Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup toasted coconut, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Add coconut cream and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Pour the filling into the crust and smooth the top.
- Bake for 45 minutes, then let it cool to room temperature before refrigerating for at least 4 hours.
- Garnish with toasted coconut before serving.
Notes
- For a more intense coconut flavor, use coconut extract.
- Make sure all your ingredients are at room temperature for a smoother cheesecake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg