If you are craving a rich, decadent dessert that combines the luscious flavors of chocolate and coconut in a creamy, dreamy package, then you will absolutely adore this Outrageous Chocolate Coconut Cheesecake Recipe. This cheesecake is a divine celebration of velvety cream cheese and intense cocoa, beautifully balanced with the tropical sweetness of coconut. Every bite offers a delightful texture contrast from the crunchy chocolate cookie crust to the smooth, fluffy filling and the irresistible toasted coconut topping. Whether you’re impressing guests or treating yourself, this cheesecake promises an unforgettable indulgence that feels both luxurious and comforting.
Ingredients You’ll Need
Don’t be intimidated by fancy desserts—this recipe uses simple, pantry-friendly ingredients that each play a crucial role in building layers of flavor and texture. From the buttery chocolate crust to the creamy coconut-infused filling, each element works harmoniously to make this cheesecake truly spectacular.
- Chocolate cookie crumbs (1 1/2 cups): Use your favorite sandwich cookies for an extra chocolatey, crumbly crust foundation that holds everything together.
- Shredded sweetened coconut (1/4 cup + 1/2 cup + 1/4 cup toasted): Essential for that tropical flair, adding chewiness and a touch of sweetness both inside and on top.
- Unsalted butter (5 tablespoons, melted): Binds the crust crumbs into a rich, buttery base with just the right firmness.
- Cream cheese (3 packages, 8 oz each): Softened for that silky, creamy filling that is the heart of the cheesecake.
- Granulated sugar (1 cup): Sweetens the filling evenly without overpowering the chocolate and coconut flavors.
- Unsweetened cocoa powder (1/2 cup): Intensifies the chocolate notes, giving the cheesecake that irresistible deep cocoa color and taste.
- Eggs (3 large): Adds structure and richness as they emulsify the ingredients while baking.
- Sour cream (1/2 cup): Brings creaminess and a subtle tang that balances sweetness beautifully.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, familiar notes.
- Coconut extract (1/2 teaspoon + 1/4 teaspoon for topping): Amplifies the coconut essence to layer that tropical goodness.
- Semi-sweet chocolate chips (1/2 cup): Small pockets of molten chocolate embedded within the filling for delightful bursts of flavor.
- Heavy cream (1 cup, for topping): Whipped into fluffy clouds to crown the cheesecake with a luscious, creamy finishing touch.
- Powdered sugar (2 tablespoons): Sweetens and stabilizes the whipped cream topping.
- Dark chocolate (2 oz, shaved or curled): Adds a sophisticated visual flair and an extra layer of chocolate on top.
How to Make Outrageous Chocolate Coconut Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (163°C) to get everything warm and ready. In a medium bowl, stir together the finely crushed chocolate cookie crumbs, shredded sweetened coconut, and melted unsalted butter until every crumb is coated and sticky. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, creating the perfect chocolatey bed for your cheesecake. Pop the crust into the oven for 10 minutes to set it just right, then take it out and let it cool completely before adding the filling.
Step 2: Whip Up the Chocolate Coconut Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and unsweetened cocoa powder, mixing until well combined so that the batter is silky and rich. Add the eggs one at a time, making sure each is fully incorporated before adding the next—this helps achieve that velvety texture. Stir in the sour cream, vanilla extract, and coconut extract to infuse the filling with tang and tropical aroma. Finally, fold in the shredded coconut and semi-sweet chocolate chips to add chewy texture and melty pockets of chocolate throughout the cheesecake.
Step 3: Bake the Cheesecake Filling
Pour the luscious chocolate coconut filling evenly over the cooled crust, smoothing out the top gently. Place the springform pan on a baking sheet to catch any drips, then bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. To avoid cracks, turn off the oven and crack the door open slightly, letting the cheesecake cool gradually inside for one hour. This slow cooling step is key to that perfectly creamy, crack-free cheesecake texture! Afterward, transfer it to the refrigerator and chill it for at least 4 hours or preferably overnight to let the flavors blend and the texture firm up beautifully.
Step 4: Prepare and Add the Topping
When you are ready to serve, whip the heavy cream with powdered sugar and coconut extract until soft peaks form. Spread this fluffy cloud of coconut cream over the chilled cheesecake, transforming it into a crown of luxury. Sprinkle the toasted shredded coconut and dark chocolate curls on top for that final touch of crunch, elegance, and extra flavor burst. Your Outrageous Chocolate Coconut Cheesecake Recipe is now complete and ready to wow everyone at your table!
How to Serve Outrageous Chocolate Coconut Cheesecake Recipe
Garnishes
To elevate the presentation and flavor, garnish slices with delicate toasted shredded coconut and elegant dark chocolate curls as described. For a little extra pizzazz, drizzle warm chocolate sauce or a sprinkle of flaky sea salt on top. These touches not only enhance visual appeal but also add delicious texture contrasts that complement this decadent dessert wonderfully.
