Quick & Dreamy Coconut Cream Cheesecake Recipe for Sweet Bliss

Luxurious coconut cream cheesecake reinvents ordinary dessert into a tropical paradise of creamy indulgence.

Rich, velvety textures mingle with sweet, delicate coconut notes that dance across your palate.

This decadent treat promises a sensory journey through smooth, silky layers of pure comfort.

Bakers seeking an extraordinary dessert will find pure magic in this recipe’s harmonious blend of ingredients.

Subtle coconut undertones elevate the classic cheesecake, creating a sophisticated twist on a beloved classic.

Each slice represents a perfect balance between tangy cream cheese and gentle tropical essence.

Dessert enthusiasts craving something extraordinary will fall in love with this irresistible confection.

Why Coconut Cream Cheesecake Is a Dreamy Dessert

• Tropical Flavor Explosion: Bursting with rich coconut essence, this cheesecake delivers a luxurious island-inspired taste that transports your taste buds to a beach paradise with every creamy bite.
• Textural Wonderland: The crunchy graham cracker and coconut crust perfectly complements the smooth, velvety cheesecake filling, creating a delightful contrast that keeps each mouthful interesting and exciting.
• Stress-Free Baking Experience: Despite its impressive appearance, this recipe uses simple techniques like a water bath and straightforward mixing method, making it approachable for bakers of all skill levels who want to create a show-stopping dessert without complex procedures.
• Make-Ahead Magic: Designed for convenience, this cheesecake can be prepared in advance and refrigerated overnight, allowing you to effortlessly plan ahead for dinner parties, special occasions, or weekend indulgences without last-minute kitchen stress.

Coconut Cream Cheesecake Ingredient List

• Graham Cracker Crumbs, Shredded Coconut: Classic base with a tropical twist, provide a crunchy and flavorful foundation for the cheesecake.
• Sugar: Adds sweetness and helps bind the crust together.
• Butter: Melted butter helps create a cohesive and rich crust that holds its shape.

• Cream Cheese: Smooth, creamy base that gives the cheesecake its signature texture and rich flavor.
• Sugar: Balances the tanginess of cream cheese and adds overall sweetness.
• Cornstarch: Helps stabilize the cheesecake and prevents cracking.
• Eggs: Provide structure and help the cheesecake set properly.
• Coconut Milk: Enhances the coconut flavor and adds moisture to the filling.
• Finely Diced Coconut: Adds texture and intense coconut flavor throughout the cheesecake.

• Vanilla Extract, Coconut Extract: Deepens the overall flavor profile with aromatic sweetness.
• Salt: Enhances and balances the sweet flavors.
• Whipped Cream: Light and airy topping that complements the rich cheesecake.
• Toasted Coconut: Garnish that adds crunch and extra coconut flavor.

How to Make Coconut Cream Cheesecake Step-by-Step

Step 1: Prepare the Crust

• Grab graham cracker crumbs
• Shredded coconut
• Sugar
• Melted butter

Mix dry ingredients thoroughly. Pour in melted butter and combine until crumbly. Press mixture evenly into a greased 9-inch springform pan. Bake at 350°F for 15 minutes until edges turn golden. Let cool completely.

Step 2: Create Creamy Cheesecake Base

• Softened cream cheese
• Sugar
• Cornstarch
• Finely diced coconut
• Vanilla extract
• Coconut extract
• Salt
• Eggs
• Coconut milk

Beat cream cheese until silky smooth. Slowly incorporate sugar, cornstarch, coconut pieces, extracts, and salt. Gently fold in eggs one at a time. Gradually stream in coconut milk, mixing until velvety.

Step 3: Set Up Water Bath Baking

Preheat oven to 325°F. Pour cheesecake mixture into prepared crust. Place springform pan inside a larger roasting pan. Fill roasting pan with hot water halfway up springform sides.

Step 4: Bake and Chill

Bake for 1 hour and 15 minutes. Center should wobble slightly when gently shaken. Remove from oven and let cool completely at room temperature. Refrigerate overnight.

Step 5: Decorate and Serve

Top with fluffy whipped cream. Sprinkle toasted coconut flakes.

Tips for a Creamy, Light Coconut Cheesecake

• Crush Crust Perfectly: Use the bottom of a measuring cup or glass to press graham cracker mixture evenly, creating a compact and uniform base for your cheesecake.
• Prevent Cracking Tricks: Beat cream cheese at room temperature and avoid overmixing eggs to ensure a smooth, crack-free cheesecake surface.
• Water Bath Secret: Wrap springform pan’s exterior with aluminum foil to prevent water from seeping into the crust during the baking process.
• Cooling Technique: Let cheesecake cool gradually at room temperature before refrigerating to prevent sudden temperature changes that can cause surface cracks.
• Slice Like a Pro: Dip your knife in hot water and wipe clean between each cut for pristine, clean cheesecake slices that showcase the creamy texture.

Reheating and Storage Tips for Cheesecake

• Refrigerate: Wrap the cheesecake tightly in plastic wrap or aluminum foil, storing it in an airtight container for up to 5 days in the refrigerator.
• Freeze: Slice the cheesecake, place individual portions in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm individual slices at room temperature for 15-20 minutes to restore the creamy texture and prevent drying out. Avoid microwave reheating to maintain the cheesecake’s delicate consistency.

