This Coconut Cream Pie Cheesecake recipe combines the richness of a cheesecake with the tropical flavours of a coconut cream pie! With a coconut cookie base, flavourful coconut cheesecake filling, silky coconut custard and coconut whipped cream topping, this cheesecake will take you to Coconut lover heaven!

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Coconut Cream Pie Cheesecake: The Ultimate Fusion Dessert

If you’re a longtime reader of this blog, then you’ll know how much I LOVE fusion desserts! Whether it’s a Bananas Foster Cheesecake, Apple Crumble Cinnamon Rolls, Banana Split Cake, Peach Crumble Cupcakes, Cinnamon Roll Cupcakes, Strawberry Cheesecake Ice Cream, etc. I’m a sucker for taking two classic desserts and combining them into one MIND-BLOWING treat!

Now, coconut cream pie lovers, this recipe was inspired by my lovely Coconut Cream Pie Cupcakes! However, that recipe only incorporated the custard you find in a coconut cream pie. This cheesecake incorporates a lot more elements from the classic pie, so it truly tastes like the cheesecake version.

What Makes This Coconut Cream Pie Cheesecake Special

Coconut cream pie is a classic dessert, with its buttery graham cracker crust, luscious coconut custard filling, and topped with a generous layer of whipped cream. Now, imagine if you shoved a rich and creamy coconut cheesecake in between the crust and custard/whipped cream layer, and that’s what we did here!

With my own little twist, of course.

Coconut Cookie Crust: Instead of using a basic graham cracker crust, I decided to use my favourite coconut cookies, which adds even more flavour!
Creamy Coconut Cheesecake: To achieve a deep and nuanced coconut flavour, the cheesecake filling uses a combination of coconut milk, coconut extract and shredded coconut to really amp up the coconut vibes!
Coconut Custard: You can’t have a coconut cream pie dessert without including the custard filling! For this recipe, we’ll be spreading the thick and creamy custard on top of our cheesecake.
Whipped Cream Topping: Coconut cream pie isn’t complete without a topping of fresh whipped cream, and this cheesecake is no exception. A big fluffy layer of coconut-flavoured whipped cream crowns the cheesecake, then we finish it off with toasted coconut flakes for an extra touch of elegance and crunch

Essential Ingredients Breakdown

Let's dive into the ingredients that make up this delightful dessert! For the full list of ingredients, check out the recipe card at the bottom of this post or scroll up and click the ‘Jump to Recipe’ button.

Coconut Cookies: Despite coconut not being my favourite flavour, these Breaktime coconut cookies were my favourite snack growing up, so I just HAD to use them for my crust, and they did not disappoint! These cookies are made in Canada, so if you live anywhere else, you may not find them at your local grocery store. Scroll down to the substitution section for some alternatives.
Granulated Sugar: The granulated sugar is used to sweeten the crust, the cheesecake and the custard. For the best results, I don’t recommend substituting it for any other type of sugar.
Cream Cheese: Ensure you’re using full-fat, brick-style cream cheese. Let it sit at room temperature for at least 2 hours to ensure it’s softened enough to beat. I used 4 packages of cream cheese for a thick cheesecake filling!
Cornstarch: Adding a bit of cornstarch will help prevent your cheesecake from cracking at the top.
Sour Cream: full-fat sour cream for the creamiest cheesecake!
Coconut Milk: I substituted half of the sour cream with coconut milk to get a bit of coconut flavour in there. Shake your can of coconut milk really well before you open it!
Coconut + Vanilla Extract: I used a coconut bakery emulsion because I couldn’t find coconut extract, but there won’t really be a difference in flavours if you use either one. We also add some vanilla to balance out the coconut flavours.
Eggs: Help bind the filling together and provide structure to the cheesecake. Again, we’re using 4 packages of cream cheese for a thick filling, so we’ll be using 5 eggs (4 whole, 1 yolk).
Shredded Coconut: You can use any type of sweetened shredded coconut you like, but since I don’t enjoy the texture of coconut that much, I used a very finely shredded coconut.

Step-by-Step Instructions — Coconut Cookie Crust

Here is a brief step-by-step on how to make a coconut cream pie cheesecake.

FOR THE FULL DETAILED INSTRUCTIONS, CHECK OUT THE RECIPE CARD BELOW.

