Creamy Toasted Coconut Cheesecake made with coconut milk, cream cheese, and a buttery graham cracker crust, finished with golden toasted coconut. This tropical cheesecake is perfect for summer desserts, holidays, and coconut lovers.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Toasted Coconut Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ tsp coconut extract (optional, use sparingly)
½ cup full-fat coconut milk (well shaken)
½ cup sour cream, room temperature
4 large eggs, room temperature
1 cup sweetened shredded coconut, toasted
Coconut Topping
1 cup sweetened shredded coconut, toasted
Toast the Coconut
1
Preheat oven to 350°F (175°C) .
Spread shredded coconut on a baking sheet.
Bake 5–8 minutes , stirring once, until golden brown.
Cool completely. Reduce oven temperature to 325°F (163°C) .
Prepare the Pan
Make the Crust
3
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, coconut extract (if using), coconut milk, and sour cream.
Add eggs one at a time , mixing just until incorporated.
Fold in 1 cup toasted coconut .
Bake (Water Bath)
5
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
8 Toppings
Whipped cream
White chocolate drizzle
Toasted macadamia nuts
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Toasted Coconut Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ tsp coconut extract (optional, use sparingly)
½ cup full-fat coconut milk (well shaken)
½ cup sour cream, room temperature
4 large eggs, room temperature
1 cup sweetened shredded coconut, toasted
Coconut Topping
1 cup sweetened shredded coconut, toasted
Directions Toast the Coconut
1
Preheat oven to 350°F (175°C) .
Spread shredded coconut on a baking sheet.
Bake 5–8 minutes , stirring once, until golden brown.
Cool completely. Reduce oven temperature to 325°F (163°C) .
Prepare the Pan
Make the Crust
3
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, coconut extract (if using), coconut milk, and sour cream.
Add eggs one at a time , mixing just until incorporated.
Fold in 1 cup toasted coconut .
Bake (Water Bath)
5
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
8 Toppings
Whipped cream
White chocolate drizzle
Toasted macadamia nuts
Beverages
Toasted Coconut Cheesecake
