Coconut cheesecake is creamy, dreamy, and topped with toasted coconut for the perfect tropical dessert.

It’s rich, smooth, and surprisingly simple to bake at home.

Why You’ll Love This Recipe

This cheesecake has a buttery graham cracker crust and a velvety coconut filling.

It’s topped with fluffy whipped cream and toasted coconut for texture and flavor.

The recipe uses simple steps to avoid cracks and create a bakery-style finish.

What You’ll Need (Ingredient Highlights)

Graham cracker crumbs – create a crunchy, buttery base.

Cream cheese – the star of the filling, smooth and tangy.

Sour cream – adds creaminess and keeps the texture light.

Coconut extract – infuses tropical flavor into both filling and whipped cream.

Heavy whipping cream – whipped into clouds for the topping.

Toasted coconut – brings crunch and a nutty, fragrant finish.

Pro Tips Before You Start

Always use room-temperature cream cheese and eggs for smooth batter.

Mix on low speed to avoid cracks from excess air.

Cool the cheesecake gradually in the oven to prevent sinking.

How to Make Coconut Cheesecake

Step 1 – Prepare the crust

Mix graham cracker crumbs, sugar, and melted butter.

Press into a greased 9×13 pan. Bake for 10 minutes at 325°F, then cool.

Step 2 – Make the filling

Lower oven to 300°F. Beat cream cheese, sugar, and flour on low until smooth.

Add sour cream and coconut extract, mixing gently. Add eggs one at a time.

Step 3 – Bake the cheesecake

Pour filling over crust. Bake 30 minutes.

Turn off oven, leave inside 20 minutes.

Then crack door open for 15 minutes. Chill 3–4 hours in fridge.

Step 4 – Whip the topping

Beat cream, powdered sugar, and coconut extract until stiff peaks form.

Spread over cheesecake.

Step 5 – Finish and serve

Top with toasted coconut. Refrigerate until ready to serve.

What to Serve It With

Pair with fresh tropical fruit like mango or pineapple.

Serve with coffee or coconut milk lattes.

Add a drizzle of chocolate sauce for an extra treat.

Variations / Substitutions

Swap graham crackers for vanilla wafers or digestive biscuits.

Use almond extract instead of coconut extract for a nutty twist.

Turn into mini cheesecakes by baking in muffin tins.

Storage & Leftovers

Store cheesecake covered in the refrigerator for up to 4 days.

Freeze slices individually wrapped for up to 2 months.

Thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day after chilling overnight.

Do I need a water bath?
No, the low baking temperature and cooling method prevent cracks.

Can I use reduced-fat cream cheese?
It’s best to use full-fat for a rich, creamy texture.

How do I toast coconut?
Spread on a baking sheet and bake at 325°F for 5–7 minutes, stirring once.

Can I make it gluten-free?
Yes, use gluten-free graham crackers for the crust.

What if my cheesecake cracks?
Just cover with whipped cream and toasted coconut—it will still taste amazing.

Final Thoughts

This coconut cheesecake is smooth, tropical, and truly indulgent.

It’s perfect for holidays, summer gatherings, or anytime you crave a slice of paradise.

The Boat Shed Kitchen

Coconut Cheesecake

This coconut cheesecake is creamy, rich, and tropical with every bite. It features a buttery graham cracker crust, silky coconut-flavored filling, and fluffy whipped cream topped with toasted coconut. Perfect for parties, holidays, or when you’re craving something indulgent and refreshing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Chill Time 3 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 12

Calories: 420

Ingredients Method Notes

Ingredients

  

Crust:

• 2 1/4 cups 302g graham cracker crumbs
• 3 tbsp 39g sugar
• 1/2 cup 112g salted butter, melted

Filling:

• 24 oz 678g cream cheese, room temperature
• 1 cup 207g sugar
• 3 tbsp 24g all-purpose flour
• 3/4 cup 173g sour cream, room temperature
• 1 1/2 tbsp coconut extract
• 3 large eggs room temperature

Whipped Cream:

• 1 3/4 cups 420ml heavy whipping cream, cold
• 1 cup 115g powdered sugar
• 1 1/2 tsp coconut extract
• 1 1/4 cups 95g toasted coconut

Method

 

1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Mix graham cracker crumbs, sugar, and butter.
3. Press into pan and bake 10 minutes. Cool.
4. Reduce oven to 300°F (148°C). Beat cream cheese, sugar, and flour on low until smooth.
5. Add sour cream and extract. Mix in eggs one at a time.
6. Pour batter over crust and spread evenly. Bake 30 minutes.
7. See full steps with tips & photos → https://theboatshedcafe.com/coconut-cheesecake/

Notes

• Use room-temperature cream cheese and eggs for a smooth, lump-free filling.
• Toast coconut in the oven at 325°F for 5–7 minutes, stirring halfway.
• Best served chilled straight from the fridge.