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
Scale
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.
