Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 tablespoon lime juice (optional)
Instructions
- In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until combined and press into the bottom of a 9-inch springform pan. Chill in refrigerator.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Whip heavy cream in a separate bowl until stiff peaks form. Fold into the cream cheese mixture.
- Stir in shredded coconut, vanilla extract, coconut extract (if using), and lime juice (if using). Adjust to taste.
- Spread filling evenly over the chilled crust. Tap pan gently to remove air bubbles.
- Refrigerate for at least 4 hours or overnight until fully set.
- Remove from pan, garnish with shredded or toasted coconut if desired, slice, and serve chilled.
Notes
- Top with tropical fruits like mango or pineapple for added flavor.
- Use gluten-free cookies or nuts for a gluten-free crust option.
- Sweetened or unsweetened shredded coconut can be used based on preference.
- Freeze slices for longer storage—thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
