This creamy Coconut White Chocolate Cheesecake is made with shredded coconut, coconut extract, and cream of coconut, giving it a triple dose of coconut flavor. If that’s not enough, it’s topped with a delectable coconut mousse topping. The coconut lovers in your life will love this cheesecake!

A Coconut White Chocolate Cheesecake with a slice out.

It’s been long overdue, and I simply couldn’t let Spring or Easter slip by once again, without creating a recipe for coconut cheesecake, and what could complement it more than the addition of white chocolate.

Coconut – the main star!

First of all, I knew I wanted this cheesecake to have lots of coconut flavor. Therefore, I reached for my three favorite things for mega coconut flavor… cream of coconut, sweetened coconut flakes, and pure coconut extract.

The incredible filling!

This cheesecake filling is so creamy and delicious! The filling starts with lots of cream cheese. Just remember any time you add cream cheese to a recipe, add it first, and beat it until it’s very light and creamy and free of any lumps before adding the remaining ingredients.

Filling ingredients:

Read the ingredients below and you’ll see what makes this cheesecake so delicious!

  • 4 eight-ounce packages of full-fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs, room temperature
  • 1/2 cup cream of coconut (shake it up first)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, pulsed a few times in a food processor.
  • 1 four-ounce bar of white baking chocolate, melted just before adding it to the filling.
An overhead picture of a Coconut White Chocolate Cheesecake.

The Graham Cracker Crust:

Let’s talk about the crust! The crust is super easy. It’s made with…

  • 1 3/4 cups graham cracker crumbs, about 1 sleeve (9 crackers)
  • 6 tablespoons melted butter, unsalted
  • 1/2 cup shredded sweetened coconut, pulsed a few times in a food processor or blender.

Simply mix the ingredients together and press them into the bottom and partially up the sides of a 9-inch springform pan.

Four pictures showing making the graham cracker crust for a coconut white chocolate cheesecake.

Easy Water Bath!

You’ll see in the pictures below that I wrapped the pan with foil. This is for the water bath.

Here’s all you do for the water bath…

  1. Wrap the bottom and outsides of a 9-inch springform pan with two layers of heavy foil.
  2. Preheat the oven to 325 degrees.  Meantime, bring a medium pan of water to a boil.
  3. Place a pan (that is at least 2-inches deep and large enough to hold the springform pan), in the oven.  Fill the pan half full with water.  Close the oven door and leave the oven on.  Don’t discard any remaining water.  You might end up using it after you place the cheesecake in the oven.
  4. When the cheesecake is ready to go into the oven, gently pull the oven rack out and place the foil-wrapped cheesecake in the water bath.

Why should I use a water bath?

The water bath is a steam bath for your cheesecake. It keeps the cheesecake moist and prevents it from cracking on top. The picture below shows my cheesecake after being removed from the water bath. It’s perfect with no cracks on top and it’s moist and creamy on the inside.

A overhead picture of a Coconut White Chocolate Cheesecake on a cooling rack.

Can I make the cheesecake in advance and freeze it?

You sure can. Cool it completely. Then wrap it securely with plastic wrap and heavy foil. I actually made this cheesecake a couple of weeks ago. I wrapped it, then placed it in a pie container in my freezer, only because I wanted to make sure my husband didn’t accidentally smash it when he put frozen groceries away.

To thaw, transfer the cheesecake from the freezer to the refrigerator and allow at least 8 hours for it to thaw. Allow it to sit for about 20 to 30 minutes at room temperature before serving. Don’t worry, the mousse topping is stable and won’t melt or break down.

You can also make it up to 5 days in advance and refrigerate it. If freezing, you can freeze the cheesecake for up to 3 months.

A slice of Coconut White Chocolate Cheesecake with a bite on a fork.

Coconut Mousse Topping!

I decided to take this cheesecake to the next level, by adding a thick layer of coconut mousse topping. Here’s what’s in the mousse topping. The cream cheese keeps the topping stable for hours if you let the cheesecake sit out.

  • 4 ounces full-fat cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon coconut extract
  • 2 tablespoons cream of coconut

Then all I did was toast some coconut to sprinkle over the top. Voila!

A slice of Coconut White Chocolate Cheesecake with a mite out.

More coconut desserts you might like…

Coconut Cream Pie

Coconut Custard Pie

Coconut Eclairs

Coconut Macaroons

Triple Coconut Cake

Coconut Bon Bons

Coconut Crunch Cake with Chocolate Ganache

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slice of Coconut White Chocolate Cheesecake with a bite on a fork.

Coconut White Chocolate Cheesecake

  • Author: Cindy @mycountrytable
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 1 cheesecake 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This delicious cheesecake has a triple dose of coconut flavor and an irresistible coconut mousse topping! It is delicious!


