Coconut Cheesecake Recipe

Name: Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 ounce) can flaked coconut, divided (1 1/3 cup); 20 chocolate wafer cookies; 1 cup finely chopped pecans; 2 tablespoons sugar; ¼ cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 3 eggs; 2 tablespoons flour; 1 (15 ounce) can cream of coconut (Coco Lopez); whipped cream

Servings: persons

1 (3 1/2 ounce) can flaked coconut, divided (1 1/3 cup)
20 chocolate wafer cookies
1 cup finely chopped pecans
2 tablespoons sugar
¼ cup butter, melted
3 (8 ounce) packages cream cheese, softened
3 eggs
2 tablespoons flour
1 (15 ounce) can cream of coconut (Coco Lopez)
whipped cream

1
Preheat oven to 300 degrees.
2
Spread coconut on baking sheet; bake 4-6 minutes until light golden brown, stirring frequently.
3
Remove and cool.
4
Process cookies in a blender or food processor until finely crushed.
5
Combine in bowl with pecans and sugar, then butter.
6
Press onto bottom of a 9-inch springform pan.
7
Beat cream cheese until fluffy.
8
Add eggs and flour and beat until smooth.
9
Beat in cream of coconut.
10
Stir in 3/4 cup coconut.
11
Pour over crust.
12
Bake 1 hour 10 minutes or until cheesecake springs back when lightly touched.
13
Center will be soft.
14
Carefully loosen from edge of pan.
15
Cool on wire rack.
16
Refrigerate until firm (8 hours).
17
Remove side of pan.
18
Pipe whipped cream around edge.
19
Sprinkle remaining toasted coconut inside border.

3526

kcal

Calories

228

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (3 1/2 ounce) can flaked coconut, divided (1 1/3 cup), 20 chocolate wafer cookies, 1 cup finely chopped pecans, 2 tablespoons sugar, 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.

Coconut Cheesecake

How did you like this recipe?

Frequently Asked Questions