Why You’ll Love This Recipe

I love this recipe because it takes the classic cheesecake I already adore and gives it a tropical twist. The addition of coconut milk and shredded coconut infuses every layer with rich, nutty sweetness. It’s smooth, creamy, and just the right balance of tangy and sweet. Whether I serve it plain or topped with juicy tropical fruits like pineapple, mango, or passion fruit, this cheesecake always feels luxurious and refreshing at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup shredded coconut (unsweetened)
¼ cup sugar
½ cup melted butter

For the Filling:
3 (8 oz) packages cream cheese, softened
1 ¼ cups sugar
1 cup sour cream
½ cup coconut milk (full-fat)
1 teaspoon vanilla extract
½ teaspoon coconut extract
3 large eggs
½ cup shredded coconut (sweetened)

Directions

1. I preheat the oven to 325°F (160°C).

2. To make the crust, I combine the graham cracker crumbs, shredded coconut, sugar, and melted butter in a bowl. I mix until the texture resembles wet sand, then press it firmly into the base of a greased 9-inch springform pan. I bake the crust for 10 minutes and set it aside to cool.

3. For the filling, I beat the softened cream cheese and sugar together until smooth and creamy.

4. I add the sour cream, coconut milk, vanilla extract, and coconut extract, mixing until everything is well combined.

5. I beat in the eggs one at a time, blending well after each addition. Then I gently fold in the shredded coconut.

6. I pour the filling over the cooled crust and smooth the top with a spatula.

7. I bake the cheesecake for 55–65 minutes, or until the edges are set and the center still jiggles slightly.

8. I turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour to prevent cracking.

9. After it cools, I refrigerate the cheesecake for at least 4 hours, or overnight, to set completely before serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10–12 servings

Variations

I sometimes toast the shredded coconut before adding it to the crust or filling for a deeper, nuttier flavor. When I want an extra tropical flair, I top the cheesecake with a glaze made from pineapple juice and cornstarch or pile on fresh fruit like mango slices, kiwi, or papaya. For a lighter twist, I use Greek yogurt instead of sour cream, and for a richer texture, I add a splash of heavy cream to the filling.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It keeps its texture beautifully and tastes even better the next day. For longer storage, I freeze individual slices by wrapping them tightly in plastic wrap and then foil. When I’m ready to serve, I thaw a slice in the fridge overnight. Since this is a chilled dessert, I never reheat it — I serve it cold or at room temperature for the perfect creamy texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I love making it a day before serving since it needs time to chill and set.

Can I use light coconut milk?

I prefer full-fat coconut milk for the richest flavor, but light coconut milk works if I want to reduce the fat content.

What kind of pan should I use?

I use a 9-inch springform pan for easy removal and perfect presentation.

How do I prevent cracks in the cheesecake?

I make sure the cream cheese is fully softened and avoid overbaking. Cooling it gradually in the oven also helps.

Can I skip the coconut extract?

Yes, but I find it enhances the tropical flavor beautifully, so I like to keep it in.

Can I add a crust to the sides of the pan?

Absolutely — I sometimes press the crust mixture about an inch up the sides for a more traditional cheesecake look.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers for the crust, and everything else in the recipe is naturally gluten-free.

Can I use a different type of crust?

Yes, I’ve tried it with crushed vanilla wafers or digestive biscuits, and both taste amazing.

Can I top it with fruit syrup?

Definitely — I often drizzle mango or passion fruit syrup over the top for a colorful, tropical touch.

How can I make mini versions of this cheesecake?

I press the crust and filling into muffin tins lined with cupcake wrappers and bake for about 20 minutes for cute, individual portions.

Conclusion

This Tropical Coconut Cheesecake is my ultimate dessert when I want something creamy, rich, and bursting with island flavor. The smooth coconut filling, buttery crust, and hint of vanilla make it taste like a slice of paradise. Whether I serve it plain or topped with fresh tropical fruit, it always steals the show and leaves everyone asking for another slice.