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?
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 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.
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.
- 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.
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.
Beat the cream cheese, sugar, and flour 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.
Then add coconut milk.
- If using canned coconut milk, hold the can under hot running tap water for about 20 seconds. Then shake vigorously to combine the coconut water and solid coconut fat into a smooth and creamy milk. However, the milk should not be hot!
Must just until combined. Then add vanilla and mix to combine.
Then add one egg at a time and mix just until incorporated. Don’t overmix at any step.
Transfer the mixture to the prebaked crust...
...and spread evenly. Then bake.
- 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.
Expert tips for success
- 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.
Storage and freezing instructions
Store it in an airtight container in the fridge for up to 3 days.
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.
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.
- 1 ½ cups graham cracker crumbs
- ¾ cup toasted coconut flakes
- ¼ cup granulated white sugar
- 4 tablespoon coconut oil/butter, melted
- 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.
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