Coconut Cheesecake

Say hello to this dreamy Coconut Cheesecake recipe with slivered almonds and a chocolate glaze to bring every forkful together!

If you’re a big fan of coconut, you’ll love this Coconut Cheesecake. This easy Coconut Cheesecake recipe combines simple ingredients like coconut rum and cream cheese to create the perfect dessert that celebrates the tropical charm of coconut in every bite. 

Want more coconut recipes? Try our Coconut Lime Pound Cake, Toasted Coconut Blueberry Banana Bread Scones, and White Chocolate Macadamia Nut Cookies!

What Is An Almond Joy Cheesecake?

If you’ve ever had an Almond Joy before, you understand how addicting they can be. The sweet coconut filling enveloped in a blanket of chocolate is the perfect combination of delicious flavors. That’s what you’ll experience when you take a bite of this delicious Coconut Cheesecake. With hints of coconut rum and a graham cracker crust infused with coconut flakes, this cheesecake is a fan favorite amongst coconut lovers everywhere!

Why you’ll love this recipe

You’ll love this Coconut Cheesecake recipe because it’s bursting with tons of coconut flavor. It’s the perfect dessert for any occasion, whether you’re making it for family and friends or simply enjoying it yourself! If you’re a sucker for cheesecake, you’ll love this recipe as well as our Bananas Foster Cheesecake Bars, Maple Cheesecake, and Halloween Pumpkin Cheesecake!

Ingredients

For the Crust

• Graham cracker crumbs
• Vanilla wafer crumbs
• Sweetened flaked coconut (toasted)
• Sliced almonds (toasted)
• Sugar
• Unsalted butter (melted)

For the Filling

• Cream cheese (room temperature)
• Sugar
• Eggs
• Sweetened flaked coconut (toasted)
• Coconut rum
• Sliced almonds (toasted)

For the Glaze

• Semi-sweet chocolate chips
• Heavy cream
• Vanilla extract
• Extra toasted coconut and almond slivers for topping

How to Make This Creamy Cheesecake

Preparing the Crust

First things first, preheat your oven to 350 degrees F. To get your springform pan ready, wrap it with aluminum foil, making sure to cover the bottom and about halfway up the sides. This step is crucial to prevent any leaks, so don’t skip it!

Now, let’s work on that graham cracker crust. You’ll want to use a food processor for this. Toss in your graham cracker crumbs, vanilla wafer crumbs, coconut, and almonds. Give them a few quick pulses to make sure everything is nicely chopped up. Then, add the sugar and pulse a few more times to mix it all in.

With the food processor running, drizzle in the melted butter until everything gets nice and moist. Carefully remove the blade, and using your fingers, give it a final mix to make sure any stubborn crumbs are incorporated.

Press this delicious mixture into the bottom of the pan. You can use the bottom of a smooth glass or any clean kitchen tool to help you create an even layer, pushing it slightly up the sides. Bake crust for about 12 minutes until it’s just starting to turn a lovely golden brown and smells amazing. Let it cool on a wire rack while we move on to the next step.

Preparing the Filling

Lower the oven temperature to 325 degrees F.

In your stand mixer, beat the cream cheese for 3 to 5 minutes until it’s smooth and creamy. Don’t forget to scrape down the sides to make sure there are no cream cheese lumps. Now, add in the sugar and mix until everything is nicely combined.

Next up, add the eggs one at a time, mixing well after each addition. Keep scraping down those sides to make sure everything is well incorporated. Now, toss in the shredded coconut and a bit of rum for that wonderful flavor. Finally, gently mix in the almonds until they’re just combined.

Pour the filling into the cooled crust. It might fill up past the sides of the crust, but that’s perfectly okay. To make it easier, place the pan on a baking sheet and then pop it into the oven.

Baking the Cheesecake

Bake your cheesecake for about 1 hour and 15-20 minutes. You’ll know it’s ready when the top is puffed and the center is set without any jiggles. Once it’s done, let it cool on a wire rack.

Making the Glaze

In a saucepan over medium-low heat, melt the chocolate chips along with the heavy cream and vanilla. Stir gently with a rubber spatula, making sure not to whisk or introduce any air bubbles.

Once it’s completely melted, remove it from the heat and let it sit for about 30 minutes. It should thicken up, becoming just thick enough to cover the surface of the cake without running everywhere.

Finishing Touches

Pour the glaze over the top of your cheesecake, allowing it to cover most of the surface. It should set fairly quickly on top.

