Thank you so much for stopping by—I’m thrilled to share this tropical delight with you! Right up front: this Creamy Coconut Cheesecake is your next favorite dessert, bursting with coconut flavor and velvety creaminess. Want updates and more recipes like this? Subscribe to get them delivered right to your inbox!
Overview of Recipe Content
This dreamy Creamy Coconut Cheesecake is a show‑stopping dessert perfect for summer parties, tropical brunches, or anytime you crave a lush, creamy indulgence.
- Why you’ll love it: It’s rich yet refreshing, with a buttery graham crust, silky coconut cheesecake filling, and a light coconut‑cream swirl topping—it’s heaven in every bite!
- Taste: Think sweet coconut cream meets tangy cheesecake, with a hint of vanilla and a crunchy toasted coconut finish.
- Seasonal relevance: Ideal for warm weather or anytime you want a tropical escape in dessert form.
- Ingredient list:
- 150 g (1½ cups) graham cracker crumbs
- 100 g (½ cup) sugar (for crust)
- 85 g (⅓ cup) unsalted butter, melted
- 900 g (32 oz) cream cheese, softened
- 1 tablespoon vanilla extract
- 250 g (1¼ cups) sugar (for filling)
- 4 large eggs
- 240 ml (1 cup) unsweetened coconut milk
- 60 g (¼ cup) sour cream
- 180 ml (¾ cup) canned coconut cream
- 3 tablespoons icing sugar
- 115 g (4 oz) cream cheese, softened (for swirl topping)
- 40 g (½ cup) toasted coconut flakes
- Tools needed: 9‑inch springform pan, mixing bowls, hand or stand mixer, spatula, measuring cups, baking sheet, whisk.
- Substitutions & additions:
- Use digestive biscuits if graham crackers are unavailable.
- Swap sour cream with Greek yogurt.
- Add lime zest or pineapple bits for extra tropical flair.
How to Make Creamy Coconut Cheesecake
- Prepare crust: Preheat oven to 175 °C (350 °F). Combine graham crumbs, 100 g sugar, and melted butter. Press firmly into springform pan base. Bake 10 minutes. Cool.
- Make filling: Beat 900 g cream cheese until smooth. Mix in vanilla extract and 250 g sugar. Add eggs one at a time, then coconut milk and sour cream until silky. Pour over cooled crust.
- Bake: Place pan in water bath and bake at 160 °C (325 °F) for 50–60 minutes until center is barely set. Turn off oven, crack door, cool inside 1 hour.
- Make swirl & chill: Whisk 115 g cream cheese with icing sugar and coconut cream until smooth. Dollop or swirl over cooled cake.
- Chill overnight: Refrigerate at least 6 hours or overnight for firm, sliceable texture.
- Garnish & serve: Top with toasted coconut flakes before slicing. Serve chilled—a blissful, tropical slice every time!
I’m kicking myself for not having shot every glossy layer of this cake—it looked stunning!
What to Serve with Creamy Coconut Cheesecake
- Tropical fruit salad (mango, pineapple, kiwi)
- Coconut coffee or iced matcha Latte
- Light coconut-whipped cream or berry coulis
- Mint sprigs for garnish
Tips for Making It Perfect
- Use room‑temperature cream cheese to avoid lumps.
- Don’t overbake: the center should still jiggle slightly. It firms as it chills.
- Cool slowly inside oven with door ajar to prevent cracks.
- Toast coconut just before garnishing for crisp crunch.
- Make ahead: bake the day before and chill overnight for best texture.
Storage Instructions
- Refrigerator: Keep covered, up to 5 days.
- Freezing: Slice and wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in fridge.
- Reheat: Best served cold, but you can soften slices at room temperature for 15 minutes.
General Information
This dessert blends classic American-style cheesecake with tropical coconut flair—perfect for beach vibes or summertime celebrations. Coconut adds healthy medium‑chain triglycerides (MCTs) and a rich flavor profile. A lesser-known tip: chilling cheesecake too quickly can cause cracks—see tips above!
Frequently Asked Questions
What is the best pan to bake this cheesecake?
A 9‑inch springform works best—easy release, even edges.
Can I use sweetened coconut milk?
Yes, but reduce icing sugar in topping slightly to balance sweetness.
Why did my cheesecake crack?
Usually due to cooling too fast or overbaking—cool inside oven with door ajar and don’t overmix.
Is coconut cream necessary?
Yes—it creates the luscious swirl topping. Light coconut milk alone won’t achieve same texture.
Can I make mini cheesecakes?
Absolutely! Use a muffin tin lined with cupcake liners and adjust bake time to ~30 minutes.
Conclusion
This Creamy Coconut Cheesecake is a tropical escape with every forkful. The buttery crust, creamy coconut cheesecake, and toasted coconut crunch make it unforgettable. When you need another coconut‑based recipe, check these out on my blog:
Thanks so much for baking with me—if you give it a whirl, leave a comment or tag me on Pinterest at https://www.pinterest.com/poulefrecipe/. Stay sweet and happy baking!
Interactive Elements
I’d love for you to drop a review below and tell me how it turned out. If you snap a photo, please share it on Pinterest or tag me on social media—I adore seeing your creations!
Nutritional Information
| Per Serving (based on 12 slices) | Amount |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | 28 g |
| Protein | 6 g |
| Fat | 35 g |
| Saturated Fat | 20 g |
| Sugar | 22 g |
| Fiber | 1 g |
| Sodium | 200 mg |
Delicious Luscious Tropical Coconut Cheesecake You’ll Adore
- Total Time: PT1H10M
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious tropical cheesecake made with coconut milk and coconut cream in a buttery graham crust—refreshing, creamy, and indulgent.
Ingredients
150 g (1 ½ cups) graham cracker crumbs
100 g (½ cup) sugar
85 g (⅓ cup) unsalted butter, melted
900 g (32 oz) cream cheese, softened
1 tablespoon vanilla extract
250 g (1 ¼ cups) sugar
4 large eggs
240 ml (1 cup) unsweetened coconut milk
60 g (¼ cup) sour cream
180 ml (¾ cup) canned coconut cream
3 tablespoons icing sugar
115 g (4 oz) cream cheese, softened
40 g (½ cup) toasted coconut flakes
Instructions
1. Preheat oven to 175°C (350°F). Combine graham crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese until smooth. Add vanilla extract and sugar. Mix until creamy.
3. Add eggs one at a time, mixing gently after each.
4. Add coconut milk and sour cream. Mix until combined and silky.
5. Pour the filling into the cooled crust.
6. Place the springform pan into a larger pan and pour hot water around it to create a water bath.
7. Bake at 160°C (325°F) for 50–60 minutes until center is just set.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
9. Remove from the oven and let cool completely at room temperature.
10. In a bowl, whisk 115 g cream cheese, icing sugar, and coconut cream until smooth.
11. Spread or swirl coconut cream topping over the cheesecake.
12. Refrigerate overnight, garnish with toasted coconut flakes, and serve chilled.
Notes
Use room-temperature ingredients to avoid lumps.
Don’t overbake; the center should still jiggle.
Cool gradually in the oven to prevent cracking.
Make the day ahead for best texture.
Toasted coconut adds the perfect crunch and visual appeal.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22
- Sodium: 200
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 60
