Coconut Cheesecake Recipe

Name: Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 3 cups sweetened shredded coconut, toasted; 1 tablespoon fresh squeezed lemon juice; 2 pounds cream cheese, room temperature; 4 large eggs; 3/4 cup sugar; 1/3 cup unsalted butter melted; 1 15 ounce can cream of coconut (such as Coco Lopez); 1 cup whipping cream; 1 teaspoon vanilla extract; Juice of 1 lemon

Servings: persons

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut, toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese, room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
1 15 ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon

1
Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
2
2 3/4inchhigh sides with foil.
3
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl.
4
Press mixture onto bottom and up sides of pan.
5
Beat cream cheese and sugar in large bowl until well blended.
6
Add eggs 1 at a time, beating well after each addition.
7
Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended.
8
Pour filling into crust.
9
Bake until puffed and set in center, about 1 hour 25 minutes.
10
Transfer to rack and cool completely.
11
Cover and refrigerate overnight.
12
Cut around pan sides to loosen cake.
13
Remove pan sides.
14
Sprinkle remaining coconut around edge of cake.

1642

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 3 cups sweetened shredded coconut, toasted, 1 tablespoon fresh squeezed lemon juice, 2 pounds cream cheese, room temperature, and more.

Yes, Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions