Coconut Cream Cheesecake Recipe

Prep Time 30 mins
Cook Time 55 mins
Rest Time 6 hrs
Total Time 7 hrs 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: Summer
Description

This Coconut Cream Cheesecake is a luscious tropical dessert featuring a creamy coconut filling on a buttery graham cracker crust, topped with fluffy whipped cream and toasted coconut flakes. With its rich texture and delicate sweetness, this cheesecake is a perfect balance of tropical flavor and classic indulgence—ideal for summer gatherings or special celebrations.

Ingredients
    For the Crust:
  • 2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • ½ cup unsalted butter (melted)
  • 2 tbsp granulated sugar
    • For the Cheesecake Filling:
  • 24 oz (680 g)
  • 1 cup granulated sugar
  • 1 cup coconut cream (thick, unsweetened)
  • 3 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened, as preferred)
  • 1 tbsp cornstarch (to stabilize the mixture)
    • For the Whipped Topping:
  • 1 cup heavy whipping cream (cold)
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
    • For Garnish:
  • ½ cup toasted coconut flakes (lightly golden brown)
Instructions
    Prepare the Crust
  1. 1
    Crush the graham crackers or biscuits finely using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with melted butter and sugar until the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or flat-bottomed glass to pack it tightly. Bake at 160°C (320°F) for 10 minutes, then let it cool completely.
    2. Prepare the Cheesecake Filling
  2. 2
    In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add the coconut cream, vanilla extract, and cornstarch, and continue mixing until well combined. Beat in the eggs one at a time on low speed—do not overmix to prevent air bubbles. Finally, fold in the shredded coconut gently.
    3. Assemble and Bake
  3. 3
    Pour the filling onto the prepared crust and spread it evenly. Place the springform pan into a larger baking pan filled halfway with hot water (water bath method) to ensure even baking and prevent cracks. Bake for 50–55 minutes at 160°C (320°F) or until the center is slightly wobbly but set.
    4. Cooling and Chilling
  4. 4
    Once baked, turn off the oven and slightly open the door, allowing the cheesecake to cool gradually for 1 hour. Then remove from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight for best texture and flavor.
    5. Prepare the Whipped Cream
  5. 5
    In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.
    6. Garnish and Serve
  6. 6
    Sprinkle the top with toasted coconut flakes for added flavor and a beautiful golden finish. Slice with a clean, sharp knife (wipe between cuts) and serve chilled.
Note

Toasting Coconut: Toast shredded coconut in a dry skillet over low heat for 3–4 minutes until golden brown.

Storage: Store cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without topping) for up to 2 months—thaw overnight in the fridge.

Flavor Variations: Add a layer of mango or pineapple puree for a tropical twist, or mix in a few drops of coconut essence for a stronger flavor.

Keywords: coconut cheesecake, creamy dessert, tropical cake, easy baked cheesecake, dessert
Read it online: https://petitepanini.com/recipe/coconut-cream-cheesecake-recipe/