{Foodie Block Party} Triple Coconut Cheesecake*

I want this cheesecake. I want this cheesecake BAD. I don’t mean in that “I have a craving” way, I mean this in the “do I have enough coconut in my pantry to make this right now?!” kinda way. I could go on and on and on about my girl crush on Jaclyn (of Food Plus Words) again, but I figured you have probably already heard enough of my gushing. It’s all still true, but this time Jaclyn is here to show you how amazing she is. I am so excited she joined us for the Foodie Block Party! She is awesome, this cheesecake is phenomenal, and these dark moody cheesecake photos are gorgeous. So please, take it away Jaclyn!

P.S. While I still love you, the fact that you don’t love cheese is making me question our friendship.

P.S.S. Meet me back here on Wednesday. I am bringing pancakes. 😀

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Happy Tuesday, Novice Chef readers!

Jaclyn from food + words here! When Jessica asked for guest posters on her blog, I jumped at the chance to get in on the Foodie Block Party. I’m so excited to share one of my recipes here with you all today!

I first met Jessica this past April at Food Blog Forum Orlando, and we hit it off right away. We got to chatting at the pre-conference mixer when I noticed that she was wearing a dress that I also own, so right off the bat I knew she had great style! We also happen to have the same style of side-swept bangs (though mine are a bit less cooperative and unruly than hers!), our websites were both designed by the same fabulous lady, and we both love to laugh and be totally random.

Needless to say, Jessica and I became fast friends. We spent loads of time together at BlogHer Food in Atlanta in May, and just a couple of weekends ago we frolicked around Disney with a couple other wonderful food bloggers on a cupcake crawl. I think we make a pretty good team, like a dynamic duo or something equally magical.

Enough waxing poetic about my undying love for Jessica, let’s talk about cheesecake!

Funny story: I don’t like cheese, at all. I know, I’m a total weirdo. The way I see it, I’m actually doing the rest of the world a favor by disliking cheese; there’s more for everyone else to eat! You’re welcome, America.

Funnier story: I may not like cheese, but I absolutely love making cheesecake! Again, I’m aware how much of a weirdo I am.

Maybe it’s the fact that cheesecake is endlessly versatile, able to take on millions of different flavors. Perhaps I’m fond of whipping up cream cheese and sugar, transforming it into an ultra-smooth, luxurious custard-like filling. Maybe I just like baking things in a water bath. We’ll never know.

A lot of people are intimidated to make cheesecake at home. They’re afraid of burnt tops and cracked surfaces; runny fillings and soggy crusts. But fear not, friends! Making a perfect cheesecake is a lot easier than you might think, and once you’ve made one yourself, you’ll never want to fork over a bunch of cash for a store-bought one again!

If summer had a flavor, it would probably taste a lot like this triple coconut cheesecake. There’s shredded coconut in the crust, coconut milk and extract in the cheesecake and whipped cream, and its topped off with large flakes of toasted coconut. This cheesecake is essentially a coconut lover’s dream!

Want to know a secret? Cheesecake freezes beautifully, and tastes amazing right out of the freezer! If you’re looking for a delicious way to beat the summer heat, insert popsicle sticks into cheesecake slices, freeze, and serve. If you’re the sharing type, this move will make you a very popular person.

This triple coconut cheesecake is pretty much amazing in every way possible, and I know you’re going to love it. In fact, I think you’ll go coconuts for it! Get it? Coconuts? Nuts? Bueller?

Terrible puns aside, this cheesecake is totally delish! One of our friends actually devoured an entire quarter of it! And that, my friends is some serious cheesecake love.


Triple Coconut Cheesecake

Yield: one 10” cheesecake

Prep Time: 20 minutes

Cook Time: 60-70 minutes


for the crust
1 1/4 cups graham cracker crumbs
5 tablespoons granulated sugar
heaping 1/2 cup shredded sweetened coconut
5 tablespoons unsalted butter, melted

for the filling
1 1/2 pounds (3 packages) cream cheese, softened (I leave mine out overnight!)
1 cup granulated sugar
0.50 ounces cornstarch
1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
1/4 teaspoon kosher salt
3 large eggs, lightly beaten
7 ounces coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)
1/2 teaspoon coconut extract (optional)

for the coconut whipped cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons coconut milk
1/4 teaspoon coconut extract (optional)
1/2 cup toasted coconut, for topping


for the crust

Preheat the oven to 350 degrees F.

