This Best Coconut Cheesecake has become a family favorite, bringing a taste of paradise to our table. I remember first discovering this recipe during a trip to Hawaii, where the locals introduced me to their love for coconut desserts. I’ve tweaked the original recipe a bit over the years, adding a few personal touches that make it even more delicious.
One of my favorite parts of making this cheesecake is the smell that fills the kitchen as it bakes. It brings back memories of that sunny vacation and the joy of sharing good food with loved ones. I love experimenting with this recipe, sometimes adding a splash of rum to the filling for a hint of the Caribbean, or sprinkling some crushed macadamia nuts on top for extra crunch. It’s a versatile recipe that you can easily adapt to suit your taste.
Whether you’re making it for a special occasion or just because, this coconut cheesecake is sure to impress. The combination of the buttery graham cracker crust, the smooth and creamy coconut-infused filling, and the light, fluffy coconut cream frosting is absolutely divine. And don’t forget the toasted coconut flakes on top – they add the perfect finishing touch.
I hope you enjoy making and eating this Best Coconut Cheesecake as much as my family and I do. It’s a little slice of tropical heaven that brings joy and deliciousness to any gathering. Happy baking!
How to Make Coconut Cheesecake
Click here to get printable version
Ingredients
- 1 cup milk (I used unsweetened coconut milk)
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups graham cracker crumbs (crushed, to make 1 1/2 cups)
- 6 tablespoons butter (melted)
- 4 cups cream cheese (softened)
- 1/2 cup toasted coconut flakes
- 1/2 cup coconut cream (canned)
- 1 1/4 cups sugar
- 1/4 cup sour cream
- 3 tablespoons powdered sugar
- 4 large eggs
- 1/2 cup cream cheese (softened)
Directions
- Set your oven to 350°F to preheat.
- In a bowl, blend the graham cracker crumbs, melted butter, and sugar until the mixture is well combined. Press this into a 9-inch pie pan and set aside.
- In another bowl, beat the cream cheese until smooth, which should take about 3-4 minutes. Add in the sugar and vanilla extract, continuing to beat until the mixture is fluffy. Mix in the eggs one at a time, ensuring each is well incorporated. Add the sour cream and milk, then beat until everything is thoroughly mixed and smooth.
- Pour the cheesecake filling into the prepared crust and smooth out the top. Bake for approximately 90 minutes, or until the top is lightly browned. Take the cheesecake out of the oven and let it cool completely before refrigerating for at least 4 hours.
- For the frosting, beat the coconut cream with the powdered sugar until stiff peaks form. In a separate bowl, beat the cream cheese until smooth, then gently fold in the whipped coconut cream until well mixed. Spread this frosting over the cooled cheesecake and sprinkle toasted coconut flakes on top.
FAQs:
Can I use a different type of crust for the coconut cheesecake?
Yes, you can substitute the graham cracker crust with other options such as a digestive biscuit crust or even an Oreo cookie crust. Just make sure to adjust the sugar content accordingly if the new crust is already sweet.
How do I prevent cracks in my cheesecake?
To prevent cracks, ensure that all ingredients are at room temperature before mixing. Also, avoid over-mixing the batter as it incorporates too much air, which can cause cracks during baking. Additionally, baking the cheesecake in a water bath helps maintain a consistent temperature and prevents cracking.
Can I use fresh coconut instead of toasted coconut flakes?
While fresh coconut can be used, toasted coconut flakes add a nice crunch and a deeper flavor. If you choose to use fresh coconut, consider toasting it lightly in a dry skillet until it turns golden brown to enhance the flavor.
What can I substitute for coconut cream if I can’t find it?
If you can’t find coconut cream, you can use the thick part of coconut milk that separates and rises to the top of a can of full-fat coconut milk. Just be sure not to shake the can before opening it.
How should I store leftover coconut cheesecake?
Leftover coconut cheesecake should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I make this cheesecake ahead of time?
Absolutely! This coconut cheesecake can be made a day or two in advance. In fact, chilling it overnight in the refrigerator helps the flavors to meld and improves the texture. Just wait to add the coconut cream frosting and toasted coconut flakes until right before serving.
Coconut Cheesecake
Ingredients
- 4 cups cream cheese softened
- 1/2 cup sugar
- 3/4 cup coconut cream canned
- 1/2 cup cream cheese softened
- 1 1/2 cups graham cracker crumbs crushed, to make 1 1/2 cups
- 4 large eggs
- 1/4 cup sour cream
- 3 tablespoon powdered sugar
- 1 tablespoon vanilla extract
- 6 tablespoon butter melted
- 1 cup milk I used unsweetened coconut milk
- 1/2 cup toasted coconut flakes
- 1 1/4 cups sugar
Instructions
- Preheat your oven to 350F.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well blended. Press this mixture into a 9-inch pie pan and set it aside.
- In another bowl, beat the cream cheese until smooth, about 3-4 minutes. Add the vanilla extract and sugar, then continue beating until fluffy. Add the eggs one at a time, mixing well after each addition. Pour in the milk and sour cream, and beat until everything is well combined and smooth.
- Pour the cheesecake filling into the prepared crust, smoothing the top. Bake for around 90 minutes, until the top is lightly browned. Remove from the oven and let it cool completely. Then refrigerate for at least 4 hours.
- For the frosting, beat the coconut cream and powdered sugar together until stiff peaks form. In another bowl, beat the cream cheese until smooth. Gently fold the whipped coconut cream into the cream cheese until combined. Spread this mixture over the cooled cheesecake, then sprinkle with toasted coconut flakes on top.
