Coconut Cheesecake is a rich, creamy baked cheesecake with a coconut graham crust and a generous toasted coconut finish. It’s the kind of dessert I make when I want something classic but a little more interesting than plain vanilla.
The filling is smooth and dense in that good New York-style way, with a clear coconut flavor that doesn’t taste fake or perfumey. I also like the bit of texture from coconut in the batter, especially against the crisp crust.
I usually serve this chilled with a little whipped cream, and I like a pinch of lime zest on top when I want it to feel a little brighter. It’s also a great make-ahead dessert for holidays and weekend dinners because it slices best the next day.
Why You’ll Love This Recipe
Real coconut flavor: Coconut cream plus coconut extract gives you that full coconut taste without having to do anything complicated.
Thick, creamy texture: Full-fat cream cheese and sour cream make the filling dense and smooth, not fluffy or mousse-like.
Crisp coconut crust: The coconut graham crust holds together well and adds a toasty, slightly chewy bite.
Make-ahead friendly: This is one of those desserts that’s better after a long chill, which makes it easy to plan around.
Pretty but low-effort finish: Toasted coconut on top makes it look finished, even if you keep the rest simple.
Ingredients You’ll Need
Coconut crust
- Graham cracker crumbs: I use plain graham crumbs here. They’re sturdy and give that classic cheesecake crust flavor.
- Sweetened shredded coconut: This is what makes the crust taste like coconut instead of just “graham.” If your coconut is very long strands, a quick chop helps it press in neatly.
- Granulated sugar: Just enough to sweeten the crust and help it set up nicely.
- Unsalted butter: Melted butter is what holds the crust together. Unsalted makes it easier to control the salt level.
- Salt: Don’t skip the pinch. It keeps the crust from tasting flat.
Coconut cheesecake filling
- Cream cheese: Use full-fat block cream cheese, not the tub kind. It gives you the thick, classic cheesecake texture.
- Granulated sugar: Regular white sugar works best here and keeps the coconut flavor clean and simple.
- Cornstarch: Helps the cheesecake set and slice cleaner, and I find it also makes the filling a little more forgiving.
- Coconut cream: This is the richer, thicker stuff (not coconut water). If you can’t find it, the solid part from a chilled can of full-fat coconut milk works too.
- Sour cream: Use full-fat and let it come to room temperature. It makes the filling taste a little less heavy and gives it that classic cheesecake tang.
- Vanilla extract: Coconut and vanilla just work well together in cheesecake.
- Coconut extract: A little goes a long way. It boosts the coconut flavor without needing more coconut cream.
- Eggs: Room temp eggs blend in more smoothly. I keep mixing low once the eggs go in so the cheesecake doesn’t puff and crack as much.
- Sweetened shredded coconut: Folding some into the batter adds a little texture. If you want it smoother, you can reduce it, but I like it in there.
Topping and garnish
- Sweetened shredded coconut: Toast it until golden and fragrant, then let it cool before topping the cheesecake so it stays crisp.
- Whipped cream: I like a simple dollop on each slice. Homemade or store-bought both work.
- Lime zest: Optional, but really nice if you want a fresh pop against all the creamy coconut.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F and set a rack in the center. Wrap the outside of a 9-inch springform pan with 2 layers of foil, then lightly grease the inside.
- Mix the crust: Stir together the graham cracker crumbs, shredded coconut, sugar, melted butter, and salt until everything looks evenly moistened.
- Bake the crust: Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for about 10 minutes, until lightly golden and set, then let it cool while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese on low speed until smooth, then mix in the sugar and cornstarch until combined.
- Add the creamy ingredients: Mix in the coconut cream, sour cream, vanilla extract, and coconut extract just until smooth.
- Add the eggs: Add the eggs one at a time, mixing on low just until incorporated. Scrape down the bowl as needed.
- Fold in the coconut: Fold the shredded coconut into the batter, then pour the filling over the cooled crust and smooth the top.
- Set up the water bath: Set the springform pan into a roasting pan. Carefully add hot water to the roasting pan so it reaches about halfway up the sides of the springform.
- Bake: Bake for 55 to 65 minutes, until the edges are set and the center is still slightly wobbly, or until the internal temperature is about 150°F.
- Rest in the oven: Turn off the oven, crack the door, and let the cheesecake rest for 45 to 60 minutes to help reduce cracking.
- Cool and chill: Remove the cheesecake from the water bath and cool at room temperature for 1 to 2 hours. Cover and refrigerate for at least 6 hours or overnight.
- Unmold and serve: Run a thin knife around the edge, release the springform, then slice and serve.