If you are worried that your springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.

In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.

Add the melted butter, and mix together until well blended.

Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.

Bake crust at 350 degrees F for 10-12 minutes, or until light golden brown.

Remove from oven and allow to cool.

for the filling

Preheat the oven to 325 degrees F.

Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.

Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.

Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.

Add the coconut milk and extract, if using, and beat until combined.

Place the springform pan with the cooled coconut crust into a large roasting pan.

Pour the cheesecake filling into the springform pan.

Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake the cheesecake at 325 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.

Carefully remove the roasting pan from the oven (I make my fiance do this because he’s stronger than me!), and remove the springform pan.

Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.

for the toasted coconut

You can toast the coconut in the oven or in a skillet!

If toasting in the oven, preheat the oven to 350 degrees F.

Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.

If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.

Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.

Remove from the heat and cool completely before using.

for the coconut whipped cream

in the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.

Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.

Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.

Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.

Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.

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68 Responses to “{Foodie Block Party} Triple Coconut Cheesecake”

  1. 1

    Sasha @ The Procrastobaker — July 19, 2011 @ 5:34 am

    ohhhh my gosh, if only you knew my obsession with cheesecake and coconut then you might realise how much you are actually killing me with temptation right now! I think i might just HAVE to try this, despite never having made cheesecake before and being a little apprehensive…i think its about time to face my fear! :) Gorgeous recipe!!!!

  2. 2

    Katrina — July 19, 2011 @ 7:38 am

    This cheesecake looks so yummy!

  3. 3

    Maris (In Good taste) — July 19, 2011 @ 7:42 am

    Triple deliicous! Great guest post

  4. 4

    Chris @ TheKeenanCookBook — July 19, 2011 @ 7:57 am

    These pictures are killing me this morning. I want cheesecake for breakfast now! Excellent guest post!

  5. 5

    Lynne @ 365 Days of Baking — July 19, 2011 @ 8:59 am

    Great guest post! Too funny, I’ve never known anyone to not like cheese. Jaclyn, maybe you were traumatized with a grilled cheese from childhood.
    The cheesecake looks phenomenal! I’m not a big cheesecake fan, but I made one a few weeks ago that I fell in love with, so I’ll have to try this one also.

  6. 6

    Erin — July 19, 2011 @ 9:11 am

    Wow that’s simply fabulous

  7. 7

    Mrs. Jen B — July 19, 2011 @ 10:07 am

    This is the creamiest, most amazing looking cheesecake! At first glance I was convinced it was a no-bake.

    I have to admit, I get very excited at the thought of baking things in a water bath, so cheesecake is a great favorite of mine. Not that I love eating it or anything…*ahem*

  8. 8

    jessica lynn — July 19, 2011 @ 10:13 am

    Oh. Em. Freaking. Gee. I need this in my life. I need this right now. I know I shouldn’t reward myself with food, but I really think I’m going to make this as a goal for when I lose 10 pounds. That’s bad, right? I need to look forward to something, though, and this cheesecake is it. Shoot that looks good!

    • Jessica replied: — July 19th, 2011 @ 12:19 pm

      Totally not bad! Loose the 10 pounds and you deserve that slice of cheesecake! ….Just not the whole cheesecake 😀 LOL

  9. 9

    jaclyn — July 19, 2011 @ 10:24 am

    thanks again for letting me guest post, Jessica! i know that my dislike of cheese is a potential friendship dealbreaker, so i will continue to bribe you with various cheesecakes and red velvet cakes with cream cheese frosting :)

    and thanks to everyone who commented! you guys are just lovely, and you’re making me blush! aw shucks.

