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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
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.