Creamy Coconut Cream Cheesecake Recipe

Imagine sinking your fork into the most lusciously creamy coconut cream cheesecake that melts on your tongue like a tropical dream. This show-stopping dessert combines the rich decadence of traditional cheesecake with the exotic sweetness of coconut, creating a dessert that’s both familiar and extraordinary.

Unlike our popular vanilla bean cheesecake, this coconut version transports you straight to paradise with every bite, making it the perfect centerpiece for any celebration or special occasion.

What is Coconut Cream Cheesecake?

Ever wondered why this heavenly dessert makes people swoon at first bite? Coconut cream cheesecake is essentially a love letter to your taste buds, combining silky cream cheese with rich coconut cream and flaky coconut flakes.

Some say it got its name from sailors who dreamed of tropical shores during long voyages, though we like to think it’s simply because, as they say, “the way to a man’s heart is through his stomach” – and this cheesecake definitely knows the way! Ready to fall in love with your new favorite dessert?

Why You’ll Love This Coconut Cream Cheesecake:

Irresistibly Creamy Texture

This coconut cream cheesecake delivers the perfect balance of smooth, velvety cream cheese filling infused with rich coconut cream. Each bite melts beautifully on your tongue, creating that dreamy texture that makes cheesecake lovers swoon. The addition of coconut cream elevates the traditional cheesecake experience to new heights of indulgence.

Budget-Friendly Homemade Luxury

Making this stunning dessert at home costs a fraction of what you’d pay at a fancy restaurant or bakery. With simple, accessible ingredients, you can create a show-stopping dessert that looks and tastes like it came from a professional kitchen. It’s luxury dessert dining without the luxury price tag.

Tropical Flavor Paradise

The combination of coconut cream, shredded coconut, and vanilla creates a flavor profile that’s both exotic and comforting. Unlike our classic strawberry cheesecake, this version brings tropical vibes to your table, making every occasion feel like a special celebration. The toasted coconut flakes on top add a delightful crunch that perfectly complements the smooth filling.

Ready to bring a taste of the tropics to your kitchen? Let’s dive into this amazing recipe that’s sure to become your new go-to dessert!

How to Make Coconut Cream Cheesecake:

Quick Overview

This coconut cream cheesecake is surprisingly simple to make and absolutely delicious. The recipe features a buttery graham cracker crust, a silky smooth coconut-infused filling, and a beautiful toasted coconut topping that adds the perfect textural contrast.

Prep Time: 25 minutes
Bake Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes

Key Ingredients for Coconut Cream Cheesecake:

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 3 tablespoons granulated sugar
• Pinch of salt

For the Filling:

• 24 oz (3 packages) cream cheese, room temperature
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup coconut cream (not coconut milk)
• 1 teaspoon vanilla extract
• ½ cup sweetened shredded coconut
• 2 tablespoons all-purpose flour

For the Topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup toasted coconut flakes

Step-by-Step Instructions:

Preparing the Crust:

1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed.
3. Press the mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to pack it down well.
4. Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the filling.

Making the Filling: 5. In a large mixing bowl, beat the cream cheese with an electric mixer until completely smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl frequently.

6. Gradually add the granulated sugar, beating until well combined and fluffy, about 2 minutes.
7. Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
8. Pour in the coconut cream, vanilla extract, and mix until smooth. The mixture should be creamy and well combined.
9. Gently fold in the shredded coconut and flour until evenly distributed throughout the filling.

Baking the Cheesecake: 10. Pour the filling over the prepared crust, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.

11. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
12. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
13. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
14. Remove from the water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Preparing the Topping: 15. Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown, about 3-4 minutes. Set aside to cool.

16. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
17. Spread or pipe the whipped cream over the chilled cheesecake and sprinkle with toasted coconut flakes before serving.

What to Serve Coconut Cream Cheesecake With:

This tropical dessert pairs beautifully with fresh tropical fruits like sliced mango, pineapple, or passion fruit. For a more indulgent experience, drizzle with caramel sauce or serve alongside a scoop of vanilla bean ice cream.

