Triple Coconut Cheesecake

Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins
This post may contain affiliate links. Read my disclosure policy.

I want this cheesecake. I want this cheesecake BAD. I don’t mean in that “I have a craving” way, I mean this in the “do I have enough coconut in my pantry to make this right now?!” kinda way. I could go on and on and on about my girl crush on Jaclyn (of Food Plus Words) again, but I figured you have probably already heard enough of my gushing. It’s all still true, but this time Jaclyn is here to show you how amazing she is. I am so excited she joined us for the Foodie Block Party! She is awesome, this cheesecake is phenomenal, and these dark moody cheesecake photos are gorgeous. So please, take it away Jaclyn!

P.S. While I still love you, the fact that you don’t love cheese is making me question our friendship.

P.S.S. Meet me back here on Wednesday. I am bringing pancakes. :-D

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Coconut Cheesecake

Happy Tuesday, Novice Chef readers!

Jaclyn from food + words here! When Jessica asked for guest posters on her blog, I jumped at the chance to get in on the Foodie Block Party. I’m so excited to share one of my recipes here with you all today!

I first met Jessica this past April at Food Blog Forum Orlando, and we hit it off right away. We got to chatting at the pre-conference mixer when I noticed that she was wearing a dress that I also own, so right off the bat I knew she had great style! We also happen to have the same style of side-swept bangs (though mine are a bit less cooperative and unruly than hers!), our websites were both designed by the same fabulous lady, and we both love to laugh and be totally random.

Needless to say, Jessica and I became fast friends. We spent loads of time together at BlogHer Food in Atlanta in May, and just a couple of weekends ago we frolicked around Disney with a couple other wonderful food bloggers on a cupcake crawl. I think we make a pretty good team, like a dynamic duo or something equally magical.

Enough waxing poetic about my undying love for Jessica, let’s talk about cheesecake!

Coconut Cheesecake Slice

Funny story: I don’t like cheese, at all. I know, I’m a total weirdo. The way I see it, I’m actually doing the rest of the world a favor by disliking cheese; there’s more for everyone else to eat! You’re welcome, America.

Funnier story: I may not like cheese, but I absolutely love making cheesecake! Again, I’m aware how much of a weirdo I am.

Coconut Cheesecake Slice

Maybe it’s the fact that cheesecake is endlessly versatile, able to take on millions of different flavors. Perhaps I’m fond of whipping up cream cheese and sugar, transforming it into an ultra-smooth, luxurious custard-like filling. Maybe I just like baking things in a water bath. We’ll never know.

A lot of people are intimidated to make cheesecake at home. They’re afraid of burnt tops and cracked surfaces; runny fillings and soggy crusts. But fear not, friends! Making a perfect cheesecake is a lot easier than you might think, and once you’ve made one yourself, you’ll never want to fork over a bunch of cash for a store-bought one again!

Coconut Cheesecake Slice Eaten

If summer had a flavor, it would probably taste a lot like this triple coconut cheesecake. There’s shredded coconut in the crust, coconut milk and extract in the cheesecake and whipped cream, and its topped off with large flakes of toasted coconut. This cheesecake is essentially a coconut lover’s dream!

Want to know a secret? Cheesecake freezes beautifully, and tastes amazing right out of the freezer! If you’re looking for a delicious way to beat the summer heat, insert popsicle sticks into cheesecake slices, freeze, and serve. If you’re the sharing type, this move will make you a very popular person.

This triple coconut cheesecake is pretty much amazing in every way possible, and I know you’re going to love it. In fact, I think you’ll go coconuts for it! Get it? Coconuts? Nuts? Bueller?

Coconut Cheesecake

Terrible puns aside, this cheesecake is totally delish! One of our friends actually devoured an entire quarter of it! And that, my friends is some serious cheesecake love.

Yield: one 10" cheesecake

Triple Coconut Cheesecake

Coconut cheesecake on a white cake stand with toasted coconut on top.

Triple Coconut Cheesecake is made with a homemade graham cracker crust, and shredded coconut. You will not believe your tastebuds when you get a bite of this creamy cheesecake!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


For the Crust:

  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons granulated sugar
  • heaping 1/2 cup shredded sweetened coconut
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 1 1/2 pounds (3 packages) cream cheese, softened (I leave mine out overnight!)
  • 1 cup granulated sugar
  • 0.50 ounces cornstarch
  • 1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
  • 1/4 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 7 ounces coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)
  • 1/2 teaspoon coconut extract (optional)

For the Topping:

  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 2 tablespoons coconut milk
  • 1/4 teaspoon coconut extract (optional)
  • 1/2 cup toasted coconut, for topping


for the crust: 

  1. Preheat the oven to 350 degrees F.
  2. If you are worried that your springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.
  3. In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.
  4. Add the melted butter, and mix together until well blended.
  5. Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.
  6. Bake crust at 350 degrees F for 10-12 minutes, or until light golden brown.
  7. Remove from oven and allow to cool.

for the filling: 

  1. Preheat the oven to 325 degrees F.
  2. Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.
  3. Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.
  4. Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.
  5. Add the coconut milk and extract, if using, and beat until combined.
  6. Place the springform pan with the cooled coconut crust into a large roasting pan.
  7. Pour the cheesecake filling into the springform pan.
  8. Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake the cheesecake at 325 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.
  10. Carefully remove the roasting pan from the oven (I make my fiance do this because he’s stronger than me!), and remove the springform pan.
  11. Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.

for the toasted coconut: 

  1. You can toast the coconut in the oven or in a skillet!
  2. If toasting in the oven, preheat the oven to 350 degrees F.
  3. Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.
  4. If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.
  5. Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.
  6. Remove from the heat and cool completely before using.

for the coconut whipped cream:

  1. In the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.
  2. Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
  3. Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.
  4. Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.
  5. Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 416Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 185mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 5g


This post may contain affiliate links. Read my disclosure policy.

