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Toasted Coconut Cheesecake

Toasted Coconut Cheesecake

This Toasted Coconut Cheesecake offers a creamy, tropical delight, perfect for any occasion.
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Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Course: Sweet Treats
Cuisine: Tropical
Keyword: Cheesecake, creamy, dessert, easy recipe, Toasted Coconut Cheesecake, tropical
Servings: 8 slices
Calories: 450kcal

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • skillet

Ingredients

For the Crust

  • 1 cup Graham cracker crumbs
  • 1 cup Unsweetened shredded coconut (toasted)
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter (melted)

For the Filling

  • 16 oz Cream cheese (softened)
  • 3/4 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1 cup Sour cream
  • 3 large Large eggs (room temperature)
  • 1/2 cup Unsweetened coconut milk
  • 1 cup Unsweetened shredded coconut (toasted)

For Serving

  • 1 cup Whipped cream (optional)

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Combine the graham cracker crumbs, toasted shredded coconut, granulated sugar, and melted butter in a mixing bowl. Stir until all the ingredients are well mixed.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake the crust in the preheated oven for 10 minutes. Remove it and allow it to cool.

Filling

  • Beat the softened cream cheese and granulated sugar in a large mixing bowl until smooth.
  • Mix in the vanilla extract and sour cream until well combined.
  • Add the eggs, one at a time, mixing on low speed until just combined.
  • Stir in the coconut milk and toasted shredded coconut until evenly distributed.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Bake in the preheated oven for 50-60 minutes, or until the edges are set.
  • Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.
  • Remove the cheesecake from the oven and let it cool to room temperature.
  • Refrigerate it for at least 4 hours, or overnight for best results.
  • Toast the shredded coconut in a dry skillet over medium heat until golden brown.
  • Top the chilled cheesecake with the toasted coconut.
  • Slice and serve your Toasted Coconut Cheesecake with whipped cream if desired.

Notes

Ensure cream cheese is fully softened for a smooth filling. Be careful not to overmix once you add the eggs. Allow cheesecake to cool gradually in the oven to prevent cracks.

Nutrition

Serving: 1slice | Calories: 450kcal | Carbohydrates: 35g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg
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