Coconut Cream Pie Cheesecake

🥥🍦

Creamy cheesecake meets classic coconut cream pie in one irresistible dessert. With a buttery crust, rich coconut-infused cheesecake filling, silky whipped topping, and toasted coconut flakes, this dessert is pure comfort and nostalgia in every bite.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Coconut Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut cream
  • 1 cup sweetened shredded coconut
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt

For the Topping

  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup toasted shredded coconut

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8–10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

  1. Beat the softened cream cheese until smooth and creamy.
  2. Add the sugar and continue mixing until well combined.
  3. Mix in the cornstarch and salt.
  4. Add the eggs one at a time, mixing on low speed after each addition.
  5. Stir in the vanilla extract and coconut cream.
  6. Fold in the shredded coconut.

Step 3: Bake the Cheesecake

  1. Pour the filling over the cooled crust.
  2. Place the springform pan inside a larger baking dish and add hot water to create a water bath.
  3. Bake for 60–70 minutes, or until the center is slightly set but still has a gentle wobble.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  5. Remove and cool completely at room temperature.
  6. Refrigerate for at least 6 hours or overnight.

Step 4: Prepare the Whipped Cream Topping

  1. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spread or pipe the whipped cream over the chilled cheesecake.

Step 5: Finish and Serve

  1. Sprinkle generously with toasted coconut.
  2. Chill until ready to serve.
  3. Slice and enjoy every creamy, coconut-filled bite.

Tips for the Best Coconut Cream Pie Cheesecake

  • Use full-fat cream cheese for the richest texture.
  • Coconut cream provides a stronger coconut flavor than coconut milk.
  • Toast the coconut flakes in a dry skillet for a deeper, nuttier taste.
  • For extra coconut flavor, add a few drops of coconut extract to the filling.

Storage

Store covered in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Coconut Cream Pie Cheesecake combines the velvety richness of cheesecake with the sweet tropical flavor of coconut cream pie. It’s the perfect dessert for holidays, family gatherings, or anytime you’re craving a slice of pure nostalgia.

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