STEP 1: Throw all your cookies into a food processor and pulse them into fine crumbs. Don’t have a food processor? Just throw all the cookies into an extra-large ziplock bag, push all the air out and seal. Use a heavy object, like a rolling pin, to smash the cookies into crumbs.

STEP 2: Add the sugar and melted butter to the food processor and pulse until it’s all combined. You can also pour the crumbs into a bowl, then add the sugar and melted butter and use a fork to mix it all together until all the crumbs are coated.

STEP 3: Pour the crumbs into your springform pan and use the bottom of a glass or a measuring cup to press the crumbs into the bottom and up the sides of the pan to create a nice cookie wall. Bake for 10 minutes.

Step-by-Step Instructions — Coconut Cheesecake

STEP 1: In a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the cream cheese until smooth. Mix in the sugar and cornstarch, then the sour cream, coconut milk, coconut and vanilla extract. Slowly mix in the eggs one at a time until everything is smooth and combined. Fold in shredded coconut with a rubber spatula.

STEP 2: Pour cheesecake filling into the crust, then prepare your waterbath. There are many different ways you can do a waterbath, but the easiest way is to fill a large baking dish with water, place it on the bottom rack and place your cheesecake on the middle rack. Don’t have to worry about a soggy crust, and the results are the same

Step-by-Step Instructions — Coconut Custard

STEP 1: Combine the sugar, cornstarch and salt in a bowl, then mix in the egg yolks until smooth.

STEP 2: Heat the coconut milk and heavy cream on the stove until it simmers. Slowly pour it into the egg mixture while whisking constantly.

STEP 3: Pour the entire mixture back into the saucepan, return to heat and cook, stirring constantly until it’s thickened.

STEP 4: Remove from heat and add the butter and coconut extract. Whisk until smooth, then strain through a fine mesh strainer into a clean bowl. Fold in shredded coconut, cover with plastic wrap and chill in the refrigerator.

Step-by-Step Instructions — Assembly

STEP 1: Before you assemble the cheesecake, you’ll want to whip the whipped cream and toast your coconut flakes.

STEP 2: When that’s done, place your cheesecake on a serving platter, spread the coconut custard on top, pile on all that coconut whipped cream, then sprinkle on the toasted coconut chips.

A lot of coconut cream pies I’ve seen have the whipped cream piled to the sky, so I chose to do the same for this cheesecake. If you want a lighter whipped cream topping, cut the recipe measurements in half.

Ingredient Substitutions and Alternatives

While the specified ingredients are recommended for the best results, there are some substitutions you can make based on dietary needs or preferences.

Coconut Cookies — Graham crackers, digestive biscuits, Nilla wafers. You can even mix ½ cup of shredded coconut in the crust for more coconut flavour!
Coconut Milk — In the cheesecake, you can replace the coconut milk with an equal amount of sour cream. For the custard, the coconut milk can be substituted for whole milk.
Sour Cream — You’ll get the best results with sour cream, but if you need to, you can replace it with full-fat plain Greek yogurt.
Cornstarch — I don’t recommend substituting the cornstarch, but if you really can’t get your hands on any, you can use all-purpose flour.
Shredded Coconut — I used 3 different types of shredded coconut for this cheesecake: finely shredded coconut for the filling, regular shredded coconut for the custard and coconut chips for the topping. You can use the regular shredded coconut throughout the entire cheesecake; just make sure it’s sweetened.

Baking Tips

Room temperature ingredients: Having all of your ingredients at room temperature will ensure that they all mix smoothly. Take everything for the cheesecake and custard out of the refrigerator at least 30 minutes before you begin. The cream cheese should be removed about 1-2 hours ahead of time, as it needs more time to soften. This rule does not apply to the whipped topping; make sure all the ingredients for that are COLD.
Don’t overmix: For the cheesecake, you can start on high to smooth out the cream cheese, but after that, you’ll need to consistently mix on low speed to prevent overmixing and incorporating too much air. This will help prevent your cheesecake from cracking.
Cooling process: Allow the cheesecake to cool gradually by turning off the oven and leaving the door closed for 30 minutes, then leave it slightly open for another 30 minutes.
Refrigeration: While the warm cheesecake cools in the refrigerator, it can create condensation on top, so I usually place a large sheet of paper towel on the surface
Use a deep springform pan: Another reminder, this is a thick cheesecake, so you wanna make sure your springform pan is at least 3 inches deep! I linked the pan I used below in the FAQ section.

