The Easiest Coconut Cheesecake Recipe You'll Ever Make for Easter by 30Seconds Food

8 months ago

The Easiest Coconut Cheesecake Recipe You'll Ever Make for Easter

This easy coconut cheesecake recipe is so simple to make, but doesn't lack in coconut flavor or creaminess. Delicious! it is the perfect quick cheese cake to serve for dessert or to add to your Easter menu.

The easy, creamy coconut cheesecake is made with cream cheese, cream of coconut, granulated sugar, vanilla and eggs. The cheesecake filling is poured into a ready made graham cracker pie crust and baked for about 40 minutes. Let the cheesecake cool on the counter before popping it into the refrigerator to chill completely. When ready to serve, top with flaked coconut and whipped cream, or try this homemade Cool Whip recipe.

You could use other ready made pie crusts for this dessert like a pecan, walnut, shortbread or chocolate. If you used chocolate, it would taste a little like those famous coconut candy bars. For Easter, try decorating it with malted milk eggs. Store the leftover cheesecake covered in the refrigerator.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes
Servings: Makes 1 pie



  • 2 boxes (8 ounces each) cream cheese, softened 
  • 1/2 cup cream of coconut
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ready made graham cracker crumb crust


  • 1/2 - 1 cup flaked coconut
  • 1 tub non-dairy whipped topping or whipped cream (optional)

Here's how to make it: 

  1. Beat the cream cheese, cream of coconut, sugar, vanilla and eggs together with an electric mixer. Pour the batter into the pie crust. 
  2. Bake in a preheated 350-degree F oven for about 40 minutes or until the center is almost set. Remove and cool, then put it into the refrigerator to chill completely. 
  3. When ready to serve, top with whipped topping and coconut. 

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Donna John
Coconut is one of my favorite things. Going to make this for Easter!
Julie Rose
How delicious. 😍
Elisa Schmitz
OMGoodness, this looks delish!
Is this fresh coconut or is it canned coconut in this dessert and again is there a milk substitute or I have to read the recipe sorry it looks so good but with lactose issues and some people in no have weed issues gluten issues issues issues it's gets on my nerves because everybody seems to have a different palate but I'm going to try it and because especially in the summer coming up I thought to me this would be a great you know summer dessert thanks a lot
Donna John
It uses canned cream of coconut (you'll see a picture in the amazon links). It also uses flaked coconut. Because this is a coconut recipe, I would stick with using coconut milk if it's something you can eat in your diet. Rosseyes
Donna John
I have some coconut extract in the pantry. Going to add little bit to the filling. You can never have too much coconut!

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