Coconut Cheesecake

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it’s loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Coconut Cheesecake Recipe

Coconut is one of the most underrated flavors in baking! Which is a real shame. Because it’s such bright and refreshing flavor, and really works well year-round! I just love it. And I know from past recipes, you love it, too!

So today we’re balancing the scales and shining a light on this often overlooked flavor! Say hello to creamy coconut cheesecake! It’s ultra rich, perfectly dense, delightfully creamy, and topped with whipped coconut cream and toasted coconut! One bite will have you hooked!

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Let’s make coconut cheesecake!

  1. Before anything, bring your cream cheese, eggs, and sour cream to room temperature. The eggs and sour cream should only take about 30 minutes, but the cream cheese may take longer, so you might want to take that pit about an hour or 2 before you plan on baking.
  2. You’ll need a food processor, electric hand mixer, or powerful blender for this recipe.
  3. First you’ll pulse the cream cheese and sour cream together until smooth, then add the remaining ingredients. It’s important to make sure the cream cheese is very smooth and lump free before adding anything else, because over mixing the batter later in the recipe can allow too much air into the batter. Which can cause the cheesecake to rise and fall while baking.
  4. Once the cream cheese mixture is silky smooth, you’ll toss in the sugar, coconut extract, and vanilla extract. Then you’ll add eggs one at a time, beating on low. Be sure not to over beat here!
  5. For the coconut milk, you want to use the thick Thai variety! Thai Kitchen unsweetened coconut milk is exactly what I used in this recipe, and what I recommend for best results!
  6. If you can’t find pre-crushed graham cracker crumbs, you can make them in your food processor and then measure out the amount needed. Store any extras for another time.
  7. If you’re looking to make this gluten free, try finding gluten free graham crackers.
  8. To make the crust you’ll combine the graham cracker crumbs, melted butter, sugar, and salt. Then press into the middle and up the sides of a pan. Then place the prepared pan in the oven and bake for 10 minutes.
  9. Allow the crust to cool before pouring the batter on top and placing the pan in the water bath. For more tips on a water bath, check out my guide on how to make an easy water bath for cheesecake!
  10. Bake at 325 degrees for 30 minutes, then reduce the temperate to 300 for the remaining time. This creates a silky smooth crack-free cheesecake.
  11. The cheesecake will need to cool to room temperature and then chill for at least 6 hours, so plan ahead time wise.
  12. When you’re ready to serve, make the coconut cream! To do this you’ll need a large bowl and a hand mixer or a stand mixer fitted with the paddle attachment. You’ll whip together the heavy cream and powdered sugar, then toss in the coconut cream and coconut extract. Finally, you’ll fold in the whipped cream cheese.

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Spread the whipped cream topping all over the cheesecake and sprinkle with toasted coconut! Then serve and enjoy!!!

Can I make this in advance?

Yes, you can! Making cheesecake is definitely time consuming, but the good news is that it can be made ahead of time! This coconut cheesecake will keep, covered and stored in the fridge, for up to 5 days! And will keep, wrapped tightly in plastic wrap and frozen, for up to 2 months!

To thaw, simply transfer the cheesecake from the freezer to the fridge and let thaw overnight, or at least 8 hours. And then let the cheesecake sit at room temperature for about 20 minutes before serving.

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Just be sure to save the whipped coconut cream topping for last. That sadly cannot be made ahead of time and should be made right before serving!

More Coconut Recipes:

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Print

Coconut Cheesecake

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it’s loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!
Course Dessert
Cuisine American
Keyword cheesecake, coconut, coconut cheesecake
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Resting Time 8 hours
Total Time 10 hours
Servings 1 9″ cheesecake
Author Ashley Manila

Ingredients

For the Graham Cracker Crust:

  • 2 cups (198 grams) graham cracker crumbs finely crushed
  • 1/3 cup (67 grams) granulated sugar
  • 6 Tablespoons (85 grams) unsalted butter melted

For the Coconut Cheesecake:

  • 4 8 ounce packages (924 grams) full-fat cream cheese at room temperature
  • 1/2 cup (113 grams) full-fat sour cream at room temperature
  • 1 and 1/4 cups (248 grams) granulated sugar
  • 1 teaspoon (4 grams) coconut extract
  • 1/2 teaspoon (2 grams) vanilla extract
  • 4 large eggs at room temperature
  • 2 large egg yolks at room temperaure
  • 1 cup (227 grams) Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
  • 1 cup (84 grams) unsweetened coconut finely shredded

For the Coconut Mousse:

  • 1 cup (227 grams) heavy cream cold
  • 1/4 cup (28 grams) confectioners’ sugar sifted
  • 1 teaspoon (4 grams) coconut extract
  • 2 Tablespoons Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
  • 6 ounces (170 grams) full-fat cream cheese at room temperature
  • 1 cup (84 grams) coconut flakes lightly toasted

Instructions

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees (F). Lightly spray a 9″ springform pan with non-stick spray.
  • Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
  • In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
  • Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 
  • Reduce oven to 325 degrees (F).

For the Coconut Cheesecake:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed. 
  • On medium speed, add sugar, coconut extract, and vanilla, and beat smooth, scraping down the sides and bottom of bowl as needed.
  • On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven! 
  • Add in the coconut and beat until it’s just incorporated in the batter. Finally, fold in the shredded coconut until evenly combined. 
  • Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 30 minutes. Then reduce the oven temperature to 300 degrees and continue baking for another 50 minutes.
  • Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  • Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
  • Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

For the Coconut Mousse:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, whip the heavy whipping cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 3 minutes. Add in the coconut cream and coconut extract and whip smooth. Set aside.
  • In a separate bowl, using a handheld electric mixer, beat cream cheese until completely smooth.
  • Fold whipped cream into cream cheese, stirring until well combined.
  • Remove cheesecake from the pan, then top with the coconut mousse.
  • Sprinkle with toasted coconut and serve! 
  • For clean slices, use a large, sharp knife, slice the slab into 8 slices, wiping the knife clean with a damp cloth between slices.

The post Coconut Cheesecake appeared first on Baker by Nature.