Our Creamiest No-Bake Chocolate Cheesecake Recipe

How to Make No-Bake Cheesecake

Secrets for Successful Cheesecake

Our 30 Best Cheesecake Recipes

How to Make a Classic New York Cheesecake at Home

How to Make a Layered Cheesecake, a True Baking Masterpiece

The Ultimate Guide to Baking Cheesecake

31 Fresh and Summery Cheesecake Recipes

How to Make Coconut Cream

I Finally Bought Costco's Strawberry Streusel Cheesecake and It Tastes Like Spring

I Recreated Disney's Epcot Cosmic Cheesecake, and It's Out of This World

23 Dreamy Coconut Cake Recipes

Can You Freeze Cheesecake to Keep It Fresh?

Our Best Recipes for Cheesecake Bars

23 Fresh and Fruity Cheesecake Recipes

47 Mom-Approved Cheesecake Recipes

26 Chocolate Cheesecakes That Are the Ultimate Indulgence

How to Prevent (and Fix) a Cracked Cheesecake

20 Essential Tips for Making the Perfect Cheesecake

Making Cheesecake in Advance

TEST KITCHEN APPROVED

Coconut-White Chocolate Cheesecake

Name: Coconut-White Chocolate Cheesecake
Prep time: 40 min
Cook time: 60 min
Total time: 1 h 40 min
Yield: 16 servings
Ingredients: 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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 40 min. Bake: 1 hour + chilling

By Taste Of Home Editorial Team

Recipe by Jamie Harris, Danville, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

Test Kitchen Tips

Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.

This recipe works best with canned, not refrigerated, coconut milk. Because the fat tends to separate from the liquid, be sure to mix it well.

Watch How to Make Coconut-White Chocolate Cheesecake

TEST KITCHEN APPROVED

Coconut-White Chocolate Cheesecake

8 Reviews Add your review

Yield:16 servings

Prep:40 min

Cook:1 hour

Save Saved Saving email print

Ingredients

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3
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.
4
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.
5
Remove rim from pan. Serve cheesecake topped with remaining coconut.