Easiest Way to Make Delicious Coconut Cheesecake

Coconut Cheesecake. Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream!

This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. How to make coconut cheesecake with coconut cream. Adding the coconut cream frosting and toasted shredded coconut. You can cook Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Coconut Cheesecake

1. You need of For the Base:.
2. You need 6 oz of Marie biscuits (or any other plain tea biscuit).
3. It's 3 oz of unsalted butter, room temperature.
4. Prepare of as needed, coconut oil to grease the cake pan.
5. You need of For the Filling:.
6. You need 6 oz of granulated sugar.
7. It's 1.25 lbs of cream cheese, at room temperature.
8. You need 1 tbsp of all-purpose flour.
9. You need 2 tbsp of vanilla extract.
10. It's 2 of eggs.
11. It's 1 of egg yolk.
12. It's 3 oz of heavy whipping cream (30-40% fat).
13. You need 3/4 cup of shredded coconut.
14. It's of For the Topping:.
15. It's 1/4 cup of shredded coconut.
16. It's to taste of blackberry marmalade (optional).

A few notes on this coconut cream dessert. This Coconut Cheesecake recipe is very easy to make. It's super creamy and delicious and the perfect cheesecake for every. A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor.

Coconut Cheesecake step by step

1. Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake)..
2. Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides..
3. Add butter and mix: 5min/120°F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed..
4. Preheat oven to 350°F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5.
5. Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5..
6. Pour mixture into the cake pan. Sprinkle with the additional coconut..
7. Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature..
8. Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!.

Here's a cheesecake that's the perfect addition to a tropical summer soiree! Coconut Cream Cheesecake just out of the oven. A creamy, coconut-y cheesecake that doesn't need to bake in a water bath. Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut. This Coconut Cheesecake is hands down, my favorite dessert to date.

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