The Ultimate Coconut Cheesecake Experience



Embark on a culinary journey with the Ultimate Coconut Cheesecake, a masterpiece of flavors that promises to elevate your dessert experience. Crafted with passion by Baker by Nature, this recipe combines the luxurious richness of coconut milk, the aromatic essence of coconut extract, and the delightful texture of shredded coconut. Paired with a crunchy graham cracker crust and crowned with fluffy whipped cream topping, this cheesecake is a celebration of coconut in all its glory. Perfect for coconut aficionados and dessert lovers alike, this cheesecake is not just a treat but an adventure in every bite.


  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 3/4 cup coconut milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes, for garnish


  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.
  2. Beat cream cheese and 1 cup sugar until smooth. Mix in coconut milk, eggs (one at a time), and 1 teaspoon vanilla extract. Fold in shredded coconut.
  3. Pour filling over the crust and smooth the top. Bake for 55 minutes, or until set.
  4. Mix sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract. Spread over cheesecake and bake for 5 more minutes.
  5. Cool completely, then refrigerate for at least 4 hours. Garnish with toasted coconut flakes before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes

Kcal: ~600 kcal per serving | Servings: 12 servings


Q1: Can I prepare this Coconut Cheesecake in advance? A1: Absolutely! This Coconut Cheesecake is an excellent make-ahead dessert. It keeps well in the fridge, covered, for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Q2: Is it possible to make this cheesecake gluten-free? A2: Yes, to make this cheesecake gluten-free, simply use gluten-free graham crackers for the crust. The rest of the recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Q3: What kind of coconut milk is recommended for this recipe? A3: For the best results, use thick Thai coconut milk, such as Thai Kitchen Unsweetened Coconut Milk. Its richness and creaminess are perfect for achieving the desired consistency and flavor of the cheesecake.


The Ultimate Coconut Cheesecake is more than just a dessert; it’s a testament to the versatility and exquisite taste of coconut. Whether you’re celebrating a special occasion or simply indulging in a love for all things coconut, this cheesecake promises to deliver satisfaction and joy. With its creamy texture, aromatic flavors, and a process filled with baking love, it’s a recipe that invites you to explore the delightful complexities of coconut. Dive into the recipe today and discover why this coconut cheesecake is a must-try for dessert enthusiasts everywhere.


Leave a comment