FAQ

Do I need to grease my pan?

It depends on what type of springform pan you use. I used a leakproof springform pan, which is raised in the middle. For this recipe, I tested if I could just put the cheesecake together without greasing or lining the pan, and it worked great! The ring slid off easily, and I just used a cake lifter to carefully transfer the cheesecake to a serving plate.

For a standard springform pan, you’ll need to grease the bottom and sides and line them both with parchment paper.

How do I know when the cheesecake is done?

Cheesecake isn’t your typical dessert, where it needs to be completely cooked to know it’s done. The top of the cheesecake will look cooked and set, but when you lightly shake the pan, the centre should jiggle slightly. It’ll be fully set up in the refrigerator!

Can I make it gluten-free?

Yes—just substitute the crust with gluten-free graham crackers or cookies. The ingredients for the filling, custard and whipped topping are naturally gluten-free!

Can it be made dairy-free?

Yes, but it requires substitutions:

Vegan butter for the crust and custard
dairy-free/vegan cream cheese
coconut cream or dairy-free plain Greek yogurt to replace the sour cream
You can replace the heavy cream in the custard and whipped topping with a dairy-free heavy whipping cream. Silk makes a coconut-based version!

How should it be stored?

Store covered in the refrigerator for up to 4–5 days. For longer storage, individual plain slices can be wrapped and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I use canned coconut milk?

Yes. Canned coconut milk (full-fat) works best for the cheesecake filling and custard topping. Avoid low-fat or "light" coconut milk, as it can make the filling watery and less flavorful.

Should I use sweetened or unsweetened coconut?

I use sweetened shredded coconut for added sweetness and texture. However, if you prefer a less sugary dessert, you can use unsweetened coconut.

Do I need to toast the coconut?

Toasting the coconut is only necessary for the topping, for visual purposes. You do not need to toast the coconut for the cheesecake or custard.

How long does it need to chill?

For best results, allow at least 4–6 hours in the refrigerator, but preferably overnight. This ensures the layers fully set and the flavours develop.

How do I serve it?

Slice with a sharp knife that’s been warmed in hot water and wiped clean between cuts for neat, clean slices. Serve chilled.

What tools did you use for this recipe?

This dessert is perfect for coconut enthusiasts who crave something more indulgent than a traditional coconut cream pie but want that tropical flair! This cheesecake is a masterpiece that combines the best elements of both desserts, creating a truly unique experience for anyone who tries it.

So, whether you’re serving it for a special occasion or just treating yourself, this Coconut Cream Pie Cheesecake is sure to become a staple in your dessert collection. Sweet, creamy, and utterly irresistible, it’s the dessert that brings joy with every bite!

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Let’s Get Baking!

Coconut Cream Pie Cheesecake

Yield: 8-10 servings

Prep Time: 30 minutes

Cook Time: 1 hour 52 minutes

Additional Time: 8 hours

Total Time: 10 hours 22 minutes

Ingredients

Coconut Cookie Crust:

3 cups coconut cookie crumbs (about 48 cookies, 406g)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Coconut Cheesecake:

4 (8-ounce) packages full-fat cream cheese, room temperature
1 and ⅓ cup granulated sugar
1 tablespoon + 1 teaspoon cornstarch
½ cup sour cream, room temperature
½ cup coconut milk
1 and ½ teaspoon coconut extract
½ teaspoon pure vanilla extract
4 large eggs, room temperature
1 large egg yolk
1 and ½ cups fine shredded coconut

Coconut Custard:

⅓ cup granulated sugar
2 tablespoon cornstarch
⅛ teaspoon salt
2 large egg yolks, room temperature
1 cup coconut milk
½ cup heavy cream
1 teaspoon pure coconut extract
2 tablespoons unsalted butter, cut into pieces
½ cup sweetened shredded coconut

Coconut Whipped Cream:

2 cups heavy cream, chilled
1 cup powdered sugar
2 teaspoon coconut extract

Toasted Coconut:

1 cup sweetened coconut chips

Instructions

For the Cookie Crust:

Preheat oven to 325°F. Grease the sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
In a food processor, crush coconut cookies (or cookies of your choice) into fine crumbs—48 cookies gave me 3 cups.
Pour cookie crumbs into a medium bowl and mix in granulated sugar and melted butter using a fork until all the crumbs are coated.
Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan.
Bake the crust in a preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F. Set aside to cool.

