This is my favorite baked Coconut Cheesecake Recipe: rich, ultra creamy, and packed with sweet coconut flavor in every bite, with that classic cheesecake tang. Topped with fluffy coconut-flavored whipped cream and whole Raffaello chocolates for even more coconut flavor, it's the perfect dessert for coconut lovers! I also call it my “Raffaello Cheesecake”! Make-Ahead friendly.
If you love coconut as I do, try also my Viral Tom Cruise Coconut Bundt Cake, Coconut Rice Pudding, and Coconut Macaroons (no need for condensed milk)!
Quick Look: Coconut Cheesecake Recipe
- 🕐 Ready in: 4 hours (30 min active prep time, 1 hour baking, 2+ hours for chilling or overnight chilling).
- 👪 Serves: 8 people.
- 🥣 Main ingredients: Golden Oreos, butter, cream. cheese, sugar, heavy cream, eggs flour, lemon juice, shredded coconut, coconut and vanilla extract, powdered sugar.
- 😋 Taste: Rich coconut flavor with a classic cheesecake tang and a sweet golden Oreo crust.
- 📖 Dietary info: Vegetarian, can be made gluten-free, contains nuts.
- ⭐️ Why you'll love it: It’s a fun twist on classic baked cheesecake with lots of coconut flavor and Raffaello chocolates on top! It’s make-ahead friendly so perfect for the Holidays.
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The Best Coconut Cheesecake Recipe
Being a major coconut fan, I just had to share with you guys my favorite Coconut Cheesecake Recipe! I also call this my “Raffaello Cheesecake” because I like topping it off with a layer of Raffaello Chocolates for a fun wintery snow vibe which makes this into the perfect Holiday dessert!
PS: If you love coconut but want something quicker and easier, check out my Coconut Cream Horns made with puff pastry!
Jump to:
- Quick Look: Coconut Cheesecake Recipe
- The Best Coconut Cheesecake Recipe
- Ingredients for Coconut Cheesecake
- Substitutions and Variations
- How to make Coconut Cheesecake step-by-step
- Expert Tips
- Troubleshooting Guide
- Coconut Cheesecake Recipe FAQs
- Other Coconut Recipes For Major Coconut Lovers
- Coconut Cheesecake Recipe
Ingredients for Coconut Cheesecake
Scroll to recipe card for quantities!
Cookies. I used whole Golden Oreos for the crust, because they have a milder, sweeter, vanilla-y taste that I personally think goes SO well with a delicate coconut dessert like this one.
Butter. Unsalted, for the crust. This is what helps the crust come together and give it that subtle nutty buttery flavor!
Cream cheese. Use full-fat cream cheese for best flavor and texture, make sure it's room temperature so you’ll be able to mix it easily.
Sugar. Classic white granulated sugar to add sweetness.
Eggs for structure, they help your cheesecake set while remaining creamy instead of firm or rubbery, giving you that perfect cheesecake texture that slices beautifully but still melts in your mouth!
Heavy cream. Enough for both the cheesecake batter and the whipped cream topping. For the batter, you want to use heavy cream because it softens the dense texture of cream cheese creating a smooth, velvety texture. For the topping, you’ll just whip up a batch of classic whipped cream and give it a sweet coconut flavor!
Flour. A small amount of flour helps stabilize the cheesecake batter by absorbing some of the natural moisture giving you a firmer texture.
Lemon juice to balance out the richness of cream cheese and heavy cream.
Shredded coconut (optional), for the whipped cream topping. When I first tested this dessert, I added the shredded coconut to the batter but quickly realized it rose to the top while baking which wasn’t what I wanted so I removed it from the batter and added just a few tablespoon to the whipped cream topping for that fun extra coconut flavor, but you can leave it out, if you don’t have it on hand!
Coconut extract: this is KEY as it’s what gives the cheesecake all the flavor so I recommend getting a high-quality coconut extract! I also like to add in a hint of vanilla extract as a base, I think it always pairs well with pretty much any dessert. I also tested this cheesecake with a few drops of almond extract to give it a more of a Raffaello flavor so if you’re making this mainly as a Raffaello-themed dessert, I highly recommend adding in a bit of almond as well as Raffaello chocolates contain 25.5% coconut and 8% almonds.
Powdered sugar to sweeten the whipped cream topping.
Raffaello chocolates (optional). I love Raffaello chocolates and think they’re the perfect quick and easy way to decorate this cheesecake! They look like snow balls to me so they’re the perfect touch for the Holiday season! You can skip these, if you’re happy with the whipped cream topping only.
Substitutions and Variations
No Oreos. Use classic Graham crackers instead but I recommend adding 1-2 tablespoon of white granulated sugar for a sweeter crust.
Gluten-Free. Use gluten-free Golden Oreos for the crust and use your favorite gluten-free flour blend for the cheesecake batter (use the same amount).
No Raffaellos. Decorate with just whipped cream and toast some shredded coconut on a skillet until golden brown (just 15-30 seconds) and sprinkle over the top for a quick and easy decoration.
How to make Coconut Cheesecake step-by-step
STEP 1: Make the cookie crust. In a food processor, add the Golden Oreos and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use a spoon or the back of a glass to press it evenly into the bottom of your pan.
STEP 2: Chill the cookie crust. Place the prepared cheesecake crust in the refrigerator. Meanwhile, make the batter.
STEP 3: Prepare the batter. Preheat the oven. Add the cream cheese and sugar to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs, cream, flour, lemon juice, shredded coconut, and extracts to a large bowl and use a mixer to beat until just combined. Remove the cheesecake crust from the refrigerator and pour the batter onto your prepared cookie crust.
