Today we will enjoy a light and Creamy Coconut Cheesecake. Many will agree with me when I say a “cheesecake” is always welcome. While each one of you is familiar with it, today I propose a less popular but still beloved recipe like all the other cheesecake recipes.
It is about the “coconut” variation that is so reminiscent of summer evenings. The melancholy of the summer season probably still gives me chills and during the first autumn months, I am looking to prepare desserts with summer notes.
Autumn brings with it the comfort of evenings wrapped in warm duvets. Refreshing cocktails turn into hot infusions, and heated discussions with dozens of friends turn into reading books in proud solitude. Last but not least, aromatic baked goods take the place of cold fruity desserts. Only the cheesecake remains loyal both for the warm and the cold season.
Either way, today’s cheesecake is prepared at the drop of a hat. You just need some simple ingredients, a little time, and a burning desire to enjoy something rich, creamy, smooth, and light. Cheesecakes have always been one of the most favorite desserts in the whole world. Even we at Delice Recipes don’t pass by it at least once a month. The “Coconut” version is probably the easiest to prepare. But no, that’s not why I love it so much. In fact, I adore it for its fine texture, the summery notes that persist in it, and its light creaminess.
While the no-bake technique is mainly more suitable for the warm season, I prefer to bake the cake crust for the autumn months. The difference between the 2 types (baked and no-bake) consists of the more refined texture of the baked dough. This is fluffier, smoother, and denser. And I was already missing such a texture that inspires me with warmth and comfort.
Why Coconut Cheesecake:
If you don’t know this version of cheesecake yet, you have no reason not to try it right away. While this keeps the core of a traditional cheesecake, adding coconut to it makes it completely different. There are at least 4 reasons that inspire you to try it. The first is the ease way which you will cook it. The preparation process does not take more than 5 minutes. It is true that baking and waiting for it to set takes longer. But this delicacy is worth all the time in the world.
Secondly, you have the chance to try a new texture. A lot of cheesecakes come in the no-bake version. Today’s recipe, however, offers you a new version of both the crust and the filling undergoing thermal processing. This opens the cheesecake up to different and deeper flavors than in the no-bake version.
Thirdly, this recipe does not require complex ingredients. We usually opt for simple recipes and affordable ingredients so you can enjoy more free time. To convince yourself, take a look at other equally simple dessert recipes from our portfolio: Easy Pumpkin Cake, Creamy Airy Peanut Butter Mousse, Caramel Pecan Pie Cheesecake, Keto Cheesecake Bites.
Last but not least, our Coconut Cheesecake is very balanced in sugar and carbs. It is sweet enough for a delicious taste, but not too sweet to keep sugar consumption within reasonable limits. Thus, you have no reason to refuse this recipe, so let’s get down to business right away!
Ingredients for the Creamy Coconut Cheesecake
For the crust:
- Graham cookies
For the filling:
- Cream cheese
- Coconut milk
- Coconut flakes
How to bake the perfect cheesecake crust ?
First, we will start with the preparation of the baked crust. The process will not take more than a few minutes. I recommend letting the butter warm to room temperature before starting. You need soft butter to mix it easily with the biscuits. Before preparing the crust, turn on the oven at 350 °F.
Send cookies to a blender and grind them with the slightly melted butter. Line baking paper to the bottom of the springform pan and place the mixture from the blender onto it. With the help of a spatula or the bottom of a glass, spread the biscuit and butter mixture well and evenly on the surface of the pan. In addition, make sure to raise the edges of the crust a little to form borders on its circumference. Make sure the crust is uniform, without cracks or holes in it. If you have managed with this step, put the tray in the oven for only 10 minutes. Then take it out and let it cool.
How to make the cheesecake filling?
The filling is prepared just as quickly and begins by mixing the cream cheese well with sugar. For an even healthier version, you could replace the sugar with the natural stevia sweetener. It’s up to you. Then, add the egg to the sweetened cream and mix well until you get a consistent and homogeneous mass. Now, slowly pour the coconut milk continuously blending the whole mixture. At the end and add shredded coconut, and mix again.
The filling is almost ready. All you have to do is pour it over the pre-baked form and carefully even it out over the entire surface of the baked crust. The final accent is the sprinkling of shredded coconut over the cream on its entire surface. The whole composition now goes to the oven for 50-60 minutes, at a temperature of 230 °F.
After baking, let the composition cool down in the turned-off oven. I know that you will already be tempted to taste the cheesecake, but you have to leave it in the fridge for about 6-7 hours. Ideally, leave it overnight. This will allow the cake to develop and blend its flavors and tastes. Also, cooling in the fridge helps the cake to keep its consistency and compact texture.
This delicious cheesecake is served cold. You may notice small cracks on it after baking. This is something absolutely normal and the cracks will diminish once the cake rests in the cold overnight. If you prefer a more intense coconut taste, you can add one tbsp of coconut extract when preparing the filling. Alternatively, this recipe goes well with chocolate or lemon extract, according to your preferences.
Finally, you can decorate it with a basil or mint leaf. In addition, you can serve it alone, with ice cream, caramel or fruit topping. It is delicious in any combination. Enjoy your dessert!
Creamy Coconut Cheesecake
- springform pan
For the crust:
- 11 oz graham cookies
- 7 tbsp butter
- a pinch of salt
For the filling:
- 16 oz cream cheese
- 1/3 cup sugar
- 1 egg
- 1/3 cup coconut milk
- 1/2 cup shredded coconut
- Turn on the oven at 350 °F.
- Grind cookies with the slightly melted butter and a pinch of salt in a blender. Line baking paper to the bottom of the springform pan and place the mixture from the blender onto it. Using a spatula or the bottom of a glass, spread the biscuit and butter mixture evenly on the surface of the pan. Make sure to raise the edges of the crust a little to form borders on its circumference. Send the crust in the oven for only 10 minutes. Then take it out and let it cool.
- Mix the cream cheese with sugar. Then, add the egg to the sweetened cream and mix well until you get a consistent and homogeneous mass. Now, slowly pour the coconut milk continuously blending the whole mixture. At the end and add shredded coconut, and mix again.
- Pour the cream cheese mixture over the pre-baked and chilled crust. Carefully even it out over the entire surface of the baked crust. Sprinkle some shredded coconut on the top. Send the cheesecake to the oven for 50-60 minutes, at 230 °F.
- When ready, let the coconut cheesecake cool for a while, and then send it to chill in the fridge for about 6 hours.
- Serve with pleasure!