Coffee lovers will appreciate how well this cheesecake complements a strong cup of espresso or a creamy latte. For special occasions, pair it with a glass of dessert wine or champagne to elevate the entire dining experience.

Consider serving it with a light fruit salad or a simple berry compote to balance the richness of the cheesecake with bright, fresh flavors.

Top Tips for Perfecting Coconut Cream Cheesecake:

Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature before mixing. This prevents lumps and creates the smoothest possible texture.

Don’t Overbeat: Once you add the eggs, mix just until combined. Overbeating incorporates too much air, which can cause cracks during baking.

Water Bath Method: The water bath helps regulate temperature and adds moisture to the oven, preventing cracks and ensuring even baking.

Coconut Cream vs. Coconut Milk: Use coconut cream, not coconut milk, for the richest flavor and texture. Coconut cream is thicker and has a higher fat content.

Toasting Coconut: Watch the coconut flakes carefully when toasting – they go from golden to burnt very quickly. Stir constantly for even browning.

Cooling Process: Allow the cheesecake to cool gradually to prevent cracks. The slow cooling process is crucial for the perfect texture.

Storing and Reheating Tips:

Store your coconut cream cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they have time to meld together.

For longer storage, you can freeze the cheesecake for up to 3 months. Wrap individual slices tightly in plastic wrap and place in freezer bags. Thaw overnight in the refrigerator before serving.

This cheesecake is best served chilled and doesn’t require reheating. If you’ve frozen it, let it thaw completely in the refrigerator for the best texture and flavor.

For the freshest taste, add the whipped cream topping and toasted coconut just before serving if you plan to store the cheesecake for more than a day.

Nutritional Information

Nutrient	Per Slice (12 servings)
Calories	385
Total Fat	28g
Saturated Fat	18g
Cholesterol	95mg
Sodium	285mg
Total Carbs	32g
Dietary Fiber	2g
Sugars	28g
Protein	7g

Frequently Asked Questions

Can I use coconut milk instead of coconut cream? While you can substitute coconut milk, coconut cream provides a richer, more intense coconut flavor and creamier texture. If using coconut milk, use the thick cream from the top of a chilled can.

Why did my cheesecake crack? Cracking usually occurs from sudden temperature changes or overbaking. Use a water bath, avoid overbeating after adding eggs, and cool the cheesecake gradually in the oven with the door cracked open.

Can I make this cheesecake ahead of time? Absolutely! This cheesecake actually tastes better after chilling overnight. You can make it up to 3 days in advance. Add the whipped cream topping just before serving.

How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken. It will continue to set as it cools.

Can I freeze this cheesecake? Yes, you can freeze the cheesecake for up to 3 months. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

What’s the best way to cut clean slices? Use a sharp knife dipped in warm water and wiped clean between each cut. This prevents the filling from sticking to the knife and creates beautiful, clean slices.

Pro Chef Secrets for Extra Special Results:

Flavor Enhancement: Add a tablespoon of coconut extract along with the vanilla for an even more intense coconut flavor that will make your guests wonder about your secret ingredient.

Texture Perfection: Strain your coconut cream through a fine-mesh sieve before adding it to remove any lumps and ensure the silkiest texture possible.

Professional Presentation: Create decorative coconut curls using a vegetable peeler on fresh coconut for an elegant garnish that looks restaurant-quality.

Make-Ahead Strategy: This cheesecake actually improves in flavor after 24 hours in the refrigerator, making it perfect for entertaining when you want to prepare dessert in advance.

This coconut cream cheesecake recipe delivers bakery-quality results with simple home kitchen techniques. The combination of rich cream cheese, luxurious coconut cream, and perfectly toasted coconut creates a dessert that’s both impressive and surprisingly achievable. Whether you’re celebrating a special occasion or simply treating your family to something extraordinary, this cheesecake promises to become a treasured recipe in your collection.