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.
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).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
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.
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.
Sprinkle remaining toasted coconut generously over chilled cheesecake before serving.
Toppings
Whipped cream
White chocolate drizzle
Toasted macadamia nuts
Beverages
Coconut latte
Iced coffee or cold brew
Sparkling wine or piña colada mocktail
12 servings