Coconut Cream Cheesecake is the kind of dessert I make when I want something rich, cold and creamy, and a little more special than a basic cheesecake. The coconut flavor is front and center, and that crisp crust has just enough crunch to keep things interesting.
The filling bakes up thick and smooth with a real coconut milk taste, not just a hint of it. I also like the toasted coconut mixed in because it gives little chewy bits throughout, which (for me) makes a baked coconut cheesecake feel more finished.
I usually serve this one for weekends and holidays, especially when I want a dessert that can sit in the fridge and be ready when people are. A simple whipped topping and extra toasted coconut is all it needs.
Why You’ll Love This Recipe
Big coconut flavor: Coconut milk, coconut cream, and toasted coconut all show up here, so it actually tastes like coconut cream cheesecake.
That crust: The coconut graham cracker crust is crisp, lightly sweet, and holds together nicely when you slice.
Classic baked texture: This is a baked coconut cheesecake, so it has that dense, creamy cheesecake feel instead of a mousse-like set.
Pretty but not fussy: A simple whipped cream topping and toasted coconut makes it look finished without extra decorating.
Great make-ahead dessert: Cheesecake is better cold, so it’s an easy win when you need a dessert you can make ahead and chill.
Ingredients You’ll Need
Crust
- Graham cracker crumbs: Regular graham crumbs are my go-to here. They give you that classic cheesecake crust flavor that works really well with coconut.
- Sweetened shredded coconut: Sweetened coconut gives the crust more flavor and helps it brown a little. Unsweetened works if that’s what you have, but the crust will taste less like a “dessert” crust.
- Unsalted butter: Melted butter is what binds everything together. If you only have salted butter, just go lighter on the added salt.
- Granulated sugar: Just enough to help the crust set and crisp up.
- Salt: Don’t skip it. Even a small pinch keeps the crust from tasting flat.
Cheesecake Filling
- Cream cheese: Full-fat blocks work best. I always let it soften fully so it mixes smooth without lumps.
- Granulated sugar: Keeps the filling classic and clean-tasting. I wouldn’t swap in brown sugar here because it changes the flavor.
- All-purpose flour: A little flour helps the filling set up nicely and keeps the slices neat.
- Full-fat coconut milk: Use the canned kind, not the carton. Full-fat is important for that creamy coconut milk cheesecake texture.
- Coconut cream: This is thicker than coconut milk and makes the filling richer. The canned type (often sold near the coconut milk) is what you want.
- Sour cream: Adds that slight tang you expect in homemade cheesecake and keeps the texture from feeling heavy.
- Eggs: Room temperature eggs blend in easier, and you’re less likely to overmix while trying to incorporate them.
- Vanilla extract: Vanilla rounds out the coconut flavor and makes the filling taste more like a “dessert” instead of straight coconut.
- Coconut extract (optional): Helpful if you want a stronger coconut hit. I keep it light because it can taste a little intense if you go overboard.
- Lime zest (optional): This is subtle, but it brightens the whole cheesecake. If you like coconut-lime anything, it’s worth adding.
- Toasted shredded coconut: Toasted coconut adds texture and a deeper coconut flavor. I like it mixed into the batter and also on top.
Topping
- Heavy whipping cream: Cold cream whips up faster and holds better. This is the simplest topping for coconut cheesecake with whipped cream.
- Powdered sugar: Sweetens the whipped cream and helps it stay stable.
- Vanilla extract: Just a little makes the whipped topping taste finished.
- Toasted coconut: A handful on top adds crunch and makes it look like a coconut dessert right away.
- White chocolate shavings (optional): Totally optional, but it’s nice if you want a little extra on top without changing the flavor much.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Grease a 9-inch springform pan, then wrap the outside of the pan with foil to help keep water out.
- Mix the crust: Stir the graham cracker crumbs, shredded coconut, melted butter, sugar, and salt until evenly moistened.
- Bake the crust: Press the crust into the bottom and slightly up the sides of the pan. Bake until set and lightly golden, then cool on a rack.
- Lower the oven: Reduce the oven temperature to 300°F while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese and sugar on low speed until smooth, scraping the bowl as needed.
- Add the flour: Mix in the flour just until you don’t see it anymore.
- Add the coconut and dairy: Blend in the coconut milk, coconut cream, sour cream, vanilla, coconut extract (if using), and lime zest (if using) just until combined.
- Add the eggs: Add the eggs one at a time, mixing on low only until each one is incorporated.
- Fold in the coconut: Fold in the toasted shredded coconut, then pour the batter over the cooled crust and smooth the top.
