The Outrageous Chocolate Coconut Cheesecake Recipe is a decadent delight that effortlessly combines rich chocolate, creamy cheesecake, and the tropical charm of coconut in one unforgettable dessert. Every bite offers a symphony of textures from the crisp chocolate cookie crust, velvety chocolate-coconut filling, to the glossy ganache topping adorned with toasted coconut flakes. If you adore indulgent treats with a twist, this cheesecake will quickly become your new favorite showstopper for special occasions or whenever you’re craving something truly extraordinary.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients makes this dessert a breeze to whip up, each playing a key role in delivering the perfect balance of taste, texture, and that irresistible chocolate-coconut flavor combo.
- Chocolate cookie crumbs: Provide a sturdy, chocolatey base with a hint of crunch for the crust.
- Shredded sweetened coconut: Adds a touch of tropical sweetness woven into the crust.
- Unsalted butter (melted): Binds the crust ingredients together while adding richness.
- Cream cheese (softened): The creamy, tangy foundation of the cheesecake filling.
- Granulated sugar: Sweetens the filling perfectly without overpowering other flavors.
- Unsweetened cocoa powder: Infuses a deep, chocolate intensity throughout the cheesecake.
- Large eggs: Help create a smooth, set texture in the cheesecake.
- Sour cream: Adds moisture and a slight tang to balance sweetness.
- Coconut extract: Brings forward the unmistakable coconut aroma and flavor.
- Vanilla extract: Enhances the overall depth and warmth of the filling.
- Canned coconut milk: Contributes creaminess and subtle coconut richness.
- Semi-sweet chocolate chips: Essential for the luscious chocolate ganache topping.
- Heavy cream: Creates a silky ganache that complements the cheesecake filling.
- Toasted coconut flakes: Provide a crunchy, nutty contrast as the perfect garnish.
How to Make Outrageous Chocolate Coconut Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, shredded sweetened coconut, and melted unsalted butter. Mix until the crumbs are fully coated and hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact base. Baking this crust for 8 minutes helps it set nicely, creating a sturdy but tender foundation for the filling. Once baked, let it cool completely so it’s ready to hold all that creamy goodness.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese until it’s luxuriously smooth and free of lumps. Add the granulated sugar and cocoa powder, mixing just until combined for that perfect chocolate balance. