White Chocolate Coconut Cheesecake
Indulge in the tropical decadence of our White Chocolate Coconut Cheesecake, a luscious dessert that combines the creamy richness of white chocolate with the exotic flavor of coconut. Perfectly set on a buttery graham cracker crust, this cheesecake features a velvety filling made with melted white chocolate, full-fat coconut milk, and a sprinkle of sweetened shredded coconut for added texture. Baked to perfection and cooled to preserve its silky smoothness, it’s garnished with toasted coconut and delicate white chocolate shavings for an elegant finishing touch. Ideal for celebrations or a sophisticated after-dinner treat, this dessert is a feast for both the eyes and the palate. Make-ahead friendly and boasting tropical flavors, this cheesecake is sure to be the star of any dessert table!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 8 ounces white chocolate (melted and slightly cooled)
- 1 cup coconut milk (full fat, canned)
- 0.5 cup shredded sweetened coconut
- 0.5 cup toasted coconut (for garnish)
- 0.25 cup white chocolate shavings (for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix until the mixture resembles wet sand.
Press the crust mixture evenly onto the bottom of the prepared springform pan. Use the back of a spoon to smooth it down. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and beat for another 1-2 minutes until fully combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the vanilla extract, melted white chocolate, and coconut milk until the batter is smooth and well combined. Fold in the shredded sweetened coconut.
Pour the filling over the cooled crust and spread it out evenly.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 6 hours or preferably overnight.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
Garnish the top of the cheesecake with toasted coconut and white chocolate shavings before serving.
Slice and enjoy your creamy White Chocolate Coconut Cheesecake!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 40.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
