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Easy Coconut Cheesecake Recipe

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4 from 38 reviews

This EASY Coconut Cheesecake is a creamy, no-bake dessert featuring a crunchy vanilla wafer and coconut crust, topped with a smooth coconut-infused cream cheese filling. Perfect for coconut lovers, this cheesecake is refrigerated to set and garnished with extra coconut flakes and optional edible flowers for an elegant touch.

Ingredients

Crust

  • 11 oz. vanilla wafers (a full box)
  • 6 oz. butter (salted or unsalted)
  • ½ cup sweetened coconut flakes
  • 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 (Olive Nation Pure Coconut Extract recommended)

Garnish

  • Sweetened coconut flakes
  • Edible dry flowers (optional)

Instructions

  1. Soften cream cheese and prepare crust crumbs: Allow cream cheese to come to room temperature to soften. Meanwhile, use a food processor to chop 11 oz. of vanilla wafers into fine crumbs.
  2. Mix crust ingredients: In a mixing bowl, combine vanilla wafer crumbs, 6 oz. butter, ½ cup sweetened coconut flakes, and 3 tbsp. white granulated sugar. Mix until well combined.
  3. Form crust in springform pan: Line the bottom of a 9-inch springform pan with parchment paper. Pour the crumb mixture evenly into the pan. Using your fingers, carefully press the crumbs up the sides of the pan, covering about half the height. Press the crust firmly with a flat-bottomed bowl to compact the crumbs tightly on bottom and sides. Set aside.
  4. Whip heavy cream: Using a stand mixer or hand mixer, beat 1¼ cups of heavy cream on medium-high speed until soft peaks form. This typically takes 1-2 minutes. Scrape down the sides of the bowl to ensure even whipping.
  5. Prepare cheesecake filling: In a large bowl, combine softened cream cheese, ¼ cup of canned coconut milk (only the cream from the top), ½ cup white granulated sugar, 3 tbsp. powdered sugar, and 3 tsp. coconut extract (adjust to taste if using a different brand). Beat until completely smooth and creamy.
  6. Combine whipped cream and cream cheese mixture: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated and smooth, keeping the filling light and airy.
  7. Assemble and chill cheesecake: Pour the coconut cheesecake filling evenly into the prepared crust. Cover the pan with plastic wrap or cellophane and refrigerate for at least 6 to 8 hours to allow the cheesecake to set properly.
  8. Garnish and serve: When ready to serve, sprinkle the edges with additional sweetened coconut flakes and optionally decorate with edible dry flowers. Remove the cheesecake from the springform pan, slice, and serve. For the best texture, serve immediately after removing from the refrigerator as it softens after about 30 minutes.

Notes

  • Use full-fat cream cheese and heavy cream for best texture and flavor.
  • Do not shake the coconut milk can before opening; use only the thick cream on top for richness.
  • If using a different brand of coconut extract, start with 1 teaspoon and adjust to taste.
  • The crust is delicate, press firmly to avoid it falling apart when slicing.
  • Refrigerate the cheesecake for at least 6-8 hours or overnight for optimal setting.
  • This cheesecake is best served cold and consumed within 1-2 days.

Find it online: https://justsosavory.com/easy-coconut-cheesecake-recipe-2/