Triple Coconut Cheesecake

Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins

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. 😀

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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


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77 Responses
  1. Katy Colour

    I already made your recipe for at least 20 times. It turns out perfectly each time!
    The only thing I always change is the amount of sugar – I only use 1/2 – 3/4 cup, based on my mood/taste.
    Last time I substituted half of the cream cheese with low fat cream cheese – you don’t taste a difference, but then you have to use the whole cup of sugar (since low fat cream has a little taste of its own).
    Thanks so much!!!
    PS: 2/3 of the recipe is perfect for 4 of these little Wilton Sprinform pans!

  2. Karen Klicjer

    I just made the filling part of the cheesecake and it seems to be really flat. Thinking it could of been baked in an 8 inch pan.

  3. Natashka

    I have made this cheesecake many times now and can tell you it is THE BEST cheesecake in the world!!! MAKE THIS CHEESECAKE!!

  4. Sandy

    I made this last night and ohhhhhhhh myyyyyyy it is delishhhhhhh!!!!!!!!!!!! Loved it soooooo much!!!!!!! Thank you for this recipe 🙂

  5. Sally

    Oven Temperature Question???!!!! In preparing the filling it says preheat oven to 325; but later it says “Bake the cheesecake at 350 degrees F…. PLEASE clarify.

    Thank you

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

      Hey Sally,

      If you read it again, there are two temperatures used. 350 for the crust and then it says to preheat oven to 325 for the filling. So you will bake the crust at 350 and the filling at 325.

      Hope you enjoy the cheesecake! 🙂

  6. Kelly

    I made this and everyone loved it! It’s got the perfect amount of sweetness to it, not too too sweet but just enough 🙂 Question – where would you get a vanilla bean… or vanilla bean paste? Would you find it at the grocery store ?

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

      So glad you liked it! I know Jaclyn will be happy to hear it! 🙂

      You can find vanilla beans (or paste) at stores like Whole Foods or The Fresh Market. You can also even sometimes find Vanilla Bean Paste at places like Ross or TJ Maxx.

      If you don’t have any of those near you, you can also buy them online from Amazon!

  7. Kay

    I made this cheesecake this weekend, and it was delicious!!! No cracks either.. my friend is totally jealous because her cheesecakes always crack 😉

    I didn’t use any coconut extract (because I didn’t have any), so the coconut flavor was VERY subtle. Next time, I’ll try adding it.

    This recipe is golden and is now my go-to cheesecake recipe 🙂

  8. debba

    I made this cheesecake and it is exactly as you described. Its absolutly fabulous. Thank you so much this future Easter staple. Now on to something else. Where did you get the beautiful cake plate the cheescake is displayed on? I love it.

  9. Christy

    My husband is a coconut fanatic, so I made this cheesecake for New Year’s Eve as a birthday cake (his birthday is the 1st) and he loved it…Even friends who didn’t like coconut loved it. Thank you so much for sharing the recipe.

  10. Jaya

    I just finished making this beautiful cake for a Christmas dinner party tonight and it is absolutely breathtaking! Thank you so much for sharing… I’ve never been more proud of anything I’ve baked and this cake is definitely a showstopper!

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

      So glad it turned out like you hoped! I hope it tasted just as good!

      Can you please overnight me the leftovers?! 😉

  11. Dea-chan

    That is not proper cheesecake — it only uses 3 packets of cream cheese! Bring that up to 5 or so and you have a deal. Otherwise, this sounds amazing.

  12. Marla

    A sinfully fabulous cheesecake!
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  13. Jeanie

    I know this sounds like a stupid question, How much is 0.50 ounces? I am having my daughter and her boyfriend over for supper tonight and I am making this for dessert and am stuck on this. Thank you for sharing this cannot wait to try it!

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

      I googled it and found that .50 oz should be 3 teaspoons.

      If you have any other questions let me know and if I can’t find the answer I will ask Jaclyn!

      Let me know how it turns out! This cake is on my must make list! 🙂

  14. Kelli @ The Corner Kitchen

    For some funny reason I’ve never liked cream cheese, but I LOVE cheesecake. And, I have a feeling I’d really, really love this cheesecake!

  15. Tara @ The Butter Dish

    Oh my Mr. Sweet Butter would think he’d died and gone to heaven if he had this. I think I’ll save the recipe and make it when I want him to book that ticket to France. Evil I know but with this he just may acquiesce to anything. 🙂

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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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