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A slice of creamy coconut cheesecake topped with toasted coconut flakes on a white plate.
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Coconut Cheesecake

Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time7 hours 30 minutes
Servings: 12 servings
Calories: 450kcal

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1/2 cup sweetened shredded coconut, finely chopped
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs , room temperature
  • 1/2 cup canned full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup toasted sweetened coconut flakes for garnish

Instructions

  • Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a bowl, combine graham cracker crumbs, chopped coconut, and melted butter; press firmly into the bottom of the pan.
  • Bake the crust for 10 minutes, then remove and let cool.
  • In a large bowl, beat cream cheese and sugar until smooth and creamy.
  • Add eggs one at a time, beating on low speed until just combined.
  • Stir in coconut milk, vanilla extract, and coconut extract until smooth.
  • Pour the filling over the cooled crust and smooth the top.
  • Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 6 hours or overnight before serving.
  • Garnish with toasted coconut flakes before slicing.