COCONUT CHEESECAKE
This Coconut Cheesecake recipe is very easy to make. You need just 9 ingredients and 15 minutes of hands-on preparation time. It’s super creamy and delicious and the perfect cheesecake for every occasion. It comes with a coconut graham cracker crust and a coconut cheesecake filling. Detailed step-by-step instructions with photos and video.
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Ingredients
- Coconut Graham Cracker Crust
- 1+1/2 cups graham cracker crumbs (180g)
- 3/4 cup toasted coconut flakes* (60g)
- 1/4 cup granulated white sugar (50g)
- 4 tbsp coconut oil/butter, melted (52g)
- Coconut Cheesecake Filling
- 32 oz cream cheese, softened (904g - 4 packages)
- 1 cup granulated white sugar (200g)
- 2 tbsp all-purpose flour (14g)
- 1 cup coconut milk** (240ml)
- 1 vanilla bean*** (or 1 tsp vanilla extract)
- 4 large eggs
- Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
- Coconut Graham Cracker Crust: In a large bowl stir together graham cracker crumbs, toasted coconut flakes*, sugar, and melted coconut oil/butter until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Bake for 10 minutes. In the meantime, prepare the filling.
- Coconut Cheesecake Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined, smooth and no lumps remain. Add coconut milk** and vanilla*** and mix to combine. Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl before you add the last egg and mix until combined. Don't overmix....
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