Delish Coconut Cheesecake Recipes

I made you a vacation in dessert form: a coconut cheesecake that tastes like it surfed in on a pineapple float, did a cartwheel in my oven, and chilled out in the fridge until it got all silky and smug about it. It’s creamy (coconut milk + cream cheese tag team), tangy (hi, lime zest), and lounging on a toasty coconut-graham crust that crunches like a beach read. Not too sweet, totally make-ahead, and suspiciously impressive for something I mostly assembled while pretending I wasn’t licking the spatula.

Family chaos report: my husband “helped” by deciding the coconut would toast faster on broil. It did. It also smoked out the kitchen and set off the alarm, which my kids treated like a dance remix. Then I poured the filling into a pan that was clearly too small—yes, I saw it, no, I kept going—so we ended up with a cheesecake Mount Vesuvius and a water-bath that turned into a slip-n-slide. I patched the top with more toasted coconut and declared it rustic. Everyone nodded like they were judging a baking show. 10/10, would fake confidence again.

Time-Saving Hacks

– Use a store-bought graham crust. Is it traditional? No. Does it hold cheesecake? Yes, your honor.
– Microwave cream cheese for 10 seconds per block so it blends smooth—lumps are not chic.
– Blitz the filling in a food processor. It’s loud, but so are my kids, and at least this one obeys me.
– Bake low-and-slow with a pan of hot water on the lower rack instead of wrestling a water bath. Cheater’s steam. I sleep fine at night.
– Make minis in a muffin tin with liners. They chill faster and portion control becomes “oops, I had three portions.”
– Buy pre-toasted coconut if your smoke alarm is as dramatic as mine.

Serving Ideas

– Grilled pineapple rings on top: because we’re committed to the tropical bit.
– Lime zest rain and a squeeze of juice. Pretend you’re a bartender with a zester instead of a shaker.
– Salted caramel drizzle if you’re feeling extra. Serve with wine if the kids drove you nuts.
– Coconut whipped cream for a double-coconut situation. We’re not subtle here.
– Espresso on the side. It’s dessert and self-care in one sitting.

What to Serve It With

– After taco night (fish, shrimp, or roasted veggie) when everyone needs something cold and smug.
– Grilled chicken, coconut rice, and a mango salad—then this cheesecake as the mic drop.
– Drinks: chilled Riesling, a bubbly Prosecco, or iced coffee if you’re keeping it together.
– Fruit sides: kiwi, passionfruit, or a quick pineapple-mint “salsa” because you’re fancy now.

✔Tips & Mistakes

– Room-temp everything. Cold cream cheese equals lumpy batter equals sad you.
– Don’t overmix once eggs go in. Overmixing = cracks. Stir like you’re being graded on chill.
– Line the bottom with parchment and wrap your springform in heavy-duty foil if using a water bath. Or do the “pan of water on the rack below” trick.
– Bake until the outer 2 inches are set and the center wobbles like a polite Jell-O. It’ll finish setting as it cools.
– Run a thin knife around the edge right after baking to prevent crater cracks.
– Chill at least 6 hours (preferably overnight). Cheesecake needs nap time.
– Toast coconut separately and add after chilling so it stays crunchy.
– Using pineapple? Drain it like you mean it. Soggy topping is for cereal you forgot about.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 4–5 days, covered. If your fridge smells like onions, double-wrap unless you like “savory” cheesecake.
– Freeze: Slice, wrap each piece, then bag. Freeze up to 2 months. Thaw in the fridge overnight or on the counter for 30–45 minutes.
– Topping on the side: Keep pineapple and whipped cream separate and add right before serving so everything stays perky.

✔Variations and Substitutions

– Gluten-free: Use GF grahams or an almond-coconut crust (almond flour + coconut + butter + a pinch of sugar).
– Dairy-ish free: Vegan cream cheese + coconut cream works shockingly well. Add a teaspoon of cornstarch for structure.
– Lower sugar: Cut 2–4 tablespoons of sugar; the lime keeps it bright.
– Flavor twists:
– Key lime coconut: more zest, more juice, tropical chaos.
– Mango swirl: ripple in mango puree before baking.
– Chocolate-coconut: swap 2 tablespoons of sugar for cocoa and call it a mood.
– Piña colada: add a tablespoon of rum to the batter and top with pineapple. Party hats optional.
– No-bake(ish): Crush cookies with butter for the crust, then stabilize the coconut-cream-cheese filling with gelatin and chill. Deconstructed counts if you say it confidently.

Frequently Asked Questions

Delish Coconut Cheesecake Recipes

Ultra-creamy coconut cheesecake with a toasty coconut-graham crust, rich coconut milk filling, and fluffy whipped cream topping. Silky, tropical, and perfect for make-ahead entertaining.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 cup unsalted butter, melted
• ▢ 0.75 cup sweetened shredded coconut, toasted for crust
• ▢ 32 oz cream cheese, softened full-fat, blocks
• ▢ 1 cup granulated sugar for filling
• ▢ 2 tbsp cornstarch
• ▢ 0.25 tsp fine sea salt
• ▢ 1 cup canned coconut milk full-fat, well stirred
• ▢ 0.75 cup sour cream room temperature
• ▢ 4 count large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1 tbsp fresh lime juice optional, brightens flavor
• ▢ 0.5 cup sweetened shredded coconut folded into batter
• ▢ 1 cup heavy cream for whipped topping
• ▢ 2 tbsp powdered sugar for whipped cream
• ▢ 0.5 tsp vanilla extract for whipped cream
• ▢ 0.5 cup toasted coconut flakes for garnish

Instructions

Preparation Steps

• Heat oven to 325°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil to prepare for a water bath. Lightly grease the inside.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and 0.75 cup toasted coconut. Stir in melted butter until evenly moistened.
• Press the mixture firmly into the bottom and about 1.5 inches up the sides of the pan. Bake 10 minutes, then set aside to cool slightly. Boil a kettle of water for the bath.
• Make the filling: Beat softened cream cheese and 1 cup sugar on medium until smooth and creamy, about 2 minutes. Scrape bowl. Mix in cornstarch and salt until just combined.
• On low speed, mix in coconut milk, sour cream, vanilla, and lime juice until smooth. Add eggs one at a time on low, mixing just until incorporated. Fold in 0.5 cup shredded coconut.
• Pour filling into crust and smooth the top. Place the pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the springform sides.
• Bake 55 to 65 minutes, until edges are set and the center wobbles slightly when gently shaken.
• Turn off oven, crack the door, and let cheesecake cool inside for 60 minutes. Remove from water bath, discard foil, and run a thin knife around the edge.
• Cool to room temperature, then cover and chill at least 6 hours or overnight until fully set.
• Whip heavy cream with powdered sugar and vanilla to soft peaks. Top cheesecake and sprinkle with toasted coconut. Slice with a hot, dry knife and serve.

Notes

For the smoothest texture, avoid overbeating once eggs are added and keep the bake gentle with a water bath. Cheesecake keeps well refrigerated for 4 days; freeze slices up to 2 months.