Coconut Cheesecake starts with a graham cracker crust topped with a cheesecake filling flavored with coconut cream and extracts, topped with homemade whipped cream and toasted coconut flakes.It’s a rich and creamy dessert with a tropical flair, perfect for anyone who loves coconut! If this sounds like your kind of dessert, I also have Coconut Cream Pie you will love! Ingredients & Substitutions Crust: The graham cracker crumbs need to be completely coated in the melted butter.This helps the crust stay together and not let any get left behind on your plate! You could also use a storebought crust.

Graham Cracker Crumbs Pre-Crushed vs Crushing Yourself The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture.When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.Cream Cheese: Before mixing the cheesecake filling, be sure the cream cheese is softened, or at room temperature.

Coconut Cream: Coconut cream has a higher fat content and is thicker than coconut milk.Do not use cream of coconut, which is very different than coconut cream.You can usually find coconut cream in the canned section of the grocery store.

Coconut Extract: Look for pure coconut extract, not imitation, to use in the cheesecake filling.Whipped Cream: If possible, make homemade whipped cream to top the

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