Best Coconut Cheesecake This coconut cheesecake is so rich and creamy, you won’t believe how easy it is to make! It needs little prep and is sure to impress. CourseDessert CuisineAmerican Prep Time2minutes minutes Cook Time20minutes minutes Total Time22minutes minutes Servings12 servings Calories296kcal Ingredients Crust 1 1/2 cups graham cracker crumbs crushed, to make 1 1/2 cups 1/2 cup sugar 6 tablespoon butter melted Filling

In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter and mix until combined. Transfer into a 9-inch pie pan and set aside.

In a mixing bowl, add your cream cheese and beat for 3-4 minutes, until smooth. Add the vanilla extract and sugar, and beat until fluffy. Add the eggs, one at a time, until combined. Finally, add the milk and sour cream and beat all together until combined and smooth.

Pour the cheesecake filling into the crust and smooth the top out. Bake for around 90 minutes, until the top of the cheesecake is slightly brown. Remove from the oven and let cool completely, before refrigerating for at least 4 hours.

For the frosting, beat the coconut cream and powdered sugar together, until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold in whipped cream into the cream cheese until combined. Spread over the cheesecake, before adding toasted coconut flakes on top.

Notes

TO STORE: The coconut cheesecake should always be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.

TO FREEZE: Place slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1slice | Calories: 296kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Sodium: 167mg | Potassium: 100mg | Fiber: 1g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg | NET CARBS: 28g