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Coconut Cream Cheesecake

Coconut Cream Cheesecake: A Tropical Dream Dessert

This Coconut Cream Cheesecake is a tropical dream dessert that delights with its light, airy texture and rich coconut flavor.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 9 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Crackers Substitution: Use gluten-free crackers for a gluten-free option.
  • 1/4 cup Sugar Substitution: Coconut sugar can be used for a caramel flavor.
  • 1/2 cup Shredded Sweetened Coconut Substitution: Unsweetened coconut can be used, adjusting sugar in the recipe.
  • 1/2 cup Butter Substitution: Coconut oil is a dairy-free alternative.
Filling
  • 16 oz Cream Cheese Substitution: Use vegan cream cheese for a dairy-free option.
  • 1/4 cup Cornstarch Substitution: Arrowroot powder can also work.
  • 1 tbsp Vanilla Extract
  • 1 tbsp Coconut Extract
  • 1/2 tsp Salt
  • 3 large Eggs Note: Can use flax eggs for a vegan substitute.
  • 1 cup Coconut Milk Substitution: Regular heavy cream can be used for a richer filling.
Topping
  • 1 cup Heavy Cream Substitution: Use coconut cream for a dairy-free topping.
  • 1/2 cup Toasted Coconut For garnishing and added texture.

Equipment

  • 9-inch springform pan
  • Food Processor
  • electric mixer
  • Roasting Pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a food processor, pulse together graham cracker crumbs, sugar, shredded coconut, and melted butter until well combined. Press into the bottom of a greased 9-inch springform pan. Bake for 15 minutes until golden. Set aside to cool.
  2. Reduce the oven temperature to 325°F (160°C).
  3. In a large bowl, beat cream cheese until smooth. Gradually mix in sugar and cornstarch, then add shredded coconut, vanilla extract, coconut extract, and salt. Slowly add beaten eggs and coconut milk, mixing until airy and silky.
  4. Pour the filling into the cooled crust. Place the pan in a roasting pan filled halfway with water. Bake for about 1 hour and 15 minutes until the edges are set, but the center jiggles slightly.
  5. After baking, let the cheesecake cool at room temperature for an hour. Wrap in foil and refrigerate for at least 8 hours, preferably overnight.
  6. Whip heavy cream until soft peaks form. Spread whipped cream over the cheesecake and top with toasted coconut before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 280mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Crust should be mixed evenly, and room temperature eggs are preferred for a creamy texture. Using a water bath prevents cracking.

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