Description
A creamy tropical cheesecake with a buttery graham crust and golden toasted coconut topping — silky, rich, and irresistible.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 3 (8 oz) packages cream cheese (softened)
- 1 cup coconut milk
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut (for filling)
- ½ cup toasted coconut (for topping)
- Pinch of salt
Instructions
- Preheat oven to 325°F and line a springform pan with parchment paper.
- Mix graham crumbs and melted butter; press firmly into the pan base and chill.
- Beat cream cheese and sugar until smooth, then add eggs one at a time.
- Blend in coconut milk, vanilla, salt, and shredded coconut until creamy.
- Pour mixture over crust and bake for 60–70 minutes until center is just set.
- Cool completely, then chill at least 4 hours or overnight.
- Sprinkle toasted coconut over the top before serving for a delicate crunch.
Notes
- For best results, use full-fat cream cheese.
- Chilling overnight enhances the flavor and texture.
- Adjust the amount of toasted coconut based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg