Take one of the stripes and line the sides of the pan. Spray a bit of non-stick spray underneath the paper 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.

Parchment paper layered springform pan

Let’s move on to the crust. Graham cracker crumbs, toasted coconut flakes, sugar, and coconut oil is what you need for the crust.

The fastest way to get graham cracker crumbs is to place the graham crackers in a food processor and pulse a few seconds until finely ground into crumbs. Alternatively, you can place them in a zip-lock bag and smash them with the rolling pin into fine crumbs.

I highly recommend using toasted coconut flakes because they add more flavor to the crust. If you don't find them at the store, buy regular coconut flakes and toast them at home. Therefore, preheat oven to 325°F / 160°C and line a baking sheet with parchment paper. Evenly place coconut flakes in one layer on the baking sheet and bake for 2-5 minutes until golden brown. Watch them closely because they tend to brown and burn very quickly.

Then 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. It should look like in the picture below.

Stirring coconut graham cracker crumbs in a large mixing bowl

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.

Pressing coconut graham cracker crust into the bottom of a springform pan

Let's move on to the filling. Start with beating the cream cheese, sugar, and flour. Mix just until combined, smooth, and no lumps remain.

I recommend using room temperature cream cheese because it combines faster and better with the other ingredients. If the cream cheese is too cold, you tend to overmix it to get rid of any lumps.

The recipe works with brick style Philadelphia cheesecake as well as spreadable Philadelphia cream cheese.

Mixing cream cheese, flour, and sugar in a large mixing bowl

Then add coconut milk.

If your coconut milk is not smooth and creamy but very thin coconut water is in the bottom of your can with firm coconut pulp and fat on top, then do the following:

Transfer the whole inside of the coconut can (coconut pulp, fat, water) to a heat-proof bowl. Then microwave for about 20-30 seconds until you see the fat melting down. Do not overheat. It should not be hot. Stop when you see that it starts melting. Then blend with an immersion blender until smooth. Voilá. You have smooth and creamy coconut milk.

In this case, you make sure that your cheesecake does turn out great because you use all parts of the coconut milk, the pulp, the fat, and the water, equally. If you have coconut milk which is already smooth and creamy, then you can use it right away. It should look like in the picture below.

Adding the coconut milk and the vinegar to the coconut cheesecake batter

Then mix just until combined.

Mixing progress after adding the coconut milk

Add vanilla and mix just until combined.

Adding vanilla to the coconut cheesecake batter

Then add one egg at the time and mix just until incorporated. Don’t overmix at any step. As you can see in the pictures below, the cheesecake filling transfers from firm to liquid with every egg you add.

First egg: 

Adding the first egg to the coconut cheesecake batter

Second egg: 

Adding the second egg to the coconut cheesecake batter

Third egg: 

Adding the third egg to the coconut cheesecake batter

Scrape down the sides of the bowl before you add the last egg:

Scraping down the sides of the mixing bowl

Fourth egg: 

Adding the last egg to the coconut cheesecake batter

This is how it looks when all ingredients are combined:

Mixing all coconut cheesecake ingredients in large mixing bowl

Then transfer to the prebaked crust...

Coconut Cheesecake batter in springform pan

...and spread evenly.

You don’t need to wrap aluminum foil around the pan to catch the liquid which is leaking during the baking process. I always place a piece of parchment paper under the pan while baking. The paper prevents liquid from dropping on the bottom of your oven.

Evenly spread coconut cheesecake batter in springform pan

Then bake until the top is just set with puffed edges. To tell when your coconut cheesecake is done, gently shake the pan. The edges should be very lightly browned and set with a slight jiggle in the center. The wobbly center should be about 4 inches in diameter and very bright and shiny. You can see in the picture below that the surface around the edges looks different than the center. The edges are puffed and matt and the center shiny. There where it is shiny, it should still wobble when shaking the pan.

Do not check with a toothpick because this is not significant. Don’t worry that your cheesecake is still wobbly. It is not underbaked and the cheesecake firms up when it cools.

Cheesecake needs to cool down slowly to prevent it from cracking. That's the reason why it is still another hour in the oven when it is turned off. Crack open the door. After this hour let it cool to room temperature and then chill it in the fridge for a couple of hours.

Note: In my chocolate cheesecake post I talk about how to prevent cracking cheesecakes.

Baked Coconut Cheesecake in springform pan

How to decorate it

Top your Coconut Cheesecake with toasted coconut flakes, whipping cream, cream cheese frosting, strawberry sauce, or coconut almond confection. Also, chocolate ganache or caramel sauce would fit great. Think of any topping which suits coconut or cheesecake in general.

