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Need a dessert that is just something special?  I happen to think this recipe is straight from coconut heaven.  It’s everything I love about coconut cream pie PLUS cheesecake, friends.  Oh my goodness…I just wish I could describe the creamy, coconut-ty goodness.  With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one.

Creamy Coconut Cheesecake -- With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one. | thatwhichnourishes.com

Hang in there for the steps.  There are three layers of perfection here and they deserve the effort.  I promise, it’s so more than worth it!  Plan ahead, though.  It needs to refrigerate overnight and you’ll need a few special ingredients like coconut extract, coconut milk, and vanilla bean paste (regular vanilla will work, but you’ll get a much deeper vanilla taste with the paste, plus flecks of vanilla — yum!)

Creamy Coconut Cheesecake -- With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one. | thatwhichnourishes.com

To begin, preheat the oven to 350 degrees.

Crush vanilla wafers in a food processor to make 1 1/2 c. crumbs (should be 30-35 vanilla wafers).

Add in 5 T. sugar,

and 1/2 c. shredded coconut.

Pulse until combined and chopped.  Drizzle in 5 T. melted butter and pulse to combine.  Press into the bottom and up the sides of a 10″ springform pan.  Bake in preheated oven about 10 minutes or until the crust is just set.  Remove from the oven and cool.

Reduce the oven temp to 325 degrees.

In a mixing bowl, combine the following:

3 — 8 oz. packages of room temperature cream cheese,

1 c. sugar,

1 T. cornstarch,

1/4 tsp. salt,

and 1 tsp. vanilla bean paste.  Mix until combined.

Beat 3 eggs, and add one egg or so at a time to the cream cheese mixture.

Add in 7 oz. of coconut milk

and 1/2 tsp. coconut extract and beat until smooth.

Pour the filling into the cooled crust and bake for about an hour or until only an inch or so of the center of the cheesecake is a bit jiggly.  Do not remove from the oven.  Turn the oven off and open the oven door and allow to cool.  Then remove it from the oven and refrigerate overnight.

Before serving, make the whipped cream topping by using the whisk attachment to whip

1 1/2 c. heavy whipping cream to soft peaks.

Fold in 3 T. powdered sugar,

2 T. coconut milk,

and 1/4 tsp. coconut extract.

Spread this over the chilled cheesecake and then top with 1/2 c. toasted coconut.*

Creamy Coconut Cheesecake -- With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one. | thatwhichnourishes.com

Then serve this creamy, delicious goodness with your feet up and a smile on, knowing you have just made the world a much more delicious place.

*To toast coconut, you can place it in a skillet over medium heat and stir (don’t walk away from it) for just a few minutes until it’s beautifully golden, or spread it on a cookie sheet and bake at 325 degrees for 5-10 minutes, stirring and watching closely to avoid burning.

Creamy Coconut Cheesecake
 
Prep time
Cook time
Total time
 
With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one.
Alison:
Recipe type: Dessert
Serves: 12 servings
Grocery List
  • CRUST:
  • 1½ c. crushed vanilla wafers (30-35 wafers)
  • 5 T. sugar
  • ½ c. sweetened coconut
  • 4 T. unsalted butter
  • FILLING:
  • 3 -- 8 oz. cream cheese
  • 1 c. sugar
  • 1 T. cornstarch
  • 1 tsp. vanilla bean paste
  • ¼ tsp. salt
  • 3 large eggs
  • 7 oz. coconut milk
  • ½ tsp. coconut extract
  • TOPPING:
  • 1½ c. heavy whipping cream
  • 3 T powdered sugar
  • 2 T. coconut milk
  • ¼ tsp. coconut extract
  • ½ c. toasted coconut
Here's how...
  1. Preheat oven to 350 degrees.
  2. Chop vanilla wafers in a food processor until crumbs.
  3. Add in sugar and coconut and pulse until combined.
  4. Drizzle in the melted butter and pulse to combine.
  5. Press into the bottom and up the sides of a 10" springform pan.
  6. Bake 10 minutes or until set. Remove and cool.
  7. Reduce oven temp to 325 degrees.
  8. Combine room temperature cream cheese with sugar, cornstarch, vanilla bean paste, and salt and mix until combined.
  9. Beat eggs and pour into cream cheese an egg or so at a time mixing between eggs.
  10. Add in coconut milk and coconut extract. Mix until smooth.
  11. Pour into cooled crust and bake for about an hour or until all but the center is set. Do not remove from the oven, but turn it off and keep the door open a crack and let the cheesecake cool completely. Refrigerate overnight.
  12. To serve, put the whipping cream into a mixing bowl and use the whisk attachment to whip to soft peaks.
  13. Fold in the remaining powdered sugar, coconut milk and coconut extract.
  14. Spread over the top and then sprinkle with toasted coconut (instructions above).

