Coconut Cream Cheesecake – Creamy, Sweet & Irresistible!
A tropical twist on classic cheesecake featuring a graham cracker crust and a light, coconut-infused filling. Perfect for summer gatherings or a decadent treat to enjoy alone.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut, for topping
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, ½ cup unsweetened shredded coconut, ¼ cup sugar, and melted butter. Press mixture into the pan’s bottom.
- Bake crust for 8–10 minutes, until golden. Set aside to cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing thoroughly after each.
- Stir in coconut cream and vanilla extract until well combined.
- Pour filling over the cooled crust, smoothing the top evenly. Tap pan to release air bubbles.
- Bake for 50 minutes. Let cool completely at room temperature, then refrigerate for at least 4 hours.
- Sprinkle sweetened shredded coconut on top before serving.
Notes
Chill for 8 hours or overnight for best results.
For a garnish, add toasted coconut flakes or a drizzle of pure maple syrup.
Store leftovers in an airtight container for up to 5 days.
For a garnish, add toasted coconut flakes or a drizzle of pure maple syrup.
Store leftovers in an airtight container for up to 5 days.