  10. 10

    Kelly — July 19, 2011 @ 12:01 pm

    That looks ridiculously creamy!

  11. 11

    Andrea @ From the Bookshelf — July 19, 2011 @ 12:17 pm

    Looks decadent and delicious and creamy!
    I want to know more about the FOodie Block Party!

    • Jessica replied: — July 19th, 2011 @ 12:20 pm

      Andrea, What would you like to know?

  12. 12

    Sarah Khandjian — July 19, 2011 @ 12:20 pm

    Wow. I want a slice right now! I heart Jaclyn too. She’s one talented lady.

  13. 13

    Andrea @ From the Bookshelf — July 19, 2011 @ 12:50 pm

    Hi Jessica – I’d love to know how to participate sometime!

    • Jessica replied: — July 19th, 2011 @ 1:00 pm

      I originally just posted on Twitter saying anyone who wants to join, email me. And got almost a hundred responses! So I am booked up for the month of July. I don’t think I am going to do it again next month…I think I might make it a yearly thing though! Maybe I will do it again next July! :-)

  14. 14

    Katrina @ In Katrina's Kitchen — July 19, 2011 @ 1:46 pm

    I neeeeeeeeeeeeeeeeeeeeeeeeeeed this. I am in love. I want it in my belly. Now. Or better yet yesterday. and now.

  15. 15

    Katie from Katie's Cucina — July 19, 2011 @ 1:56 pm

    mmm… this looks and sounds delish! Not a huge fan of coconut, but I know others who would die for it! This is officially on my “make” list!

  16. 16

    food + words. » rosemary clementine sorbet. — July 19, 2011 @ 5:06 pm

    […] we get to the topic at hand, please be sure to check out my guest post over at The Novice Chef! i shared a recipe for a killer triple coconut cheesecake over there, and trust me, you don’t […]

  17. 17

    Xiaolu @ 6 Bittersweets — July 19, 2011 @ 6:04 pm

    That is one glorious looking cheesecake!

  18. 18

    Kasey@allthingsmamma.com — July 19, 2011 @ 9:57 pm

    OH. MY. GOODNESS! This looks amazing! I don’t tackle cheesecake too often, but I’m thinking this is worth a shot! Thank you for sharing!

  19. 19

    Emma @ Poires au Chocolat — July 20, 2011 @ 4:31 pm

    Wow, this looks incredible! I adore coconut. Great tip about freezing cheesecake too – I’ve never tried. Thanks!

  20. 20

    ErinsFoodFiles — July 20, 2011 @ 7:35 pm

    Looks incredible! Great guest post!

  21. 21

    Katarina — July 21, 2011 @ 10:06 am

    Wow, great looking cheesecake!

  22. 22

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  23. 23

    Tara @ The Butter Dish — July 24, 2011 @ 10:36 am

    Oh my Mr. Sweet Butter would think he’d died and gone to heaven if he had this. I think I’ll save the recipe and make it when I want him to book that ticket to France. Evil I know but with this he just may acquiesce to anything. :)

  24. 24

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  25. 25

    Kelli @ The Corner Kitchen — July 27, 2011 @ 3:47 pm

    For some funny reason I’ve never liked cream cheese, but I LOVE cheesecake. And, I have a feeling I’d really, really love this cheesecake!

  26. 26

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  27. 27

    Jeanie — August 7, 2011 @ 2:15 pm

    I know this sounds like a stupid question, How much is 0.50 ounces? I am having my daughter and her boyfriend over for supper tonight and I am making this for dessert and am stuck on this. Thank you for sharing this cannot wait to try it!

    • Jessica replied: — August 8th, 2011 @ 3:01 am

      I googled it and found that .50 oz should be 3 teaspoons.

      If you have any other questions let me know and if I can’t find the answer I will ask Jaclyn!

      Let me know how it turns out! This cake is on my must make list! :-)

  28. 28

    Marla — September 7, 2011 @ 11:34 pm

    A sinfully fabulous cheesecake!
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  29. 29

    Dea-chan — September 11, 2011 @ 11:26 pm

    That is not proper cheesecake — it only uses 3 packets of cream cheese! Bring that up to 5 or so and you have a deal. Otherwise, this sounds amazing.

