Picture this: you take a bite of the most heavenly dessert and instantly feel transported to a tropical paradise. That's exactly what happens when you try this Coconut Cream Cheesecake Recipe! I've been perfecting this recipe for years, and trust me, once you taste this creamy coconut dream, you'll never want to go back to regular cheesecake.
What makes this Coconut Cream Cheesecake Recipe so special? It's the perfect balance of rich cream cheese, silky coconut cream, and that subtle tropical flavor that makes your taste buds dance. Whether you're hosting a summer party or just craving something extraordinary, this Coconut Cream Cheesecake Recipe delivers every single time. The best part? It's surprisingly simple to make, even for beginners!
Why This Tropical Cheesecake Stands Out
This isn't just another cheesecake recipe; it's a game-changer that brings the tropics right to your kitchen. The Coconut Cream Cheesecake Recipe I'm sharing today has been tested countless times, and every single person who tries it asks for the recipe immediately. The secret lies in using real coconut cream instead of artificial flavoring, which creates that authentic tropical taste.
What sets this Coconut Cream Cheesecake Recipe apart from others is its incredibly creamy texture and the way it melts in your mouth. The combination of cream cheese and coconut cream creates a dessert that's rich without being heavy, sweet without being overwhelming. Plus, this Coconut Cream Cheesecake Recipe pairs beautifully with fresh berries, toasted coconut flakes, or even a drizzle of caramel sauce. It's the kind of dessert that makes ordinary moments feel special and turns celebrations into unforgettable memories.
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Ingredients
- Cream cheese, softened
- Coconut cream (canned, chilled)
- Granulated sugar
- Large eggs, room temperature
- All-purpose flour
- Vanilla extract
- Shredded coconut (unsweetened)
- Salt
For the Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
- Toasted coconut flakes
For Topping:
- Toasted coconut flakes
- Heavy whipping cream
- Powdered sugar
See recipe card for quantities.
Instructions
Prepare Your Pan and Crust
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, sugar, and toasted coconut flakes in a bowl.
- Press the mixture firmly into the bottom of your prepared pan.
- Bake for 10 minutes, then remove and let cool while you prepare the filling.
Create the Creamy Filling
- Beat softened cream cheese until smooth and fluffy, about 3-4 minutes.
- Gradually add sugar, beating until well combined.
- Mix in coconut cream, vanilla extract, and salt until smooth.
- Add eggs one at a time, beating just until incorporated after each addition.
- Fold in flour and shredded coconut gently.
Bake to Perfection
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Pour the filling over the prepared crust.
- Place the pan in a larger roasting pan and add hot water halfway up the sides.
- Bake for 55-60 minutes until the center is almost set but still slightly jiggly.
Expert Cooking Tips
Temperature Control
- Always use room temperature ingredients for the smoothest filling. Cold cream cheese creates lumps that are difficult to eliminate, even with extended mixing.
Preventing Cracks
- The water bath method is crucial for even baking. It prevents the top from cooking too quickly and developing those unsightly cracks that can ruin the appearance of your dessert.
Coconut Cream Selection
- Use full-fat canned coconut cream for the richest flavor and texture. Light coconut cream won't provide the same creamy consistency that makes this recipe special.
Mixing Technique
- Don't overbeat the mixture once you add the eggs. Overbeating incorporates too much air, which can cause the cheesecake to rise and then collapse, creating cracks.
Cooling Process
- The gradual cooling process is essential. Sudden temperature changes will cause your cheesecake to crack, so patience is key to achieving that perfect, smooth top.
Recipe Variations & Substitutions
Dairy-Free Version
- Replace cream cheese with cashew cream cheese and use full-fat coconut milk instead of heavy cream. The result is just as creamy and delicious.
No-Bake Option
- Skip the baking process entirely by adding 2 packets of unflavored gelatin dissolved in warm water. Chill for at least 4 hours until set.
Gluten-Free Crust
- Substitute graham crackers with gluten-free cookies or use crushed coconut macaroons for an extra coconut flavor boost.
Sugar Alternatives
- Replace granulated sugar with coconut sugar for a deeper flavor, or use stevia for a lower-calorie version. Adjust quantities according to your preferred sweetness level.
Flavor Variations
- Add lime zest for a tropical twist, or incorporate passion fruit pulp for an exotic flavor combination that pairs beautifully with coconut.
Mini Cheesecakes
- Divide the mixture among muffin tins lined with paper cups for individual servings. Reduce baking time to 20-25 minutes.
- This Coconut Cream Cheesecake Recipe is incredibly versatile and adapts well to different dietary needs and preferences.
