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Coconut Cheesecake

by 85 Comments

I’m back with some deliciousness! Today, I will share the cheesecake that my sister and I made for our mom’s birthday. We made her a coconut cheesecake!

Coconut-Cheesecake 3 willcookforsmiles.com


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!

Coconut-Cheesecake 4 willcookforsmiles.com

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.

Coconut Cheesecake

This coconut cheesecake taste like piña coladas and is so delicious 

Print
Course Dessert
Cuisine American
Keyword cheesecake, Coconut, Pina Colada
Author Lyuba Brooke

Ingredients

  • For Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 5 tbs butter melted
  • 1 tsp vanilla
  • 1 1/2 tbs finely minced coconut flakes
  • For Cheesecake:
  • 3 8- oz cream cheese packs
  • 3/4 cup of Cream of Coconut
  • 2 tbs sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 tbs corn starch
  • 1/2 cup of sugar
  • 3 tbs finely minced coconut flakes
  • For Topping:
  • 1 1/2 cups shredded sweetened coconut
  • 3 tbs of Cream of Coconut

Instructions

  1. ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
  2. 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.
  3. Cheesecake:
  4. Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
  5. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
  6. Add the eggs, one at the time, beating after each addition.
  7. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
  8. For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
  9. Pour the cheesecake batter into the pan with crust. Bake for 50 minutes.
  10. Take the cheesecake out and spread the topping evenly over the top. Bake for another 7-10 minutes.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com

Coconut-Cheesecake 2 willcookforsmiles.com

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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck and Rattlebridge Farm.  Swing by and link up your own projects!

Remember to come back and link up to my party on Saturday night!!

Coconut-Cheesecake 1 willcookforsmiles.com

Don’t leave yet! I have more cheesecake recipes that you can check out:

Almond-Joy-Cheesecake-dessert-ed

Almond Joy Cheesecake

Bananas_Foster_Cheesecake-4ed

Bananas Foster Cheesecake

Caramel_Apple_Cheesecake_4ed-650x419

Caramel Apple Cheesecake

DSC_0569

Layered Creme Brulee Cheesecake

Comments

      • Priva says

        thiis cheesecake has become a family favorite, but i had a problem with the crust.
        I think 5 tbs of butter in the crumbs is too much
        It was dripping in the oven from under the springform pan.
        Second cake I made I used only 2 and it was better.
        I can’t think of anything I might’ve done wrong.
        It is an awesome cheesecake!!!!

        Reply

          • lyuba says

            Hi Andi!
            I’m thinking that it’s a pan. The springform may not be completely flush when closed (I’ve had one like that) and it’s having a tiny gap somewhere. I always use 5 tbsp of butter to 1/5 cups of crumbs and mine doesn’t leak. But, you can definitely cut some butter if you want and the crust will just be a little crumblier.

            Reply

  9. Jana says

    Oh, this sure looks delish! My daughter is the wonderful Cheesecake maker around our home, I’ll have to make sure she stops by your post to see this. Visiting you from Full Plate Thursday.

    Reply

    • lyuba says

      I’m so sorry for a late response! No, the dark brown sugar is not a necessity. Use light brown or white 🙂

      Reply

  29. The Better Baker says

    Oh WOWZERS!! That cheesecake looks divine. Love the cream of coconut added too – brilliant! Pinning! Thanks soooo much for sharing at Weekend Potluck. Please come again soon.

    Reply

  30. Carmel says

    Hello Lyuba,

    Does this have a real cheesy taste? The reason that I ask is that my husband doesn’t like cheesecake. With the cococut, I’m hoping it tastes more like coconut cream. Want to make for this Saturday at friend’s BBQ, so would be great to hear back from you. This looks awesome, so I may have to make this and something else to bring.
    Thank you,

    Carmel

    Reply

    • lyuba says

      Hi, Carmel!
      It does taste like cheesecake. What I can recommend for your husband is to top it off with coconut syrup for a stronger coconut taste and less cream cheese taste. (I will also email you)

      Reply

      • Carmel says

        Hello Lyuba,

        Thank you so much for getting back so quickly. I think I’ll make it anyway and not tell him. If he likes it, great…otherwise, I’ll make something else too that I know he likes. All our friends will definitely love this cheesecake, as will I.

        Warmest regards and have a great Memorial Day weekend!

        Carmel

        Reply

  33. emily says

    yum! I love coconut. Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
    oh, and I just posted looking for some help with my blog… maybe you can offer some advice?

    Reply

  34. Miz Helen says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply

  36. Bella005 says

    Looking forward to making your coconut cheesecake tomorrow for my father-in-laws Birthday. Just curious, you didn’t mention cooling it overnight or anything. Does it need to set up for a certain period of time or is it served a little warm??? Thanks for your help!

    Reply

    • lyuba says

      Hi Bella,
      From personal experience, we found that cheesecake tastes better when it stays in the fridge overnight. But you can refrigerate it for a couple of hours (after it’s been cooled to room temperature) if making it the same day! I’ve even tried cheesecake a little warm and it was great 🙂
      Hope you guys enjoy it!

      Reply

      • Bella005 says

        Made the cheesecake this morning. I did bake the crust for about 10 min. before I put in the cream cheese mixture. Then followed your baking directions exactly. Was able to let it cool in the fridge for about 6 hrs then brought it out about 40 min. before we were ready to eat it. Was absolutely amazing!!! Thanks for sharing and so glad I tried it!!!!

        Reply

    • Bella005 says

      Thanks for getting back to me so fast!!! Will try getting up early to get it done and cool it a little. Although slightly warm with coffee sounds good too!:)

      Reply

  38. Nancy Jensen says

    I am SO excited to see all of the coconut recipes you’ve put up. I have Pinterest boards for cakes, cheesecakes and one for coconut alone, so I’ll have a heyday with all of these. Glad to finally find someone who is a crazy about coconut as me!

    Reply

  39. Scarlett In Florida says

    Love your webpage….you outdid yourself on the Coconut Cheesecake!!!! Wow, won’t my company light up when they see this one!!! Thanks so much! Scarlett in FL

    Reply

  41. Cindy says

    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!

    Reply

  42. Sara says

    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?

    Reply

      • lyuba says

        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!

        Reply

  44. Kari says

    The cheesecake looks yummy, but unfortunately we do not have all these ingredients here where I live in Norway 🙁

    Reply

  45. Fran says

    Hi,
    This looks amazinggg! My question is– Is this not baked in a water bath? Or did I misread the recipe? lol
    Many Blessingss,
    Fran

    Reply

    • lyuba says

      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.

      Reply

  46. ARC says

    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! 🙂

    Reply

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