Description

This creamy coconut cheesecake is the perfect combination of rich, velvety filling and a buttery graham cracker crust. Infused with coconut extract, topped with whipped cream and toasted coconut, and finished with chocolate Cadbury mini eggs, this dessert is a showstopper. Perfect for holidays, celebrations, or when you’re craving a decadent treat!

Ingredients

For the Crust

9–10 graham cracker rectangles
6 tablespoons butter, melted
⅓ cup granulated sugar

For the Filling

32 ounces cream cheese, room temperature (four 8-ounce blocks)
1¼ cup granulated sugar
4 eggs, room temperature
¾ cup sour cream
1 tablespoon coconut extract

For the Garnish

2 cups whipped topping
⅓ cup toasted coconut
10–12 chocolate Cadbury mini eggs

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Instructions

Preheat the oven to 325°F (163°C).
Crush the graham crackers into fine crumbs using a food processor.
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
Stir in sour cream and coconut extract, mixing until fully incorporated.
Pour the filling over the crust and smooth the top.
Bake for 55-65 minutes, or until the center is slightly set but still jiggles.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.
Before serving, top with whipped topping, toasted coconut, and chocolate mini eggs.

Notes

- For the best texture, use room temperature cream cheese and eggs.
- To avoid cracks, let the cheesecake cool gradually in the oven.
- To toast coconut, bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American