Coconut Cheesecake
This coconut cheesecake is loaded with coconut flavors throughout! The soft, creamy cheesecake is flavored with cream of coconut and topped with a sweet, coconut flake topping that is baked right on top.
It was Mother’s Day this past weekend, as well as, my mom’s birthday. I spent the weekend with my sister and my son while Mom had a mini getaway. We had such a wonderful weekend with my two favorite kiddos.
On Sunday, my baby sister and I made a birthday cheesecake for Mom. Our mom loves cheesecake, so every year we make it for her birthday. This year, she left the flavor up to us.
We brainstormed for a little while and baby girl came up with coconut. Coconut cheesecake was a perfect decision because my mom loves piña coladas and coconut and I noticed a lot of coconut scents around the house.
Truth be told, we all love coconut in the family. If you’re a fan of coconut, this is a perfect cheesecake for you too!
To add some extra coconut flavors, I wanted to use coconut flakes. Flakes are great but not the best for the texture of the cheesecake. The best solution is to mince it very finely. If you have a food processor, go ahead and pulse it a few times. If you don’t, just use a knife to mince the coconut flakes. That way, you can add it to the crust and the cheesecake.
Coconut Cheesecake
Ingredients
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tbsp butter melted
- 1 tsp vanilla extract
- 1 1/2 tbsp finely chopped sweetened coconut flakes
- For Cheesecake:
- 24 oz cream cheese packs
- 3/4 cup Cream of Coconut
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs cornstarch
- 1/2 cup white granulated sugar
- 3 tbsp finely chopped sweetened coconut flakes
- For Topping:
- 1 1/2 cups shredded sweetened coconut
- 3 tbs Cream of Coconut
Instructions
- ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake:
- Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
- Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
- Add the eggs, one at the time, beating after each addition.
- Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 50 minutes.
- Take the cheesecake out and spread the topping evenly over the top. Bake for another 7-10 minutes.
Nutrition
Don’t leave yet! I have more cheesecake recipes that you can check out:
Layered Creme Brulee Cheesecake
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How can I make this into mini cheesecakes? Would the temperature need to change?
This looks fantastic! I was looking for a coconut cheesecake recipe, although with a few more thrown in. I have this grand plan to make a white chocolate coconut cheesecake topped with raspberries, but I’m a little unsure how much white chocolate and coconut (and even what kind–coconut milk or shredded coconut?)–I’d have to incorporate into the filling. I want a distinct coconut taste, though, reminiscent of those white chocolate-coconut Ferreros. I’m wondering if your 3/4 cup coconut cream + 1 cup of melted white chocolate + 1/2 cup shredded sweetened coconut will work for the filling? Will the cheesecake hold up with that much incorporated?
P.S. I’m a new reader–I love your blog name, and I love your dedication! Down to the comments, you accommodate everyone! 🙂
Hi,
This looks amazinggg! My question is– Is this not baked in a water bath? Or did I misread the recipe? lol
Many Blessingss,
Fran
Hi Fran! This particular one was not baked in a water bath but you can definitely do that. I was making it at my mom’s and didn’t have a large enough dish to do that. I normally do make them in water baths.
The cheesecake looks yummy, but unfortunately we do not have all these ingredients here where I live in Norway 🙁
Oh no 🙁
Which ingredients are not available to you?
I made this cheesecake for my family and it will remains among favorites.
Thank you very much for the recipe. Have a nice day.
I’m so happy to hear that! Thank you!
Question, I am going to make this for my husband this weekend for his birthday, so excited! Do you need to refridgerate at all before serving, I know a lot of cheesecakes require that.
Or is it bad to refrigerate?
Also do you bake the crust first, i assume no?
Hi Sara! Actually, it will taste better after your refrigerate it! You can eat it at room temperature, right after baking of course, but it is so much better after setting in the fridge. Also, since it is dairy based, you should definitely refrigerate leftovers or if not eating right away.
No need to pre-bake the crust first. Bake it all together 🙂
Happy birthday to your hubby!
I made the coconut cheesecake this past weekend for guests who love coconut cream pie and it turned out great. I don’t even like CCP and loved this cheesecake. Thanks so much for sharing it!
Thank you, Cindy! I’m so glad that everyone enjoyed it, and you especially! I do love a good coconut cream pie 🙂
This cheesecake looks delicious and omg…so do all your other ones!!!
You have a very lucky MOM! She must be very proud of you!
Thank you so much Scarlett!
Thank you, Cathy 😀
Love your webpage….you outdid yourself on the Coconut Cheesecake!!!! Wow, won’t my company light up when they see this one!!! Thanks so much! Scarlett in FL
Thank you for such a sweet comment, Scarlett!
I am SO excited to see all of the coconut recipes you’ve put up. I have Pinterest boards for cakes, cheesecakes and one for coconut alone, so I’ll have a heyday with all of these. Glad to finally find someone who is a crazy about coconut as me!
Thank you so much! I’m so glad you like everything 🙂
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Thank you so much!
Looking forward to making your coconut cheesecake tomorrow for my father-in-laws Birthday. Just curious, you didn’t mention cooling it overnight or anything. Does it need to set up for a certain period of time or is it served a little warm??? Thanks for your help!
