Triple Coconut Cheesecake

This indulgent Triple Coconut Cheesecake is a swoon-worthy delight! With real cream cheese, coconut milk, and shredded coconut, it’s the perfect dessert for Easter, or for a summertime fete.

Table of Contents

• The Best Creamy Cheesecake, with Tons of Coconut Goodness
• What Is the Difference Between New York Style Cheesecake and Regular Cheesecake?
• The Ingredients You’ll Need
• Let’s Make Coconut Cheesecake!
• Baker’s Notes
• How to Store 
• Can I Freeze This?
• Get the Recipe
• More Easy Cheesecake Recipes

The Best Creamy Cheesecake, with Tons of Coconut Goodness

If you like coconut, you are going to love this recipe. Just reading over it is enough to make your mouth water! With thick, decadent cream cheese and sweet, silky coconut milk, it’s a tropical dessert that will really make you feel pampered when you try it. If summer had a taste, it would be this ultra-rich cheesecake with all kinds of coconut in the crust, filling, and topping.

This recipe was created by my friend Jaclyn, and it is absolutely scrumptious. You’ll swoon over the thick, rich cream-cheese-coconut filling, the crumbly, buttery graham cracker crust, and the beautiful whipped cream topping with – toasted coconut sprinkled on top.

(If you like the sound of this recipe, you should also check out my Old Fashioned Coconut Cream Pie and Coconut Tres Leches Cake!)

What Is the Difference Between New York Style Cheesecake and Regular Cheesecake?

New York Style cheesecake is famous, and understandably so! With its ultra-thick, ultra-decadent texture, it’s a dessert like no other. New York Cheesecake is heavy on the cream cheese, and somewhat light on other ingredients like sour cream and whipping cream. 

Regular cheesecake is a little lighter, and very silky. It’s made with cream cheese as well as sour cream or other dairy ingredients. These additional ingredients cut the thickness of the cream cheese filling, resulting in a lighter but still smooth texture.

This cheesecake leans more toward a New York-style texture and flavor, with lots of cream cheese and several eggs. However, it is a little softer thanks to the coconut milk. No matter how you slice it (see what I did there?) it’s amazing.

The Ingredients You’ll Need

Okay, let’s take a look at the items you’ll need to make this rich, creamy dessert. Coconut cheesecake has basically three parts: the crust, the filling, and the toppings. Without further ado:

Crust

• Graham Cracker Crumbs: Ready-made, or homemade. Either works fine.
• Sugar: Plain, granulated sugar.
• Coconut: I use shredded, sweetened coconut.
• Butter: Unsalted butter, melted before adding it to the crust mixture.

Filling

• Cream Cheese: Soften the cream cheese before adding it to the batter. Leave it out at room temperature for several hours.
• Sugar: Again, regular granulated sugar.
• Cornstarch: If you can weigh the cornstarch, you’ll need half an ounce. If you are using measuring spoons, you will want a scant two tablespoons.
• Vanilla Bean Paste: Or pure vanilla extract, if you don’t have vanilla bean paste.
• Salt
• Eggs: Lightly beaten.
• Coconut Milk: You can also substitute coconut cream.
• Coconut Extract: This is optional, but just a little bit of coconut extract will add a ton of extra coconut flavor.

Topping

• Cream: Heavy cream, also known as heavy whipping cream.
• Confectioners’ Sugar: Using confectioners’ sugar is important, because granulated sugar won’t dissolve properly in cream.
• Coconut Milk: To give the cream that perfect, tropical flavor. You could also just use additional heavy whipping cream.
• Coconut Extract: Optional, but tasty!
• Toasted Coconut: Toast some flaked or shredded coconut according to the instructions below, for sprinkling on top.

Let’s Make Coconut Cheesecake!

Okay, so coconut cheesecake has a number of parts, and each one has its own instructions. While this is not a difficult recipe, it is still a lot to remember, so I really recommend reading through the recipe once or twice before you start baking.

Make the Crust

• Prep the Oven and Pan. Before you start making the cheesecake, set your oven to preheat to 350°F, and get out your springform pan. You can use a springform pan without any foil, but some springform pans aren’t fully watertight. If you think yours might need foil, wrap a layer of foil around the outside, covering the bottom of the pan and up the sides.
• Combine the Crust Ingredients and Press into the Pan. Next, mix together the graham cracker crumbs, sugar, and shredded coconut. Pour the melted butter over these ingredients and mix them until they’re fully blended. Scoop this into the pan, and press it with your hands or the bottom of a drinking glass. The crust mixture should go into the bottom of the pan and up the sides.
• Bake and Cool. Place the pan in the oven, and let the crust bake for 10-12 minutes, or until it turns a light golden brown. Then take the crust out of the oven and allow it to cool.

