The Ultimate Coconut Cheesecake is pure dessert paradise: a creamy, luscious cheesecake infused with double coconut flavor in both the crust and the filling, crowned with a snowy layer of toasted coconut. It’s everything you love about classic cheesecake, but with a dreamy tropical twist that transports you to an island getaway at every bite. This recipe yields a showstopping treat—perfect for celebrations, potlucks, or your own personal slice of happiness—that’s surprisingly simple to make, and just as delightful to eat.

Ultimate Coconut Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients ensures your Ultimate Coconut Cheesecake will be rich, silky, and bursting with coconutty flavor. Each item here is chosen to add a special touch, whether it’s creaminess, structure, or a delightful snap in texture and taste.

Graham cracker crumbs: The perfect classic base, providing a gently sweet, crisp contrast to the creamy filling.
Sweetened shredded coconut: Adds a chewy, toasty texture and reinforces that coconut flavor in both the crust and as a beautiful topping.
Granulated sugar: Sweetens just right, balancing the tang of cream cheese and the richness of coconut milk.
Unsalted butter, melted: Binds the crust, lending a decadent, melt-in-your-mouth foundation.
Cream cheese, softened: The heart of any great cheesecake; be sure it’s very soft for a silky, lump-free batter.
Large eggs: Essential for setting the cheesecake without making it heavy.
Vanilla extract: Enhances all the sweet, rich aromas in the cake.
Coconut extract: Amps up the coconut flavor for that true Ultimate Coconut Cheesecake experience.
Canned coconut milk (full fat): Adds moisture and decadent coconut creaminess to every bite.
Sour cream: Brings balance and a slight tang, keeping the filling ultra creamy.
All-purpose flour: Gives subtle structure, ensuring the cheesecake stays sliceable yet tender.
Salt: Just a pinch brings out all the flavors and prevents the cake from tasting flat.
Toasted sweetened shredded coconut (for topping): Adds irresistible crunch and a golden color on top.
Whipped cream (optional): For a final pillowy finish; totally optional, but always a hit.

How to Make Ultimate Coconut Cheesecake

Step 1: Prepare and Prebake the Coconut Crust

Begin by preheating your oven to 325°F (163°C). In a mixing bowl, blend your graham cracker crumbs, sweetened shredded coconut, granulated sugar, and melted butter. This mixture should resemble damp sand, ready to press snugly into your 9-inch springform pan. Use your fingertips or the bottom of a flat glass to pack the crust evenly, ensuring the base is firm and compact. Bake for 10 minutes—your kitchen will already start to smell heavenly! Once done, set it aside to cool while you whip up the dreamy filling.

Step 2: Create a Creamy Coconut Filling

In a large mixing bowl, beat the softened cream cheese until utterly smooth and fluffy. Add the granulated sugar, blending until the mixture is light and well incorporated—no grainy texture, please! Next, add the eggs, one at a time, mixing gently after each so your batter stays smooth but not overbeaten. Now it’s time for flavor: gently stir in the vanilla extract, coconut extract, coconut milk, and sour cream. Sprinkle in the flour and salt, then gently beat until everything is luxuriously creamy. Take a moment to admire how dreamy your Ultimate Coconut Cheesecake batter looks!

Step 3: Layer, Bake, and Cool with Care

Pour the coconut-infused cheesecake filling over your cooled crust, smoothing the top with a spatula. For a restaurant-worthy silky texture (and fewer cracks), place your filled pan inside a large roasting pan and pour in hot water to come halfway up the sides, creating a cozy water bath. Bake for 60 to 70 minutes; you’ll know it’s done when the edges are set and the center just gently jiggles when nudged. Crack the oven open, turn it off, and let the cheesecake cool inside for an hour—this gradual cooling is the secret to a flawless finish.

Step 4: Chill and Finish with a Tropical Topping

Once cooled to room temperature, transfer your cheesecake to the fridge for at least four hours or, even better, overnight. Just before serving, sprinkle your toasted coconut generously over the top for golden crunch and tropical scent. A cloud of whipped cream is the ultimate finishing touch. Now, it’s ready to serve—slice, inhale, and be transported somewhere sun-kissed!

