White Chocolate Coconut Cheesecake (video)

a close of up of a white chocolate cheesecake, topped with toasted coconut, on a cake stand

For the coconut lover! This stunning and impressive White Chocolate Coconut Cheesecake is rich, creamy and has tons of coconut flavor! It’s made with a graham cracker and coconut crust, rich and velvety coconut cheesecake, and topped with coconut whipped cream! I also love to top the cake with Raffaello truffles, the inspiration behind this incredible recipe! It’s perfect for any special occasion or for the holidays!

My Chocolate Coconut Cheesecake Video Tutorial

For in-depth, step-by-step instructions, make sure to watch my coconut cheesecake video tutorial! I share lots of tips and show you how to make this cake! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list on the homepage and to my YouTube channel and turn on notifications!

Ingredients for White Chocolate Raffaello Cheesecake

I love all the flavors and textures of this incredible coconut cheesecake recipe! Here are the main ingredients you’ll need to make this cake. For full ingredient list, head down to the recipe card at the end!

  • Sweetened Shredded Coconut: you can also use unsweetened coconut but I prefer the sweetened variety! I add the coconut into the crust and toast it before adding it to the top, too!
  • Graham Crackers: for making the cheesecake crust. You can also use other dry cookies or biscuits.
  • Cream Cheese: make sure to soften the cheese at room temperature for about 45 minutes, or microwave the cheese for about 30 seconds. This will make it easier to mix.
  • Coconut Extract: this extract will add tons of coconut flavor! Check out my ‘Supplies & Tools’ section below for the type of extract I use.
  • Coconut Cream: coconut cream is the fat, more solid part of coconut milk. I used canned coconut cream for this recipe and skimmed the fat off the top, discarding the liquids settled at the bottom. You can also use coconut milk. Simply place the canned milk into the refrigerator and chill for a few hours, then scoop the fat off the top.
  • Heavy Cream: use well chilled heavy cream for making the coconut whipped cream. Chilled cream will whisk faster and hold its shape better!
  • Raffaello Truffles: these are optional but I love to garnish the cake with these chocolate candies to make the cake look extra fancy!
a slice of white chocolate coconut cheesecake on a plate, with whipped cream

Making the Coconut Crust

When starting this recipe, first preheat your oven to 300F. A properly preheated oven needs to stay at 300F for at least 15 minutes before you add the cake. Next, prepare a 9-inch spring form pan by wrapping it with a few layers of extra wide foil. I recommend the wide foil so you don’t have any seams for water to seep through!

  1. Place the graham crackers into a food processor and pulse into fine crumbs. Alternatively, place the cookies into a ziplock bag and crush them with a rolling pin. Add the shredded coconut and melted butter next, and pulse for about 30 seconds, until the crumbs are well coated.
  2. Transfer the crumbs into the prepared pan and press them into the bottom of the pan, creating a firm and even crust. I like to use a potato masher to make this super easy.

How to Make White Chocolate Coconut Cheesecake

I love how quick and easy this white chocolate cheesecake is to make! You can have it in the oven in no time! Here’s how to make the batter:

  1. Set aside the prepared crust and begin on the batter next. Place your softened cream cheese into a mixer bowl and attach a flat beater. Beat the cheese for 7 to 10 minutes on medium speed, scrapping down the sides of the mixing bowl often, until the cheese is smooth and creamy.
  2. Next, add in the coconut cream, sour cream, white chocolate, coconut and vanilla extracts. Mix again for a few minutes. Meanwhile, melt the white chocolate in the microwave or over a double boiler. Add the white chocolate into the batter while it’s still warm and mix for about 30 seconds.
  3. Add the eggs last, adding them one at a time with the mixer running on medium speed. Stop to scrape down the mixing bowl on last time and mix for 1 more minute.
  4. Pour the batter over the prepared crust and tap the cheesecake a few times to settle the batter. Use an offset spatula to level off the top.
a slice of coconut cheesecake on a plate on a table with cheesecake

Using the Water Bath Baking Method

Now it’s time to bake the coconut cheesecake! I always, always recommend using a water bath for any cheesecake recipe! It’s super easy to do and it ensures the cheesecake stays level and crack free!

