Description
This coconut cream cheesecake is creamy, easy to make, and utterly delicious.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup shredded coconut, toasted
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Mix in the coconut cream and vanilla extract until well combined.
- Fold in the whipped cream gently.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until set. Let it cool completely.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with toasted coconut.
Notes
- Use full-fat cream cheese for best results.
- Ensure the coconut cream is well mixed before adding.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg