Delish Coconut Cheesecake Recipes
This delightful coconut cheesecake features a creamy filling with a touch of coconut flavor, all nestled in a buttery crust. It's a perfect dessert for any occasion!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs Make sure to crush them finely.
- 0.5 cup unsalted butter Melted for the crust.
- 16 oz cream cheese Let it come to room temperature for easier mixing.
- 1 cup sugar Regular granulated sugar works well.
- 0.5 cup sour cream Gives a nice tang to the cheesecake.
- 1 cup coconut cream Use the thick part from a can for better flavor.
- 3 large eggs To help bind the cheesecake.
- 1 tsp vanilla extract Pure vanilla extract is best.
- 0.5 cup sweetened shredded coconut For added texture and flavor.
Instructions
Preparation Steps
- Start by preheating your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create your crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue mixing until combined and fluffy. Then, add the sour cream, coconut cream, eggs, and vanilla extract, mixing until everything is just incorporated.
- Gently fold in the shredded coconut, being careful not to overmix. Pour the cheesecake filling into the prepared crust, smoothing out the top.
- Bake in the preheated oven for about 60 minutes, or until the center is set but still has a slight jiggle. Once done, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
- After it has cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, slice and serve with additional shredded coconut on top if desired.
Notes
This cheesecake pairs beautifully with a dollop of whipped cream or a simple fruit topping for extra freshness.