Coconut Cheesecake

45 minutes to assemble
75 minutes total oven time
Total time: 2 hours
1 – 10 inch cake
45 minutes to assemble
75 minutes total oven time
Total time: 2 hours
1 – 10 inch cake
This cheesecake is made with A Taste of Thai Coconut Milk for exceptional creaminess and flavor.


  • Crust Ingredients:
  • 1 cup graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened coconut flakes
  • 3 tablespoons butter, melted
  • Filling Ingredients:
  • 1 1/2 lbs cream cheese at room temperature
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3 large eggs (room temperature)
  • 1 cup Coconut Milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coconut extract


  1. Crust directions:
  2. Preheat oven to 350°F. Grease inside of pan. Wrap bottom of pan with foil in case of seepage.
  3. Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet. Bake for 15 minutes, stirring every 5 minutes.
  4. Remove crumb mixture to a medium sized bowl, and mix in melted butter.
  5. Using the bottom of a measuring cup, firmly press crust ingredients into bottom and one inch up sides of pan. Leave oven on while preparing batter.
  6. Filling directions:
  7. In a large mixing bowl beat cream cheese at a medium speed. Slowly add sugar and cornstarch. Beat well until sugar is dissolved.
  8. Add eggs one at a time, beating well after each addition.
  9. Add Coconut Milk, lemon juice and extract. Mix on high speed for 3-5 minutes.
  10. Pour cheesecake batter into prepared crust and bake for 15 minutes. Turn oven down to 275°F and bake for 30 minutes more.
  11. Turn off oven and crack oven door open to first notch. Let cheesecake sit an additional 30 minutes.
  12. Remove from oven. Chill and serve.
  13. Note: Baking tips for fool proof cheesecakes.
  14. Cheesecake is cooked when internal temperature reads (with a thermometer) between 160-165°F.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

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