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–+ servings
Delicious slice of Coconut Cheesecake topped with coconut flakes

Coconut Cheesecake

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A tropical dessert combining rich creaminess with coconut sweetness, perfect for any occasion.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, melted
For the filling
  • 4 packages (8 oz) cream cheese, softened Use room temperature for best results.
  • 3/4 cup sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla extract Can substitute with almond extract.
  • 1 package (3.4 oz) coconut cream pudding mix
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 1 cup toasted coconut
For decoration
  • 1 Whipped cream For serving.
  • 1 Maraschino cherries For serving.

Method
 

Preparation
  1. Preheat your oven.
  2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan.
Making the filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add sugar, flour, and vanilla extract, mixing well.
  3. Incorporate the coconut cream pudding mix, heavy whipping cream, and eggs. Blend until creamy and lump-free.
  4. Gently fold in the toasted coconut, ensuring it is evenly distributed.
Baking
  1. Pour the filling into the prepared crust and smooth the top.
  2. Bake in a preheated oven, monitoring closely to prevent over-baking.
Cooling and Serving
  1. Allow the cheesecake to cool completely before removing it from the pan.
  2. Top with whipped cream and Maraschino cherries before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 250mgFiber: 1gSugar: 20g

Notes

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container. It can last for 5 to 7 days. For longer storage, freeze individual slices.
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