Coconut Joy Cheesecake Recipe

Name: Coconut Joy Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 chocolate wafer cookies, finely crushed; 2 Tbsp. sugar; 1/4 cup butter or margarine, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 1 tsp. vanilla; 1/2 cup coconut milk; 4 eggs; 2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces; 1 cup COOL WHIP Whipped Topping (Do not thaw.); 1/2 cup BAKER'S ANGEL FLAKE Coconut; 1/4 cup PLANTERS Sliced Almonds, toasted

Servings: persons

25 chocolate wafer cookies, finely crushed
2 Tbsp. sugar
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup coconut milk
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 cup COOL WHIP Whipped Topping (Do not thaw.)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup PLANTERS Sliced Almonds, toasted

1
Heat oven to 325F.
2
Combine cookie crumbs, 2 Tbsp.
3
sugar and butter.
4
Press onto bottom of 9-inch springform pan.
5
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
6
Add vanilla; mix well.
7
Gradually beat in milk until blended.
8
Add eggs, 1 at a time, mixing on low speed after each just until blended.
9
Pour over crust.
10
Bake 55 min.
11
to 1 hour or until center is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate cheesecake 4 hours.
14
Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.
15
; whisk until chocolate is completely melted and mixture is well blended.
16
Pour over cheesecake; top with coconut and nuts.

4715

kcal

Calories

293

Fat

454

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.
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 12 ingredients. The key ingredients include: 25 chocolate wafer cookies, finely crushed, 2 Tbsp. sugar, 1/4 cup butter or margarine, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Coconut Joy 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 Joy Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions