Triple Coconut Cheesecake

Silky smooth coconut cheesecake with coconut flavors in each and every level.

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Rest and Chill Time: 5 hours
Total Time 1 hour 50 minutes
Servings 10
Calories 931 kcal



  • 10 oz coconut cookies
  • 4 oz unsalted butter melted
  • 4 oz sweetened coconut flakes pulsed


  • 24 oz cream cheese softened
  • 2 eggs room temperature
  • 3/4 cup cream of coconut
  • 2 tbsp sour cream
  • 3 tbsp corn starch
  • 1/3 cup sugar


  • 12 oz cream cheese softened
  • 1/4 cup sugar
  • 3 tbsp cream of coconut
  • 8 oz COOL whip topping
  • 4 oz sweetened coconut flakes pulsed
US Customary - Metric


  1. Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)


  1. Pulse cookies in the blender or food processor until it's all turned to crumbles. 

  2. Mix cookie crumbs with melted butter. 

  3. Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides.

  4. Spread pulsed coconut flakes over the crust, loosely. Don't press. 


  1. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.

  2. Add corn starch and sugar and mix until combined.

  3. Beat in eggs, one at a time, until well incorporated. Scrape sides and bottom of the bowl.

  4. Add sour cream and cream of coconut and beat until all mixed very well.

  5. Transfer the batter into the spring form and spread it evenly.

  6. Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.

  7. Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).

  8. Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)

  9. Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting.


  1. Beat cream cheese with an electric mixer for a couple of minutes.

  2. Add sugar and cream of coconut. Scrape sides and bottom of the bowl and beat for about a minute. 

  3. Fold in whipped topping gently until all combined.

  4. Spread a thin layer of frosting on the sides of the cheesecake so that the coconut flakes stick well.

  5. Gently press pulsed coconut flakes onto the sides of the cheesecake.

  6. Place the rest of the frosting into a piping bag and decorate the cheesecake as you wish. I used 1M attachment to make rosettes. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Triple Coconut Cheesecake
Amount Per Serving
Calories 931 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 38g238%
Cholesterol 171mg57%
Sodium 477mg21%
Potassium 257mg7%
Carbohydrates 70g23%
Fiber 3g13%
Sugar 54g60%
Protein 10g20%
Vitamin A 1735IU35%
Calcium 129mg13%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.