Coconut Cheesecake: This creamy, oven-baked cheesecake has a light coconut flavor that’s sure to be a big hit at any gathering! Don’t be intimidated, this coconut cheesecake is easier to make than you think!
Quick Overview: Only 10 minutes to put together and one hour to bake!
This easy baked coconut cheesecake recipe is the perfect dessert to serve at pretty much any occasion. The creamy richness of the cake would make it great to serve in cooler weather, but the coconut flavor would be a great addition to a backyard bbq or summer dinner!
With a graham cracker crust and creamy filling, this cheesecake will satisfy your cheesecake cravings. If you don’t add the toasted coconut topping the coconut flavors in this recipe will be mild, but if you DO add it this is a coconut lover’s dream!
And if you’re looking for more easy dessert recipes, we’ve got you covered!
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Ingredients for coconut cheesecake
Made from simple ingredients you probably have on hand (or could easily grab from any grocery store), this easy coconut cheesecake recipe is a keeper!
You can find the complete list of ingredients and directions in the recipe card below.
- Salted Butter: You can use unsalted or salted butter, but if you use unsalted be sure to add a pinch of salt to the recipe.
- Graham Crackers: You can buy graham crackers and crush them yourself (put them in a ziplock bag and crush away), or you can look for graham crumbs at your grocery store that are already crushed.
- Cream Cheese: I would highly recommend getting a full fat cream cheese. I know it can be tempting to cut calories with a low fat alternative, but it just won’t result in the same creamy cheesecake.
- Eggs: These help to bind the recipe together!
- Coconut Milk: Adding the coconut milk will give this cheesecake a nice, light coconut flavor even if you opt not to decorate the top with toasted coconut.
- White Granulated Sugar: You can replace this with sugar free alternatives if you like (see substitutions), but good ol’ white sugar will work just fine.
- Cornstarch: Adding cornstarch helps to prevent your cheesecake from cracking and also makes it a bit firmer/easier to slice once it’s baked.
Instructions
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Step 1: Heat oven to 350 degrees Fahrenheit.
Step 2: To prepare the crust, mix the graham cracker crumbs and melted butter until a wet, sandy mixture forms. Press the mixture into the bottom of a 10-inch spring form pan.
Step 3: In the bowl of a stand mixer or using an electric mixer and a large bowl, whip the softened cream cheese on medium speed until smooth.
Step 4: Once whipped, add the eggs, coconut milk, sugar, and corn starch and mix the ingredients until they are homogenous and the mixture is smooth.
Step 5: Pour the cheesecake batter into the spring form pan on top of the prepared crust and place pan on a rimmed cookie sheet.
Step 6: Pour 1 ½ cups of water into the baking sheet and bake cheesecake for 55-60 minutes, or until the middle of the cheesecake is set.
Step 7: Allow the cheesecake to cool in the fridge. Once it’s completely cool, release the cake from the sides of the springform pan, add whipped cream and toasted coconut flakes to the top of the cheesecake (or serve as is) and enjoy!
More Cheesecake Recipes: In a cheesecake kind of mood? Check out our baked strawberry crunch cheesecake and our no-bake s’mores cheesecake!
What is the secret to making good cheesecake?
Cheesecakes can be a bit temperamental, but here are a few tips that should help you be successful.
- Room Temperature: Room temperature cream cheese is easier to mix smoothly!
- Mix Well: It is important to mix the cheesecake mixture until it is smooth, otherwise the cake will look gritty and chunky when you cut into it.
- Water Bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.
- Use a Springform: A springform pan helps your cheesecake cook evenly (and lets you release it from the pan so you can cut and serve it nicely).
- Add Cornstarch: This helps everything come together smoothly.
- Oven Temperature: Make sure your oven temperature stays consistent (this means no opening the oven door to peek)!
- Don’t Over Bake: When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.
Substitutions
I haven’t made this recipe with any substitutions, but here are a few you can try.
- Dairy-Free – if you are trying to make a dairy-free cheesecake, check your local grocery store for dairy-free cream cheese or try tofu!