Side Dishes
This cheesecake is rich enough to stand on its own, but if you want to pair it with something, consider serving fresh raspberries or sliced strawberries on the side. The bright, tart berries provide a fresh counterpoint to the creamy, chocolatey, coconut-infused cheesecake, creating a perfectly balanced dessert plate.
Creative Ways to Present
For a festive touch, serve individual cheesecake parfaits layered with crushed chocolate cookie crumbs, coconut flakes, and whipped cream in clear glasses. Or create mini cheesecakes by baking the filling in muffin tins lined with cookie crusts—perfect for parties or portion control. No matter how you present it, this Outrageous Chocolate Coconut Cheesecake Recipe will always be the star of the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep perfectly fresh for up to 4 days without losing its creamy texture or vibrant flavors, allowing you to enjoy it later without any compromise.
Freezing
If you want to make this cheesecake in advance or save leftovers for longer, it freezes wonderfully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, then aluminum foil to prevent freezer burn. Frozen cheesecake slices will keep for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Cheesecake is best served chilled and is not typically reheated. However, if you prefer a slightly softer texture, let slices sit at room temperature for 20 minutes before enjoying. Avoid microwaving as it can change the texture and cause the filling to become grainy.
FAQs
Can I use regular shredded coconut instead of sweetened?
Yes, you can substitute unsweetened shredded coconut if you prefer a less sweet cheesecake, but consider adding a little extra sugar to balance the flavors. The sweetened version adds extra richness that’s lovely in this recipe, so adjust to your taste.
What size springform pan should I use?
A 9-inch springform pan is ideal for this recipe. It provides the perfect depth and diameter to bake the cheesecake evenly without spreading too thin or being overly thick.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free chocolate cookies for the crust to keep this dessert gluten-free. The rest of the ingredients are naturally gluten-free, making it a safe and delicious option for those with dietary restrictions.
How do I prevent cracks on my cheesecake surface?
Cooling the cheesecake slowly is key. After baking, leave it in the oven with the door cracked open for an hour before refrigerating. Also, avoid overmixing the batter and do not overbake it, aiming for a slightly wobbly center to keep it creamy and crack-free.
Can I substitute heavy cream in the topping?
While heavy cream whips best for the topping, you could try coconut cream for a dairy-free, even more coconut-forward version. Just make sure to chill it thoroughly beforehand so it whips up nicely and holds its shape.
Final Thoughts
This Outrageous Chocolate Coconut Cheesecake Recipe is truly a dessert lover’s dream come true. Its perfect balance of rich chocolate, creamy cheesecake, and tropical coconut will quickly make it a favorite in your dessert repertoire. Whether for special occasions or simply to satisfy your sweet tooth, don’t hesitate to dive into this indulgent treat—it’s worth every delicious minute of baking and waiting. Trust me, once you try it, this cheesecake won’t just be a recipe, but a cherished tradition!
Print
Outrageous Chocolate Coconut Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Outrageous Chocolate Coconut Cheesecake combines a rich chocolate cookie crust with a creamy chocolate-coconut filling, topped with whipped coconut cream and toasted coconut shavings. It’s a decadent, indulgent dessert perfect for chocolate lovers looking for a tropical twist.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup shredded sweetened coconut
- 5 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon coconut extract
- 1/4 cup toasted shredded coconut
- 2 oz dark chocolate, shaved or curled for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the chocolate cookie crumbs, shredded sweetened coconut, and melted unsalted butter until thoroughly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and unsweetened cocoa powder and mix until fully incorporated. Beat in the eggs one at a time to maintain a smooth texture. Stir in sour cream, vanilla extract, and coconut extract evenly. Gently fold in the sweetened shredded coconut and semi-sweet chocolate chips to distribute throughout the batter. Pour the prepared filling over the baked crust and smooth the top with a spatula.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake is done when the center is just set—a slight jiggle is okay—and the edges appear firm. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to chill fully and set.
- Prepare the topping: Whip the heavy cream with powdered sugar and coconut extract until soft peaks form, ensuring a light and fluffy texture. Spread the whipped coconut cream evenly over the chilled cheesecake. Garnish the top with toasted shredded coconut and dark chocolate shavings or curls for a final decorative and flavorful touch.
Notes
- To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until it’s golden brown for enhanced flavor.
- For an extra decadent touch, drizzle warm chocolate sauce over each slice when serving.
- Use a water bath during baking if you want a creamier texture and to prevent cracks, although this recipe works well without it.
- Ensure cream cheese is fully softened for a smooth batter without lumps.
