Description
A creamy, tropical dessert made by blending cream cheese, coconut milk, and shredded coconut for a perfectly baked coconut cheesecake topped with toasted flakes.
Ingredients
2 cups graham cracker crumbs
½ cup unsweetened shredded coconut
¼ cup coconut oil
3 packages (8 oz) cream cheese, softened
¾ cup coconut sugar or granulated sugar
¾ cup coconut milk
3 large eggs
1 teaspoon vanilla bean
½ teaspoon coconut extract
Pinch of salt
¾ cup toasted coconut for topping
Instructions
Preheat oven to 325°F and grease a 9-inch springform pan.
Combine graham crumbs, shredded coconut, and coconut oil; press into pan and bake crust for 10 minutes.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
Stir in coconut milk, vanilla extract, coconut extract, and salt until fully incorporated.
Pour filling into crust and tap pan to remove bubbles.
Bake for 55 minutes until edges are set but center jiggles slightly.
Cool on rack, then chill in fridge for 2–4 hours.
Top with toasted coconut before serving.
Notes
Use full-fat coconut milk for best flavor.
Toast coconut flakes at 350°F for enhanced aroma.
Chill overnight for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 380
- Fat: 29g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: coconut cheesecake, tropical cheesecake, coconut dessert, baked cheesecake