Coconut Cream Cheesecake

If you like coconut, you’ll love Coconut Cream cheesecake.  I used unsweetened coconut that has a little texture.  For a smoother texture,  use fresh coconut meat.  I used lower fat versions of everything except the cream.

Coconut Cream Cheesecake

Coconut Cream Cheesecake

Total Time: 1 hour, 45 minutes

Yield: Serves 10-12

My resident expert says this is as good or better than coconut cream pie!


  • Graham cracker or cookie crust
  • 2 1/2 cups unsweetened coconut
  • 2 cups whipping cream, scalded
  • 1/4 cup coconut rum
  • Juice and zest of one small lemon
  • 1 tsp coconut extract
  • 1/2 teaspoon vanilla extract
  • 3 (8oz) pkgs cream cheese
  • 1 1/2 cups granulated sugar
  • Pinch of salt
  • 4 eggs + 2 egg yolks
  • Topping
  • 1 cup sour cream or plain Greek yogurt
  • 1/4 cup reserved coconut cream
  • 1 TBSP honey
  • 1 tsp coconut extract
  • 1 tsp coconut rum


  1. Preheat oven to 325°F.
  2. Prepare a cookie crust. I used a cookie like the old Windmill cookies (crushed) mixed with coconut oil. Press into the bottom and sides of a 9” springform pan.
  3. Puree coconut and cream in blender for 2-4 min. Blend in 1/4 cup rum, lemon zest and juice, coconut extract, and vanilla. Reserve 1/4 cup for topping. Set all aside to cool.
  4. Cream together cream cheese, sugar, and salt. Stir in cooled coconut cream, except reserved 1/4 cup.
  5. Slowly stir in eggs and yolks.
  6. Pour into prepared crust.
  7. Bake until sides of cake are dry and center is almost set, about 1 hour.
  8. Allow cheesecake to cool for 20 minutes.
  9. Topping
  10. Mix all ingredients.
  11. Spread on top of cheesecake.
  12. Bake for 10 minutes.
  13. Cool for 30 minutes, then refrigerate for at least 4 hours, and preferably overnight.
  14. Note: You will have extra filling, so just bake it in a small baking dish greased with coconut oil.