Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 6 tablespoons butter, melted
- Filling:
- 4 cups cream cheese, softened
- 1 tablespoon vanilla extract
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup unsweetened coconut milk
- 1/4 cup sour cream
- Frosting:
- 3/4 cup canned coconut cream
- 3 tablespoons powdered sugar
- 1/2 cup cream cheese, softened
- 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 350°F (180°C). Grease or line a 9-inch pie pan.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined, then press into the bottom of the pie pan. Set aside.
- Prepare the filling: In a large bowl, beat cream cheese for 3–4 minutes until smooth. Add vanilla and sugar, and beat until fluffy. Add eggs one at a time, mixing between each addition. Add coconut milk and sour cream, and beat until smooth.
- Pour the filling into the prepared crust and smooth the top. Bake for 90 minutes, until the top is lightly browned. Let cool completely, then refrigerate for at least 4 hours (or overnight).
- Make the frosting: In one bowl, beat coconut cream and powdered sugar until stiff peaks form. In another bowl, beat cream cheese until smooth. Fold whipped coconut cream into the cream cheese until combined.
- Spread the frosting over the chilled cheesecake and top with toasted coconut flakes. Slice and serve.
Notes
- Store in the fridge for 4–5 days, covered with plastic wrap or in an airtight container.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before serving.
- Use unsweetened canned coconut milk and coconut cream for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 14g
- Sodium: 167mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
