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Coconut Cheesecake Recipe

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4.3 from 56 reviews

This Coconut Cheesecake features a creamy, tropical-flavored filling made with cream cheese, coconut milk, and coconut extract atop a buttery vanilla wafer and coconut crust. Lightly whipped heavy cream creates a smooth, airy texture complemented by sweetened coconut flakes for added flavor and crunch. Refrigerated for several hours, this no-bake dessert offers a refreshing and indulgent treat perfect for coconut lovers.

Ingredients

Crust

  • 11 oz. vanilla wafers (a full box)
  • 6 oz. butter (salted or unsalted)
  • ½ cup sweetened coconut flakes (plus extra for garnishing)
  • 3 tbsp. white granulated sugar

Filling

  • 1¼ cup heavy cream
  • 24 oz. cream cheese (softened)
  • ¼ cup canned coconut milk (cream from the top of the can)
  • ½ cup white granulated sugar
  • 3 tbsp. powdered sugar
  • 3 tsp. coconut extract (e.g., Olive Nation Pure Coconut Extract)

Optional Garnish

  • Edible dry flowers

Instructions

  1. Soften Cream Cheese and Prepare Crumbs: Place the cream cheese out at room temperature to soften. Using a food processor, chop the entire 11 oz. box of vanilla wafers into fine crumbs to create your crust base.
  2. Mix Crust Ingredients: In a mixing bowl, combine the vanilla wafer crumbs, 6 oz. of butter, ½ cup sweetened coconut flakes, and 3 tablespoons of white granulated sugar. Stir until the mixture is well incorporated and crumbly.
  3. Form Crust in Pan: Line the bottom of a 9-inch springform cheesecake pan with parchment paper. Pour the crumb mixture into the pan and use your fingers to spread the crumbs evenly up the sides, pressing halfway up the pan walls. Press the crumbs tightly using a bowl with a flat bottom to ensure a compact crust. Set aside.
  4. Whip Heavy Cream: Using a standing or hand mixer, beat 1¼ cups of heavy cream in a large bowl until soft peaks form when the beaters are lifted. This generally takes 1-2 minutes. Scrape the sides of the bowl with a spatula to ensure even whipping.
  5. Prepare Cheesecake Filling: In the same or a separate large mixing bowl, beat together 24 oz. softened cream cheese, ¼ cup canned coconut milk (the cream layer from the top of the can), ½ cup white granulated sugar, 3 tablespoons powdered sugar, and 3 teaspoons coconut extract. If using a different brand of coconut extract, start with 1 teaspoon and adjust to taste. Mix until smooth and creamy.
  6. Fold Whipped Cream into Filling: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated and light.
  7. Assemble and Chill: Pour the cheesecake mixture evenly over the prepared crust in the springform pan. Cover with cellophane or plastic wrap and refrigerate for at least 6 to 8 hours to allow the cheesecake to set thoroughly.
  8. Garnish and Serve: Once set and ready to serve, sprinkle the edges of the cheesecake with additional sweetened coconut flakes and optional edible dry flowers for decoration. Carefully remove from the pan, slice, and serve immediately. The cheesecake maintains a firm texture for about 30 minutes at room temperature before softening.

Notes

  • Be sure to soften the cream cheese well for a smooth filling without lumps.
  • The coconut milk cream should be scooped from the top of the can without shaking it to preserve its thickness.
  • The crust is pressed firmly to create a sturdy base that holds the filling well.
  • The cheesecake needs to chill for at least 6 hours or overnight for best results.
  • Serve the cheesecake soon after removing from the refrigerator as it softens quickly at room temperature.
  • Optional edible dry flowers provide a beautiful presentation but are not necessary.

Find it online: https://justsosavory.com/coconut-cheesecake-recipe/