Easy Coconut Cheesecake Recipe

Okay, buckle up buttercups, because I’m about to drop a dessert bomb on you: Easy Coconut Cheesecake Recipe! I’m talking creamy, dreamy, coconutty goodness that’s so easy to whip up, even I can do it after a long day. And trust me, that’s saying something. This isn’t your grandma’s cheesecake (unless your grandma is secretly a tropical dessert ninja), it’s a vacation for your tastebuds without even having to pack a suitcase.

This cheesecake? This cheesecake is LEGEND. My husband, bless his heart, isn’t the biggest dessert guy, but he practically inhales this stuff. One time, I made it for a potluck, and I swear, I saw a grown woman nearly fistfight another lady for the last slice. I knew then, this wasn’t just a dessert; it was a weapon of mass deliciousness. Now, I make sure to ALWAYS have the ingredients on hand. It’s become our Sunday night ritual. We put on some chill music, make this cheesecake, and just… relax. Seriously, you NEED this in your life.

Why You’ll Love This Easy Coconut Cheesecake Recipe

• It’s easier than finding a parking spot on a Saturday. Seriously.
• Coconut. Enough said. But also: it’s like a vacation in every bite.
• It’s impressive. Like, “Wow, you made this?” impressive. Even though you basically just dumped everything in a bowl.
• You can totally eat it for breakfast. I won’t judge. Probably because I’m doing it too.
• It’s a guaranteed crowd-pleaser. Unless your crowd hates happiness and deliciousness. In which case, get a new crowd.

How to Make It

Okay, so first things first, let’s get that oven preheating, shall we? Aim for 350°F (175°C). While that’s warming up, let’s tackle the crust. Mix those graham cracker crumbs, melted butter, and sugar together. Press it into the bottom of your springform pan (greased, of course, unless you wanna cry later when you can’t get the cheesecake out). I usually just use the bottom of a measuring cup to really pack it in there.

Now, for the good stuff. In a large bowl, beat the cream cheese until it’s smooth. Seriously, smooth. No one likes lumpy cheesecake. Then, add the sugar and beat it until it’s all combined. Next, throw in those eggs one at a time, mixing well after each addition. Don’t overmix! That’s the secret to avoiding cracks. Now, stir in the coconut extract, coconut milk, and shredded coconut. Fold it all together gently, until it’s just combined. Pour that luscious batter over the crust.

Bake it for about 55-60 minutes, or until the edges are set but the center still has a little jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour. This prevents cracking! Then, take it out, cover it, and chill it in the fridge for at least 4 hours, or overnight. I know, the waiting is the hardest part, but trust me, it’s worth it. When you’re ready to serve, sprinkle some extra shredded coconut on top. Boom. You’re a dessert wizard.

Ingredient Notes

• Graham Cracker Crumbs: Okay, so, you can buy these pre-crumbed, which is lazy but I fully support. Or, you can crush them yourself in a bag with a rolling pin. Good stress relief, just saying.
• Melted Butter: Use unsalted! Unless you’re feeling wild and want a salty-sweet thing going on. Up to you.
• Cream Cheese: Full-fat only, people! Don’t even THINK about using the low-fat stuff. It’ll mess with the texture, and nobody wants a sad cheesecake.
• Granulated Sugar: Plain ol’ sugar. Nothing fancy here. Unless you want to use coconut sugar, then go for it. I won’t stop you.
• Eggs: Large eggs! And make sure they’re room temperature. It helps everything mix together better. I always forget to take them out of the fridge ahead of time, so I just put them in a bowl of warm water for a few minutes. Works like a charm.
• Coconut Extract: Don’t skip this! It really amps up the coconut flavor. But don’t go overboard, or your cheesecake will taste like artificial coconut. A little goes a long way.
• Coconut Milk: Use the full-fat kind in the can, not the stuff in the carton. Trust me on this one. It makes all the difference.
• Shredded Coconut: Sweetened or unsweetened, it’s up to you. I usually use sweetened because I’m a sugar addict, but unsweetened is totally fine too.

Recipe Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted butter, and sugar.
3. Press mixture into the bottom of a greased springform pan.
4. Beat cream cheese until smooth.
5. Add sugar and beat until combined.
6. Add eggs one at a time, mixing well after each.
7. Stir in coconut extract, coconut milk, and shredded coconut.
8. Pour batter over crust.
9. Bake for 55-60 minutes until edges are set, but the center jiggles slightly.
10. Turn off oven, crack the door, and let cool in the oven for 1 hour.
11. Remove, cover, and chill in the refrigerator for at least 4 hours or overnight.
12. Sprinkle with shredded coconut before serving.

What to Serve It With

Honestly? Just a fork. This cheesecake is amazing on its own. But if you’re feeling fancy, you could add a dollop of whipped cream, some fresh berries, or even a drizzle of chocolate sauce. I’ve been known to add a spoonful of coconut gelato on the side. Don’t judge me.

Tips & Mistakes

• Don’t overbake it! A slightly jiggly center is what you’re going for. It’ll firm up in the fridge.
• Let it cool slowly in the oven. This is KEY to preventing cracks. Trust me, I’ve learned this the hard way.
• If you do get cracks, don’t panic! Just cover them up with whipped cream or extra shredded coconut. Nobody will know the difference.
• Don’t overmix the batter. This will incorporate too much air and cause the cheesecake to puff up and then collapse.
• Use room-temperature ingredients. This helps everything mix together smoothly.

Storage Tips

Okay, so if you actually have leftovers (which, let’s be real, is a big “if”), store them in an airtight container in the fridge. It’ll last for about 3-4 days. And yes, you can totally eat it cold, straight from the fridge. I may or may not have done that for breakfast more times than I care to admit. It’s still delicious!

Variations and Substitutions

• No graham crackers? Use digestive biscuits or even crushed Oreos (without the cream filling, unless you’re feeling really wild).
• Out of coconut extract? A splash of rum extract will give it a similar tropical vibe.
• If you’re allergic to dairy, I haven’t tried it myself, but I bet you could use a dairy-free cream cheese alternative and coconut cream instead of coconut milk. Let me know how it goes!
• I once tried using sweetened condensed milk instead of sugar. It was… interesting. Very sweet. Not my favorite, but if you’re into that kind of thing, go for it.
• Once I ran out of butter for the crust and used coconut oil instead. It was actually pretty good! Gave it an extra coconutty flavor.

Frequently Asked Questions

Easy Coconut Cheesecake Recipe

A delicious and creamy coconut cheesecake with a graham cracker crust, perfect for any occasion!

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.5 cup unsalted butter melted
• ▢ 3 tablespoons sugar
• ▢ 24 ounces cream cheese room temperature
• ▢ 1 cup coconut milk
• ▢ 1 cup sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 large eggs
• ▢ 1 cup sweetened shredded coconut

Instructions

Preparation Steps

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a bowl, mix graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan.
• In a large mixing bowl, beat the cream cheese until smooth. Gradually add coconut milk and 1 cup of sugar, mixing well.
• Add vanilla extract and eggs to the mixture, one at a time, beating well after each addition.
• Pour the cream cheese mixture over the crust. Sprinkle shredded coconut evenly on top.
• Bake for 60 minutes or until the center is set. Allow cooling at room temperature before refrigerating for at least 4 hours.

Notes

For extra garnish, consider topping with toasted coconut flakes before serving.