Description
A creamy and rich coconut cheesecake with a buttery crust. Perfect for dessert lovers who enjoy tropical flavors.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in coconut milk, vanilla, and shredded coconut until combined.
- Pour mixture over crust and smooth the top.
- Bake for 50-60 minutes until the center is set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use full-fat coconut milk for best texture.
- Chill the cheesecake overnight for better slicing.
- Toast shredded coconut for garnish if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: coconut cheesecake, creamy dessert, tropical dessert