I don’t know how much I am obsessed with cheese cake. No dessert can take the place of cheese cake in my sweets dairy. I don’t only love cheesecake, I actually live for it. My passion and obsession compel me to eat it in variety of ways. I love giving  flavor of fresh seasonal fruits to my cheesecakes. You can try my no- bake mango cheesecake and strawberry cheesecake heaven. This time I tried a tropical fruit and baked coconut cheese cake. Despite being tasty, sweet, and healthy itself, coconut goes very well with desserts. Weather its cookies; macaroons, or cakes, coconut gives a very beautiful and distinct aroma and flavor to them.

I personally believe that homemade cheesecake is far better and cheaper than the one you buy from bakery. I know it needs patience to bake and wait for long hour until it cooled down completely and ready for eating. But believe me it totally worth spending time in making this delicious sweet but I find baking cheesecake so satisfying and relaxing. It is super creamy, dense, and soft. You will have a mouthful of coconut in every bite of your cake.

coconut cheese cake

I have used coconut in three ways in my cake. Instead of using sour cream, I have added coconut cream in my cheesecake mixture. I also added shredded coconut in my cheesecake mixture and my whipped cream for topping. In addition to these I topped my cheesecake with some toasted coconut flakes. It gives you the texture almost similar to raffaello. You can also call it raffaello cake. Make it, bake it, and satisfy your sweet tooth with this next level coconut paradise.

Tips for baking perfect coconut cheese cake

  • You can always make no-bake version of any cheesecake. Its easy to get your cheesecake batter ready, add gelatin or agar-agar and refrigerate until set. And of course you can make no bake coconut cheesecake as well but baked version has its own great taste. Adding eggs and corn flour to cream cheese mixture give dense texture and base to cake. it’s a little difficult and time consuming but I recommend to bake your coconut cheesecake.
  • Always bake your cheese cake with hot water bath. Its very important to maintain moisture in oven while baking cheesecake. If you bake it without water bath, it will get cracks in it and your cake will look disastrous. Just take care to cover your cake mould with aluminum foil before adding hot water in tray.
  • While toastting coconut flakes its very important to prevent them from burning. Coconut flakes retain heat and continue to cook when you switch off the flame. Toast coconut flakes on low heat and keep stirring them. You can also bake them. Sweet coconut tends to toast faster than unsweetened one.
  • Biscuit base of cheesecake should be at least one inch thick. Grind biscuits thoroughly to properly set them in the base.some people like to cover the sides of cheesecake also with  this biscuits base. But in my opinion it’s an over use of biscuits.
  • After baking let your cheesecake remain in baking oven for at least one hour. Then refrigerate it overnight before serving.


Coconut cheesecake is super creamy, dense, and soft dessert. You will have a mouthful of coconut in every bite of your cake. It gives you the texture almost similar to raffaello. You can also call it raffaello cake. Make it, bake it, and satisfy your sweet tooth with this next level coconut paradise.
Course Dessert
Cuisine American, French
Keyword cheesecake factory coconut cheesecake, coconut cheesecake, coconut cheesecake bars, coconut cheesecake recipe, no bake coconut cheesecake, toasted coconut cheesecake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 9 hours 25 minutes
Servings 8 people


  • beater preferably electric beater
  • Mixing bowl
  • Knife
  • Baking oven


For base

  • 450 gm Digestive biscuits
  • 1 cup Butter

For cheesecake batter

  • 400 gm Cream cheese
  • 1 cup Icing sugar
  • 250 gm Yogurt
  • 1 cup Coconut cream
  • 3 whole Eggs
  • 2 tbsp Cornflour
  • 1 cup Shredded coconut
  • 2 tsp Coconut essence
  • 2-3 drops Vanilla essence

For topping

  • 200 gm Whipping cream
  • 1 cup Icing sugar
  • ½ cup Shredded coconut
  • cup Toasted coconut cheesecake


  • Put biscuits in chopper and chop them completely.
  • Add melted butter in chopper and turn it on until butter is completely mixed.
  • Set the biscuits in the base of your cake pan and put pan in freezer for 30 minutes .
  • Put ceam cheese in a bowl and beat it until fluffy.
  • Add icing sugar and beat until completely mixed.
  • Add coconut cream and beat slightly.
  • Add yogurt and mix thoroughly.
  • Put three eggs in mixture one by one.
  • Now add shredder coconut and mix.
  • Put cornflour and mix.
  • Add coconut essence and vanilla essence. beat the mixture until all things are well combined.
  • Take the pan our of freezer, cover its outer side with alominium foil. Put cheesecake mixture in pan.
  • Put cake pan in baking tray and fill the tray with boiling water.
  • Place tray in oven and bake cake at 180 degree centigrade for 1 hour.
  • When cake is baked, let it cool at room temperature for 1 hour. then refrigerate it for 8 hours.
  • For topping beat whipping cream with icing sugar.
  • Add shredded coconut and mix.
  • Put cream in a piping bag. Take your cake out of fridge and decorate it.
  • Add some toasted coconut flakes on top and serve.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to and also follow me on instagram and facebook.

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