This coconut cheesecake is so rich, smooth, and creamy, you won’t believe how easy it is to prepare! Simple ingredients and turns out perfect every single time.
Cheesecakes have to be one of the most loved desserts. In our household, they are a firm favorite and we make them a little too often for our own good. Some of our favorites include a Biscoff one, a cookies and cream version, but none have been as easy as the coconut cheesecake!
Table of Contents
Why you’ll love this recipe
- Quick and easy. The hands on time for the entire recipe is under 2 minutes! The hard part is just waiting for it to set.
- Best texture. If you’ve tried our cherry or mango cheesecake, you’ll know that this cheesecake will be perfect too.
- Simple ingredients. Don’t let the cheesecake intimidate you, the ingredient list will definitely sway you (along with our raspberry or baklava cheesecake).
- Healthier. Unlike other cheesecakes, this one uses considerably less sugar, but you’d never tell (have you tried our healthy or protein cheesecake yet?).
What I love about this coconut cheesecake recipe is just how perfect it turns out every single time. It’s pleasantly sweet with a very subtle coconut flavor, without being overpowering.
Ingredients needed
You’ll love simple ingredient list to make this recipe and everything can be found at a mainstream grocery store. Here is what you’ll need:
For the no bake crust
- Crushed cookies. Any mild or plain tasting cookie can be used, like shortbread cookies or even graham crackers.
- Sugar.
- Butter. melted and unsalted.
For the filling
- Cream cheese. Full fat and softened to room temperature.
- Vanilla extract. Gives a light vanilla flavor and helps balance out the coconut.
- Sugar.
- Eggs. room temperature.
- Milk.
- Sour cream– Adds a slight tang and makes an even creamier filling.
Frosting
- Coconut cream. Always use the cream from a can.
- Powdered sugar. Also known as confectioners’ sugar.
- Cream cheese. Softened to room temperature.
- Toasted coconut flakes. For the subtle coconut flavor and added texture and decoration. Shredded coconut will also work.
How to make a no bake coconut cheesecake
This recipe has to be one of the easiest cheesecakes you will ever make. It follows a simple 4-step process and the hard part is waiting for it to set… but it will be worth it!
Step 1- Prepare the crust
Start by preparing the crust. Mix your crushed up cookies with the melted butter and sugar and transfer them into a 9-inch pie crust. Refrigerate the crust while you work on the filling.
Step 2- Make the filling
Next, add the cream cheese into a large bowl and beat it for 3-4 minutes, until fluffy. Add the vanilla extract and sugar and beat for another minute. Add the eggs in, one at a time, until completely combined. Finally, add the milk and sour cream and beat until smooth.
Step 3- Bake the cheesecake
Now, pour the filling into the prepared crust and bake at 180C/350F for 90 minutes, until set and the tops are slightly brown. Always check the center of the cheesecake around the 75 minute mark to ensure it has remained intact.
Step 4- Cool the cheesecake
Remove the cheesecake from the oven before allowing it to cool completely. Once cooled, refrigerate for at least 4 hours or if possible, overnight, covered in foil or plastic wrap.
Step 5- Frost and serve
Once the cheesecake has firmed up, prepare the frosting. In one bowl, beat the coconut cream and the powdered sugar until stiff peaks form. In a second bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined. Spread over the top of the cheesecake and cover with coconut flakes.
Tips to make the best recipe
- If you’d prefer a more intense coconut flavor, add 1 teaspoon of coconut extract into the filling.
- I used a homemade crust but you can use a store bought cookie or graham cracker crust.
- Do not worry if the cheesecake has a crack in it. As it will be frosted, it won’t be seen at all.
- If you own a mixer, you can make the filling in a bowl of a stand mixer. Be sure to use the paddle attachment.
Dietary swaps and substitutions
The beauty of this dessert is just how easy it is to customize for a plethora of diets out there successfully. Here is what we’ve tested:
- Cut the carbs. Make this cheesecake keto friendly by using a powdered sugar substitute, sweetener, and low carb shortbread cookies.