- Toast the coconut: Toast the shredded coconut in a dry skillet or on a sheet pan at 325°F until golden and fragrant, then let it cool.
- Finish: Top the cheesecake with toasted coconut. Serve with whipped cream and optional lime zest.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use block cream cheese. The texture is thicker and more reliable than cream cheese from a tub. It also bakes up more like classic cheesecake.
Keep the mixer on low. Once you start mixing in the eggs, low speed helps prevent extra air, which is one of the main reasons cheesecakes crack.
Don’t rush the cooling. The oven rest with the door cracked is boring but worth it. It helps the cheesecake cool more gently and keeps the top nicer.
Toast the coconut separately. Coconut can go from pale to burnt fast, especially in a skillet. I stay close and stir a lot until it’s evenly golden.
Chill overnight for clean slices. You can slice it after 6 hours, but I think it cuts best the next day. Wipe your knife between cuts for neat edges.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A simple dollop is all you need. I like it best right on top with the toasted coconut so you get a little creamy-cool contrast.
- Lime zest: If you like coconut with a brighter flavor, add a little lime zest on each slice. It’s subtle but makes the whole thing taste less heavy.
- Fresh berries: Strawberries or raspberries are a nice side here. I usually serve them plain or with a tiny pinch of sugar.
- Fruit sauce: Pineapple or mango sauce works well with coconut. Even a spoonful on the plate is enough.
- Coffee: This is really good with coffee, especially if the slices are well chilled. I usually go with something simple like drip coffee or an iced latte.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I keep it right in the springform base or move slices to a container once it’s fully chilled.
You can make this recipe ahead pretty easily. I usually bake it the day before I want to serve it, then let it chill overnight so it slices clean.
If you want it longer than a few days, you can freeze individual portions (or the whole cheesecake) wrapped well. Thaw in the fridge overnight before serving.
If the top looks a little dry after chilling or thawing, just add fresh whipped cream and toasted coconut. That covers it up in a very normal, not-fussy way.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use a water bath?
I strongly recommend it for this one. The water bath helps the cheesecake bake more gently so the texture stays creamy and the top is less likely to crack.
Can I use coconut milk instead of coconut cream?
Yes, but use the solid part from a chilled can of full-fat coconut milk. If you pour in the thin liquid part, the filling can end up looser than you want.
How do I know when the cheesecake is done?
The edges should look set, and the center should still have a slight wobble. If you like using a thermometer, aim for about 150°F in the center.
Can I use unsweetened shredded coconut?
You can. I’d increase the sugar a little (about 1 to 2 tablespoons) so the crust and filling don’t taste too flat, especially once the cheesecake is well chilled.
Why did my cheesecake crack?
Usually it’s from too much air in the batter, baking a little too long, or cooling too fast. Mixing on low after the eggs go in and letting it rest in the turned-off oven helps a lot.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Coconut Cheesecake
INGREDIENTS
Coconut crust
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 1 pinch salt.
Coconut cheesecake filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 4 oz can coconut cream
- 1 cup sour cream room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 4 large eggs room temperature
- 1 cup sweetened shredded coconut.
Topping and garnish
- 1 cup sweetened shredded coconut toasted
- whipped cream for serving
- lime zest for garnish optional.
INSTRUCTIONS
Prep and crust
- Heat oven to 325 F and place a rack in the center
- wrap the outside of a 9 inch springform pan with 2 layers of foil and lightly grease the inside
- mix graham cracker crumbs shredded coconut sugar melted butter and salt until evenly moistened
- press mixture firmly into the bottom and slightly up the sides of the pan
- bake crust until lightly golden and set about 10 minutes then cool while making filling.
Filling and bake
- Beat cream cheese on low speed until smooth then mix in sugar and cornstarch until combined
- mix in coconut cream sour cream vanilla and coconut extract just until smooth
- add eggs one at a time mixing on low just until incorporated and scrape bowl as needed
- fold in shredded coconut
- pour filling over crust and smooth the top
- set springform pan in a roasting pan and add hot water to reach halfway up the sides
- bake until edges are set and center is slightly wobbly 55 to 65 minutes or until internal temperature reaches about 150 F.
Cool and chill
- Turn off oven crack the door and let cheesecake rest 45 to 60 minutes to reduce cracking
- remove from water bath and cool to room temperature 1 to 2 hours
- cover and refrigerate at least 6 hours or overnight
- run a thin knife around the edge and release springform before serving.
Finish
- Toast shredded coconut in a dry skillet or on a sheet pan at 325 F until golden and fragrant then cool
- top cheesecake with toasted coconut and serve with whipped cream and optional lime zest.