- Sugar – replace the sugar in this recipe with your favorite sugar free sweetener (xylitol, monk fruit). Just be sure to check the package to see if it can be used 1:1 for sugar or if you need to adjust the ratio.
- Coconut Milk – if you don’t like the flavor of coconut, replace the coconut milk with heavy cream or a dairy-free milk (almond, soy, etc.). If you want to keep the coconut flavor, you could also replace coconut milk with coconut cream for an even richer cheesecake!
- Gluten-Free – if you need to make this recipe gluten free, check your grocery store for GF graham crackers or crumbs.
Variations
If you’re looking to add some fun changes to your cheesecake, try these…
- Chocolate Drizzle – Melt some milk chocolate and drizzle it over your baked cheesecake!
- Pineapple Rings – If you want to create a piña colada cheesecake, add some pineapple rings to the top of your baked cheesecake along with the toasted coconut.
Equipment
You will need a 10″ springform pan to make this recipe.
Storage
Leftover cheesecake will keep for 3-4 days in the fridge in an airtight container. When you are serving it, it can stay on the counter for about 1 ½ hours before it needs to be placed back in the fridge.
You can also store this cheesecake in the freezer for about 1 month as long as it’s in an airtight, freezer safe container. For the best results, wrap it tightly in plastic wrap (before adding whipped cream and coconut)! Then simply let it thaw in the fridge before serving.
Expert tips and FAQs
Not all cheesecake recipes call for a water bath, but I think it’s important! Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.
The culprit is almost certainly over baking. Because cheesecake is a custard type dessert, it won’t be completely firm when it’s done. When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.
I find I have the best results with Philadelphia cream cheese!
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Coconut Cheesecake
Equipment
- 10 inch springform pan
Ingredients
- 4 tablespoons salted butter melted
- 1 ½ cups graham crackers crushed
- 3 8-ounce boxes of cream cheese room temperature
- 3 large eggs
- ½ cup coconut milk
- 1 cup white granulated sugar
- 1 tablespoon cornstarch
Instructions
- Heat oven to 350 degrees Fahrenheit.
- To prepare the crust, mix the graham crackers and melted butter until a wet, sandy mixture forms. Press the mixture into the bottom of a 10-inch spring form pan.
- In the bowl of a stand mixer or using an electric mixer and a large bowl, whip the cream cheese until smooth.
- Once whipped, add the eggs, coconut milk, sugar, and corn starch and mix the ingredients until they are homogenous and the mixture is smooth.
- Pour the mixture into the springform pan and place the pan on a rimmed cookie sheet.
- Pour 1 ½ cups of water into the cookie sheet and bake the cheesecake for 55-60 minutes, or until the middle of the cheesecake is set.
- Allow the cheesecake to cool in the fridge. Once it's completely cool, release the cake from the sides of the springform pan, add whipped cream and toasted coconut flakes to the top of the cheesecake (or serve as is) and enjoy!
Notes
- Room Temperature: Room temperature cream cheese is easier to mix smoothly!
- Mix Well: It is important to mix the cheesecake mixture until it is smooth, otherwise the cake will look gritty and chunky when you cut into it.
- Water Bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.
- Use a Springform: A springform pan helps your cheesecake cook evenly (and lets you release it from the pan so you can cut and serve it nicely).
- Add Cornstarch: This helps everything come together smoothly.
- Oven Temperature: Make sure your oven temperature stays consistent (this means no opening the oven door to peek)!
- Don’t Over Bake: When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Betsy says
Decadent and so delicious! This cheesecake is incredible. It’s so good & creamy. LOVE the coconut in here! It’s making the list for one of my top faves!
Jennifer says
My FAV cheesecake recipe ever!! I love coconut desserts & this cheesecake is seriously too good to be true. Hard not to eat it all by myself!
Vivian Oakes says
WOW! I made this for our girls night and it disappeared so fast! Incredible.
Laura says
Do you mean 3 -8oz packages of cream cheese and not 3oz?
Jessica says
Hi Laura! YES! Thank you so much for catching that, and for letting me know! I’ve updated the recipe card!