Coconut Cheesecake

I made this coconut cheesecake by request—and I have to admit, it turned out to be one of my best recipes. It’s a pure coconut dream. Creamy, incredibly velvety, and perfectly smooth, without being overly sweet. Just an unforgettable experience in every bite.

I’m very particular about coconut desserts. I don’t want them sugary or artificial. I want real coconut flavor, balanced sweetness, and that dense, luxurious cheesecake texture. This one hits exactly where I wanted it to. If you’ve made my Coconut Cream Pie, you know I don’t hold back when it comes to true coconut flavor. This cheesecake follows that same approach — but in its creamiest form.

Also, if you’ve never made cheesecake before, I highly recommend you check out these tips!

Why I love this cheesecake…

This one is simple in structure, but very intentional.

• Deep coconut flavor without being cloying
• Ultra-smooth, creamy texture
• White chocolate adds richness without heaviness
• Coconut graham crust adds subtle texture
• The ganache sets into glossy ribbons down the sides

If you love the softness of my Coconut Cake but want something denser and silkier, this is the one.

Key ingredients & why I use them

Coconut cream: This is essential. I refrigerate the can and use only the thick white portion. It gives body and real coconut flavor without thinning the batter. I use this same trick in my Coconut Cream Pie to intensify the flavor.

White chocolate: I melt it and let it cool slightly before adding. It adds richness and structure while keeping the flavor soft and round.

Full-fat cream cheese: Always. I beat it thoroughly at the beginning, so the batter stays smooth later.

Sour cream: This keeps the texture balanced and prevents the cheesecake from feeling heavy.

Shredded coconut: I use finely shredded coconut so it distributes evenly without disrupting the smooth texture. In my Coconut Cupcakes, I sometimes toast it — but here I keep it soft and subtle.

How I make this recipe

The full ingredient list is below in the recipe card, but here’s exactly how I approach it.

Step 1: Start with the coconut graham crust

Preheat the oven to 325ºF.

I pulse the graham crackers into fine crumbs, then mix in the shredded coconut and brown sugar. I stir in the melted butter until the mixture looks like wet sand.

Step 2: Bake the coconut crust

Press it firmly into the bottom and slightly up the sides of an 8-inch springform pan. I use the bottom of a measuring cup to pack it tightly — this step prevents crumbling later.

Bake for 10–12 minutes, then let it cool completely. Once cooled, I lightly grease the exposed sides of the pan above the coconut crust. I prefer spray oil here — butter can make the crust slide or turn soggy.

Step 4: Beat the cream cheese and sugar

Beat the cream cheese for about 2 minutes until completely smooth. This is where I eliminate lumps. Add the sugar and beat for another 2 minutes. Scrape the bowl well.

Step 5: Add the sour cream and coconut cream

Mix in the sour cream and coconut cream and beat until smooth.

Step 6: Add the melted white chocolate

Pour in the melted white chocolate and mix just until incorporated.

Step 7: Add the eggs and vanilla

Add the eggs one at a time, mixing gently after each addition. Once the eggs go in, I mix as little as possible. Overmixing at this stage introduces too much air and can lead to cracks. Stir in vanilla, salt, and shredded coconut.

Step 8: Assemble and bake

Pour the batter over the cooled crust and smooth the top. Wrap the bottom of the springform pan tightly with wide foil. I make sure it’s fully sealed to prevent water from seeping in. Place the pan inside a larger roasting pan and add a few inches of hot water to create a water bath. Bake for 70–85 minutes.

When done, the edges should look set, but the center should still have a slight jiggle. Not loose — just gently wobbly. Turn off the oven and let the cheesecake rest inside for 1 hour with the door closed. Then refrigerate for at least 6 hours, preferably overnight.

Step 9: Prepare the coconut ganache

Heat the coconut cream until hot but not boiling. Pour over the chopped white chocolate and let sit for 1 minute. Stir until smooth. If needed, microwave in 5–10 second bursts to fully melt.

Step 10: Drizzle and decorate

Let the ganache cool slightly. I sometimes chill it briefly and stir until it thickens but is still pourable. This ganache is meant to be thinner — it drapes beautifully down the sides.

Spread over the chilled cheesecake. Top with coconut flakes or Rafaello candies if you’d like, or even with my coconut brigadeiros.

Storage & Make Ahead

I always make this cheesecake a day ahead because it needs a while to set. It slices cleaner and tastes even better the next day.

When finished, store in the refrigerator for up to 5 days. It also freezes beautifully. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Variations I Make

This cheesecake is practically perfect on its own, but if I had to make a slightly different version, here’s what I would do!

• Bake in cupcake tins for mini cheesecakes (about 25 minutes, no water bath needed)
• Toast the coconut flakes before topping for a deeper flavor
• Lime Coconut Cheesecake: Add the zest of 1–2 limes to the batter and a tablespoon of fresh lime juice. It lifts the richness and gives that subtle tropical brightness without overpowering the coconut.
• Dark Chocolate Coconut: Swap out the white chocolate ganache and top with a thin layer of dark chocolate ganache instead. Coconut and dark chocolate together feel slightly more grown-up and less sweet. You can use the same method, just with dark chocolate.
• Skip the ganache entirely and top with whipped cream for something closer in vibe to my Coconut Cream Pie. Or if you’re in a tropical mood, try topping with my passionfruit or mango curd!

