Coconut Cheesecake: A Slice of Tropical Heaven

Coconut cheesecake is the ultimate dessert that combines the rich creaminess of cheesecake with the tropical flavors of coconut. In this delightful recipe, we will guide you through creating this enchanting creation step by step. Get ready to embark on a culinary journey that will transport your taste buds to a paradise of flavor.


For the Crust:

1 1/2 cups graham cracker crumbs (crushed, to make 1 1/2 cups)
1/2 cup sugar
6 tablespoons butter (melted)
For the Filling:
4 cups cream cheese (softened)
1 tablespoon vanilla extract
1 1/4 cups sugar
4 large eggs
1 cup milk (I used unsweetened coconut milk)
1/4 cup sour cream

For the Frosting:

3/4 cup coconut cream (canned)
3 tablespoons powdered sugar
1/2 cup cream cheese (softened)
1/2 cup toasted coconut flakes


1. Preheat and Set the Stage
Begin this enchanting creation by preheating your oven to 180°C/350°F, setting the stage for the magic to come.

2. Create the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them until they form a cohesive, sandy mixture. Now, transfer this delightful concoction into a 9-inch pie pan, gently pressing it down to create a mesmerizing crust.

3. Whip Up the Filling
In another mixing bowl, let the cream cheese take center stage. Beat it for 3-4 minutes, whisking until it turns smooth and creamy.

4. Add Sweet Flair
Add the vanilla extract and sugar to the cream cheese and continue beating until the mixture fluffs up like clouds in the sky.

5. The Egg Ensemble
Introduce the eggs, one at a time, into the mixture, letting each one combine gracefully with the cream cheese.

6. Creamy Harmony
Pour in the milk and sour cream, blending everything together until you have a smooth and harmonious filling.

7. Assemble the Masterpiece
Now, let’s complete the cheesecake magic! Pour the enchanting filling into the graham cracker crust, smoothing the top with care, like waves gently caressing the shore.

8. Bake to Perfection
Bake this creation in the oven for approximately 90 minutes, until the top of the cheesecake takes on a lovely, golden hue.

9. The Cooling Ritual
Once your masterpiece is out of the oven, let it cool completely before sending it on a journey to the refrigerator for at least 4 hours. This time will let the flavors meld and the cheesecake set to perfection.

Now, you’ve mastered the art of creating a luscious coconut cheesecake that’s sure to captivate the hearts and taste buds of all who indulge in its creamy, tropical goodness. Enjoy your slice of paradise!


Q1: Can I use sweetened coconut milk instead of unsweetened for this recipe?
A1: Yes, you can use sweetened coconut milk if you prefer a sweeter cheesecake. Adjust the sugar accordingly to achieve your desired level of sweetness.

Q2: What’s the purpose of sour cream in the filling?
A2: Sour cream adds creaminess and a slight tang to the filling, enhancing its texture and flavor.

Q3: Can I make this cheesecake in advance and freeze it?
A3: Yes, you can freeze the cheesecake for future enjoyment. Just be sure to wrap it well to prevent freezer burn.

Q4: How can I prevent cracks on the surface of the cheesecake?
A4: To prevent cracks, avoid overmixing the filling and ensure your oven temperature is consistent throughout baking.

Q5: Can I use fresh coconut instead of toasted coconut flakes for the frosting?
A5: Fresh coconut can be used, but toasted coconut flakes add a delightful crunch and deeper flavor to the frosting.

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