Pairing Coconut Cream Cheesecake with Other Treats

• Tropical Rum Cocktail Companion: Pair this coconut cream cheesecake with a classic piña colada or a smooth coconut rum cocktail to enhance the tropical coconut flavors and create a delightful dessert experience.
• Fresh Fruit Contrast: Serve alongside a bright passion fruit or mango coulis to cut through the richness of the cheesecake and provide a zesty, refreshing counterpoint to the creamy dessert.
• Coffee Harmony: Match the cheesecake with a rich espresso or a smooth cold brew coffee, which will complement the sweet, creamy texture and bring out the subtle coconut undertones.
• White Wine Elegance: Select a crisp Gewürztraminer or a slightly sweet Riesling to balance the cheesecake’s richness and highlight its delicate coconut notes with a light, aromatic wine pairing.

Coconut Cream Cheesecake Variations to Try

• Tropical Paradise Remix: Swap half the coconut milk with passion fruit juice and add diced fresh mango between layers for a vibrant Caribbean-inspired version.
• Chocolate Coconut Dream: Incorporate melted dark chocolate into the cheesecake batter and create a chocolate graham cracker crust with toasted coconut for extra richness.
• Nutty Island Fusion: Mix chopped macadamia nuts into the crust and sprinkle roasted almonds on top for a crunchy texture that complements the creamy coconut profile.
• Spiced Coconut Adventure: Blend ground cardamom, cinnamon, and a touch of ginger into the cheesecake mixture to introduce warm, aromatic notes that elevate the traditional recipe.

Coconut Cream Cheesecake Recipe

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4.8 from 19 reviews

• Total Time: 1 hour 55 minutes
• Yield: 8 1x

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Description

Creamy coconut cream cheesecake whispers tropical paradise with its luscious layers of silky filling and graham cracker crust. Rich coconut notes dance through each delectable slice, inviting you to savor a dreamy dessert that delights the senses.

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Ingredients

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Main Ingredients:

Cheesecake Base:

• 3 (8 ounces / 226 grams) blocks cream cheese, softened
• 1 cup sugar
• 3 eggs, beaten
• 7 ounces (207 milliliters) coconut milk

Crust:

• 1 envelope graham crackers, crushed
• ½ cup shredded sweetened coconut
• 6 tablespoons butter, melted
• 5 tablespoons sugar

Flavor Enhancers and Stabilizers:

• 1 tablespoon cornstarch
• ½ cup shredded sweetened coconut, finely diced in food processor
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)
• ½ teaspoon salt

Topping:

• 1 tub whipped cream or homemade whipped cream
• ½ cup toasted coconut

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and position a rack in the center.
2. Craft the crust by blending graham cracker crumbs with sugar and shredded coconut until thoroughly combined.
3. Incorporate melted butter into the dry mixture, stirring until the texture becomes uniform and slightly clumpy.
4. Transfer the crust mixture into a greased 9-inch springform pan, firmly pressing to create an even, compact layer.
5. Bake the crust for approximately 15 minutes, watching for a gentle golden edge. Remove and allow to cool.
6. Reduce oven temperature to 325°F (163°C).
7. Whip cream cheese using a hand mixer until achieving a silky, lump-free consistency.
8. Introduce sugar, cornstarch, finely diced coconut, vanilla extract, coconut extract, and salt into the cream cheese. Blend thoroughly.
9. Gently fold in beaten eggs, ensuring each addition is completely integrated before adding the next.
10. Stream coconut milk into the mixture, mixing until the batter becomes smooth and homogeneous.
11. Carefully pour the cheesecake filling over the prepared crust, spreading evenly.
12. Create a water bath by placing the springform pan inside a larger roasting pan, then filling with water halfway up the springform’s sides.
13. Bake for 1 hour and 15 minutes, looking for a slight wobble in the center indicating perfect doneness.
14. Remove from oven and allow natural cooling at room temperature.
15. Wrap the cheesecake in foil and refrigerate for a minimum of 8 hours to set completely.
16. Before serving, generously top with whipped cream and sprinkle with toasted coconut.
17. Slice and savor the decadent tropical-inspired dessert.

Notes

• Chill the cheesecake overnight for the best texture and flavor development, allowing the coconut and cream cheese to meld perfectly.
• Create a water bath by placing the springform pan in a larger roasting pan to ensure even baking and prevent cracks in the delicate cheesecake.
• Use room temperature ingredients, especially cream cheese and eggs, to achieve a smooth, lump-free cheesecake mixture that blends seamlessly.
• Toast coconut flakes before garnishing to enhance their nutty flavor and add a delightful crunch to the creamy dessert.
• Pat dry finely diced coconut before adding to the batter to prevent excess moisture from affecting the cheesecake’s consistency.
• Let the cheesecake come to room temperature for 15-20 minutes before serving to soften slightly and release maximum flavor.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 590
• Sugar: 34 g
• Sodium: 360 mg
• Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 115 mg