- Bake in a water bath: Set the springform pan in a roasting pan and carefully add hot water to come about halfway up the sides. Bake until the edges are set and the center still has a slight jiggle.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest in the oven for about 45 to 60 minutes. Remove it, then cool to room temperature.
- Chill: Cover and refrigerate until fully cold and set, at least several hours (overnight is even better for clean slices).
- Whip the topping: Whip the cold heavy cream with powdered sugar and vanilla to medium peaks, then spread or pipe it over the chilled cheesecake.
- Garnish and slice: Finish with toasted coconut and optional white chocolate shavings. Slice with a warm, clean knife, wiping between cuts.
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 full-fat coconut milk and coconut cream. The light versions make the filling thinner and the flavor duller. Canned full-fat is what gives you that rich coconut cream cheesecake texture.
Mix on low and stop as soon as it’s combined. Overbeating puts extra air into the batter and can lead to cracks and a puffed top that sinks.
Keep the water bath truly hot. Hot water helps the cheesecake bake gently and evenly. If you use warm or cool water, it doesn’t do much.
Don’t chase “no jiggle.” The center should still wobble slightly when you turn the oven off. It will finish setting as it cools and chills.
Toast the coconut a little darker than you think. Lightly golden is fine, but deeper golden has a better nutty coconut flavor. Just watch it closely since it can go from toasted to burnt fast.
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
- Fresh berries: Strawberries, raspberries, or a mixed berry bowl are really nice alongside a slice. I like the fruit best served cold and simple.
- Lime wedges: A tiny squeeze of lime over the whipped topping wakes up the coconut flavor. This is especially good if you used lime zest in the batter.
- Chocolate drizzle: A thin drizzle of melted white chocolate (or even dark chocolate) is a good add-on if you want it a little more dessert-y. Keep it light so it doesn’t cover the coconut.
- Coffee or espresso: This is a rich slice, so coffee is a good match. I usually go with plain black 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 the cheesecake covered in the fridge. It slices best when it’s fully cold, and it holds up well for a few days. I keep it in the springform base and cover it tightly.
You can make this recipe ahead the day before you need it. Bake and chill, then add the whipped topping closer to serving if you want the cleanest look.
If you want it to last longer, you can freeze individual portions (I usually freeze without the whipped topping). Thaw in the fridge overnight before serving.
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 for this cheesecake?
I really recommend it for this one. The water bath keeps the heat gentle and helps prevent cracks, especially since this batter is rich with coconut milk, coconut cream, and sour cream.
Can I make this coconut cheesecake recipe gluten free?
Yes. Just swap the graham cracker crumbs for gluten-free graham crumbs. Everything else in the recipe is naturally gluten free, but I still check labels to be safe.
How do I know when a baked coconut cheesecake is done?
The edges should look set, but the center should still jiggle slightly when you gently shake the pan. If the whole cheesecake looks liquidy, it needs more time; if the center is totally firm, it may be heading toward overbaked.
Can I make it more strongly coconut-flavored?
Yes. The easiest way is to increase the coconut extract slightly and add a little extra toasted coconut on top. I’d still go slow with the extract since it can get overpowering fast.
Why did my cheesecake crack?
The most common reasons are overmixing (too much air in the batter), baking a little too long, or cooling too quickly. Mixing on low, using a water bath, and letting it cool gradually 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 Cream Cheesecake
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch salt.
Cheesecake Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 1 cup full fat coconut milk
- 1 cup coconut cream
- 1 cup sour cream
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp coconut extract optional
- 1 tbsp lime zest optional
- 1 cup toasted shredded coconut.
Topping
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- toasted coconut for garnish
- white chocolate shavings optional.
INSTRUCTIONS
Crust
- Preheat oven to 325 F and grease a 9 inch springform pan then wrap the outside with foil
- mix graham crumbs shredded coconut melted butter sugar and salt until evenly moistened then press into the bottom and slightly up the sides
- bake until set and lightly golden then cool on a rack.
Filling and Bake
- Reduce oven to 300 F
- beat cream cheese and sugar on low until smooth then mix in flour
- blend in coconut milk coconut cream sour cream vanilla coconut extract and optional zest until just combined
- add eggs one at a time mixing on low only until incorporated then fold in toasted coconut
- pour batter over crust and smooth the top
- place pan in a roasting pan and add hot water halfway up the sides then bake until edges are set and the center still slightly jiggles
- turn off oven crack the door and rest cheesecake in the oven then remove and cool to room temperature
- chill covered until fully cold and set.
Topping and Serve
- Whip cream powdered sugar and vanilla to medium peaks
- spread or pipe onto chilled cheesecake
- garnish with toasted coconut and optional white chocolate shavings then slice with a warm clean knife.
