Creamy Coconut Cheesecake Recipe

Looking for a cheesecake with coconut? Look no further, I baked the ultimate coconut cheesecake with coconut whipped cream and toasted coconut flakes. Perfect for coconut fans.

Making Your Own Coconut Cheesecake

Within the Laura’s Bakery team, we have one huge coconut fan: Mariette. Almost every baking day she tells me there aren’t enough coconut recipes on the blog and that we should do more with it.

Since I’m personally not a big fan of coconut, she eagerly set out to create the ultimate coconut cheesecake for you.

Why You’ll Love This Recipe

She’s completely thrilled with the end result and funny enough, I actually thought it was really delicious too!

The coconut flavor isn’t overpowering, you mainly notice the texture of the shredded coconut. On top of that, I really enjoyed the taste of the coconut cream topping. So a must-try for all coconut lovers!

Recipe Ingredients

• coconut cookies – for additional coconut flavor you can use coconut cookies, but graham cracker crumbs is also a good option
• canned coconut milk – use the full fat unsweetened coconut milk. You need two cans for this recipe and make sure to place them in the fridge a day in advance.
• shredded coconut
• cream cheese – use a firm brand
• coconut flakes – the flakes are used for the topping and add a crunch and a visual appeal as well

Make sure to double check the quantities and ingredients in the recipe card below.

How To Bake The Coconut Cheesecake

Step 1: Make the crust

The first step is to make the cookie crust. Crush the cookies and add the melted butter. Mix it together and press firmly into a springform tin lined with parchment paper. Set aside while you make the creamy filling.

Step 2: Make the filling

To make the filling scoop the cream of coconut out of the refrigerated can. The top of the coconut milk should have solidified, and that’s the part you want to use in the filling.

I like to make my filling in a food processor as that is easiest. Just add the cream cheese and the sugar and whip with a paddle attachment until smooth and creamy.

Add the eggs one by one and finish with adding the vanilla extract and the coconut cream (use just the one can!). Add the 100 grams/3.5 oz of shredded coconut and beat until smooth. Don’t overmix, though. You can add some coconut extract if you want for extra flavor.

Step 3: Bake cheesecake

Pour the filling into the prepared pan and smooth the top with a spatula. Bake in the preheated oven at 150˚C/300˚F for about 60 minutes. I don’t use a water bath as I find there is not much difference if I do and it saves a lot of hassle.

Once baked, let the cheesecake cool inside the oven with the door slightly open. Once it reaches room temperature, transfer to the fridge and let it chill for at least 4 hours.

Step 4: Make the topping

The last step is to make the coconut topping. For this you need the second can of coconut milk and scoop the coconut cream out of it. Whip it with an electric mixer until stiff peaks form.

Add a little bit of powdered sugar at the last moment. Spread over the cheesecake and decorate with the coconut flakes. Adding some other tropical flavors like pineapple or mango is also a great addition. Some lemon curd or melted chocolate is also delicious to add to the topping.

Storing Coconut Cheesecake

You can store the cheesecake in the fridge for 2-3 days in an airtight container.

If you want to freeze the cheesecake, this is best done without the toppings. Let it cool completely and slice into parts. Freeze like that and store for a maximum of 1 month in the freezer.

More Cheesecake Recipes

It probably comes as no surprise that I absolutely love cheesecake. Here are a few of my favorites to choose from:

• Easy basic cheesecake recipe
• Raspberry cheesecake bars
• Easy Oreo cheesecake
• Carrot cake cheesecake

And not to forget: Tips for the perfect cheesecake