  1. Place the springform pan into a large baking dish and fill the baking dish with water. I like to do this with the pan already on the oven rack.
  2. Bake the cheesecake for 2 hours at 300F, then turn the oven off and prop it open slightly with a wooden spoon. Allow the cheesecake to cool for a few hours, then remove the foil and transfer the cheesecake into the refrigerator to cool overnight.

Easy Coconut Whipped Cream

This cheesecake is extra rich and creamy! To balance out the rich texture of the cake, I love to light and fluffy coconut whipped cream on top! It’s super easy to make and adds so much great flavor!

  1. To make the whipped cream, place the chilled heavy cream, confectioner’s sugar, optional coconut cream, and extracts into a large mixing bowl.
  2. Start whisking the cream on low speed, gradually working your way up to high speed. Whisk for 4 to 5 minutes, until stiff peaks form. Keep the whipped cream refrigerated until you’re ready to assemble the cheesecake.
a coconut cheesecake topped with chocolate truffles on a cake stand, on a table

How to Toast Coconut in the Oven

For my white chocolate coconut cheesecake, I toasted some sweetened shredded coconut and added it to the top as a garnish! It adds even more coconut flavor, looks pretty and it’s super easy to do! Here’s how I toast my coconut.

  1. Preheat your oven broiler on the ‘high’ setting. Line a large baking sheet with parchment paper, then spread your desired amount of shredded coconut in an even layer.
  2. Toast the coconut under the oven broiler in 1 to 2 minute segments, tossing the coconut each time, until it’s golden brown. Watch the coconut carefully as it can burn quickly! Allow the coconut to cool, then garnish the cheesecake.
a close up of a cheesecake slice on a plate, with toasted coconut and whipped cream

Assembling & Serving the Cheesecake

The baked coconut cheesecake needs to set in the refrigerator overnight to set and cool completely. You can make this cheesecake even 2 or 3 days ahead of time; just keep it refrigerated and in the pan. I recommend making the whipped cream the same day you’re planning to use it.

  1. To assemble the cheesecake, first release the springform pan, then slide a flat spatula underneath the crust to loosen it from the pan. Transfer the cake onto a cake stand.
  2. Add two-thirds of the prepared whipped cream on top. Use an off-set spatula to spread the whipped cream evenly. Garnish the top with toasted shredded coconut.
  3. Transfer the remaining whipped cream into a pastry bag tipped with a star tip; I used Ateco number 847. Pipe dollops of whipped cream onto the cheesecake. Garnish the cake with Raffaello chocolate truffles, if desired. Keep the cheesecake refrigerated when not enjoying.

More Recipes!

Enjoyed this incredible Raffaello cheesecake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

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a close of up of a cheesecake slice with text overlay - 'White Chocolate Coconut Cheesecake - Tatyana's Everyday Food'

Supplies & Tools

Need some supplies or tools to make this cheesecake recipe at home? You can get them online here (Amazon Affiliate Links):

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a close of up of a white chocolate cheesecake, topped with toasted coconut, on a cake stand
5 from 1 vote

White Chocolate Coconut Cheesecake (video)

45 mins prep + 2 hrs cook + 8 hrs Chill Time:
16 servings
Rich and creamy coconut cheesecake made with coconut graham cracker crust, coconut whipped cream and toasted coconut on top!