  30. 30

    The Novice Chef » Let’s catch up! (plus things to do in Nashville) — November 16, 2011 @ 11:37 am

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  31. 31

    Jaya — December 24, 2011 @ 6:02 pm

    I just finished making this beautiful cake for a Christmas dinner party tonight and it is absolutely breathtaking! Thank you so much for sharing… I’ve never been more proud of anything I’ve baked and this cake is definitely a showstopper!

    • Jessica replied: — December 27th, 2011 @ 5:20 pm

      So glad it turned out like you hoped! I hope it tasted just as good!

      Can you please overnight me the leftovers?! 😉

  32. 32

    Christy — January 2, 2012 @ 11:17 am

    My husband is a coconut fanatic, so I made this cheesecake for New Year’s Eve as a birthday cake (his birthday is the 1st) and he loved it…Even friends who didn’t like coconut loved it. Thank you so much for sharing the recipe.

    • Jessica replied: — January 2nd, 2012 @ 2:29 pm

      So glad it was a hit Christy! 😀

  33. 33

    debba — February 3, 2012 @ 1:37 pm

    I made this cheesecake and it is exactly as you described. Its absolutly fabulous. Thank you so much this future Easter staple. Now on to something else. Where did you get the beautiful cake plate the cheescake is displayed on? I love it.

  34. 34

    Kay — February 8, 2012 @ 7:16 pm

    I made this cheesecake this weekend, and it was delicious!!! No cracks either.. my friend is totally jealous because her cheesecakes always crack 😉

    I didn’t use any coconut extract (because I didn’t have any), so the coconut flavor was VERY subtle. Next time, I’ll try adding it.

    This recipe is golden and is now my go-to cheesecake recipe :)

  35. 35

    Louise — March 6, 2012 @ 4:49 pm

    I followed a trail from the Sweet Sixteen Collection to your blog…Mmmmm! Lucky me! Congrats on being selected for the collection this week!

  36. 36

    Bri — March 27, 2012 @ 12:12 am

    Holy crap, this looks INCREDIBLE! I cannot wait to try this soon. Seems like it would be the perfect Easter dessert!

  37. 37

    Sarah — March 31, 2012 @ 5:10 pm

    Yes, where is the cake plate from?

  38. 38

    Kelly — April 27, 2012 @ 8:18 pm

    I made this and everyone loved it! It’s got the perfect amount of sweetness to it, not too too sweet but just enough :) Question – where would you get a vanilla bean… or vanilla bean paste? Would you find it at the grocery store ?

    • Jessica replied: — April 30th, 2012 @ 12:09 pm

      So glad you liked it! I know Jaclyn will be happy to hear it! :)

      You can find vanilla beans (or paste) at stores like Whole Foods or The Fresh Market. You can also even sometimes find Vanilla Bean Paste at places like Ross or TJ Maxx.

      If you don’t have any of those near you, you can also buy them online from Amazon!

  39. 39

    Sally — September 15, 2012 @ 4:20 pm

    Oven Temperature Question???!!!! In preparing the filling it says preheat oven to 325; but later it says “Bake the cheesecake at 350 degrees F…. PLEASE clarify.

    Thank you

    • Jessica replied: — September 19th, 2012 @ 12:40 pm

      Hey Sally,

      If you read it again, there are two temperatures used. 350 for the crust and then it says to preheat oven to 325 for the filling. So you will bake the crust at 350 and the filling at 325.

      Hope you enjoy the cheesecake! :)

  40. 40

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  42. 42

    Sandy — October 24, 2012 @ 10:00 pm

    I made this last night and ohhhhhhhh myyyyyyy it is delishhhhhhh!!!!!!!!!!!! Loved it soooooo much!!!!!!! Thank you for this recipe :)

  43. 43

    Natashka — November 18, 2012 @ 5:31 am

    I have made this cheesecake many times now and can tell you it is THE BEST cheesecake in the world!!! MAKE THIS CHEESECAKE!!

