Coconut Cheesecake is a perfect dessert for coconut lovers with a rich creamy filling full of coconut flavor and topped with toasted coconut.
What do you get when you cross Coconut Cream Pie with New York Cheesecake? The ultimate decadent, smooth and creamy Cheesecake Recipe with endless sweet, tropical coconut flavor in every bite.
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Sabrina’s Coconut Cheesecake Recipe
This tropical twist on a classic dessert that will transport your taste buds straight to a sandy beach. Itâs got all the rich, creamy decadence of traditional cheesecake along with the island flavors of coconut plus a crunchy toasted coconut flake topping. This beautiful Coconut Cheesecake makes an elegant dessert for special occasions and birthday parties but is simple enough to bake whenever you get a craving for a taste of the tropics.
The beauty of this Coconut Cheesecake recipe lies in its simplicity. It starts with a Graham Cracker Crust made with coconut oil instead of butter, and your basic cheesecake filling gets even sweeter and creamier with sweetened condensed milk. Finally, the creamy filling is topped with a thick layer of coconut shreds. The top of the coconut flakes toast as it bakes for a crispy, chewy Coconut Macaroon-like topping! This easy recipe is perfect for home cooks of all levels, as it takes you step-by-step through the process, so anyone can make this mouthwatering, tropical-inspired coconut dessert.
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Ingredients
- Cream Cheese: Cream cheese is the foundation of any cheesecake, providing a rich, creamy texture and tangy flavor. The perfect cheesecake starts with room temperature cream cheese so its soft enough to mix easily and get extra fluffy.
- Condensed Milk: Sweetened condensed milk is a thick, sweet syrup that is used in place of the heavy cream or sour cream you use in traditional cheesecake recipes. It adds a luscious creaminess to your cheesecake filling.
- Shredded Coconut: Sweetened shredded coconut adds bursts of coconut flavor and sweet chewy texture in every bite. As the filling bakes, some of the coconut flakes sink into the creamy coconut cheesecake batter while the top layer becomes deliciously golden brown and slightly crispy.
- Whole Milk: Whole milk helps to achieve a smoother and creamier cheesecake filling. It contributes to the rich, velvety mouthfeel that makes this dessert so satisfying without being as heavy as whipping cream.
- Coconut Oil: Coconut oil is used instead of butter to hold the graham cracker crumbs together to form the crust while giving some extra coconut flavor.
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Kitchen Tools & Equipment
- Springform Pan: You’ll need a 9-inch pan to bake your cheesecake, and a springform pan will ensure the sides of the cheesecake won’t stick to the pan.
- Baking Pan: You will need a large baking pan with tall sides that the spring form pan can fit inside. A roasting pan works best.
- Stand Mixer: Bring your ingredients together with a stand mixer and paddle attachment. It’s a great choice because it can mix the ingredients efficiently at a high speed. You can also use a handheld electric mixer if you don’t have a stand mixer.
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How to Make Coconut Cheesecake
Time needed:Â 10 hours and 15 minutes.
- Water Bath
Prepare your water bath by wrapping a 9-inch springform pan tightly with a layer of aluminum foil.Â
- Prep
Place a rack in the center of your oven and preheat to 350 degrees. Combine the graham cracker crumbs, sugar, and melted coconut oil until a moist, sandy mixture forms.
- Crust
Press the crust mixture into the bottom of your prepared pan in an even layer as well as up the sides a bit.
- Filling
In a stand mixer, beat the sugar and cream cheese on high speed until light and fluffy. Lower the speed to medium. Add the eggs, sweetened condensed milk, vanilla extract, milk, and flour to the cream cheese mixture and mix until smooth. Pour the cheesecake filling onto the prepared crust and spread evenly.
- Pour
Pour the cheesecake filling onto the prepared crust and spread evenly.
- Top and Bake
Cover the filling with the shredded coconut completely. Carefully place the springform pan into the larger baking pan and add warm water to the large pan until it reaches halfway up the sides of the cake pan. Move the large pan to the preheated oven, careful not to splash any water onto the cheesecake. Bake for one hour, until it no longer jiggles in the center.
- Cool
Turn off the oven, open the oven door a couple of inches to let the heat out, and cool cheesecake for an hour. Take cheesecake out of the oven and remove the aluminum foil from the pan. Refrigerate cheesecake at least 8 hours so it fully sets before serving.
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What is a water bath?
A water bath, also known as a bain-marie, is a method of cooking that involves placing a container (such as a springform pan) with the food inside another larger container filled with hot water. This technique ensures gentle and even heat distribution, preventing the delicate cheesecake from overcooking or developing cracks on the surface.
Using a water bath for cheesecake is essential, as it helps to maintain a consistent temperature during baking, which is crucial for achieving the desired texture. The steam generated by the hot water also helps to keep the cheesecake moist and creamy.
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Can Coconut Cheesecake be made in advance?
