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    Home » baking with candy

    Outstanding Coconut Cheesecake with dark chocolate ganache top

    Published: Feb 27, 2024 by Hannah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Coconut cheesecake so luscious, boasting a velvety texture and rich flavor. The coconut dances harmoniously with the decadent dark chocolate ganache crown, adding a luxurious touch to every bite.

    coconut cheesecake whole on a platter

    While cheesecake can be enjoyed year-round, its popularity may peak during holidays, summertime, and special occasions.

    This coconut cheesecake is perfect for a summertime cheesecake, with the creamy texture and refreshing taste of coconut, while the cream cheeses offers a cool and satisfying treat during warm weather.

    If you are looking for some additional next level baked goods, these ginger sugar cookies with a pumpkin mousse and cherry cheesecake bars are my favorite!

    Jump to:
    • Ingredients for coconut cream cheesecake recipe
    • How to make a coconut cheesecake
    • Equipment for coconut cheesecake
    • Storage
    • Top tip
    • FAQ
    • Related
    • Pairing
    • Coconut Cheesecake with Dark Chocolate Ganache

    Ingredients for coconut cream cheesecake recipe

    This cheesecake is broken down into three components:

    Graham cracker crust

    A classic cheesecake crust.  This graham cracker crust is easy to make and won’t fall apart when cutting your cheesecake. 

    Cheesecake filling made with coconut cream and cream cheese

    The cheesecake filling is a smooth, baked custard.  Use only full fat cream cheese.  30 minutes before mixing the filling, let the cream cheese warm up to room temperature.

    Ganache top with a vanilla mousse swirl

    The cheesecake must be cold before topping with ganache.  This way the ganache sets up faster on the cake. 

    coconut cheesecake slice

    Ingredients

    • graham cracker crumbs
    • butter, melted
    • white sugar
    • full fat cream cheese
    • corn starch
    • vanilla extract
    • coconut flavor
    • eggs
    • toasted coconut
    • coconut milk (full fat from the baking aisle - not the refrigerated section)
    • dark chocolate 
    • heavy cream

    See recipe card for quantities.

    How to make a coconut cheesecake

    This coconut cheesecake has a lot of step. Please make sure to watch the below video and read all the instructions before starting.

    Two Tips:

    1. Using 18” aluminum foil instead of 12” allows you to use one piece of foil to cover the bottom and sides of the springform pan.  This helps ensure no water will get in the pan while baking in the water bath.
    2. Pull your cream cheese out of the refrigerator while preparing the graham cracker crust. This allows it to come to room temperature and will be ready to use once you are done with the graham cracker crust.
    @onesweeetmama

    Cheesecake is always acceptable for breakfast. Coconut cheesecake with a dark chocolate ganache 🍫 #cheesecake #luxurydessert

    ♬ Ooh La La - Josie Dunne
    • Toast your coconut
    • Make the graham cracker crust
    • Prepare coconut cheesecake filling
    • Bake cheesecake
    • Cool cheesecake (overnight step)
    • Prepare ganache
    • Cool ganache
    • Top cheesecake with ganache
    • Make white chocolate mousse
    • Top cheesecake with mousse
    • Add toasted coconut and chocolate shavings to mousse
    • Serve

    Hint: Use a turkey bag to place your springform pan in before putting your cheesecake in the water bath. This helps ensure there will be no leaks!

    Equipment for coconut cheesecake

    • 5 quart planetary mixer with paddle and whisk attachment
    • 9” springform pan
    • 18” aluminum foil
    • Large roasting pan
    • Oven turkey bag
    • Glass bowl for chocolate ganache
    • Microwaveable safe dish for heavy cream
    • Spatula
    • Piping bag
    • 1M tip or other piping tip desired

    Storage

    coconut cheesecake

    Proper storage is key to maintaining the freshness and texture of coconut cheesecake. Here's how to store coconut cream cheesecake effectively:

    1. Refrigeration: After serving, cheesecake should be promptly stored in the refrigerator. Cover the cheesecake loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods in the fridge.
    2. Air-tight Container: If you prefer, transfer the cheesecake to an airtight container instead of using plastic wrap or foil. Make sure the container is large enough to accommodate the cheesecake without squishing it.
    3. Chill: Place the cheesecake in the coldest part of the refrigerator, typically the back or bottom shelf. It's essential to keep it chilled to maintain its texture and prevent spoilage.
    4. Avoid Odors: Store the cheesecake away from strong-smelling foods in the refrigerator to prevent it from absorbing unwanted odors.

