This Coconut Cheesecake is a no-bake masterpiece that delivers rich tropical flavor in every bite. With a crisp chocolate cookie crust, a fluffy coconut cream filling, and a glossy chocolate ganache topping, it’s finished with coconut truffles and a dusting of shredded coconut for a truly decadent and dreamy dessert.

Why You’ll Love This Recipe

This cheesecake is a perfect balance of rich and refreshing. The chocolate cookie crust adds depth, the coconut filling is light yet luscious, and the silky ganache on top ties everything together. No oven required, making it ideal for summer days, special occasions, or whenever you crave a cool, tropical treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

chocolate graham cracker or cookie crumbs
unsalted butter, melted

For the Coconut Cheesecake Filling:

cream cheese, softened
coconut cream (not coconut milk)
powdered sugar
vanilla extract
shredded coconut
heavy cream, whipped to stiff peaks

For the Ganache:

dark chocolate chips
heavy cream

Toppings:

coconut truffles (e.g., Raffaello or homemade)
shredded coconut for garnish

directions

In a bowl, combine chocolate cookie crumbs with melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 20 minutes to set.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the coconut cream, powdered sugar, vanilla extract, and shredded coconut. Mix until fully combined.
Gently fold in the whipped heavy cream until the filling is light and fluffy.
Pour the mixture over the chilled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
For the ganache, heat the cream until it just begins to simmer. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Spread the ganache evenly over the chilled cheesecake. Chill for an additional 30 minutes.
Before serving, garnish with coconut truffles and a sprinkle of shredded coconut.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Chilling Time: 6 hours 30 minutes
Total Time: 6 hours 55 minutes
Calories per serving: 415 kcal

Variations

Nutty Base: Add crushed almonds or hazelnuts to the crust for added crunch.
White Chocolate Ganache: Replace dark chocolate with white chocolate for a lighter topping.
Tropical Twist: Top with toasted coconut flakes, pineapple chunks, or mango slices.
Mini Cheesecakes: Prepare in cupcake liners or mini pans for individual portions.
Vegan Option: Use vegan cream cheese, coconut whipped topping, and dairy-free chocolate for a plant-based version.

storage/reheating

Store the cheesecake in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the refrigerator before serving. This dessert is served chilled and does not require reheating.

FAQs

Can I use coconut milk instead of coconut cream?

No, coconut milk is thinner and won’t give the same rich texture. Use full-fat coconut cream for best results.

Is this dessert overly sweet?

The sweetness is balanced between the crust, filling, and ganache. You can reduce the powdered sugar slightly if desired.

Can I make it in advance?

Yes, this cheesecake is perfect for making the day before serving.

What’s the best way to slice this cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices.

Can I use a pre-made crust?

Yes, a store-bought chocolate cookie crust can be used for convenience.

Is this recipe suitable for a summer party?

Absolutely. It’s chilled, refreshing, and easy to prepare ahead.

Can I use whipped topping instead of whipping cream?

Yes, but homemade whipped cream offers a better texture and flavor.

How do I know when the cheesecake is set?

It should feel firm to the touch and not jiggle excessively when moved.

Can I omit the ganache topping?

Yes, but the ganache adds a beautiful, rich contrast to the coconut flavor.

Are the coconut truffles necessary?

They’re optional but add a luxurious and decorative finish.

Conclusion

Coconut Cheesecake is a luxurious no-bake dessert that captures the essence of tropical indulgence. With its creamy filling, chocolate crust, and decadent ganache, it’s a treat that delights both in flavor and presentation. Perfect for special occasions or warm weather celebrations, this cheesecake is guaranteed to impress and satisfy.