Go Back
+ servings
Sliced Coconut Cheesecake on serving plate
Print Recipe
5 from 2 votes

Coconut Cheesecake

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.
Prep Time15 mins
Cook Time50 mins
Chill Time4 hrs
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Coconut Cheesecake recipe, How to make Coconut Cheesecake
Servings: 16 servings
Calories: 342kcal



  • 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)


  • 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


  • 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. 



*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.
  • 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.


Calories: 342kcal