Ready for more cheesecake recipes? Try my cherry cheesecake, biscoff cheesecake, and peach cheesecake next. I know I’ve spoiled my family with desserts when they start requesting cheesecakes on the regular. But I’m not complaining…not when they’re this easy to make. For this recipe, I start with a classic cheesecake crust and filling. Then, it’s taken over the top with a thick, creamy whipped coconut frosting and toasted coconut flakes to tie it all together.
Why I love this recipe
Subtle coconut flavor, but not overpowering. It’s only in the topping, though if you want more coconut flavor, we can make it happen! The best texture. The filling and whipped topping are creamy, but the frosting is much lighter and delicate–and the toasted coconut adds a subtle crunch. Healthier. Unlike other cheesecakes, this one uses considerably less sugar, but you’d never tell. Refreshing. Like my mango cheesecake, there’s just enough tropical flavor to make you feel like you’re on vacation.
Ingredients needed
Crust:
Crushed cookies. I made a graham cracker crust, but you can use any mild cookie, like my vegan shortbread, to make the crust. Sugar. Regular white sugar is best. Melted butter. Stick with unsalted butter so there’s no risk of it having too much salt.
For the filling:
Cream cheese. I’ve tested all different types of cream cheese, and full-fat makes all the difference in texture and flavor. Let it come to room temperature 30 minutes before mixing. Vanilla extract. Adds a light vanilla flavor that helps balance the coconut. Sugar. I prefer white sugar as it’s not overpowering. Large eggs. Let them come to room temperature so they mix more evenly. Milk. I used unsweetened coconut milk, but any milk will do. Sour cream. Adds a slight tang and makes an even creamier filling.
For the frosting:
Coconut cream. I always prefer using full-fat coconut cream from a can. Chill it so the cream solidifies at the top, then drain the excess liquid (save it for coconut smoothies!). Powdered sugar. Also known as confectioners’ sugar. Cream cheese. Again, softened to room temperature. Toasted coconut flakes. For the subtle coconut flavor and decoration. Shredded coconut also works.
How to make coconut cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Make the filling in the bowl of a stand mixer with a paddle attachment. Trust me, it’ll shave off 99% of the prep time! Don’t have any coconut cream? Use heavy whipping cream and add 1 teaspoon of coconut extract. Want more coconut flavor? Add 1 teaspoon of coconut extract to the filling. Don’t add more than that though, as the flavor is quite potent. Don’t worry about cracks in the cheesecake. My whipped cream will cover them.
Storage instructions
To store: Cover the cheesecake in plastic wrap or transfer it to an airtight container and store it in the fridge for 4-5 days. To freeze: Transfer the cheesecake to a freezer-safe container and freeze for up to 3 months. Let it thaw overnight in the fridge.
Frequently asked questions
More coconut desserts
Coconut cake Coconut bars Coconut snowball cookies Coconut cream pie
Originally updated May 2023, updated and republished October 2024