Ingredients 

For Cheesecake:

  • 9 graham crackers
  • 1/2 cup sweetened, shredded coconut
  • 1/3 cup unsalted butter, melted
  • 32 oz cream cheese, softened at room temp
  • 1/2 cup coconut cream
  • 1/2 cup sour cream
  • 1/2 cup white granulated sugar
  • 2 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 4 large eggs, at room temp

For Coconut Whipped Cream:

  • 2 cups heavy cream, chilled
  • 1/2 cup confectioner's sugar
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp coconut cream

For Garnishing:

  • 1/2 cup sweetened shredded coconut
  • 8 Raffaello chocolate truffles

Instructions

  • When starting this recipe, first preheat your oven to 300F/149C. A properly preheated oven needs to stay at 300F for at least15 minutes before you add the cake. Next, prepare a 9-inch (23-cm) spring form pan by wrapping it with a few layers of extra wide foil. I recommend the wide foil so you don’t have any seams for water to seep through!

Making the Cheesecake Crust:

  • Place the graham crackers into a food processor and pulse into fine crumbs. Alternatively, place the cookies into a zip lock bag and crush them with a rolling pin. Add the shredded coconut and melted butter next, and pulse for about 30 seconds, until the crumbs are well coated.
  • Transfer the crumbs into the prepared pan and press them into the bottom of the pan, creating a firm and even crust. I like to use a potato masher to make this super easy.

Making the Batter:

  • Set aside the prepared crust and begin on the batter next. Place your softened cream cheese into a mixer bowl and attach a flat beater. Beat the cheese for 7 to 10 minutes on medium speed, scrapping down the sides of the mixing bowl often, until the cheese is smooth and creamy.
  • Next, add in the coconut cream, sour cream, sugar, coconut and vanilla extracts. Mix again for a few minutes. Meanwhile, melt the white chocolate in the microwave or over a double boiler. Add the white chocolate into the batter while it’s still warm and mix for about 30 seconds.
  • Add the eggs last, adding them one at a time with the mixer running on medium speed. Stop to scrape down the mixing bowl on last time and mix for 1 more minute.
  • Pour the batter over the prepared crust and tap the cheesecake a few times to settle the batter. Use an offset spatula to level off the top.

Baking the Cheesecake:

  • Place the springform pan into a large baking dish and fill the baking dish with water. I like to do this with the pan already on the oven rack.
  • Bake the cheesecake for 2 hours at 300F, then turn the oven off and prop it open slightly with a wooden spoon. Allow the cheesecake to cool for a few hours, then remove the foil and transfer the cheesecake into the refrigerator to cool overnight.

Coconut Whipped Cream:

  • To make the whipped cream, place the chilled heavy cream, confectioner’s sugar, optional coconut cream, and extracts into a large mixing bowl.
  • Start whisking the cream on low speed, gradually working your way up to high speed. Whisk for 4 to 5 minutes, until stiff peaks form. Keep the whipped cream refrigerated until you’re ready to assemble the cheesecake.

How to Toast Coconut:

  • For toasting the shredded coconut: Preheat your oven broiler on the ‘high’ setting. Line a large baking sheet with parchment paper, then spread your desired amount of shredded coconut in an even layer.
  • Toast the coconut under the oven broiler in 1 to 2 minute segments, tossing the coconut each time, until it’s golden brown. Watch the coconut carefully as it can burn quickly! Allow the coconut to cool, then garnish the cheesecake.

Assembling the Cake:

  • To assemble the cheesecake, first release the springform pan, then slide a flat spatula underneath the crust to loosen it from the pan. Transfer the cake onto a cake stand.
  • Add two-thirds of the prepared whipped cream on top. Use an off-set spatula to spread the whipped cream evenly. Garnish the top with toasted shredded coconut.
  • Transfer the remaining whipped cream into a pastry bag tipped with a star tip; I used Ateco number 847. Pipe dollops of whipped cream onto the cheesecake. Garnish the cake with Raffaello chocolate truffles, if desired. Keep the cheesecake refrigerated when not enjoying.

Nutrition

Calories: 558kcal | Carbohydrates: 30g | Protein: 7g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 295mg | Potassium: 227mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1433IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg