Coconut Greek Yogurt Cheesecake Recipe

Name: Coconut Greek Yogurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; cooking spray; 1 1/2 cups sweetened flaked coconut; 1/4 cup white sugar; 1/4 cup all-purpose flour; 1 egg white, whisked until frothy; Filling:; 2 cups coconut-flavored Greek yogurt; 2 eggs; 1/3 cup white sugar; 2 teaspoons coconut extract; 1 tablespoon cornstarch; 1 pinch salt

Servings: persons

Crust:
cooking spray
1 1/2 cups sweetened flaked coconut
1/4 cup white sugar
1/4 cup all-purpose flour
1 egg white, whisked until frothy
Filling:
2 cups coconut-flavored Greek yogurt
2 eggs
1/3 cup white sugar
2 teaspoons coconut extract
1 tablespoon cornstarch
1 pinch salt

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
2
Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
3
Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
4
Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
5
Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
6
Chill cheesecake in the refrigerator until firm, about 3 hours.

378

kcal

Calories

Fat

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.

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

You need 13 ingredients. The key ingredients include: Crust:, cooking spray, 1 1/2 cups sweetened flaked coconut, 1/4 cup white sugar, and more.

Yes, Coconut Greek Yogurt 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 Greek Yogurt Cheesecake

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