A rich, creamy coconut dessert that is perfect for summer gatherings or any occasion that calls for a sweet treat with a twist.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsweetened shredded coconut
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup coconut cream
1 cup whipped cream
½ cup toasted coconut flakes
Fresh fruit (like pineapple or mango) for garnish
Instructions
In a medium bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined and resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes to set.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
Fold in the coconut cream gently until the mixture is uniform and creamy.
Carefully fold in the whipped cream until just combined.
Pour the coconut cream filling into the prepared crust, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Before serving, toast the coconut flakes in a dry skillet over medium heat until golden brown.
Remove the cheesecake from the springform pan. Top with toasted coconut flakes and fresh fruit if desired. Slice and enjoy!