Cover your masterpiece and let it hang out in the fridge for about an hour before we add the final touches. Sprinkle some toasted coconut and almond slivers over the top, and then cover it again and let it chill for at least 6 hours.

When you’re ready to serve, run a sharp paring knife along the sides of the cake to release it from the pan. Slice and enjoy!

Expert Recipe Tips

• Prevent Cracks: To prevent cracks, avoid opening the oven door during baking, as sudden temperature changes can cause cracks. 
• Avoid Overmixing: When preparing the cheesecake batter, use your electric mixer on low to medium speed to avoid incorporating too much air. Overmixing can lead to cracks in the cheesecake.
• Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before baking to prevent lumps in the batter. 

Leftovers

Store any leftover cake in an airtight container in the fridge for 3-4 days. Feel free to freeze leftover cheesecake for up to 2 months. Let it thaw in the fridge before eating.

Recipe FAQs

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More Cake Recipes

This easy Coconut Cheesecake is like eating an Almond Joy in cheesecake form! With every bite comes vibrant notes of coconut rum, cream cheese, and a crumbly graham cracker crust that melts in your mouth. If you try this recipe, please rate the recipe card and let us know if you liked it!

Almond Joy Cheesecake Recipe

To toast coconut preheat the oven to 325. Arrange the coconut on a single layer over a parchment paper lined baking sheet. Toast, with a watchful eye for 5 to 7 minutes, stirring once halfway through. It will brown quickly. Coconut becomes exceptionally delicious when toasted.

5 from 1 vote

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Author: Kita

7 hours hrs 40 minutes mins

Serves: 1 cheesecake

Ingredients

For the Crust

• ▢ 3/4 cup graham cracker crumbs
• ▢ 3/4 cup vanilla wafer crumbs
• ▢ 1 1/2 cups sweetened flaked coconut - toasted
• ▢ 1/2 cup sliced almonds - toasted
• ▢ 1/4 cup sugar
• ▢ 1/2 cup unsalted butter - melted

For the Filling

• ▢ 32 oz cream cheese - room temperature
• ▢ 1 cup sugar
• ▢ 4 eggs
• ▢ 1 cup sweetened flaked coconut - toasted
• ▢ 1 tbs coconut rum
• ▢ 1 cup sliced almonds - toasted

For the Glaze

• ▢ 1 cup semisweet chocolate chips
• ▢ 3/4 cup heavy cream
• ▢ 1 1/2 teas vanilla extract
• ▢ extra toasted coconut and almond slivers for topping

Instructions

• Preheat the oven to 350 degrees F. Wrap a springform pan with aluminum foil to cover the bottom and, at least, half way up the sides; Set aside.
• Pulse the graham cracker crumbs, vanilla wafer crumbs, coconut and almonds in a food processor a few times to make sure everything has been chopped. Add the sugar and pulse a few more times to mix in. Drizzle in the butter with the processor running until everything is moist. Remove the blade carefully and with your fingers, mix just to get and remaining stubborn crumbs. Press the mixture into the bottom of the prepared pan using the bottom of a smooth glass or any clean kitchen tool that will help you press into an even layer, as well as a little up the sides. Bake for 12 minutes, until just fragrant and starting to turn golden brown. Cool on a wire rack while you prepare the filling.
• Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese for 3 to 5 minutes in the bowl of your stand mixer until smooth. Scrape down the sides and add in the sugar, mixing to combine. Add in the eggs, one at a time, scraping down the sides as needed to ensure everything is mixed well. Add in the shredded coconut and rum. Lastly, mix in the almonds until just combined.
• Pour the filling into the cooled crust. It may fill past the sides of the crust, and that is ok. Place the pan on a baking sheet for easier access and bake for about 1 hour and 15 – 20 minutes. The top will be puffed, and the center will be just set, not jiggly. Allow to cool on wire rack.
• When the cheesecake has cooled, make the topping. Melt the chips, with the heavy cream and vanilla in a saucepan over medium-low heat. Using a rubber spatula stir gently. The key is not to whisk or add any air bubbles. When completely melted, remove from heat and allow to sit for 30 minutes. It should be thickened, so that it isn’t runny, but still able to cover the surface of the cake without assistance. Pour the glaze over top and allow it to cover most of the surface. It should set quickly on top and not run.
• Cover and let the cheesecake rest in the fridge for about an hour before sprinkling toasted coconut and almond slivers over top. Cover and chill through, at least 6 hours.
• Run a sharp paring knife along the sides of the cake before releasing. Slice, and serve.

Notes

Epicurious

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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