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Food & Recipes

Coconut Cheesecake Tastes the Way a Hug Feels — Here, 6 Delicious Recipes

Bliss in every bite!

Nothing beats indulging in a bite of creamy, delectable cheesecake! The iconic dessert, believed to have originated in ancient Greece, has developed into unique and delicious variations over the years. One of our favorite twists: coconut cheesecake!

The comforting flavor combo of cream and coconut — think pina coladas, coconut cream pie and coconut cake — tastes the way a hug feels. And there are many ways to add coconut flavor to your treats: coconut extract, cream of coconut, coconut macaroons and shredded coconut.

Which type of shredded coconut should you use? “That depends on the recipe,” says Woman’s World Food Director Julie Miltenberger. If the rest of the dessert is less sweet, go with a sprinkling of sweetened flaked coconut, which has been dried, moistened and tossed with a touch of sugar (it also remains softer). For desserts that are already plenty sweet, reach for desiccated coconut, which is grated instead of shredded, has a finer texture and is unsweetened. For a finishing flourish, opt for coconut flakes. These thicker shavings are also unsweetened but their larger size adds texture and a real wow factor.  

Below you’ll find six irresistible recipes, ranging from coconut cheesecake minis to perfectly prepared parfaits, that really let the coconut flavor shine. Whether you’re looking for no-bake, chocolate-flavored, fruit-topped or something else, you’re sure to find your favorite new cheesecake!

Coconut Cheesecake Bars

Coconut cheesecake bars
Food & Photo

These no-bake strawberry cheesecake bars topped with shredded coconut are the perfect mix of sweet and nutty!


  • 1 (16.5 oz.) tube room-temp sugar cookie dough
  • 10 diced strawberries + additional
  • 1 (24.3 oz.) container of cheesecake filling
  • 1 ½ cups whipped topping
  • Shredded coconut


Press sugar cookie dough into greased 9″ square baking pan. Bake 10–12 minutes at 350°F. Let cool on rack. Stir diced strawberries into cheesecake filling. Fold in whipped topping. Spread over crust. Chill at least 2 hours. Cut into 16 bars and top with shredded coconut and sliced strawberries.

Coconut Cheesecake

Coconut cheesecake
Food & Photo

We reimagined classic Almond Joy candy into this creamy treat that gets a kickstart with convenient brownie mix.


  • 1 (18.4 oz.) pkg. milk chocolate brownie mix
  • 2 eggs
  • ½ cup oil
  • ¾ cup almond flour
  • 2 ½ (8 oz.) pkgs. cream cheese, at room temp.
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. coconut extract
  • 1 (.25 oz.) env. unflavored gelatin
  • 2 cups thawed frozen whipped topping
  • 1 cup sweetened flaked coconut, chopped
  • 1 (11.75 oz.). jar hot fudge topping, at room temp.
  • Whipped cream, chocolate sauce, almonds, raspberries and mint (optional)


  1. Heat oven to 350°F. Line 9”’ square baking pan with enough foil for 2” overhang; coat baking pan and 8”x3” springform pan with cooking spray. Prepare brownie mix according to package directions with eggs, oil and 3 Tbs. water. Spread in 9” pan. Bake until toothpick in center comes out with moist crumbs, 30 min. Let cool. Trim brownie edges; crumble remaining brownie in bowl. On low speed, beat crumbs and almond flour until combined. Press in springform pan.
  2. On medium speed, beat cream cheese and condensed milk until smooth; beat in extract. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until water is absorbed, 5 min. Stir in 1 cup cream cheese mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin back into remaining cheese mixture. Fold in whipped topping, then chopped coconut. Transfer to pan. Cover; chill 6 hrs.
  3. In bowl, stir together fudge topping and 3 Tbs. water. Spread over cake. Chill until set, 30 min. Run knife around cake edge. Remove side of pan. Transfer cake to serving plate. Garnish as desired with whipped cream, chocolate sauce, almonds, raspberries and mint.

Coconut Cheesecake Parfaits

Coconut cheesecake parfait

Cheesecake, fresh berries and crumbled waffle cookies come together in this treat packed with layers of mmm.


  • 1 pkg. (8 oz.) cream cheese (at room temp)
  • ¾ cup cream of coconut (like Goya)
  • ½ cup heavy cream
  • 2 Tbs. sugar
  • 4 waffle cookies (crumbled)
  • 1 pint strawberries (diced)


Using mixer on medium, beat first 2 ingredients 2 min.; set aside. Using clean mixer on medium-high, beat heavy cream and sugar 2 min. or until stiff peaks form. Divide cream of coconut mixture among 6 parfait glasses. Layer with ½ cookies and ½ strabwrries. Top with whipped cream and remaining cookies and berries.

