The Easiest, Creamiest Coconut Cheesecake Recipe (6 Ingredients) by 30Seconds Food

The Easiest, Creamiest Coconut Cheesecake Recipe (6 Ingredients)

Coconut lovers: this one's for you! Looking for the perfect simple treat to serve for dessert or to add to your Easter menu? You may have just found it! This easy coconut cheesecake recipe is so simple to make, but doesn't lack in coconut flavor or creaminess. It just may be the easiest, creamiest coconut cheesecake you'll ever make!

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 one of our homemade whipped cream recipes.

You could use other ready-made pie crusts for this dessert such as pecan, walnut, shortbread or chocolate. If you used chocolate, it would taste a little like those famous coconut candy bars. For Easter snacking, try decorating it with malted milk eggs. Have some fun with it!

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

Total Time: 50 minutes
Servings: 8 (1 pie)



  • 16 ounces (2 boxes) 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)

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Recipe Notes

  • For fun, you can try other ready-made pie crusts, such as pecan, walnut, shortbread or chocolate. 
  • To make this cheesecake gluten-free, use a gluten-free pie crust.
  • Store the leftover cheesecake covered in the refrigerator.

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 coconut and whipped topping, if desired. 

Nutrition Facts Per Serving

Calories: 194

Total Fat: 6.7g

Saturated Fat: 4.3g

Cholesterol: 98mg

Sodium: 363mg

Total Carbohydrate: 21.5g

Dietary Fiber: 0.1g

Total Sugars: 17g

Protein: 11.7g

Vitamin D: 9mcg

Calcium: 119mg

Iron: 1mg

Potassium: 145mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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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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