STEP 4: Bake. Bake until mostly set and browned on top, when tapped the cheesecake shouldn't jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking.
When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
STEP 5: Chill in the refrigerator for a few hours or overnight (recommended).
STEP 6: Decorate. Do this when ready to serve. Add the heavy cream, powdered sugar, and coconut extract to a large bowl. Using a mixer, beat until soft peaks start forming, then fold in the shredded coconut. Top the cheesecake with dollops of whipped cream and whole Raffaello’s, then sprinkle with more shredded coconut. Enjoy!
Expert Tips
Don’t open the oven while baking. Temperature drops can ruin the cheesecake making it prone to sink or crack!
Bake until the center still has a slight wobble, don’t wait for it to be fully set. You want the edges to look set and the central area to wobble gently when you nudge the pan, just like Pumpkin Pie. Turn off the oven and let the cheesecake sit, it’ll firm up as it cools down because of all the residual heat. If you bake it until the entire cheesecake is firm, it’ll overbake and may crack or turn too dense or grainy.
Use a water bath if you’re worried about uneven baking. While this cheesecake doesn’t need a water bath (the one you see was made without water bath) to achieve a delicious ultra creamy, silky texture, you can certainly use one if you want to reduce the risk of uneven baking, sinking and cracking. Simply wrap your springform pan securely with two layers of heavy-duty foil and place into a larger pan filled with hot water up to about halfway the sides of the cheesecake pan and bake.
Cool the cheescake gradually. Once the cheesecake is baked, turn off the oven and let it rest inside with the door cracked open (I like to slide in a wooden spoon to keep it open). This prevents sudden temperature changes that can make it crack! Once it cools down, you can transfer it to your kitchen counter.
Chill overnight for best texture and flavor! You can slice and serve it after 2-3 hours, but letting it chill overnight gives it plenty of time to firm up completely, allows the flavors to develop, and makes for the cleanest slices!
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Cheesecake cracked at the center | Oven too hot or overbaked | Check oven temperature and bake until the edges are set but the center has a light wobble |
| Cheesecake cracked all over or sinked | Overmixed | Mix on medium-low, as you scrape the bowl, until smooth and combined then stop |
| Cheesecake is grainy | Overbaked | Bake until the edges are set but the center has a light wobble |
| Crust is too crumbly | Crumbs weren’t fine enough, not enough batter or pressure | Use 4 tablespoon (60 g) butter, make sure the crumbs reach sand-like consistency, press until mixture sets into an even crust |
Coconut Cheesecake Recipe FAQs
On day 1 follow the recipe from step 1 to step 5, fully bake the cheesecake and let it chill in the refrigerator overnight. The next day, when ready to serve, follow step 6 for the whipped topping!
Store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days. Keep in mind that the whipped cream topping might deflate and Raffaello chocolates will naturally soften because of moisture.
To freeze your cheesecake in the pan: After the cheesecake has cooled down to room temperature, remove the outer rim from your springform pan, then wrap the cheesecake (with the bottom of the pan) with a few layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 3 months.
To freeze your cheesecake without the pan: After the cheesecake has cooled down to room temperature, run a knife underneath the crust to release it from the bottom of your springform pan, transfer it onto a plate, wrap the cheesecake (with the plate) in a few layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Do not freeze cheesecake with the topping as whipped cream doesn’t freeze well.
Other Coconut Recipes For Major Coconut Lovers
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Coconut Cheesecake Recipe
Ingredients
For The Crust
- 12 full sheets (180 g) Graham crackers
- 4 tbsp (60 g) unsalted butter
For The Cheesecake
- 8 oz (225 g) cream cheese (room temperature)
- 1 cup (200 g) white granulated sugar
- 2 cups (500 ml) heavy cream (room temperature)
- 3 egg yolks
- 3 tbsp (23 g) all-purpose flour (room temperature)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) finely shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract (or to taste, optional)
For Topping
- 1/2 cup (125 ml) heavy cream (cold)
- 1/4 cup (30 g) powdered sugar
- 1/4 teaspoon coconut extract (or to taste)
- 2 tbsp (10 g) finely shredded coconut
- 16 Raffaello's
Instructions
- Make the cookie crust. In a food processor, add the graham crackers and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use a spoon or the back of a glass to press it evenly into the bottom of your pan.
- Chill the cookie crust. Place the prepared cheesecake crust in the refrigerator and chill for at least 30 minutes or overnight. Meanwhile, make the batter.
- Prepare the batter. Preheat the oven to 350F (180C). Add the cream cheese and sugar to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs, cream, flour, lemon juice, shredded coconut, and extracts to a large bowl and use a mixer to beat until just combined. Remove the cheesecake crust from the refrigerator and pour the batter onto your prepared cookie crust.
- Bake for 10 minutes at 350F (180C) then reduce the temperature to 300F (150C) and bake for another 50-60 minutes or until mostly set and browned on top. When tapped the cheesecake shouldn't jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking. When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
- Chill in the refrigerator for at least 2 hours or overnight (recommended).
- Decorate. Do this when ready to serve. Add the heavy cream, powdered sugar, and coconut extract to a large bowl. Using a mixer, beat until soft peaks start forming, then fold in the shredded coconut. Top the cheesecake with dollops of whipped cream and whole Raffaello's, and sprinkle with more shredded coconut, if desired. Enjoy!
Victorias Sweetbakes says
Very easy to make and follow instructions! I got it out of the tin the next day and it came out beautifully and had set perfectly. I also didnt have any coconut extract but its still delicious without- so dont worry if you dont have, although I expect this will be amazing with it too 🙂