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Easy Coconut Cheesecake Delight

Easy Coconut Cheesecake Delight

This creamy coconut cheesecake features a buttery graham cracker crust and a smooth, tropical filling that's perfect for any occasion.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar for crust
  • 0.5 cups unsalted butter melted
  • 4 ounces cream cheese softened
  • 1 cups coconut milk
  • 0.75 cups granulated sugar for filling
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sweetened shredded coconut for topping

Instructions

Preparation Steps

  • Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, 0.25 cups sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  • In a large mixing bowl, beat the cream cheese until smooth. Gradually add coconut milk and 0.75 cups sugar, mixing well.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully combined.
  • Pour the filling over the crust in the springform pan. Bake for 50 minutes or until the center is set but still slightly jiggly.
  • Remove from oven and sprinkle shredded coconut on top. Let cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

For best results, use full-fat coconut milk and chill the cheesecake overnight for a creamier texture.