Baked and decorated Coconut Cheesecake on serving plate

How to freeze it

After chilling, either cut the cheesecake into slices and wrap each slice tightly in plastic wrap twice or wrap the whole cake. Place in freezer bags or containers and freeze four up to 1 month. For thawing, unwrap the cheesecake and place in an airtight container in the fridge overnight. Decorate before serving and eat within 2 days.

Coconut Cheesecake slice on serving plate

How to make mini cheesecakes

If you want to make the whole recipe, you will end up with 24 Mini Coconut Cheesecake Muffins or 12 ramekin-sized Mini Cheesecakes. You could divide the recipe in half for 12 cheesecake muffins or 6 ramekin-sized mini cheesecakes.

Line ramekins with parchment paper or a muffin pan with cupcake liners. Make the crust as described and press into the bottom of the ramekins or liners. Prebake for 5 minutes. Make the filling according to the directions and fill into the prebaked crust. Bake ramekins for 20-23 minutes and muffins for 13-15 minutes.

Bitten Coconut Cheesecake on serving plate

More cheesecake recipes to try

You love cheesecakes? Great! I'm sure you will love my lemon cheesecake, Oreo cheesecake, eggnog gingerbread cheesecake, sweet potato cheesecake, no-bake chocolate cheesecake, or no-bake blueberry cheesecake as well.

Recipe

Sliced Coconut Cheesecake on a serving plate

Coconut Cheesecake

5 from 5 votes
Author Sabine Venier
Calories: 342kcal
Servings: 16 servings
Prep 15 minutes
Cook 50 minutes
Chill Time 4 hours
Total 1 hour 5 minutes
Print Pin Rate
This 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.

Ingredients
  

Crust

  • 1 ½ cups graham cracker crumbs (180g)
  • ¾ cup toasted coconut flakes* (60g)
  • ¼ cup granulated white sugar (50g)
  • 4 tablespoon coconut oil/butter, melted (52g)

Filling

  • 32 oz cream cheese, softened (904g - 4 packages)
  • 1 cup granulated white sugar (200g)
  • 2 tablespoon all-purpose flour (14g)
  • 1 cup coconut milk** (240ml)
  • 1 vanilla bean*** (or 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

*If you don't get toasted coconut flakes at the store do the following: Preheat oven to 325°F / 160°C and line a baking sheet with parchment paper. Place coconut flakes in one layer on the baking sheet and bake for 2-5 minutes. Watch closely because they tend to brown and burn quickly.
 
**If your coconut milk is not smooth and creamy but very thin coconut water is in the bottom of your can with firm coconut pulp and fat on top, then do the following: Transfer the whole inside of the coconut can (coconut pulp, fat, water) to a heat-proof bowl. Then microwave for about 20-30 seconds until you see the fat melting down. Do not overheat. It should not be hot. Stop when you see that it starts melting. Then blend with an immersion blender until smooth. If your coconut milk is creamy and smooth straight out of the container you can use it right away.
 
***First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
 
RECOMMENDATIONS
 
  • Watch step-by-step photos in the blog post above to see the required consistency at every step to have full clarity.
  • Watch the 65 seconds video to see the whole process.
  • Read the blog post for additional information on how to freeze Coconut Cheesecake, how to make Mini Coconut Cheesecakes, substitutions, etc.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 342kcal
Course Dessert
Cuisine American
Keyword Coconut Cheesecake recipe, How to make Coconut Cheesecake
Did you make this recipe?Leave a feedback and rate this recipe!

Cut Coconut Cheesecake on serving plate

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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

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Comments

  1. Jodi Clay

    December 31, 2021 at 6:41 pm

    5 stars
    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!!!

    Reply
  2. Maike

    July 11, 2021 at 2:12 pm

    5 stars
    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!

    Reply
    • Sabine

      July 13, 2021 at 8:00 am

      Thank you so much for your feedback, Maike. I'm glad that it turned out great and that you and your mom loved it.

      Reply
  3. Carleen Naito

    December 24, 2020 at 11:50 am

    5 stars
    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.

    Reply
  4. Dot Wilson

    May 11, 2019 at 8:52 am

    May I ask what Raffaello is?

    Reply
    • Sabine

      May 16, 2019 at 1:35 pm

      It's a coconut almond confection. Very delicious!

      Reply
  5. Natasha

    April 15, 2019 at 2:39 pm

    What did you decorate the cheesecake with? It looks amazing. Can hardly wait to make this!!

    Reply
    • Sabine

      April 16, 2019 at 2:16 pm

      I decorated it with toasted coconut flakes, cream cheese frosting, and Raffaello. Thank you so much!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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