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Toasted Coconut Cheesecake

Toasted Coconut Cheesecake

300kcal
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Prep 30 minutes
Cook 1 hour
Cooling Time 4 hours
Total 5 hours 30 minutes
This Toasted Coconut Cheesecake is a creamy, decadent dessert featuring a nutty toasted coconut flavor.
Servings 8 slices
Course Dessert
Cuisine American

Ingredients

For the Crust
  • 1 cup Graham cracker crumbs
  • 1 cup Unsweetened shredded coconut (toasted) Enhances the crust with a nutty essence.
  • 1/4 cup Granulated sugar Balances the flavors and adds sweetness.
  • 1/2 cup Unsalted butter (melted) Helps bind the crust together.
For the Cheesecake Filling
  • 16 oz Cream cheese (softened) Provides the rich, creamy base.
  • 3/4 cup Granulated sugar Sweetens the filling.
  • 1 tbsp Vanilla extract Adds warmth and flavor.
  • 1 cup Sour cream Contributes creaminess.
  • 3 Large eggs (room temperature) Helps achieve a smooth texture.
  • 1/2 cup Unsweetened coconut milk Incorporates additional coconut flavor.
  • 1/2 cup Unsweetened shredded coconut (toasted) For flavor and texture.
For Serving
  • 1 cup Whipped cream A delightful topping.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • measuring cup

Method

How to Make Toasted Coconut Cheesecake
  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, toasted shredded coconut, granulated sugar, and melted butter in a mixing bowl.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for 10 minutes.
  5. Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth and creamy.
  6. Mix in the vanilla extract and sour cream until well combined.
  7. Add the eggs one at a time, mixing on low speed until just combined after each addition.
  8. Stir in the coconut milk and toasted shredded coconut until evenly distributed.
  9. Pour the cheesecake filling over the cooled crust in the springform pan.
  10. Bake in the preheated oven for 50-60 minutes.
  11. Cool the cheesecake gradually by turning off the oven and leaving it inside with the door ajar for about 1 hour.
  12. Refrigerate the cheesecake for at least 4 hours, or overnight.
  13. Toast shredded coconut in a dry skillet over medium heat until golden brown.
  14. Top the chilled cheesecake with the toasted coconut.
  15. Slice and serve with a dollop of whipped cream if desired.

Nutrition

Serving1sliceCalories300kcalCarbohydrates30gProtein5gFat18gSaturated Fat11gCholesterol60mgSodium230mgPotassium180mgFiber1gSugar20gVitamin A500IUCalcium50mgIron0.5mg

Notes

Optional: Add a sprinkle of chocolate shavings for an elegant finish.

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