This coconut cheesecake is loaded with coconut flavors throughout! The soft, creamy cheesecake is flavored with cream of coconut and topped with a sweet, coconut flake topping that is baked right on top.
It was Mother’s day this past weekend, as well as, my mom’s birthday. I spent the weekend with my sister and my son while mom had a mini getaway. We had such a wonderful weekend with my two favorite kiddos.
On Sunday, my baby sister and I made a birthday cheesecake for mom. Our mom loves cheesecake, so every year we make it for her birthday. This year, she left the flavor up to us.
We brainstormed for a little while and baby girl came up with coconut. Coconut cheesecake was a perfect decision because mom loves piña coladas, coconut and I noticed a lot of coconut scents around the house.
Truth be told, we all love coconut in the family. If you’re a fan of coconut, this is a perfect cheesecake for you too!
To add some extra coconut flavors, I wanted to use coconut flakes. Flakes are great but not the best for the texture of the cheesecake. Best solution is to mince it very finely. If you have a food processor, go ahead and pulse it a few times. If you don’t, just use a knife to mince the coconut flakes. That way, you can add it to the crust and the cheesecake.
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tbsp butter melted
- 1 tsp vanilla extract
- 1 1/2 tbsp finely chopped sweetened coconut flakes
- For Cheesecake:
- 24 oz cream cheese packs
- 3/4 cup Cream of Coconut
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs cornstarch
- 1/2 cup white granulated sugar
- 3 tbsp finely chopped sweetened coconut flakes
- For Topping:
- 1 1/2 cups shredded sweetened coconut
- 3 tbs Cream of Coconut
- ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
- Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
- Add the eggs, one at the time, beating after each addition.
- Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 50 minutes.
- Take the cheesecake out and spread the topping evenly over the top. Bake for another 7-10 minutes.
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I made the coconut cheesecake this past weekend for guests who love coconut cream pie and it turned out great. I don’t even like CCP and loved this cheesecake. Thanks so much for sharing it!
Thank you, Cindy! I’m so glad that everyone enjoyed it, and you especially! I do love a good coconut cream pie 🙂
Question, I am going to make this for my husband this weekend for his birthday, so excited! Do you need to refridgerate at all before serving, I know a lot of cheesecakes require that.
Or is it bad to refrigerate?
Also do you bake the crust first, i assume no?
Hi Sara! Actually, it will taste better after your refrigerate it! You can eat it at room temperature, right after baking of course, but it is so much better after setting in the fridge. Also, since it is dairy based, you should definitely refrigerate leftovers or if not eating right away.
No need to pre-bake the crust first. Bake it all together 🙂
Happy birthday to your hubby!
I made this cheesecake for my family and it will remains among favorites.
Thank you very much for the recipe. Have a nice day.
I’m so happy to hear that! Thank you!
The cheesecake looks yummy, but unfortunately we do not have all these ingredients here where I live in Norway 🙁
Oh no 🙁
Which ingredients are not available to you?
This looks amazinggg! My question is– Is this not baked in a water bath? Or did I misread the recipe? lol
Hi Fran! This particular one was not baked in a water bath but you can definitely do that. I was making it at my mom’s and didn’t have a large enough dish to do that. I normally do make them in water baths.
This looks fantastic! I was looking for a coconut cheesecake recipe, although with a few more thrown in. I have this grand plan to make a white chocolate coconut cheesecake topped with raspberries, but I’m a little unsure how much white chocolate and coconut (and even what kind–coconut milk or shredded coconut?)–I’d have to incorporate into the filling. I want a distinct coconut taste, though, reminiscent of those white chocolate-coconut Ferreros. I’m wondering if your 3/4 cup coconut cream + 1 cup of melted white chocolate + 1/2 cup shredded sweetened coconut will work for the filling? Will the cheesecake hold up with that much incorporated?
P.S. I’m a new reader–I love your blog name, and I love your dedication! Down to the comments, you accommodate everyone! 🙂
Andromeda Nguyen says
How can I make this into mini cheesecakes? Would the temperature need to change?