    Top tip

    Avoid Freezing: Coconut cheesecake can be frozen but it's best consumed fresh. Freezing can alter the texture and may lead to a less desirable consistency once thawed. If you must freeze cheesecake, wrap individual slices tightly in plastic wrap and then foil before placing them in an airtight container or freezer bag. Thaw the slices in the refrigerator overnight before serving.

    FAQ

    Is homemade cheesecake healthy?


    Homemade cheesecake, like many desserts, is typically rich in calories, sugar, and saturated fat due to ingredients like cream cheese, sugar, butter, and sometimes heavy cream. While it can be enjoyed in moderation as part of a balanced diet, it's not considered a "healthy" food in the traditional sense.

    How long are homemade cheesecake good for?

    The shelf life of homemade cheesecake depends on how its stored and the ingredients used. Here's a general guideline:

    Refrigerated: Homemade cheesecake can be stored in the refrigerator for 3 to 5 days. Make sure it's covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out or absorbing odors from the fridge.

    Frozen: Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. Properly stored, cheesecake can last in the freezer for up to 1 to 2 months.

    Can homemade cheesecake be frozen?

    Cheesecake is best enjoyed fresh. The texture and flavor may degrade over time. If you need to store cheesecake for a longer period, it can be frozen. Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. Properly stored, cheesecake can last in the freezer for up to 1 to 2 months. Thaw frozen cheesecake slices in the refrigerator overnight before serving.

    Related

    Looking for other recipes like this? Try these:

    • A close-up of a layered no-bake peanut butter chocolate dessert with a slice removed, revealing distinct layers of crushed Oreo crust, peanut butter filling, rich chocolate pudding, and whipped topping. The surface is topped with Skippy PB Minis, peanut butter chips, and chopped peanuts.
      Skippy Peanut Butter Bars Dessert
    • A slice of cinnamon roll bundt cake on a white plate, topped with powdered sugar, with the rest of the cake and a mint green hand mixer blurred in the background.
      Cinnamon Roll Bundt Cake
    • A batch of dark chocolate-covered blueberry buttercream candies on a parchment-lined wooden board. One candy is cut in half, revealing a smooth, vibrant purple-blueberry filling. A textured gray cloth is draped underneath, and fresh blueberries in a glass bowl sit in the foreground, adding a natural touch.
      Blueberry Buttercream Chocolates
    • salted caramel cupcake with salted caramel drizzle
      Salted Caramel Cupcakes

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    • pumpkin cookies with vanilla ice cream in-between
      Pumpkin Cookie Ice Cream Sandwiches
    • Watermelon Sour Patch Kids Marshmallows
    • Cinnamon Sugar Ritz Bits
    • Oreo Frozen Yogurt Bar Recipe
    coconut cheesecake whole on a platter

    Coconut Cheesecake with Dark Chocolate Ganache

    A luscious coconut cheesecake boasting a velvety texture and rich flavor. The coconut dances harmoniously with the decadent dark chocolate ganache crown, adding a luxurious touch to every bite.
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Resting TIme 12 hours hrs
    Course Dessert
    Servings 16 people

    Equipment

    • 5 quart planetary mixer whisk and paddle attachment
    • 9” springform pan
    • aluminum foil 18" size
    • Large roasting pan
    • Oven Turkey Bag
    • large glass bowl
    • microwaveable safe bowl
    • spatula
    • piping bag
    • 1 M Decorating Tip

    Ingredients
      

    Graham cracker crust

    • 300 grams graham cracker crumbs  2 ½ cups
    • 1 stick butter, melted 1 stick
    • 100 grams white sugar ½ cup