Equipment Recommendations
- 9-inch springform pan: Essential for easy removal and clean presentation
- Large roasting pan: For the water bath method that ensures even baking
- Electric mixer: Stand mixer preferred, but hand mixer works fine
- Rubber spatula: Perfect for folding ingredients without overbeating
- Fine-mesh sieve: Useful for sifting flour and removing any lumps
- Kitchen scale: For precise measurements that guarantee consistent results
The right equipment makes this Coconut Cream Cheesecake Recipe much easier to execute perfectly every time.
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together beautifully.
Freezing Instructions
- Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
Make-Ahead Tips
- This cheesecake actually tastes better the next day, making it perfect for entertaining. Prepare it a day ahead and add fresh toppings just before serving.
Serving Suggestions
- Remove from refrigerator 30 minutes before serving to allow it to come to the perfect serving temperature. This Coconut Cream Cheesecake Recipe is best enjoyed slightly chilled but not ice-cold.
Grandma's Secret That Changed Everything
Here's the secret that transformed my ordinary cheesecake into this extraordinary Coconut Cream Cheesecake Recipe: I always chill my coconut cream overnight and use only the thick, creamy part that separates at the top. This concentrated coconut flavor creates an incredibly rich and authentic taste that store-bought coconut extract simply cannot match.
The second secret involves adding a small amount of cornstarch to the filling, which I discovered by accident when I ran out of flour. This tiny addition creates the silkiest, most stable texture you've ever experienced. These two simple changes turned this Coconut Cream Cheesecake Recipe from good to absolutely phenomenal, and now I'm sharing them with you!
FAQ
Can I use coconut cream for cheesecake?
Absolutely! Coconut cream is perfect for cheesecake and adds incredible richness and tropical flavor. This Coconut Cream Cheesecake Recipe specifically calls for it to create that authentic coconut taste.
What happens if I use coconut cream instead of milk?
Using coconut cream instead of milk makes your cheesecake richer, creamier, and more flavorful. It also adds natural coconut flavor without needing artificial extracts.
How to thicken coconut cream for dessert?
Chill the can overnight, then scoop out only the thick cream that separates at the top. You can also whip it with a small amount of cornstarch for extra thickness.
What's the difference between creamed coconut and coconut cream?
Coconut cream is the thick liquid from canned coconut milk, while creamed coconut is a solid block of concentrated coconut meat. For this recipe, use canned coconut cream for the best results.
Perfect Pairings for Your Next Dessert Adventure
Now that you've mastered this incredible Coconut Cream Cheesecake Recipe, why not expand your dessert repertoire with two more crowd-pleasers? The delicate sweetness of Pistachio Cream Puffs Recipe offers a lovely contrast to the tropical richness of coconut cheesecake, while the fruity freshness of Strawberry Cream Cheese Turnovers Recipe provides the perfect balance for your dessert table.
These three recipes together create an impressive dessert spread that covers all the bases: tropical, nutty, and fruity flavors that will satisfy every palate. Your guests will be amazed by your culinary skills, and you'll have a repertoire of show-stopping desserts ready for any occasion. This Coconut Cream Cheesecake Recipe will become your signature dessert, the one everyone asks you to bring to every gathering!
With love and sweet bites
By Lisa Johnson 🍰
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Pairing
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Coconut Cream Cheesecake Recipe
Equipment
- 1 9-inch springform pan Essential for easy removal
- 1 Large roasting pan For the water bath
- 1 Electric mixer Stand or hand mixer
- 1 Rubber spatula For folding ingredients
- 1 Fine-mesh sieve To sift flour
- 1 Kitchen scale For accurate measurements
Ingredients
Cheesecake Filling
- 24 oz Cream cheese Softened
- 1 cup Coconut cream Canned, chilled
- ¾ cup Granulated sugar
- 3 large Eggs Room temperature
- ¼ cup All-purpose flour
- 1 teaspoon Vanilla extract
- ½ cup Shredded coconut Unsweetened
- ¼ teaspoon Salt
Crust
- 2 cups Graham cracker crumbs
- ⅓ cup Butter Melted
- ¼ cup Sugar
- ¼ cup Toasted coconut flakes
Topping
- 1 cup Heavy whipping cream
- 2 tablespoon Powdered sugar
- ½ cup Toasted coconut flakes
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, butter, sugar, and coconut flakes.
- Press mixture into pan, bake 10 mins, cool.
- Beat cream cheese until fluffy.
- Gradually add sugar until combined.
- Mix in coconut cream, vanilla, and salt.
- Add eggs one at a time, mixing gently.
- Fold in flour and shredded coconut.
- Pour filling into crust, place pan in roasting pan with hot water.
- Bake 55–60 mins until almost set.
- Turn off oven, cool with door ajar for 1 hour.
- Whip cream with powdered sugar, spread on top, sprinkle toasted coconut.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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