Coconut Cheesecake Recipes

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COCONUT CHEESECAKE



Coconut Cheesecake image

I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.

Provided by AmyZoe

Categories     Cheesecake

Time 1h17m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/4 cup dark brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 tablespoons coconut flakes, finely minced
24 ounces cream cheese
3/4 cup cream of coconut
2 tablespoons sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 tablespoons cornstarch
1/2 cup sugar
3 tablespoons coconut flakes, finely minced
1 1/2 cups coconut (sweetened and shredded)
3 tablespoons cream of coconut

Steps:

  • Grease a 9 inch spring form pan and set aside.
  • Preheat oven to 325.
  • For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  • Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
  • For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
  • Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
  • Take the cheesecake out and spread the topping evenly over the top.
  • Bake for another 5 to 7 minutes.

COCONUT CREAM CHEESECAKE (COPYCAT)



Coconut Cream Cheesecake (Copycat) image

This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.

Provided by Manami

Categories     Cheesecake

Time 3h

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 17

2 1/2 cups grated fresh coconut
1 cup whipping cream, scalded
3 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese
1 1/2 cups granulated sugar
4 eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice, no subs please
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 teaspoon cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes, garnish

Steps:

  • Preheat oven to 325°F.
  • Puree coconut and cream in blender for 4 minutes; set aside to cool.
  • Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  • Bake for 25 minutes, or until golden brown.
  • Cream together cream cheese and 1-1/2 cups sugar.
  • Stir in cooled puree.
  • Slowly stir in eggs and yolks.
  • Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
  • Pour into prepared crust.
  • Bake until sides of cake are dry and center is set, about 1 hour.
  • Allow cheesecake to cool for 30 minutes.
  • Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
  • Bake for 10 minutes.
  • Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  • Sprinkle coconut flakes over top before serving.
  • Enjoy!

Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9

COCONUT-LIME CHEESECAKE WITH MANGO COULIS



Coconut-Lime Cheesecake with Mango Coulis image

This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.

Provided by Alberta Rose

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 9h30m

Yield 8

Number Of Ingredients 11

¾ cup sweetened flaked coconut
¾ cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
  • Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  • Reduce oven heat to 300 degrees F (150 degrees C).
  • Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
  • Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
  • Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
  • Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
  • Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g

LIME COCONUT CHEESECAKE



Lime Coconut Cheesecake image

This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

1-1/2 cups sweetened shredded coconut
3 tablespoons ground macadamia nuts or almonds
3 tablespoons butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 tablespoon grated lime zest
Green food coloring
1-1/2 cups heavy whipping cream, whipped
Toasted coconut and additional whipped cream, optional

Steps:

  • In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT CREAM MINI CHEESECAKES



Coconut Cream Mini Cheesecakes image

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.

Provided by My Food and Family

Categories     Dairy

Time 4h

Yield 24 servings

Number Of Ingredients 7

24 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1 Tbsp. lemon zest
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350°F.
  • Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
  • Bake 13 to 15 min. or until centers are almost set. Cool completely.
  • Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

COCONUT CHEESECAKE BARS



Coconut Cheesecake Bars image

We can't wait for you to try these spectacular Coconut Cheesecake Bars. The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 5h10m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter melted, plus more for buttering pan
1 (6.3 ounce) package GOYA® Chocolate Maria Cookies
½ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can Coco GOYA® Cream of Coconut, stirred
⅛ teaspoon salt
2 large eggs large eggs
½ teaspoon GOYA® Vanilla Extract
3 cups shredded sweetened coconut

Steps:

  • Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
  • Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
  • Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
  • To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19 g, Cholesterol 92.4 mg, Fat 26.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 18.2 g, Sodium 200.2 mg, Sugar 15.3 g

COCONUT-WHITE CHOCOLATE CHEESECAKE



Coconut-White Chocolate Cheesecake image

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. -Jamie Harris, Danville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup sweetened shredded coconut, toasted, divided

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.

Nutrition Facts : Calories 517 calories, Fat 40g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 332mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.

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10 BEST NO BAKE COCONUT CHEESECAKE RECIPES | YUMMLY
2022-06-04 Thai coconut cheesecake with lemon grass and Kaffir lime leaves na krachym spodzie. butter, coconut milk, white chocolate, potato flour, lime, biscuits and 13 more.
From yummly.co.uk


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