This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it’s loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Coconut Cheesecake Recipe

Coconut is one of the most underrated flavors in baking! Which is a real shame. Because it’s such bright and refreshing flavor, and really works well year-round! I just love it. And I know from past recipes, you love it, too!

So today we’re balancing the scales and shining a light on this often overlooked flavor! Say hello to creamy coconut cheesecake! It’s ultra rich, perfectly dense, delightfully creamy, and topped with whipped coconut cream and toasted coconut! One bite will have you hooked!

Let’s make coconut cheesecake!

Before anything, bring your cream cheese, eggs, and sour cream to room temperature. The eggs and sour cream should only take about 30 minutes, but the cream cheese may take longer, so you might want to take that pit about an hour or 2 before you plan on baking.
You’ll need a food processor, electric hand mixer, or powerful blender for this recipe.
First you’ll pulse the cream cheese and sour cream together until smooth, then add the remaining ingredients. It’s important to make sure the cream cheese is very smooth and lump free before adding anything else, because over mixing the batter later in the recipe can allow too much air into the batter. Which can cause the cheesecake to rise and fall while baking.
Once the cream cheese mixture is silky smooth, you’ll toss in the sugar, coconut extract, and vanilla extract. Then you’ll add eggs one at a time, beating on low. Be sure not to over beat here!
For the coconut milk, you want to use the thick Thai variety! Thai Kitchen unsweetened coconut milk is exactly what I used in this recipe, and what I recommend for best results!
If you can’t find pre-crushed graham cracker crumbs, you can make them in your food processor and then measure out the amount needed. Store any extras for another time.
If you’re looking to make this gluten free, try finding gluten free graham crackers.
To make the crust you’ll combine the graham cracker crumbs, melted butter, sugar, and salt. Then press into the middle and up the sides of a pan. Then place the prepared pan in the oven and bake for 10 minutes.
Allow the crust to cool before pouring the batter on top and placing the pan in the water bath. For more tips on a water bath, check out my guide on how to make an easy water bath for cheesecake!
Bake at 325 degrees for 30 minutes, then reduce the temperate to 300 for the remaining time. This creates a silky smooth crack-free cheesecake.
The cheesecake will need to cool to room temperature and then chill for at least 6 hours, so plan ahead time wise.
When you’re ready to serve, make the coconut cream! To do this you’ll need a large bowl and a hand mixer or a stand mixer fitted with the paddle attachment. You’ll whip together the heavy cream and powdered sugar, then toss in the coconut cream and coconut extract. Finally, you’ll fold in the whipped cream cheese.

Spread the whipped cream topping all over the cheesecake and sprinkle with toasted coconut! Then serve and enjoy!!!

Can I make this in advance?

Yes, you can! Making cheesecake is definitely time consuming, but the good news is that it can be made ahead of time! This coconut cheesecake will keep, covered and stored in the fridge, for up to 5 days! And will keep, wrapped tightly in plastic wrap and frozen, for up to 2 months!

To thaw, simply transfer the cheesecake from the freezer to the fridge and let thaw overnight, or at least 8 hours. And then let the cheesecake sit at room temperature for about 20 minutes before serving.

Just be sure to save the whipped coconut cream topping for last. That sadly cannot be made ahead of time and should be made right before serving!

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