Hi Bella,
From personal experience, we found that cheesecake tastes better when it stays in the fridge overnight. But you can refrigerate it for a couple of hours (after it’s been cooled to room temperature) if making it the same day! I’ve even tried cheesecake a little warm and it was great 🙂
Hope you guys enjoy it!
Made the cheesecake this morning. I did bake the crust for about 10 min. before I put in the cream cheese mixture. Then followed your baking directions exactly. Was able to let it cool in the fridge for about 6 hrs then brought it out about 40 min. before we were ready to eat it. Was absolutely amazing!!! Thanks for sharing and so glad I tried it!!!!
I’m so happy you liked it!!
Thanks for getting back to me so fast!!! Will try getting up early to get it done and cool it a little. Although slightly warm with coffee sounds good too!:)
It looks amazing! Thanks for sharing this at my Pin Me Linky Party.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
yum! I love coconut. Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
oh, and I just posted looking for some help with my blog… maybe you can offer some advice?
OMG this cheesecake looks absolutely amazing!
Thank you, Raquel!!
This looks great!
I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html
Have a wonderful week!
Hugs, Cathy
Thank you so much, Cathy!
Hello Lyuba,
Does this have a real cheesy taste? The reason that I ask is that my husband doesn’t like cheesecake. With the cococut, I’m hoping it tastes more like coconut cream. Want to make for this Saturday at friend’s BBQ, so would be great to hear back from you. This looks awesome, so I may have to make this and something else to bring.
Thank you,
Carmel
Hi, Carmel!
It does taste like cheesecake. What I can recommend for your husband is to top it off with coconut syrup for a stronger coconut taste and less cream cheese taste. (I will also email you)
Hello Lyuba,
Thank you so much for getting back so quickly. I think I’ll make it anyway and not tell him. If he likes it, great…otherwise, I’ll make something else too that I know he likes. All our friends will definitely love this cheesecake, as will I.
Warmest regards and have a great Memorial Day weekend!
Carmel
Oh WOWZERS!! That cheesecake looks divine. Love the cream of coconut added too – brilliant! Pinning! Thanks soooo much for sharing at Weekend Potluck. Please come again soon.
Wow! i think this is on my list of things i must make!
Love the picture… looks so delicious! My husband LOVES coconut, I am definitely going to make this and surprise him. 🙂 Great recipe. Thanks girl!
Oh my goodness, I’m in cheesecake heaven! I would love it if you would share this at my Saturday Spotlight link party.
http://angelshomestead.com/saturday-spotlight-17/
Hope to see you there!
April
Angels Homestead
YUM! Love this!! There’s a new LINK-UP Party going on at thet2women.com and we would love to feature your post!!
Wow! Two of my favorite things together! LOVE this Lyuba!
Thank you so much, Trish!
love them all!!!
MMMMMM this looks HEAVENLY! My guys LOVE cheesecake and I bet they would LOVE this!
What a beautiful pie; perfect flavor for this time of year!
I thought the coconut cheesecake looked delicious and then i scroll down the page and find more, which do i choose?
This looks so good!
wow looks amazing! my dad loves coconut and cheesecake, so must make for him for fathers day!!
Oh wow!! I want to eat that right now. Yum! Thanks for sharing!
Hi Lyuba!
What a treat to come by and meet you! You have a delightful place here and I can’t wait to peruse more of your posts! Everything looks so good!!!
Kindly, Lorraine
Thank you so much! Sorry for such a late reply 🙂
Does it need to be dark brown sugar?? Looks amazing!
I’m so sorry for a late response! No, the dark brown sugar is not a necessity. Use light brown or white 🙂
So beautiful! It just looks heavenly!
I’ve never had coconut cheesecake, but I absolutely love the idea! This looks so delicious!
This looks amazing!
This looks amazing! I want to make it asap!
This looks like a perfect place for coconut. Delish.
Oh, this sure looks delish! My daughter is the wonderful Cheesecake maker around our home, I’ll have to make sure she stops by your post to see this. Visiting you from Full Plate Thursday.
Looks like Cheesecake Heaven to Me and I love Cheesecake:) Lynn @ Turnips 2 Tangerines
It’s a showstopper! So beautiful.
Popping in from Oh, Mrs. Tucker!
This is absolutely fabulous!!! OMG I want a slice NOW. I hope you had a great Mother’s Day Lyuba!
I adore all things coconut! What a great looking cheesecake!!!
oh this looks to die for! 🙂
I know your mom is enjoying this!
You are the cheesecake queen! What a delicious looking dessert!
You are so sweet, thank you, Tonia!
These all look incredible.
Thank you so much, Megan!
thiis cheesecake has become a family favorite, but i had a problem with the crust.
I think 5 tbs of butter in the crumbs is too much
It was dripping in the oven from under the springform pan.
Second cake I made I used only 2 and it was better.
I can’t think of anything I might’ve done wrong.
It is an awesome cheesecake!!!!
I agree, mine was dripping as well! I had to put a pan under to catch it.
Hi Andi!
I’m thinking that it’s a pan. The springform may not be completely flush when closed (I’ve had one like that) and it’s having a tiny gap somewhere. I always use 5 tbsp of butter to 1/5 cups of crumbs and mine doesn’t leak. But, you can definitely cut some butter if you want and the crust will just be a little crumblier.