Creamy Coconut Cheesecake Recipe

With a coconut graham cracker crust and a rich, creamy filling, this coconut cheesecake is perfect for anyone who loves coconut.

I bake a lot, and over time my family and neighbors have come to expect a regular delivery of treats. Cheesecake testing weeks are always the most popular: whether it’s a banana pudding cheesecake, a caramel apple cheesecake, or this coconut cheesecake, people happily take slices off my hands.

This coconut cheesecake grew out of my tendency to riff on a classic vanilla cheesecake. If a dessert calls itself “coconut,” I think every component should contribute coconut flavor — not just a garnish on top. For this recipe I layered coconut into the crust, the filling, and the topping so each bite tastes balanced, bright, and unmistakably coconut.

My rich coconut cheesecake recipe

This cheesecake starts with a graham cracker crust that’s bumped up with flaked coconut for extra texture and flavor. The filling combines full-fat canned coconut milk, flaked coconut, and a touch of coconut extract along with the usual cream cheese, eggs, and a bit of flour to stabilize the custard. After baking gently in a water bath and chilling thoroughly, it’s best served with coconut whipped cream and a scatter of toasted coconut on top.

The coconut flavor is present in every layer but stays natural and pleasant — not overwhelming. This makes the cheesecake a good pick for summer potlucks and cookouts alongside other tropical desserts like lime coconut cake, key lime bars, or pineapple fluff.

How to make coconut cheesecake

If you haven’t made a cheesecake before, take heart: this is straightforward if you prepare your ingredients and follow a few simple techniques. The water bath and a gentle baking temperature prevent cracks and create a smooth, creamy texture. Below are the ingredients, step-by-step instructions, and helpful tips.

Ingredients you’ll need

For the crust:

• 1 ¾ cups graham cracker crumbs
• ½ cup flaked unsweetened coconut
• 3 tablespoons granulated sugar
• 6 tablespoons melted unsalted butter

Notes: You can use store-bought graham cracker crumbs or pulse full crackers in a food processor. If you only have sweetened coconut, expect a slightly sweeter crust and reduce added sugar elsewhere if desired.

For the filling:

• 32 ounces cream cheese, room temperature (four 8-ounce packages)
• 1 cup granulated sugar
• 2/3 cup full-fat canned coconut milk (not the carton beverage)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract (optional; enhances coconut flavor)
• 3 tablespoons all-purpose flour
• Pinch of salt
• 1 cup flaked unsweetened coconut, pulsed briefly for a finer texture

Tip: Softened cream cheese blends best for a lump-free filling. If needed, use short bursts in a microwave to gently warm cream cheese until pliable, or place blocks in a warm water bath (sealed) for a few minutes. Use canned full-fat coconut milk for a richer custard; the refrigerated carton coconut beverages are much thinner and not an ideal substitute here.

Making the cheesecake

1. Prepare for a water bath. You can tightly wrap a 9-inch springform pan with foil or place the springform pan inside a larger 10-inch cake pan to protect against leaks. This pairing then sits inside a roasting pan for the water bath.

2. Preheat the oven to 350°F (175°C). Lightly spray the inside of the springform pan with nonstick spray.

3. Make the crust: combine graham cracker crumbs, flaked coconut, and sugar. Stir in melted butter until moist. Press evenly into the bottom and about ½-inch up the sides of the prepared springform pan. Bake for 8 minutes, then cool while you make the filling.

4. Make the filling: With a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the softened cream cheese until smooth. Add sugar and mix until combined. Mix in the coconut milk, then add eggs one at a time, fully incorporating each before adding the next and scraping the bowl between additions. Add vanilla, coconut extract (if using), flour, and salt; beat until smooth. Fold in the pulsed coconut.

5. Pour the batter into the cooled crust. Place the springform pan inside the 10-inch pan, then set both into a roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the side of the 10-inch pan. Bake at 350°F for 65–70 minutes, until the edges are set and the center still has a slight jiggle.

6. When baking is complete, turn off the oven, crack the door, and let the cheesecake rest in the cooling oven for 1 hour. Remove, cool completely on a wire rack, then refrigerate for at least 8 hours or overnight before serving. This extended chill time lets the filling set and improves texture and flavor.

Serve slices topped with coconut whipped topping or homemade whipped cream and a sprinkle of toasted coconut for crunch and visual appeal.

Storage tips

Store the cheesecake in the refrigerator for up to 3 days. Add garnishes just before serving so they stay fresh. For longer storage, freeze the whole cheesecake or individual slices for up to 1 month. Wrap tightly in plastic wrap, then in foil, and thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Frequently asked questions