Many thanks to Foods of Our Lives for the scrumptious recipe.  My tastebuds are forever in your debt.

Creamy Coconut Cheesecake -- With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one. | thatwhichnourishes.com

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  1. Teri says:

    Do you use regular coconut milk (like for drinking) or is it coconut cream?

    • alison says:

      Hi, Teri!
      I use a can of Coconut Milk. The brand is Native Forest. It is unsweetened and has the layer of cream on top that separates. Does this help? :o)

  2. Cassandra Steffen says:

    OMG, OMG, OMG! This recipe is, Cheesecake Factory worthy! I love coconut and so does my son-in-law, so. I made this for his birthday. He had 2 pieces right off the bat and said it was the best cheesecake ever! My husband isn’t a fan of coconut, but loved it also. I didn’t have vanilla bean paste on hand so, I just used vanilla extract and I used 4 Tbls of powdered sugar in the whipped cream topping instead of 3. This recipe is a definite keeper!

    Satiated & Happy, Cassie

    • alison says:

      Well, this is the kind of comment that reminds me why I do this! :o) Cassie, you are fabulous and your words made me smile more than you know. I am thrilled that you and your family love this cheesecake so much!! I so hope you find many more recipes to love on TWN. :o)

  3. Dawn says:

    I used a 9” and it was so thin I ad to make a second layer. Not sure why. I also added 1/2 c sweetened coconut in the mixture.

    Because I had to make a second layer I also put the topping In between awesome!

    • alison says:

      Hi, Dawn! I’m not sure how this happened! I’ve never had anyone else have that particular problem. However, your ability to rock a solution is stellar! Way to go!!! :o)

  4. Lynn says:

    This is my go to Coconut Cheesecake recipe. It is the absolute BEST cheesecake I have ever eaten. Hubby and I are both coconut lovers and this cheesecake is pure perfection! I love the vanilla wafer crumb crust as I’m not a fan of graham crackers. I actually use this crust recipe for all of my cheesecakes.

    A quick comment on the heavy whipping cream topping, I have not had any issues with the topping deflating. I think I must get right to that edge before butter because it always stays perfect. Of course the cheesecake doesn’t last more than five days.

    • alison says:

      Well, wasn’t this a happy comment to receive!? Lynn, thank you so much for taking the time to stop back by and let me know about your love for my Coconut Cheesecake! I so agree about the crust. I think we all feel like graham is our only option and I love playing with ideas for cheesecake crusts. I have a new cheesecake in the works right now. I need to continue to work on a couple details, but follow me on FB and you’ll see when it comes out! Good job on the topping! :o) It’s definitely a fine line to walk with the cream, isn’t it? Thanks again for your kindness. Hope you find lots more to love on my site!

    • Sandra says:

      I used stabilized whipped cream stabilized with gelatin for desserts that need to hold up for a few days in the refrigerator. Google ‘stabilized whipped cream’ for recipe. Used it with a key lime pie and it stayed perfect for a week..

  5. Shari says:

    We love cheesecake and since this looks so amazing, I’m going to deviate from my old standby cheesecake recipe and make this for my husband’s birthday. I don’t know why but I find that oftentimes my homemade whipped cream has a tendency to break down after a couple days. (I guess since there are no artificial stabilizers in it to keep it fluffy.) Do you have any problems with the whipped cream topping going flat or becoming runny if it takes a few days for the entire cheesecake to be consumed?

    • alison says:

      Hello, Shari! So nice to hear that you are entrusting me and my recipe to such an important occasion. :o)
      Yes, I think there are some downsides here and there when we go with more natural food choices and whipped cream can most definitely lose its shape. I don’t remember having leftovers of this and cannot promise either way. There is a fine line when whipping cream (as I’m sure you realize) between stiff peaks and butter, but I do try to ride the line pretty closely because I think too soft is when I’ve gone wrong.
      I am quite sure I didn’t help anything with this answer, but I’m gonna try to assure you that this cheesecake is worth it even if the whipped cream softens a bit. Just lay it on it’s side on a plate and eat it ugly later. :o) I hope you let me know how it goes! Many thanks for stopping by!