Ingredients

Scale

CRUST

  • 1 3/4 cups graham cracker crumbs, about 1 sleeve (9 crackers)
  • 6 tablespoons melted butter, unsalted
  • 1/2 cup shredded sweetened coconut, pulsed a few times in a food processor or blender.

FILLING

  • 4 eight-ounce packages of full-fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs, room temperature
  • 1/2 cup cream of coconut (shake it up first)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, pulsed a few times in a food processor.
  • 1 four-ounce bar white baking chocolate, melted just before adding it to the filling.

COCONUT MOUSSE TOPPING

  • 4 ounces full-fat cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon coconut extract
  • 2 tablespoons cream of coconut

TOASTED COCONUT

1/3 cup sweetened shredded coconut


Instructions

CRUST

  1. Lightly spray a 9″ springform pan. Wrap two layers of heavy foil across the bottom and up the outside of the pan.  Set aside. 
  2. Ad the graham cracker crumbs, butter, and sugar to a medium mixing bowl and mix to combine.  Add the coconut and mix again.  Pat the mixture firmly into the bottom and about 1/2 inch up the insides of the pan.  I use a flat bottomed measuring cup.  Set aside, while you make the filling.

FILLING

  1. Make a water bath:  Preheat oven to 325 degrees.  Meantime, bring a medium pan of water to a boil. Place a pan (that is at least 2-inches deep and large enough to hold the springform pan), in the oven.  Fill the pan half full with water.  Close the oven door and leave the oven on.  Don’t discard any remaining water.  You might end up using it after you place the cheesecake in the oven.
  2. Make the filling:  Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream cheese on high for 1 to 2 minutes until it is very smooth and free of any lumps.  Add the granulated sugar and sour cream and mix on medium speed until well combined.  Add the eggs, one at a time, mixing well after each addition.  Add the cream of coconut, heavy whipping cream, cornstarch, coconut extract, vanilla extract, and coconut.  Mix on medium speed until thoroughly combined.   Melt the white chocolate bar in a microwave in 20-second increments until melted.  Add the white chocolate on low speed until combined.  Add the filling to the prepared springform pan and gently tap it to remove air bubbles and even out the filling.
  3. Bake:  Gently transfer the pan to the water bath.  If the water doesn’t come at least halfway up the outside of the pan, add a little more hot water.  Bake the cheesecake for approximately 1 hour and 15 minutes, or until the cheesecake is still slightly wobbly in the center.  Do not overbake! 
  4. Cool down:  Turn the oven off.  Open the oven door and carefully remove the cheesecake from the water bath.  Carefully, remove the water bath from the oven and discard.  Return the cheesecake to the oven, close the oven door, leaving it slightly ajar with a wooden spoon.  Allow the cheesecake to stay in the oven for at least 1 hour.  Transfer it to a wire rack.  Run a sharp knife around the edges, but do not release the outside ring from the pan.  Allow the cheesecake to completely cool to room temperature.  Cover the top and sides of the pan with plastic wrap and refrigerate for at least 3 hours, preferrably 6 hours or overnight.

COCONUT MOUSSE TOPPING

  1. Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment.  Beat on high speed until the cream cheese is smooth and free of any lumps.  Using a spatula, transfer the cream chees to a small bowl and set aside.  add the heavy whipping cream, powdered sugar, coconut extract, and cream of coconut to the mixing bowl and mix on medium-high speed until well combined.  Add the cream cheese and mix on medium speed to combine, about 1 minute. 
  2. Remove the cheesecake from the refrigerator.  Run a sharp thin knife around the edges of the cheesecake one time.  Release the springform ring from around the cheesecake and remove it. 
  3. Spread the mousse on top of the cheesecake, or fill free to pipe it on decoratively if you prefer.  Sprinkle the toasted coconut over the top. 
  4. Slice the cheesecake into slices and serve.  For nice clean slices, dip a long sharp knife into hot water, cut through the cheesecake, wipe off the knife with a damp cloth, and repeat.

TOASTED COCONUT

  1. Preheat oven to 325 degrees.  Spread the coconut on a cookie sheet.  Bake for about 5 minutes, turning the coconut every 2 minutes.  DO NOT WALK AWAY!  It can go from white to burnt very quickly!

Notes

  • This cheesecake can be made and refrigerated up to 5 days in advance, or frozen for up to 3 months.
  • For the best flavor, remove the cheesecake from the refrigerator for at least 20 minutes before serving.

Keywords: coconut, coconut cheesecake, coconut white chocolate cheesecake, cheesecake, Easter desserts, Spring desserts, desserts,