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Coconut Cheesecake


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Rate this recipe 4.3/5 (18 Votes)


  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup light brown sugar
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons finely minced coconut flakes
  • Cheesecake:
  • 3 packages (8 ounces each) cream cheese
  • 3/4 cup of Cream of Coconut
  • 2 tablespoons sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons corn starch
  • 1/2 cup of sugar
  • 3 tablespoons finely minced coconut flakes
  • Topping:
  • 1 1/2 cups shredded sweetened coconut
  • 3 tablespoons of Cream of Coconut


Adapted from


Step 1

Grease a 9-inch spring form (or cover bottom in foil), set aside. Preheat the oven to 325 degrees.

For the crust, mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Bake for 10 minutes and allow to cool.

For the cheesecake, start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at the time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.

For the topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.

Pour the cheesecake batter into the pan with crust. Bake for 40 minutes (try baking at least 10 minutes longer next time). Take the cheesecake out and spread the topping evenly over the top. Bake for another 5-7 minutes (topping will not brown; if it does, it's likely too hard for the rest of the cheesecake).

Bring to room temperature, then transfer to refrigerator. Allow to set up in the fridge 6-8 hours.

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