This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut – it’s the ultimate coconut lovers treat.
Hi, friends. It’s been a loooong time. I’ve been super busy doing things like celebrating my birthday and summering (yes I made it a verb) and I am now officially 30. You’re probably tired of hearing about my whining about that though so I won’t mention it again. Until I’m turning 31.
I wanted to pop in and tell you about this dessert. Ohmygosh this coconut cheesecake. Since coconut is my fav, I decided it wouldn’t be right to celebrate a birthday without my favorite flavor. So, hello gorgeous, delicious gluten free coconut cheesecake – so nice to
eat meet you! And goodbye because you don’t stand a chance against my fork.
I first tested this recipe out over a month ago for my grandmother’s birthday party. I’d say it passed the test with flying colors because my cousin asked if the recipe was up on my blog after one bite and the entire cheesecake disappeared faster than I could bring Mackenzie inside and change her diaper. That my friends, is a recipe success ??.
I also had no idea my family was as crazy for coconut as I am. Thank god because now I can seriously make #allthecoconut recipes I want and have plenty of happy taste testers.
The very first time I made this recipe, I was in a hurry to get out of the house so I completely rushed the cooling process. Instead of leaving the cheesecake in the oven with the door closed, I cracked it open. Not only was the oven door cracked, but a huuuuge (seriously not an exaggeration) crack formed in the cheesecake. The crack was literally an inch deep and went straight through the ENTIRE cheesecake. Nothing a little whipped cream couldn’t hide and it definitely did not affect the flavor but I knew it was there.
This time around, I left the cheesecake in the oven with the door closed a full hour and a half before cracking it and then for another hour in the oven with the door cracked and then I cooled it to room temperature on a wire rack before putting it in the refrigerator. This time around, there were no cracks, not one single little line. Perfection.
I am aware that all of the cooling time in the recipe may seem excessive. In my opinion, it’s necessary. Cooling a cheesecake slowly will prevent those cracks from forming! And I know, you just want to dive right in. Patience, my friends. Patience. All good things come to those who wait. And by good things, I mean COCONUT CHEESECAKE.
And yes, I am aware that baking a cheesecake in a water bath may help prevent cracking but that’s just way too fussy for me. Any fussy step I can skip, I will. And I did. Just don’t open that oven!
I almost didn’t want to put the whipped cream on top just to show off the beautiful coconut cheesecake without a single crack. I decided that yes, the coconut cheesecake still needed the whipped cream because it really makes this dessert sing. And by sing, I mean taste like heaven. The toasted coconut on top is optional but it does add a nice textural element. Also, if you love coconut as much as I do, try my gluten free coconut cake or coconut cream pie. Enjoy!
be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!
if you love this recipe for coconut cheesecake, be sure to follow me on social media so you never miss a post:
sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free ecookbook – recipes with chocolate
Other cheesecake recipes you’ll enjoy:
Chocolate Chip Cookie Dough Mini Cheesecakes – What The Fork Food Blog
Cookie Dough Paleo Cheesecake with a Brownie Crust – Wicked Spatula
Death by Chocolate Cheesecake – Flippin’ Delicious
Cherry Cheesecake Bars with Coconutty Shortbread Crust – Heartbeet Kitchen