Coconut Cream Cheesecake (Copycat) Recipe

Name: Coconut Cream Cheesecake (Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups grated fresh coconut; 1 cup whipping cream, scalded; 3 cups all-purpose flour; 1/3 cup cold butter, sliced; 4 teaspoons granulated sugar; 20 ounces cream cheese; 1 1/2 cups granulated sugar; 4 eggs; 2 egg yolks; 2 1/2 tablespoons coconut liqueur; 1 teaspoon fresh lemon juice, no subs please; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup sour cream; 1/4 teaspoon cream of coconut; 1/2 teaspoon coconut liqueur; toasted coconut flakes, garnish

Servings: persons

2 1/2 cups grated fresh coconut
1 cup whipping cream, scalded
3 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese
1 1/2 cups granulated sugar
4 eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice, no subs please
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 teaspoon cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes, garnish

1
Preheat oven to 325u00b0F.
2
Puree coconut and cream in blender for 4 minutes; set aside to cool.
3
Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
4
Bake for 25 minutes, or until golden brown.
5
Cream together cream cheese and 1-1/2 cups sugar.
6
Stir in cooled puree.
7
Slowly stir in eggs and yolks.
8
Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
9
Pour into prepared crust.
10
Bake until sides of cake are dry and center is set, about 1 hour.
11
Allow cheesecake to cool for 30 minutes.
12
Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
13
Bake for 10 minutes.
14
Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
15
Sprinkle coconut flakes over top before serving.
16
Enjoy!

1800

kcal

Calories

113

Fat

161

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 17 ingredients. The key ingredients include: 2 1/2 cups grated fresh coconut, 1 cup whipping cream, scalded, 3 cups all-purpose flour, 1/3 cup cold butter, sliced, and more.

Yes, Coconut Cream Cheesecake (Copycat) 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 Cream Cheesecake (Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions