Coconut Cheesecake
Coconut Cheesecake
5 from 1 vote
Prep: 20 minutes
Cook: 30 minutes
Total Time 50 minutes
Servings: 8
Delight in our Coconut Cheesecake recipe, blending tropical flavours with creamy richness. This easy-to-follow guide offers a perfect dessert for any occasion, combining coconut’s sweetness with classic cheesecake smoothness.

Nutrition: per serving



  • 200 g Digestive Biscuits
  • 100 g Butter Unsalted
  • 400 g Cream Cheese
  • 200 ml Double Cream
  • 100 g Caster Sugar
  • 200 g Coconut Desiccated
  • 1 tsp Vanilla Extract

For the Topping:

  • 200 ml Coconut Cream
  • 2 tbsp Icing Sugar
  • 50 g Coconut Flakes Toasted


  • Begin by crushing the digestive biscuits. This can be accomplished by putting them in a zip lock bag and using a rolling pin to transform them into fine crumbs.
  • Next, melt the unsalted butter either in a saucepan or in the microwave. Once it has melted, incorporate it into the biscuit crumbs, ensuring that the crumbs are thoroughly coated with the butter.
  • Proceed by firmly pressing the biscuit mixture into the bottom of a 20cm (8-inch) springform cake tin, ensuring an even distribution. Allow it to set in the refrigerator while you prepare the filling.
  • In a mixing bowl, blend together the cream cheese, double cream, caster sugar, desiccated coconut, and vanilla extract until a smooth and well-mixed consistency is achieved.
  • Pour the cream cheese mixture evenly over the biscuit base in the cake tin.
  • Cover the cake tin with plastic wrap and refrigerate for a minimum of 2 hours to permit the cheesecake to set.
  • To create the topping, whisk the coconut cream and icing sugar together until it slightly thickens.
  • Retrieve the cheesecake from the fridge and evenly spread the coconut cream topping over it.
  • Enhance both the texture and flavour by sprinkling toasted coconut flakes on top.
  • Return the cheesecake to the refrigerator for an additional 30 minutes before serving.

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