For the Coconut Cheesecake:

In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until smooth and creamy, about 2-3 minutes.
Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.
Add sour cream, coconut milk, coconut and vanilla extract to the cheesecake batter and continue beating until smooth.
Add eggs and yolk one at a time, beating slowly until just combined; do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. Fold in shredded coconut.
Pour the cheesecake onto the cooled crust and place your springform pan into a 10-11-inch round pan or pot. Place the pot into a large pan (I use a large rectangular roasting pan).
Bring a few cups of water to a boil and carefully pour it into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
Bake at 300°F for about 1 hour and 15 - 25 minutes. Start checking at the 1-hour mark. The cheesecake is done when the edges are set and the center jiggles just slightly.
Turn off the oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
After an hour, remove cheesecake from waterbath and allow to cool on a rack for 1 hour.
Refrigerate cheesecake until firm and chilled, about 8 hours or overnight.

For the Coconut Custard:

Sift sugar, cornstarch and salt into a medium bowl and whisk together. Add egg yolks and whisk until combined and smooth.
In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until the mixture begins to simmer.
Once the coconut milk mixture begins to simmer, immediately remove from the heat and slowly pour a little bit into the egg mixture while whisking constantly to temper the eggs.
Slowly pour the remaining milk mixture into the egg mixture while whisking constantly.
Pour the entire mixture back into the saucepan and return to medium heat. and cook, stirring constantly until the mixture is thickened and begins to boil, 3-5 minutes. The mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
Remove from heat and add coconut extract and butter. Whisk until melted and smooth. Strain through a fine mesh sieve into a bowl. Fold in the coconut.
Place plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the refrigerator for 2-3 hours or preferably overnight.

Toasting the Coconut:

To toast the coconut, preheat the oven to 350°F. Spread your coconut onto a baking sheet and bake for 10-12 minutes (see notes), stirring it around every 2 minutes until it’s browned.

For the Coconut Whipped Cream:

Add the chilled heavy cream, powdered sugar and coconut extract to a medium glass or stainless steel mixing bowl. Using a hand mixer, whip on medium-high speed for about 5-6 minutes, or until stiff peaks form.

Assembly:

Remove cheesecake from the refrigerator and carefully remove the ring and slide it onto a serving plate.
Spread the coconut custard on top and spread to the edges. Pile the whipped cream on top, then use the back of a spoon to create swirls if desired. Sprinkle toasted coconut on top. Enjoy!

Notes

Make-Ahead Instructions: Since this is a cheesecake, it’s best to make it at least a day ahead of time. You can make the cheesecake, custard and toasted coconut 2-3 days ahead of time. Store the toasted coconut at room temperature in an airtight container.
Coconut Cookies: The cookies I used are called Breaktime coconut cookies, but they may not be available where you are. You can substitute with graham cracker crumbs or another coconut biscuit of your choice.
Coconut Milk: Use full-fat canned coconut milk for the cheesecake and custard. Remember to give your can a good shake before opening.
Toasted Coconut: The instructions for the toasted coconut were based on how long it took for me to toast coconut chips in my oven. This is why you take it out and stir it around every 2 minutes, because it may take less time in your oven and with a different type of shredded coconut.
Whipped Cream: My whipped cream recipe makes a lot because I wanted to pile it onto the cheesecake like a traditional coconut cream pie. If you want less whipped cream, you can cut the recipe in half (1 cup cream, ½ cup sugar, 1 teaspoon extract).
Room Temperature Ingredients: Make sure to let all your cold ingredients warm up to room temperature before you start, so they all mix smoothly and quickly. This will help prevent over-mixing.
Alternative Water-bath: One thing I dislike about water-baths is the risk of water leaking into the pan. The easiest way to avoid this while still getting all the benefits of a water-bath is to fill a large baking dish with boiling water and place it on the bottom rack, then place your cheesecake on the middle rack.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1326Total Fat: 94gSaturated Fat: 62gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 431mgSodium: 654mgCarbohydrates: 109gFiber: 4gSugar: 81gProtein: 17g

BON APPÉTIT!

Love, Dedra

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