  6. Alyssa says:

    This looks amazing! Would you have any tips for making this into individual cheesecakes in a muffin tin? I have yet to invest in another springform pan after my first one leaked on me, but I’m also thinking about making for a baby shower!

    • alison says:

      Oh, Alyssa! What a GREAT idea!! I’m drooling a little thinking about my own little Creamy Coconut Cheesecake right now. :o) I wish I could say I have tried this and give you all the tricks and ideas, but I have not. My secret wish is that you do and that you come back and tell me of your fantastic results and together we have created a genius new recipe. :o) If you try it, please let me know what you think. Many thanks for your comment and idea!

      • Alyssa says:

        Wellp. I did it! They aren’t even 100% complete yet, but the cheesecake itself is the most important part anyway, right?! I have no doubts the topping will take them to the next level

        So here it is…
        I followed everything to a T, recipe-wise, and used 35 nilla wafers. Wait, I lied. Used 1Tbl of vanilla instead of 1tsp of paste. (I actually use the cheap Mexican vanilla from the ethnic aisle at Walmart… For some reason I like that better than regular vanilla!)
        I used a cookie scoop to portion the crust into the cupcake liners, so about 2Tbl per. Patted it down with a 1/2 tsp. This yielded 19.
        But there was extra cheesecake batter… And I filled them to just barely below the top. I think doing 1.5x the crust measurements would be perfect, and then you’d get probably 28-30 individuals!
        Baked them for 20 minutes, but that seemed too much. Also, I used both foil and regular paper liners… the foil ones were almost all cracked; paper ones all had a smooth domed top. And even though I thought all were overbaked… I tasted one of each after fully cooling in the oven, and the paper liner one seemed to have the perfect creamy silky texture! So I’d check at 18mins next time… But there will definitely be a next time!!!

        I’m so excited to try one tomorrow once they’re complete!! The crust is ohmygoodness amazing, too! So glad I found your recipe, thank you for sharing!!

        • alison says:

          Alyssa, you are officially hired for the R&D team! :o) I make no money doing this so you’ll have to make your own food from my recipes and accept that as payment. Hahaha! Seriously!!! I’m the MOST grateful for your contribution to this recipe! When I use your suggestions and try it myself, I will add them to the site and give you credit. I can’t wait to hear how everyone loves them. We sure love this cheesecake at my house! You are a rockstar in my book and I’m grateful for all you’ve done. :o) P.S. I’m a huge fan of Mexican vanilla — I order it from eBay. ;o)

          • Alyssa says:

            Bahahaha, deal!! I just did a little perusing, and I will most definitely be making more of your awesome recipes!! I secretly want a food blog one day, so I love being able to share my two cents from the kitchen adventures!

          • alison says:

            Woohoo! Enjoy perusing and baking and making all the food! :o)

      • Alyssa says:

        Okay, I had to come back to report the RAVE REVIEWS from everyone at the baby shower!! Followed by more cheesecake requests for future birthdays! I didn’t even get to enjoy one fully composed, they were so loved! Only change I made with the whipped cream was adding 2Tbl more of powdered sugar and a pinch of salt. I seriously cannot get over how awesome they turned out, but I’m so glad!

        • alison says:

          OH MY GOODNESS! :o) How happy is that? Thank you so much for trusting my recipe for your event. Now you need to make a batch just for you to enjoy. Sounds like you have a new signature dessert! ;o)

  7. Debora Cadene says:

    This looks amazing. I’m wondering if you could convert it so it could be done in the Instant Pot? I bet you’d make ALOT of folks really, really happy.
    Thanks for sharing!!

    • alison says:

      It is amazing, Debora! I love good new ideas, but this girl isn’t on the Insta Pot train. :o) If you are, and you try it, please share! You might get famous. :o) Thanks for stopping by — hope you hang around.

  8. Kenalee says:

    Do you cook with or without a water bath?

    • alison says:

      Hello, Kenalee! I have made cheesecakes both with and without a water bath over the years and I don’t with this cheesecake. But if you feel more comfortable using one, I would recommend you do so. :o)

  9. Betty says:

    How do you make the vanilla bean paste?

  10. Elle says:

    There are many types of coconut milk on the market today, which one does this recipe refer too?

    • alison says:

      Hello, Elle!
      I use organic coconut milk. It is unsweetened and called *classic.* I order mine on Amazon and the brand is Native Forest. I hope this helps! :o)

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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

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