Coconut Cheesecake. Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream!

If you like coconut flavored desserts, you will love this coconut cheesecake. Coconut graham cracker crust + coconut cheesecake filling. This Coconut Cheesecake recipe is very easy to make. You can have Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Cheesecake

It's of For the Base:.
Prepare 6 oz of Marie biscuits (or any other plain tea biscuit).
It's 3 oz of unsalted butter, room temperature.
You need of as needed, coconut oil to grease the cake pan.
It's of For the Filling:.
It's 6 oz of granulated sugar.
You need 1.25 lbs of cream cheese, at room temperature.
You need 1 tbsp of all-purpose flour.
You need 2 tbsp of vanilla extract.
It's 2 of eggs.
You need 1 of egg yolk.
Prepare 3 oz of heavy whipping cream (30-40% fat).
It's 3/4 cup of shredded coconut.
Prepare of For the Topping:.
Prepare 1/4 cup of shredded coconut.
Prepare to taste of blackberry marmalade (optional).

Coconut Cream Cheesecake just out of the oven. How to make coconut cheesecake with coconut cream. Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert.

Coconut Cheesecake step by step

Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake)..
Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides..
Add butter and mix: 5min/120°F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed..
Preheat oven to 350°F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5.
Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5..
Pour mixture into the cake pan. Sprinkle with the additional coconut..
Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature..
Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!.

A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor. Here's a cheesecake that's the perfect addition to a tropical summer soiree! This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers.