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Creamy coconut cheesecake with a buttery crust, shredded coconut filling, and toasted coconut topping.
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Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup full-fat coconut milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup shredded coconut
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 cup toasted coconut flakes

Equipment

  • Springform pan
  • Electric mixer
  • mixing bowls

Method
 

  1. Preheat oven to 325°F. Mix crust ingredients and press into a springform pan.
  2. Bake crust for 10 minutes and cool.
  3. Beat cream cheese until smooth. Add sugar, coconut milk, extracts, and eggs one at a time.
  4. Fold in shredded coconut and pour filling over crust.
  5. Bake 55–65 minutes until center is just set. Cool and refrigerate several hours.
  6. Whip cream with powdered sugar, top cheesecake, and sprinkle with toasted coconut.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 260mgPotassium: 210mgFiber: 2gSugar: 24gVitamin A: 14IUVitamin C: 2mgCalcium: 8mgIron: 6mg

Notes

Use full-fat coconut milk for best texture. Chill completely before slicing.

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