Make the Cheesecake

• Beat the Cream Cheese. Turn the oven heat to 325°F. Then add the cream cheese to a large mixing bowl, or the bowl of a stand mixer, and beat until smooth and soft. You can do this by hand with a rubber spatula, or use the paddle attachment on a stand mixer, or use a hand mixer.
• Add the Remaining Ingredients. Add the sugar, cornstarch, vanilla, and salt to the mixing bowl, and beat until smooth. Follow with the beaten eggs, a tablespoon at a time. Mix the batter well between each bit of egg that you add. Lastly, add the coconut milk and the coconut extract (if you’re using extract). Beat the mixture to combine.

• Prepare the Cheesecake for Baking. Place the springform pan with the cooled coconut crust into a larger baking dish, such as a roasting pan. Pour the cheesecake batter into the crust, and then place the whole roasting pan with the cheesecake inside on the center rack of your oven. Add hot water to the outer roasting pan, until it comes halfway up the sides of the springform pan.
• Bake! Bake the cheesecake at 325°F for an hour and ten minutes, or until the filling is set and only slightly jiggly in the center.
• Cool. Carefully remove the roasting pan from the oven, and take the springform pan of cheesecake out of the hot water. Allow it to cool to room temperature. Once it has cooled to room temperature, refrigerate it overnight, or for at least 8 hours. 

Toast the Coconut

You can toast shredded or flaked coconut in the oven or in a skillet. Here’s how to do that:

• Oven Method: Spread the coconut in an even layer on a baking sheet, and toast in a 350°F oven for 5 – 7 minutes, or until light golden brown.
• Skillet Method: Spread the coconut in an even layer in a skillet, and place it on the stove over medium heat. Using a heatproof spatula, gently move the coconut around in the pan every so often, until it is golden brown.
• Cool. Once the coconut is toasted, take it off (or out of) the heat and cool it completely before using.

Whip the Cream and Top the Cheesecake

• Make the Sweetened Whipped Cream. About 3 hours before you’re ready to serve the cheesecake, combine the heavy whipping cream and confectioners’ sugar in the bowl of a stand mixer. Using the whisk attachment, beat on high speed for one or two minutes, or until soft peaks have formed. Then add the coconut milk and extract (if using), and beat for another minute or so, until stiff peaks have formed.
• Top the Cheesecake. Spread a thick layer of the whipped cream on top of the cheesecake, and top it with your toasted coconut flakes.
• Chill Before Serving. Return the topped cheesecake to the fridge, and allow it to chill for at least 3 hours. After that time, slice it and serve.

Baker’s Notes

Sometimes I hear from readers that baking cheesecake is intimidating – and I totally get that. But just like most other baking recipes, you don’t have to be nervous about making this! You just need the right tips and tricks along the way. Here are my best pieces of advice for baking up a successful coconut cheesecake.

• Room Temperature Cream Cheese: Using cold cream cheese can be an issue, because it may not beat up smoothly. To avoid lumps, leave your cream cheese out at room temperature for a while to soften and warm up. I leave mine out overnight!
• Mixing: While you need to mix the ingredients well, it’s also important not to whip too much air into the cheesecake batter. If you add too much air, the cheesecake may crack in the oven.
• Cooling the Cheesecake: This is the hardest part! Be sure to let the cheesecake cool properly, according to the recipe instructions. If you try to serve it too soon, it won’t be set.

How to Store 

Cheesecake slices should be stored in the fridge, well-wrapped or in an airtight container. It will keep for 4 – 5 days. You can also make the cheesecake in advance and store the whole thing until you are ready to serve it.

Can I Freeze This?

Sure! This cheesecake actually freezes really well – you can even serve it right out of the freezer. I recommend freezing the individual slices wrapped in a double layer of plastic wrap or foil. They will keep for up to one month.

Continue to Content

Yield: 10" cheesecake

Triple Coconut Cheesecake

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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

Ingredients

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
• 1 cup granulated sugar
• 0.50 oz 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 oz coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)
• 1/2 teaspoon coconut extract

For the Topping:

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

Instructions

for the crust: 

1. Preheat the oven to 350°F.
2. If you are worried that your 10-inch 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°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°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°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, 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°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.

Notes

• Storage: Cheesecake slices should be stored in the fridge, well wrapped or in an airtight container. It will keep for 4 - 5 days. You can also make the cheesecake in advance and store the whole thing until you are ready to serve it.
• Room Temperature Cream Cheese: Using cold cream cheese can be an issue, because it may not beat up smoothly. To avoid lumps, leave your cream cheese out at room temperature for a while to soften and warm up. I leave mine out overnight!

• Mixing: While you need to mix the ingredients well, it’s also important not to whip too much air into the cheesecake batter. If you add too much air, the cheesecake may crack in the oven.
• Cooling the Cheesecake: This is the hardest part! Be sure to let the cheesecake cool properly, according to the recipe instructions. If you try to serve it too soon, it won’t be set.

Nutrition Information:

Yield:

10

Serving Size:

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

More Easy Cheesecake Recipes

• Almond Amaretto Cheesecake
• Tiramisu Cheesecake Recipe
• Bananas Foster Cheesecake
• Easy Eggnog Cheesecake
• Best Pumpkin Cheesecake
• Pumpkin Pie Cheesecake
• Banana Pudding Cheesecake
• Instant Pot Cheesecake

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