Yes, this Coconut Cheesecake recipe can be made in advance and refrigerated for up to 3 days without losing any of its texture or gorgeous looks. After about 2-3 days, homemade cheesecake naturally starts to seep out moisture. Itâs still good to eat for a few more days, it just might be dry in spots or soggy in the crust, which for parties and events of course, you want to serve a fresh, perfect cheesecake! You can make the graham cracker crust up to 2 weeks in advance, just wrap it tightly in plastic wrap to keep out moisture.
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Nutritional Facts
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Recipe Tips & Tricks
Whether this is your first time making cheesecake, or your fortieth time, these helpful tips will ensure things go smoothly:
- Choosing the Pan for a Water Bath
- A metal pan is a great choice for a water bath but donât use a disposable aluminum foil pan because they are not sturdy enough to hold the cheesecake pan and water without buckling when you move it in and out of the oven.
- No Peeking
- Do not open the door to peek at your Cheesecake while it’s baking. Each time you open the door you will let some of the steam and risk your cheesecake drying out. Only open it after a full hour of baking.
- Soften Your Cream Cheese
- You can speed up the process with the microwave and a small bowl! Cut the cold cream cheese into small cubes and microwave them for 10-15 seconds at a time until they are soft, but not melted, and still slightly cool to the touch.
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What to Pair With Coconut Cheesecake
You can enjoy decadent Coconut Cheesecake after a lighter dinner like Grilled Cilantro Lime Chicken or Easy Baked Fish. Tropical side dishes like Grilled Pineapple or Mango Salsa will be a great lead-in to the Coconut flavors in this Cheesecake. Considering the shredded coconuts on top already look festive, you can prepare the Cheesecake recipe for any holiday or special occasion meal to delight a crowd, especially those fans of coconut.
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How to Store
- Serve: You need to refrigerate the cheesecake for at least 8 hours for the creamy Coconut Cheesecake filling to set. Once it has set, this cheesecake can be at room temperature for about 2 hours, but itâs best kept chilled.
- Store: This Coconut Cheesecake will keep for up to a week in the refrigerator, but it will be at its peak flavor and texture for serving in the first 2-3 days. Cover with plastic wrap or transfer to an airtight container to store.
- Freeze: Let the cheesecake fully set overnight before freezing for longer storage. Tightly wrap the set cheesecake with plastic wrap then aluminum foil. Store in the back of your freezer for up to 4 months and remove the plastic wrap before thawing in the fridge.
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Ideas to Serve Coconut Cheesecake
Serving a slice of Coconut Cheesecake all by itself is impressive enough, however there are a few ways you could dress it up even more. Serve each slice with a drizzle of chocolate sauce or Caramel Sauce. Add an even more tropical element of flavor by serving it alongside a dollop of Pineapple Curd. It is also never a bad idea to top cheesecake with a scoop of Whipped Cream, or even flavorful Chocolate Whipped Cream.
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Frequently Asked Questions
To prevent cracks, avoid over-mixing the filling and use a water bath during baking. Also, allow the cheesecake to cool gradually by leaving it in the oven with the door slightly ajar for an hour after turning off the heat.
A perfectly baked cheesecake should be slightly jiggly in the center but firm around the edges. You can also check for doneness by inserting a toothpick or a thin knife into the center, and it should come out clean or with a few moist crumbs.
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Recipe Card
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , about 18 sheets
- 1/3 cup sugar
- 6 tablespoons coconut oil , melted
Coconut Cheesecake Filling:
- 24 ounces cream cheese , softened
- 1 cup sugar
- 3 large eggs
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 2 tablespoons flour
- 1 cup sweetened shredded coconut
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees and wrap a 9-inch springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
- Mix the graham cracker crumbs, â cup sugar and 6 tablespoons melted coconut oil and press into the bottom of the springform pan, and 1 inch up the sides.
Coconut Cheesecake Filling:
- To your stand mixer, add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sweetened condensed milk, vanilla extract, milk, and flour until smooth.
- Carefully spread the filling mixture on the crust.
- Sprinkle shredded coconut on top of filling.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
- Remove from oven, discard the foil and refrigerate overnight before serving.
Nutrition
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Variations
- Crust: Swap out the graham cracker crumbs with vanilla wafer cookies, chocolate sandwich cookies, or cinnamon grahams. You can also substitute the granulated sugar with brown sugar in the graham cracker mixture to give it a slight caramel flavor.
- Pina Colada: Make this creamy coconut cheesecake filling taste like a tropical drink by adding a tablespoon each dark rum and white rum, and 2 tablespoons cream of coconut. Serve with a Pineapple Topping or crushed pineapple.
- Lime: For a bright, citrus flavor that reminds you of Key Lime Pie, add 1 tablespoon of key lime zest and 2 tablespoons of key lime juice to the cheesecake filling
- Chocolate: Replace the graham cracker crust with a chocolate cookie crust, add ½ cup mini chocolate chips, and drizzle the finished cheesecake with Chocolate Ganache. Add some toasted almonds to the topping for an Almond Joy flavor.
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