How to Serve Ultimate Coconut Cheesecake

Garnishes

To give your Ultimate Coconut Cheesecake the grand entrance it deserves, always top it just before serving with a shower of toasted sweetened shredded coconut for that irresistible crunch and extra flavor. A swirl of fresh whipped cream takes it over the top, and if you’re feeling fancy, a sprinkle of lime zest or a few edible orchid petals can make each slice uniquely festive.

Side Dishes

Since Ultimate Coconut Cheesecake is rich and creamy, it pairs beautifully with something fresh and light on the side. Consider a bowl of mixed tropical fruits—think pineapple, mango, or passionfruit—or a crisp green salad with a tangy vinaigrette if you’re serving this at a brunch or as part of a larger spread. Even a simple cup of hot coffee or tea balances out each bite.

Creative Ways to Present

Want to wow your guests? For a playful twist, serve individual cheesecake slices in mason jars layered with more toasted coconut and fresh fruit. Cut mini cheesecake cubes for a dessert board, or drizzle each slice with dark chocolate sauce for an elegant finish. However you slice it, the Ultimate Coconut Cheesecake truly shines on its own or with a touch of tropical flair.

Make Ahead and Storage

Storing Leftovers

Leftover slices of Ultimate Coconut Cheesecake can be stored in the refrigerator, tightly covered, for up to four days. Keep slices separated with parchment paper to prevent sticking and to keep the toasted coconut crisp.

Freezing

Want to save your coconut delight for later? Freeze unadorned slices (without whipped cream or coconut topping) by wrapping each tightly in plastic wrap and foil. Store in an airtight container or freezer bag for up to two months. Thaw overnight in the fridge before serving, then garnish freshly for best results.

Reheating

Cheesecake is best served chilled, but if you prefer it slightly warm, let slices sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can affect the velvety texture and cause the coconut topping to lose its crunch.

FAQs

Can I use low-fat cream cheese in this Ultimate Coconut Cheesecake?

You can use low-fat cream cheese, but for the creamiest and richest results, full-fat cream cheese is best. The flavor and texture truly shine with the original version, but a lighter variety will work if you need to cut calories.

Is it necessary to use a water bath when baking cheesecake?

While you can technically skip the water bath, using one is highly recommended for the Ultimate Coconut Cheesecake. It prevents cracks, ensures an ultra-smooth texture, and helps the cake bake evenly—totally worth the extra step!

Can I substitute coconut cream for coconut milk?

Coconut cream is richer and thicker, so if you use it in place of coconut milk, your cheesecake will be extra decadent and dense. If you love an intensely creamy filling, go for it, but you may want to lighten it with a splash of regular milk.

How can I toast coconut evenly without burning it?

Simply spread the shredded coconut in a thin, even layer on a baking sheet and toast at 325°F for 5-8 minutes, stirring once or twice. Keep a close ey⁠e—it can go from golden to burned in seconds!

What’s the best way to prevent cracks in my cheesecake?

To keep your Ultimate Coconut Cheesecake flawless, don’t overmix the batter (especially after adding eggs), use a water bath, and cool your cheesecake gradually by letting it rest in an open oven. Chilling it thoroughly also helps keep it pristine and smooth.

Final Thoughts

If you’re craving something decadent, creamy, and irresistibly tropical, make the Ultimate Coconut Cheesecake your next baking adventure. You’ll be amazed by the flavors, and everyone lucky enough to snag a slice will be raving about it for days. Give it a try—it’s sure to become a favorite in your dessert rotation!

Ultimate Coconut Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of this Ultimate Coconut Cheesecake. Creamy, rich, and topped with toasted coconut, this dessert is a true delight for coconut lovers.

Ingredients

Scale

Cheesecake Crust:

1 1/2 cups graham cracker crumbs
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup canned coconut milk (full fat)
1/2 cup sour cream
1/4 cup all-purpose flour
1/4 tsp salt

Topping:

1 cup sweetened shredded coconut, toasted
Whipped cream, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
Make the filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, coconut extract, coconut milk, sour cream, flour, and salt. Mix until smooth.
Bake: Pour filling over crust and bake in a water bath for 60–70 minutes.
Cool: Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
Serve: Top with toasted coconut and whipped cream before serving.