This coconut cheesecake is so rich, smooth, and creamy, you won’t believe how easy it is to prepare! Simple ingredients and turns out perfect every single time.
Cheesecakes have to be one of the most loved desserts. In our household, they are a firm favorite and we make them a little too often for our own good. Some of our favorites include a Biscoff one, a cookies and cream version, but none have been as easy as the coconut cheesecake!
Why you’ll love this recipe
- Quick and easy. The hands on time for the entire recipe is under 2 minutes! The hard part is just waiting for it to set.
- Easily made low carb. With just a few simple swaps, you can easily make this dessert keto friendly.
- Simple ingredients. Don’t let the cheesecake intimidate you, the ingredient list will definitely sway you!
- Healthier. Unlike other cheesecakes, this one uses considerably less sugar, but you’d never tell.
What I love about this cheesecake recipe with coconut is just how perfect it turns out every single time. Oh, and the texture! The texture is extra smooth, rich, and creamy, and it’s topped with a fluffy frosting. It’s pleasantly sweet with a very subtle coconut flavor, without being overpowering.
You’ll love simple ingredient list to make this recipe and everything can be found at a mainstream grocery store. Here is what you’ll need:
For the no bake crust
- Crushed cookies. Any mild or plain tasting cookie can be used, like shortbread cookies or even graham crackers.
- Butter. melted and unsalted.
For the filling
- Cream cheese. Full fat and softened to room temperature.
- Vanilla extract. Gives a light vanilla flavor and helps balance out the coconut.
- Eggs. room temperature.
- Sour cream– Adds a slight tang and makes an even creamier filling.
- Heavy cream. Also known as double cream or thickened cream.
- Powdered sugar. Also known as confectioners’ sugar.
- Cream cheese. Softened to room temperature.
- Toasted coconut flakes. For the subtle coconut flavor and added texture and decoration.
How to make a coconut cheesecake
This recipe has to be one of the easiest cheesecakes you will ever make. It follows a simple 4-step process and the hard part is waiting for it to set… but it will be worth it!
Step 1- Prepare the crust
Start by preparing the crust. Mix your crushed up cookies with the melted butter and sugar and transfer them into a 9-inch pie crust. Refrigerate the crust while you work on the filling.
Step 2- Make the filling
Next, add the cream cheese into a large mixing bowl and beat it for 3-4 minutes, until fluffy. Add the vanilla extract and sugar and beat for another minute. Add the eggs in, one at a time, until completely combined. Finally, add the milk and sour cream and beat until smooth.
Step 3- Bake the cheesecake
Now, pour the filling into the prepared crust and bake at 180C/350F for 90 minutes, until set and the tops are slightly brown. Always check the center of the cheesecake around the 75 minute mark to ensure it has remained intact.
Step 4- Cool the cheesecake
Remove the cheesecake from the oven before allowing it to cool completely. Once cooled, refrigerate for at least 4 hours or if possible, overnight.
Step 5- Frost and serve
Once the cheesecake has firmed up, prepare the frosting. In one bowl, beat the heavy cream and the powdered sugar until stiff peaks form. In a second bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined. Spread over the top of the cheesecake and cover with coconut flakes.
Tips to make the best recipe
- If you’d prefer a more intense coconut flavor, add 1 teaspoon of coconut extract into the filling.
- I used a homemade crust but you can use a store bought cookie or graham cracker crust.
- This recipe has been made using keto ingredients. If you don’t follow a low carb diet, standard sugar and powdered sugar can be used.
Dietary swaps and substitutions
The beauty of this dessert is just how easy it is to customize for a plethora of diets out there successfully. Here is what we’ve tested:
- Cut the carbs. Make this cheesecake keto friendly by using a powdered sugar substitute, sweetener, and low carb shortbread cookies.
- Make it dairy free. You can find so many dairy free cream cheese and cream options out there, so it is an easy swap.
- Swap out the egg. Instead of adding an egg, try one of these egg substitutes.
- Omit the frosting. We love a good cheesecake with frosting but it’s completely optional. This coconut cheesecake will taste just as good without it.
- Add flavor extracts. Coconut goes well with almost anything, so add some lemon extract, chocolate extract, or even coffee extract.
Storing and freezing instructions
Wondering what is the best way to store leftovers? Here are best practices for cheesecake storage:
- To store: Leftovers can be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.
- To freeze: Place slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months.
More cheesecake recipes to try
Frequently Asked Questions
Provided you use gluten free cookies, this recipe is suitable for celiacs.
While delicious on its own, you can take it up a notch by serving it with coconut ice cream or some fresh fruit.
While some cheesecakes benefit from a water bath when baking, this is not one of them so you can skip that step.
For the crust
- 1 batch shortbread cookies crushed, to make 1 1/2 cups
- 1/2 cup sugar
- 6 tablespoon butter melted
For the filling
- 4 cups cream cheese softened
- 1 tablespoon vanilla extract
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup milk I used unsweetened coconut milk
- 1/4 cup sour cream
For the frosting
- 3/4 cup heavy cream
- 3 tablespoon powdered sugar
- 1/2 cup cream cheese softened
- 1/2 cup toasted coconut flakes
Preheat the oven to 180C/350F.
In a mixing bowl, add the crushed cookies, sweetener, and melted butter and mix until combined. Transfer into a 9-inch pie pan and set aside.
In a mixing bowl, add your cream cheese and beat for 3-4 minutes, until smooth. Add the vanilla extract and sweetener, and beat until fluffy. Add the eggs, one at a time, until combined. Finally, add the milk and sour cream and beat all together until combined and smooth.
Pour the cheesecake filling into the crust and smooth the top out. Bake for around 90 minutes, until the top of the cheesecake is slightly brown. Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
For the frosting, beat the heavy cream and powdered sugar together, until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold in whipped cream into the cream cheese until combined. Spread over the cheesecake, before adding toasted coconut flakes on top.
TO FREEZE: Place slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 275kcal | Carbohydrates: 4g | Protein: 8g | Fat: 25g | Sodium: 384mg | Potassium: 162mg | Fiber: 1g | Vitamin A: 1657IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg | NET CARBS: 3g