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Coconut Cheesecake – A Creamy, Tropical Twist on a Classic Dessert

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A rich and creamy coconut-infused cheesecake with a toasted coconut graham crust, perfect for tropical dessert lovers and special occasions.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ½ cup toasted shredded coconut

  • ¼ cup sugar

  • 6 tbsp melted butter

Filling:

  • 24 oz cream cheese, softened

  • 1 cup sugar

  • 3 large eggs

  • ¾ cup full-fat coconut milk or cream of coconut

  • ½ cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • ½ tsp coconut extract (optional)

Topping (optional):

  • Toasted coconut flakes

  • Whipped cream

  • Pineapple slices or tropical fruit

Instructions

  • Preheat oven to 325°F. Grease and line a 9-inch springform pan.

  • Combine crust ingredients, press into pan. Bake 10 minutes, then cool.

  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then coconut milk, sour cream, and extracts.

  • Pour over crust. Bake in a water bath for 55–65 minutes.

  • Let cool in oven 1 hour. Refrigerate at least 6 hours or overnight.

  • Top with toasted coconut and serve.

Notes

Use cream of coconut for a sweeter version. For a lighter texture, fold in ¼ cup whipped cream into the batter before baking.

Find it online: https://goldenflavorstudio.com/coconut-cheesecake-a-creamy-tropical-twist-on-a-classic-dessert/