Best Coconut Cheesecake

Prep: 25 minutes
Bake: 50–60 minutes
Chill: 4 hours (best overnight)
Servings: 10–12 slices

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🍳 Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer

• Baking tray (for water bath optional)

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🥘 Ingredients

Crust

• 2 cups graham cracker crumbs

• ½ cup shredded coconut

• ½ cup melted butter

• 2 tbsp sugar

Coconut Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 1 cup sugar

• 3 large eggs

• 1 cup coconut cream or full-fat coconut milk

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional, for extra flavor)

• ½ cup shredded sweetened coconut

Topping

• ½ cup toasted shredded coconut

• Optional: whipped cream

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👩‍🍳 Instructions

1. Prepare crust

   • Mix graham cracker crumbs, shredded coconut, sugar, and melted butter.

   • Press into the bottom of a 9-inch springform pan.

   • Bake at 180°C / 350°F for 8 minutes, then cool.

2. Make filling

   • Beat cream cheese until smooth.

   • Add sugar and mix until creamy.

   • Add eggs one at a time, blending gently.

   • Stir in coconut cream, vanilla, coconut extract, and shredded coconut.

3. Bake cheesecake

   • Pour filling over crust.

   • Bake 50–60 minutes until edges are set and center slightly jiggles.

   • Optional: water bath for extra creamy texture.

4. Cool & chill

   • Let cheesecake cool at room temperature.

   • Refrigerate at least 4 hours (overnight is best).

5. Top & serve

   • Sprinkle toasted coconut on top.

   • Add whipped cream if desired. Slice and serve.

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🍽️ Tips for BEST Coconut Cheesecake

✔ Use room-temperature cream cheese → no lumps
✔ Toast coconut lightly for a nutty flavor
✔ Don’t overbake → center should jiggle slightly
✔ Chill overnight for best texture and flavor