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Coconut Cheesecake

This decadent Coconut Cheesecake features a creamy texture infused with coconut, making it a delightful dessert perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Sweets
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Graham Cracker Crumbs Substitute with digestive biscuits for a unique twist.
  • 1/2 cup Unsalted Butter, melted For a dairy-free option use coconut oil.
For the filling
  • 16 oz Cream Cheese Use vegan cream cheese if preferred.
  • 1 cup Coconut Milk Coconut cream will make it richer.
  • 1 cup Sugar Use brown sugar for a deeper flavor.
  • 3 large Eggs Substitute with flax eggs for a vegan version.
  • 1 tbsp Vanilla Extract Consider using coconut extract for a coconut punch.
  • 2 tbsp Lime Juice Lemon juice works too.
For the mousse
  • 1 cup Whipped Cream or Coconut Cream For extra fluffiness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs and melted butter in a bowl, mix well.
  3. Press firmly into the bottom of a springform pan and bake for 10-12 minutes, or until golden.
Make the Filling
  1. In a mixing bowl, beat cream cheese with sugar and vanilla extract until smooth.
  2. Gradually add coconut milk and eggs, mixing until fully incorporated.
Make the Mousse
  1. Gently fold in the whipped cream or coconut cream into the cheesecake mixture until well combined.
  2. Pour the mixture over the crust in the springform pan.
Final Steps
  1. Bake the cheesecake for 50-60 minutes, or until the center is set.
  2. Allow to cool, then chill in the refrigerator for at least 4 hours or overnight.

Notes

Serve chilled, garnished with fresh coconut flakes, whipped cream, or a drizzle of chocolate sauce. For best results, allow ingredients to reach room temperature before mixing.