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My coconut cheesecake recipe features a buttery cookie crust, tangy filling, coconut cream frosting, and toasted coconut flakes. It’s refreshing, sweet, and a fun twist on the classic!
Ready for more cheesecake recipes? Try my cherry cheesecake, biscoff cheesecake, and peach cheesecake next.
I know I’ve spoiled my family with desserts when they start requesting cheesecakes on the regular. But I’m not complaining…not when they’re this easy to make.
For this recipe, I start with a classic cheesecake crust and filling. Then, it’s taken over the top with a thick, creamy whipped coconut frosting and toasted coconut flakes to tie it all together.
Table of Contents
Why I love this recipe
- Subtle coconut flavor, but not overpowering. It’s only in the topping, though if you want more coconut flavor, we can make it happen!
- The best texture. The filling and whipped topping are creamy, but the frosting is much lighter and delicate–and the toasted coconut adds a subtle crunch.
- Healthier. Unlike other cheesecakes, this one uses considerably less sugar, but you’d never tell.
- Refreshing. Like my mango cheesecake, there’s just enough tropical flavor to make you feel like you’re on vacation.
Ingredients needed
Crust:
- Crushed cookies. I made a graham cracker crust, but you can use any mild cookie, like my vegan shortbread, to make the crust.
- Sugar. Regular white sugar is best.
- Melted butter. Stick with unsalted butter so there’s no risk of it having too much salt.
For the filling:
- Cream cheese. I’ve tested all different types of cream cheese, and full-fat makes all the difference in texture and flavor. Let it come to room temperature 30 minutes before mixing.
- Vanilla extract. Adds a light vanilla flavor that helps balance the coconut.
- Sugar. I prefer white sugar as it’s not overpowering.
- Large eggs. Let them come to room temperature so they mix more evenly.
- Milk. I used unsweetened coconut milk, but any milk will do.
- Sour cream. Adds a slight tang and makes an even creamier filling.
For the frosting:
- Coconut cream. I always prefer using full-fat coconut cream from a can. Chill it so the cream solidifies at the top, then drain the excess liquid (save it for coconut smoothies!).
- Powdered sugar. Also known as confectioners’ sugar.
- Cream cheese. Again, softened to room temperature.
- Toasted coconut flakes. For the subtle coconut flavor and decoration. Shredded coconut also works.
How to make coconut cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Preheat the oven. Add the pie crust ingredients to a bowl and mix until you have a coarse mixture. Press it into a greased springform pan.
Step 2- Make the filling. Beat the cream cheese in a mixing bowl, then fold in the remaining filling ingredients and beat until smooth.
Step 3- Bake. Pour the cheesecake batter into the crust, smooth out evenly, then bake until the top is slightly brown. Let it cool at room temperature, then refrigerate for at least 4 hours.
Step 4- Add the frosting. Beat the coconut cream and powdered sugar to stiff peaks. In another bowl, beat the cream cheese. Fold the coconut cream into the cream cheese, then spread it over the cheesecake. Top with coconut flakes, slice, and enjoy!
Arman’s recipe tips
- Make the filling in the bowl of a stand mixer with a paddle attachment. Trust me, it’ll shave off 99% of the prep time!
- Don’t have any coconut cream? Use heavy whipping cream and add 1 teaspoon of coconut extract.
- Want more coconut flavor? Add 1 teaspoon of coconut extract to the filling. Don’t add more than that though, as the flavor is quite potent.
- Don’t worry about cracks in the cheesecake. My whipped cream will cover them.
Storage instructions
To store: Cover the cheesecake in plastic wrap or transfer it to an airtight container and store it in the fridge for 4-5 days.
To freeze: Transfer the cheesecake to a freezer-safe container and freeze for up to 3 months. Let it thaw overnight in the fridge.
Frequently asked questions
Yes, if you have an electric hand mixer or even a food processor, you can make this cheesecake!
More coconut desserts
Coconut Cheesecake
Video
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs crushed, to make 1 1/2 cups
- 1/2 cup sugar
- 6 tablespoon butter melted
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
Frosting
- 3/4 cup coconut cream canned
- 3 tablespoon powdered sugar
- 1/2 cup cream cheese softened
- 1/2 cup toasted coconut flakes
Instructions
- Preheat the oven to 180C/350F.
- In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter and mix until combined. Transfer into a 9-inch pie pan and set aside.
- In a mixing bowl, add your cream cheese and beat for 3-4 minutes, until smooth. Add the vanilla extract and sugar, and beat until fluffy. Add the eggs, one at a time, until combined. Finally, add the milk and sour cream and beat all together until combined and smooth.
- Pour the cheesecake filling into the crust and smooth the top out. Bake for around 90 minutes, until the top of the cheesecake is slightly brown. Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
- For the frosting, beat the coconut cream and powdered sugar together, until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold in whipped cream into the cream cheese until combined. Spread over the cheesecake, before adding toasted coconut flakes on top.
Notes
Nutrition
Originally updated May 2023, updated and republished October 2024
I added some coconut extract to the filling for a bit more of a kick and cooked in a slightly bigger pan but this turned out great! didnt need the full cooking time either but im definitely making this again. Thanks Arman.
Turned out great. Not that coconutty so if you want a ton of coconut taste you may want to add extract. But i made it for coworkers and got rave reviews. I baked in a 10 inch Springform pan for only 70 minutes
Hi Arman,
I was wondering if you’ve heard of or used the Philadelphia no-bake Cheesecake to make a cheese cake?
If so, what do you think of it?
Thank you in advance for your response.
This is THE BEST COCONUT CHEESECAKE – my family and I love it. I have made it twice already and gave one away to grandchildren.