Chocolate Coconut Cheesecake Recipe
For chocolate and coconut lovers, this dessert is sure to become one of your favorites—let me introduce you to the Chocolate Coconut Cheesecake. It’s a delicious combination of the creamy texture of cheesecake, the rich flavor of chocolate, and the tropical twist of coconut that gives it something special. And although it might seem like a complicated dessert, this cheesecake is surprisingly easy to make. With just a few ingredients and a little patience, you'll have a dessert worthy of a bakery.
Why is it so special?
Cheesecake is a dessert with roots in ancient Greece, although the modern version we know today comes from the United States, where it has become a classic in the world of baking. Cheesecakes can be found in endless flavors and combinations, but chocolate and coconut is one of those that stands out for its unique taste. Coconut, on the other hand, is an ingredient that has been used in cooking for centuries, especially in tropical regions. Its sweet flavor and crunchy texture make it the perfect complement to the rich chocolate in this cheesecake.
In addition to being delicious, this cheesecake is also versatile. You can prepare it for a special occasion, like a birthday or an elegant dinner, or simply to treat yourself on a regular day. The coconut, both in the crust and on top, adds a crunchy contrast that makes it even more special. It’s always a hit!
So if you're excited to try this cheesecake, don't hesitate to follow this recipe. I hope you enjoy it!
This Chocolate Coconut Cheesecake is a delightful combination of creamy cheesecake, rich chocolate, and the tropical flavor of coconut. Perfect for any occasion, this dessert is easy to make yet impressively delicious. Whether you’re celebrating a special event or simply treating yourself, this cheesecake will quickly become a favorite with its unique blend of flavors and textures.
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup shredded coconut, toasted
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup coconut cream
- 1/2 cup shredded coconut, toasted
- 1/4 cup chocolate shavings or chocolate drizzle (optional)
- Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, toasted coconut, melted butter, and sugar. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
- Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue to beat until fully incorporated.
- Add the melted chocolate and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Finally, add the coconut cream and mix until the filling is smooth and creamy.
- Assemble and Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 50 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature.
- Chill and Decorate
- Once the cheesecake is at room temperature, refrigerate it for at least 3 hours, or until fully chilled and set.
- Before serving, sprinkle the top with toasted shredded coconut and chocolate shavings or drizzle with melted chocolate for an extra touch of indulgence.
- Serve
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and enjoy this decadent dessert!
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 28g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Toasting the shredded coconut enhances its flavor and adds a crunchy texture. To toast, spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- For a stronger coconut flavor, you can substitute some of the cream cheese with coconut-flavored cream cheese or add a teaspoon of coconut extract to the filling.
- This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