- Make it dairy free. You can find so many dairy free cream cheese and cream options out there, so it is an easy swap.
- Swap out the egg. Instead of adding an egg, try one of these egg substitutes.
- Omit the frosting. We love a good cheesecake with frosting but it’s completely optional. This coconut cheesecake will taste just as good without it.
- Add flavor extracts. Coconut goes well with almost anything, so add some lemon extract, chocolate extract, or even coffee extract.
Storing and freezing instructions
Wondering what is the best way to store leftovers? Here are best practices for cheesecake storage:
- To store: Leftovers can be stored in the fridge, covered. It will keep fresh for up to 2 weeks.
- To freeze: Place slices of the cheesecake in an airtight container and store them in the freezer for up to 6 months.
Recommended tools to make this recipe
- Stand mixer. Optional, but I love making the cheesecake batter in this!
- Mixing bowls. To whip everything together.
- Springform pan. Removing the baked cheesecake is so much easier from this kind of pan.
More cheesecake recipes to try
- Blueberry cheesecake
- Strawberry cheesecake
- Lemon cheesecake
- Chocolate cheesecake
- Peach cheesecake
- Cherry cheesecake
Frequently Asked Questions
Provided you use gluten free cookies, this recipe is suitable for celiacs.
While delicious on its own, you can take it up a notch by serving it with coconut ice cream or some fresh fruit.
While some cheesecakes benefit from a water bath when baking, this is not one of them so you can skip that step.
Best Coconut Cheesecake
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
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Coconut cheesecake amazing taste and really delicious
Another winner with family
Thank you, Lallie!
You are absolutely adorable. I just discovered you recently on Pinterest and I’m so glad I did. Your recipes are outstanding. I’m doing keto and just trying to be healthier in general. I’m severely obese and surprised I’m still alive honestly. So I gotta try, right? It’s people like you that inspire me to stay on with the healthy journey and try to create a life I can be proud of. I just wanna say thank you. It really means Alot to me to have a place to find wonderful and delicious recipes that I can actually cook. Keep on keeping on you adorable lil peanut 😊
Wow
PERFECTION. This turned out amazing and delicious despite the fact that I messed up the recipe not once but twice. As good as any full sugar cheesecake and lasted a long time in the fridge. Making again this week for friends.
Hi, can you tell me how much cheese is in grms please
You can use these conversion tools https://thebigmansworld.com/category/cooking-resources/
Super easy, super delicious! Made this for Thanksgiving and it was a huge hit! Will definitely make this again.
Hello Arman!! When you said to use a 9″ pie pan for the cheesecake do you mean a 9″ cheese cake pan? I thought I better ask before making this. Thank you!! Evelyn ❤️
Yes correct 🙂 But either works
Can I make this recipe keto friendly with substituting sugar with erythritol?
You are welcome to experiment and see
i accidentally used normal milk instead of the coconut stuff but it was still soooooooooooooo good bro like that was so amazing wowowowow
I love cheese cake especially coconut do die for
Hi, can you tell me how much cheese is in grms please
We use cups and tablespoons but we also have conversion resources here https://thebigmansworld.com/category/cooking-resources/
I will make .thank you so much for sending me the link to get recipe
I really love your cheesecake recipes, they are just so beautiful. Also good for you which is a bonus!
How can I make a eggless version of this?
Not sure, you’ll need to experiment and see.
Can I use a 9 inch springform pan for this cheesecake? Also I am British and not sure what these measurements are like, could you tell me them in grams please?
We use American cups and tablespoons so you can use a conversion tool to work out the grams 🙂 A 9-inch pan should be fine.
All your recipes are yummy delicious
Hello Arman! In the recipe you say to use a 9-inch pie pan. Is the pie pan a springform pan or a regular pie dish? Thank you.
Either works- I’ve used both successfully.
Before the five step procedure, the title is “How to make a no bake coconut cheesecake”. This is not true because it is baked.
The recipe says to use a pie plate. I used a 10″ springform pan and still had leftover filling. Don’t use a pie plate unless you want to make at least two pies!
I always struggle with cups would love this recipe in grams