Coconut Cheesecake
A tender miracle with no fuss! This elegant coconut cheesecake will decorate any festive table. Soft cottage cheese, rich cream, a loose texture with coconut flakes, and a baked cookie crust - all of this gives the dessert not only a gorgeous look, but also a wonderful taste!
Updated : 26 February, 2026
Easy
More than 1 hour.
Ingredients
Base
150 grams
Shortbread cookies
80 grams
Butter
Filling
450 grams
Curd
150 grams
Sour cream
150 grams
Powdered sugar
100 milliliters
Cream
2
Eggs
3 tablespoon
Coconut flakes
2 tablespoon
Lemon juice
1 tablespoon
Starch
1 grams
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make coconut cheesecake? For the crust you’ll need cookies and butter. The butter should be at room temperature, so take it out of the refrigerator ahead of time. The cookies can be any kind: shortbread, sponge-style, sugar cookies, or unsalted crackers. I usually use shortbread, but for this cheesecake I chose plain style diet cookies to see if they work as well. It turned out fine, though shortbread feels more familiar and sweeter.
Step 2
Grind the cookies in a blender into fine crumbs.
Step 3
Combine the crumbs with the softened room-temperature butter and mix thoroughly. You should get moist crumbs.
Step 4
Grease a springform pan (18-20 cm / 7-8 in) with butter. Pour the cookie crumbs into the bottom and press firmly. Bake in a preheated oven at 180°C (356°F) for 10 minutes.
Step 5
While the crust is baking, make the filling. Use cottage cheese/curd with 9% fat or higher. Sour cream should be fatty as well (20%+). Cream with 20% fat is enough, more is fine. Add more coconut flakes if you want a stronger coconut flavor. You can replace regular cream with coconut cream.
Step 6
Blend the cottage cheese until creamy.
Step 7
Add powdered sugar and vanilla, then beat with a mixer until smooth.
Step 8
Add the eggs to the filling and beat again. The eggs should be fully beaten until uniform.
Step 9
Add sour cream, cream, and lemon juice. Beat until smooth.
Step 10
Add the starch and mix with the mixer on low speed.
Step 11
Add the coconut flakes.
Step 12
Mix everything with a spatula until uniform.
Step 13
Pour the coconut-curd mixture over the crust and smooth the top. Before pouring, check that the cookie crust fits tightly against the sides of the pan so the semi-liquid filling doesn’t leak between the crust and the pan.
Step 14
Bake in a preheated oven at 150°C (302°F) for about 1.5 hours, until done. So it doesn’t brown too much on top or bottom, I placed a tray of water on the bottom of the oven. In the finished cheesecake, the edges should be set and the center should still jiggle. Leave the cheesecake in the turned-off oven with the door slightly open until it cools completely. Then refrigerate for 6-8 hours.
Step 15
Before serving, remove the cheesecake from the pan, transfer to a platter, and sprinkle with coconut flakes. I also decorated it with coconut chocolate candies. Enjoy!
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