Coconut Cream Cheesecake

Coconut cream cheesecake is a rich and indulgent dessert featuring a creamy coconut-flavored cheesecake filling on a buttery graham cracker crust, topped with whipped cream and toasted coconut. This tropical-inspired cheesecake is perfect for special occasions, potlucks, or whenever you want to treat yourself to a slice of paradise.

Why You’ll Love This Recipe

• Luxuriously Creamy: Silky smooth cheesecake with a hint of coconut flavor.
• Tropical Twist: The coconut brings a refreshing and unique taste to traditional cheesecake.
• Show-Stopping Dessert: Perfect for celebrations and special occasions.
• Easy to Make: Simple steps and ingredients for a bakery-worthy result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

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

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned coconut cream (not coconut milk)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/4 cup all-purpose flour

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup toasted coconut flakes

Directions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter until well mixed.
3. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan, pressing firmly to create an even layer.
4. Bake the Crust: Bake for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add Coconut Cream and Extracts: Mix in the coconut cream, vanilla extract, and coconut extract until well combined.
3. Incorporate Eggs: Add the eggs one at a time, mixing gently to avoid overbeating.
4. Add Flour: Mix in the flour until just combined.

Bake the Cheesecake:

1. Prepare a Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a large roasting dish.
2. Pour the Filling: Pour the cheesecake filling over the cooled crust.
3. Add Hot Water: Pour hot water into the roasting dish until it reaches halfway up the sides of the springform pan.
4. Bake: Bake for 60-70 minutes, until the center is set but still slightly jiggly.
5. Cool Slowly: Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.

Make the Topping:

1. Whip the Cream: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or Pipe on Cheesecake: Once the cheesecake is fully chilled, spread or pipe the whipped cream on top.
3. Add Toasted Coconut: Sprinkle generously with toasted coconut flakes for a beautiful finish.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 6 hours 30 minutes

Variations

• Pineapple Twist: Add a layer of crushed pineapple on top of the cheesecake before adding whipped cream.
• Chocolate Coconut Cheesecake: Swirl melted chocolate into the filling before baking.
• Nutty Crust: Mix crushed macadamia nuts or almonds into the crust for added crunch.
• Dairy-Free Option: Use dairy-free cream cheese and coconut whipping cream for a vegan version.

Storage/Reheating

• Storage: Keep the cheesecake covered in the refrigerator for up to 4 days.
• Freezing: Freeze individual slices (without whipped cream) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.
• Make-Ahead Tip: Prepare the cheesecake a day ahead to allow the flavors to fully develop. Add whipped cream and coconut just before serving.

FAQs

Can I use coconut milk instead of coconut cream?

For the best creamy texture, use full-fat coconut cream. Coconut milk may not provide the same richness.

How do I toast coconut flakes?

Spread sweetened coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.

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

Use a water bath, avoid overmixing the filling, and allow the cheesecake to cool slowly in the oven.

Can I skip the water bath?

The water bath helps prevent cracks and ensures even baking. However, you can bake without it, though the cheesecake may have a firmer texture.

How do I know when the cheesecake is done?

The edges should be set, and the center should be slightly jiggly but not wet. It will firm up as it cools.

Can I use a pre-made graham cracker crust?

Yes, but the cheesecake may not fit entirely in a store-bought crust, and you may need to adjust the baking time.

Can I make mini cheesecakes with this recipe?

Yes, divide the filling into a muffin tin lined with cupcake liners and bake for 15-18 minutes.

How do I prevent the crust from getting soggy?

Baking the crust first helps create a barrier. You can also brush the crust with a thin layer of melted white chocolate before adding the filling.

Can I use frozen shredded coconut?

Yes, just make sure to thaw and drain it well to avoid excess moisture.

What toppings go well with coconut cheesecake?

Fresh berries, mango slices, or a drizzle of chocolate sauce pair beautifully with the tropical flavors.

Conclusion

Coconut cream cheesecake is a dreamy dessert that transports you to a tropical paradise with every bite. Its velvety texture, rich coconut flavor, and beautiful presentation make it perfect for any occasion. With a simple preparation process and incredible results, this cheesecake will quickly become a favorite for you and your loved ones. Try it today and enjoy a slice of creamy, coconut bliss!

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