FAQ

If You Make This Cheesecake

If you try this coconut cheesecake, I’d truly love to hear what you think. Leave a comment below and let me know how it turned out for you — especially if you tried one of the variations or made it for a special occasion. And if you share it on Instagram, tag me so I can see it. Seeing your cheesecakes come out creamy, smooth, and perfectly set in your own kitchens is one of my favorite parts of doing this.

Coconut Cheesecake

Camila Hurst

This Coconut Cheesecake is ultra creamy, velvety smooth, and packed with real coconut flavor. Made with coconut cream, white chocolate, and a coconut graham crust, it’s rich without being overly sweet and finished with a glossy coconut ganache.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Chill 7 hours hrs

Total Time 8 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 580 kcal

Ingredients

 

Coconut Graham Crust

• 1½ cups graham cracker crumbs 180g
• ½ cup unsweetened shredded coconut 40g
• ¼ cup brown sugar 55g
• ½ cup unsalted butter, melted 113g

Coconut Cheesecake Batter

• 1 cup chopped white chocolate, melted and cooled 170g
• 32 oz cream cheese, softened 907g
• 1¼ cup granulated sugar 250g
• ¾ cup coconut cream (read notes) 180ml
• ½ cup sour cream 120g
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• ½ tsp salt
• 1 cup finely shredded sweetened coconut 80g

Coconut Ganache Topping

• 4 oz white chocolate, finely chopped 170g
• ⅓ cup coconut cream

Decorating

• coconut flakes
• Rafaello candy

Instructions

 

Coconut Graham Crust

• Preheat the oven to 325ºF.
• Place the graham crackers in a food processor and process to obtain fine crumbs. Add the coconut, the sugar and mix to combine.
• Melt the butter and mix with the crumbs and sugar.
• Pour the mixture on the bottom of the springform pan. Press the crumbs firmly onto the bottom and up the sides of the pan. If they fall off, keep working them back into place. Use a cup to evenly press the bottom and pack the sides, ensuring the crust is tightly compacted to prevent it from crumbling when serving.
• Bake the crust in the oven for 10 to 12 minutes. Remove it from the oven and let it cool completely before filling with cheesecake batter.

Coconut Cheesecake Batter

• Keep the oven at 325ºF.
• Melt the white chocolate. Microwave in short bursts of fifteen seconds, stirring in between, until completely melted. Set aside.
• In a large bowl, beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
• Add the granulated sugar and beat for another 2 minutes at medium speed. Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and the coconut cream, and mix to combine making sure to scrape the bowl a few times during the mixing process.
• Pour the melted and cooled white chocolate into the bowl.
• Add the eggs one at a time to the batter, mixing until incorporated before adding the next one. Avoid over mixing once the eggs are added, to prevent the cheesecake from cracking.
• Add the vanilla, salt, and mix until combined.
• Add the shredded coconut and stir to combine.

Assemble

• Grease the exposed sides of the cheesecake pan (above the crust). I like to use spray oil to do this instead of butter. Butter can make the crust soggy.
• Pour the cheesecake over the cooled crust. Spread with a spatula to smooth it out.
• Wrap the bottom of the cheesecake pan with wide foil, especially the base and sides to create a waterproof barrier so water from the water bath can’t leak into the pan while the cheesecake bakes.
• Place the cheesecake pan in a larger roasting pan. Then add a few inches of hot water to the roasting pan to form a water bath.
• Bake the cheesecake in the preheated 325ºF oven for about 70 to 85 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Turn the oven off, and leave the cheesecake inside to rest for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Coconut Ganache

• Heat the coconut cream until hot. Pour over white chocolate in a bowl.
• Let sit 1 minute, then stir until smooth. If it’s not melting completely, place in the microwave for 5 to 10 second intervals, stirring in between until completely melted.
• Cool until slightly thickened but still pourable. You can place it in the fridge for about 10 minutes, stir it, let it sit at room temperature for 5, stir, back in the fridge for another 5 to 10. This can help speed up the cooling down process.
• This is meant to be a thinner ganache, it drapes down the sides of the cheesecake in beautiful glossy ribbons.
• Spread the ganache over the chilled cheesecake.
• Top with coconut flakes and Rafaello candies if desired.

Notes

Coconut cream: Look for coconut cream or milk. Either should work. Place the can in the fridge for a couple of hours, then use the scoopable white flesh, not the translucent liquid.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini cheesecakes: For adorable mini cheesecakes, bake the batter in cupcake tins. This recipe yields approximately 24 perfectly portioned treats, ready in about 25 minutes. Best of all, no water bath is required!

Crust: You can make a regular Graham Cracker Crust if desired.

Greasing the Cheesecake Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand often makes it difficult for the crust to adhere properly to the sides and can lead to a soggy crust.

Oven Temperature: When using a convection oven, it’s best to lower the baking temperature to around 300ºF. Keep in mind that baking times may vary. Bake the cheesecake until the center has a slight jiggle and the edges are fully set for perfect results.

Oven Thermometer: Using an oven thermometer is highly recommended to ensure accurate temperature measurement. Ovens are often inconsistent, and if the temperature is too low, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, the cheesecake can crack due to overbaking. A thermometer helps you achieve perfect results every time.

Nutrition

Serving: 1sliceCalories: 580kcal

Keyword coconut cheesecake

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