Raspberry Coconut Cheesecake

Coconut raspberry cheesecake
Food & Photo

Decadently delicious and no-bake easy, this velvety cheesecake will dazzle for any occasion!


  • 1 box (10 oz.) coconut macaroons, like Archway
  • ½ cup toasted sliced almonds
  • 3 Tbs. butter, melted
  • 1 envelope (.25 oz.) plain gelatin
  • 5 pkgs. (8 oz. each) cream cheese, at room temp.
  • 1 cup plain Greek yogurt
  • 2 tsp. coconut extract
  • 1 ¼ cups sugar, divided 
  • 3 cups raspberries, divided
  • 2 Tbs. raspberry liqueur or orange juice


  1. In food processor, pulse coconut macaroons and almonds 8 times or until fine crumbs form. Add melted butter. Process 10 sec. or until combined. Press crumb mixture into bottom of  greased 9” springform pan; chill until needed.
  2. In small microwave-safe bowl, sprinkle gelatin over  3 Tbs. cold water.  Let stand 5 min. or until gelatin is absorbed and water thickens. Microwave 20 sec. or until melted, stirring once.
  3. In food processor, process cream cheese, yogurt, coconut extract and 1 cup sugar 2 min. or until smooth. Add melted gelatin.  Process 30 sec. or until combined. Pour batter over prepared crust.  Chill 4 hrs. or until set.
  4. Meanwhile, in saucepan over medium heat, bring 2 cups raspberries, raspberry liqueur and ¼ cup sugar to a boil. Reduce heat to medium and let mixture simmer 5 min., stirring occasionally. Let cool.
  5. Unmold cheesecake and transfer to serving platter. Pour raspberry sauce over cake. Top cake with 2 cups raspberries before serving.

Chocolate Coconut Cheesecake Bars

Chocolate coconut cheesecake bars
Lines + Angles

Store-bought chocolate wafer cookies are the easy secret to the crust on these no-bake bites of bliss.


  • 35 chocolate wafer cookies, from 9-oz. pkg.
  • ¾ cup sweetened flaked coconut, chopped
  • 3 oz. + 2 ½ (8 oz.) pkgs cream cheese, at room temp.
  • 1 cup heavy cream
  • 2 Tbs. + ¾ cup sugar
  • 1 tsp. coconut extract
  • 1 (.25 oz.) envelope unflavored gelatin
  • ¼ cup seedless strawberry jam, melted
  • 1 (16 oz.) pkg. strawberries (hulled, halved)
  • Mint sprigs (optional)


  1. Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray.
  2. In food processor, process cookies until finely ground.  Add coconut and 3 oz. cream cheese; process until blended. Press in pan; chill 30 min.
  3. On medium-high speed, beat heavy cream and 2 Tbs. sugar until stiff peaks form; reserve. In separate bowl, on medium speed, beat remaining cream cheese and ¾ cup sugar until smooth; beat in coconut extract. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until absorbed, 5 min. Microwave until melted, 10 sec. Stir in 1 cup cream cheese mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin mixture back into bowl with remaining cheese mixture. Gently fold in reserved whipped cream. Spread in pan. Cover; chill at least 6 hrs.
  4. In small microwave-safe bowl, microwave jam in 10-sec. intervals, stirring, until melted. Using foil overhang, lift cheesecake from pan; carefully remove foil. Transfer to cutting board. Arrange strawberries, cut sides down, on top, gently pressing to adhere; brush with jam. Cut into rectangles. If desired, garnish with fresh mint sprigs.

Key Lime ‘n’ Coconut Cheesecake Minis

mini keylime cheesecakes
Tobias Pankrath Food & Foto

Float away to a tropical oasis with these adorable cheesecakes, flavored with fresh lime zest and coconut.


  • ¾ cup chopped pecans
  • ¾ cup unsweetened shredded coconut
  • 5 Tbs. xylitol, divided
  • 2 Tbs. coconut oil
  • 2 limes, zested and juiced
  • 1 (8 oz.) pkg. cream cheese
  • 1 ½ cups heavy cream, divided


  1. Heat oven to 350ºF. Coat 12-well mini cheesecake pan with cooking spray. In processor, pulse pecans, coconut, 1 Tbs. xylitol and coconut oil until finely chopped. Divide among wells. Press to compact. Bake 8 min. Chill.
  2. Place remaining xylitol and 3 Tbs. lime juice in glass bowl. Microwave 30 sec. Stir well; let cool. Using electric mixer, beat together cream cheese, 2 tsp. lime zest, ½ cup cream and lime juice mixture until smooth. Using 2 Tbs. mixture for each, divide evenly among cheesecake wells. Chill 4 hrs. or overnight.
  3. With chilled clean beaters, beat remaining cream until thickened. Unmold cheesecakes. Pipe tops with cream. Garnish as desired.
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