  44. 44

    Mel — December 20, 2012 @ 12:28 am

    I just found this recipe on Pinterest and am very excited to try it!
    Did you use an 8 inch or 9 inch springform pan?

    • Jessica replied: — December 20th, 2012 @ 10:12 pm

      Jaclyn used a 10 inch spring form pan. :)

  45. 45

    milk_chocolate84 — February 15, 2013 @ 1:01 pm

    Absolutely amazing! :))

  46. 46

    Karen Klicjer — April 3, 2013 @ 9:27 pm

    I just made the filling part of the cheesecake and it seems to be really flat. Thinking it could of been baked in an 8 inch pan.

  47. 47

    Katy Colour — April 25, 2013 @ 7:12 pm

    I already made your recipe for at least 20 times. It turns out perfectly each time!
    The only thing I always change is the amount of sugar – I only use 1/2 – 3/4 cup, based on my mood/taste.
    Last time I substituted half of the cream cheese with low fat cream cheese – you don’t taste a difference, but then you have to use the whole cup of sugar (since low fat cream has a little taste of its own).
    Thanks so much!!!
    PS: 2/3 of the recipe is perfect for 4 of these little Wilton Sprinform pans!

  48. 48

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  49. 49

    Angelina — June 16, 2013 @ 4:57 am

    Whoa, like seriously? This is made in a 10-inch springform? For only three blocks of cream cheese? I don’t really believe you could make such a thick layer like pictured in the photos…I use three blocks for a seven or eight-inch! Wow…but totally going to make this next Saturday, after all the exams and my terrifying dentist appointment! Time to celebrate the summer vacation that’s going to be in my face next week <3 wish me luck! xoxo

  50. 50

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  52. 52

    Mrs. D — July 19, 2013 @ 10:01 am


    I’m confused with the oven temperature. Okay so you bake the crust at 350F. As for the filling, the instruction says “Preheat the oven to 325 degrees F”. BUT then it also says “Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center”.

    So which one is it?

    • Jessica replied: — July 31st, 2013 @ 1:53 pm

      Sorry about that, one of the times was incorrectly posted. I contacted the guest poster and just to confirm and the crust should be baked at 350°F, the actual cheesecake should be baked at 325°F and the coconut should be toasted at 350°F. Sorry for any confusion and I hope you enjoy it! :-)

  53. 53

    Mrs. D — July 31, 2013 @ 7:58 pm

    Hi there,

    I made this cake (with a gluten free crust) for my FIL’s birthday and it was a hit! We all loved it very much. The filling was superb. Thank you for the recipe:)

  54. 54

    Vanessa — October 21, 2013 @ 10:13 pm

    Yay!! So glad I found this! My mom’s boyfriend asked for a coconut macadamia nut cheesecake for his birthday; I am making this and going to add macadamia nuts to the top! Super excited about this! Thank you for the recipe!

  55. 55

    Leanne Flahr — December 10, 2013 @ 11:35 am

    This cheesecake is amazing! Thank you so much Jaclyn/Jessica. We’ve made it 4 times now and haven’t changed a thing about it and it is always a huge hit with friends and family. We fail at using water baths though, even with using tinfoil. At least if it cracks then you just cover it up with whipped cream! Thanks again :)

  56. 56

    Mary — April 24, 2014 @ 8:28 pm

    I would love a coconut cheesecake but I am kind of strange when it comes to cheesecake. I like New York style. The texture is most important. It must be FIRM. Please don’t say creamy, as all cheesecake is creamy. I do not like cheesecake tasting loose pudding texture cheesecake. So, does this recipe produce a good FIRM cheesecake?

  57. 57

    Robin Cazan — December 27, 2014 @ 6:48 pm

    This cheesecake was absolutely delicious and was the perfect end to our wonderful Christmas dinner! Regarding a previous post about the texture, it’s not super firm which is what I prefer. Thanks for this great recipe!

  58. 58

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