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79 Responses
  1. Share

    I have been using this recipe for years….it is my go-to…signature. I use duck eggs instead of chicken eggs and I use 6 teaspoons of Arrowroot instead of cornstarch. I also use an 8 to 7-inch springform pan with parchment paper cut out to fit in the bottom of pan (not sides). Much easier to remove. Note: Duck eggs are not for everyone due to their high protein content, but when baked over 40 min most folks can tolerate them with no issues. Any cooking time less than 40 I would not trust my hubby’s gut to eat.

      1. Barbara Klein

        I fill a 9 x 13 pan 1/2 full of water and place on bottom rack of the oven. Bake at 300 for usual time on recipe. Then, turn off the oven and prop the oven door open a few inches using a dish towel. DO NOT PEAK EVER! from the time you put the cheesecake in the oven until it’s cooled and you carefully lift it out of the oven! This is the #1 rule! Let the cheesecake finish baking and cool in the oven for 55 minutes after turning off the heat. Voila! Your cheesecake will not crack and you don’t need a waterproof pan for your springform pan to fit in! We moved to the mountains so I baked cheesecakes all the time instead of figuring out how to bake a cake at high altitude. A co-worker told me her cousin is a professional Baker and this is the “pro” procedure to a perfect cheesecake. Just don’t do what I did the first time you try this out – and it works! – and you have decided to make a cheesecake using a chocolate glaze, ultimately hiding your perfection.

  2. Kari

    I love making cheesecake and own three different size spring form pans to do so. The size of the pan definitely affects cooking time. I don’t see this important information in your recipe. Can you please clarify what size pan is needed? 

  3. Cindy Weishuhn

    This cheesecake is amazing and is actually pretty easy to make. Great step by step instructions. My husband said it’s the best dessert that I have ever made and we’ve been married for over 30 years!

  4. KATHY

    I SERVED THIS LAST NIGHT AND IT WAS AMAZING TO SAY THE LEAST. Stop worrying about consistency my friends and just make it..You will not be disappointed.

  5. Terresa

    I’ve been making this cheesecake for a few years now.  It’s our favorite cheesecake and hubby always requests it for his April birthday.  We particularly love the consistency – it’s not cakey but creamy.  Love, love, love it.

    1. Betty

      Great recipe. Light and creamy. Not dense like most cheesecakes. Used chocolate crumbs instead for the contrast.

  6. Lisa

    I recently used this recipe to make my very first baked cheese cake which I served to my bingo party guests. To say that it was a huge success would be an understatement! It was rich and creamy, yet fluffy, and absolutely delicious! One of the very best cheese cakes I have ever tasted! Try it! You won’t be disappointed!

  7. Lydia Story

    This looks so good! I have been looking for a pie of sorts that truly tastes like coconut.  I followed your recipe and it is waiting in my fridge! I can’t wait to cut into it tonight! Thank you!

  8. michael suvino

    The receipe calls for 0.50 ounces of cornstarch. Is that 1/2 cup. Not sure of the conversion from ounces to cups. I would like to make the cake, but want to be sure to use the correct amount.

    1. A woman holding a camera standing in front of some shelves.

      Hi Michael, it is best to measure as that is what the baker of the original recipe did, however you can estimate that .5 oz of cornstarch is closest to 1 tablespoon.

  9. Robin Cazan

    This cheesecake was absolutely delicious and was the perfect end to our wonderful Christmas dinner! Regarding a previous post about the texture, it’s not super firm which is what I prefer. Thanks for this great recipe!

  10. Mary

    I would love a coconut cheesecake but I am kind of strange when it comes to cheesecake. I like New York style. The texture is most important. It must be FIRM. Please don’t say creamy, as all cheesecake is creamy. I do not like cheesecake tasting loose pudding texture cheesecake. So, does this recipe produce a good FIRM cheesecake?

  11. Leanne Flahr

    This cheesecake is amazing! Thank you so much Jaclyn/Jessica. We’ve made it 4 times now and haven’t changed a thing about it and it is always a huge hit with friends and family. We fail at using water baths though, even with using tinfoil. At least if it cracks then you just cover it up with whipped cream! Thanks again :)

  12. Vanessa

    Yay!! So glad I found this! My mom’s boyfriend asked for a coconut macadamia nut cheesecake for his birthday; I am making this and going to add macadamia nuts to the top! Super excited about this! Thank you for the recipe!

  13. Mrs. D

    Hi there,

    I made this cake (with a gluten free crust) for my FIL’s birthday and it was a hit! We all loved it very much. The filling was superb. Thank you for the recipe:)

  14. Mrs. D


    I’m confused with the oven temperature. Okay so you bake the crust at 350F. As for the filling, the instruction says “Preheat the oven to 325 degrees F”. BUT then it also says “Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center”.

    So which one is it?

    1. A woman holding a camera standing in front of some shelves.

      Sorry about that, one of the times was incorrectly posted. I contacted the guest poster and just to confirm and the crust should be baked at 350°F, the actual cheesecake should be baked at 325°F and the coconut should be toasted at 350°F. Sorry for any confusion and I hope you enjoy it! :-)

  15. Angelina

    Whoa, like seriously? This is made in a 10-inch springform? For only three blocks of cream cheese? I don’t really believe you could make such a thick layer like pictured in the photos…I use three blocks for a seven or eight-inch! Wow…but totally going to make this next Saturday, after all the exams and my terrifying dentist appointment! Time to celebrate the summer vacation that’s going to be in my face next week <3 wish me luck! xoxo

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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