    Cheesecake filling

    • 4 packs  full fat cream cheese
    • 356 grams white sugar, divided divided into 1 ⅓ cup and ⅓ cup
    • 32 grams corn starch ¼ cup
    • 8 grams vanilla extract 1 teaspooon
    • 22 grams coconut flavor 1 tablespoon
    • 2 large eggs room temperature
    • 80 grams toasted coconut 1 cup
    • 156 grams full fat coconut milk from baking aisle ¾ cup

    Ganache top

    • 226 grams dark chocolate
    • 1 cup heavy cream
    • 1 tablespoon vanilla extract

    Vanilla Mousse Swirl

    • 120 grams white chocolate mousse dry mix
    • 2 cups heavy whipping cream

    Instructions
     

    Prepare your graham cracker crust.

    • Preheat the oven to 325ºF.
    • Wrap the sides of the springform with aluminum foil, covering the bottom as well.
    • Spray the springform pan with nonstick cooking spray or generously butter the bottom and sides of the pan.
    • Add the graham cracker crumbs and sugar to a large bowl and stir to combine.
    • Add the melted butter and mix until well combined.
    • Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
    • Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.
    • Bake at 325 degrees for 10 minutes.

    Prepare the cheesecake filling

    • Pre-heat the oven to 350F.
    • Put one package of the cream cheese, ⅓ cup of white sugar, and cornstarch in the bowl of your stand mixer with paddle attachment and beat on low until creamy, about 3 minutes, scraping the bowl down at least once.
    • Blend in remaining cream cheese, one packet at a time, scraping down the bowl after each one.
    • Increase the mixer speed to medium at beat in the remaining 1 ⅓ cups of sugar, vanilla, and coconut flavor. Blend in the eggs, one at a time, beating well after adding each one. Mix in the toasted coconut and coconut milk until completely blended.
    • Pour cheesecake filling over crust.
    • Pull out your oven turkey bag and place your cheesecake in the oven bag, pulling the plastic up the sides but not overtop.  Put this in the large roasting pan.  Fill the roasting pan with hot water that comes up 1” up the sides of the springform, making sure no water gets inside the oven bag.
    • Bake for 75 minutes to 90 minutes, looking to see when the edges are golden brown and top is golden tan, with only a slight jiggle left in the middle of the cheesecake.
    • Remove the cheesecake from the water bath, transfer it to a wire rack, and let it cool for 2 hours. Then, leave the cake in the pan and loosely cover with plastic wrap and refrigerate overnight.

    Make the dark chocolate ganache

    • Microwave heavy cream in a microwavable safe dish for 60 seconds.
    • Pour cream and vanilla over chocolate and let sit for 2 minutes, undisturbed.
    • Stir chocolate and cream until ganache forms.  If needed, you can microwave in 15 second intervals until ganache forms.
    • Set the ganache aside until it cools to room temperature, about 20 minutes.
    • Spoon over cold cheesecake, spreading until evenly distributed.
    • Make white chocolate mousse:
    • Measure out ¼ of the white chocolate mousse powder, this is 120 grams.
    • In the bowl of a stand mixer with wire whisk attachment, add in 1 pint of cold heavy cream. Turn mixer to low.
    • Add in white chocolate mousse mix.  Once incorporated, turn mixer to high speed for 2-3 minutes until medium stiff peaks form.
    • Prepare a piping bag fitted with desired piping tip.
    • Place mousse in piping bag.
    • Top ganache with an outer circular swirl

    Decorating

    • Top mousse with chocolate shavings and toasted coconut.

    Serving

    • To serve, slice the cold cake with a sharp straight - edge knife, not a serrated one.  Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

    Video

    @onesweeetmama

    Cheesecake is always acceptable for breakfast. Coconut cheesecake with a dark chocolate ganache 🍫 #cheesecake #luxurydessert

    ♬ Ooh La La - Josie Dunne
    Keyword cheesecake, coconut, coconut cheesecake, coconut cream cheesecake
    Tried this recipe?Let us know how it was!

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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

    More about me →

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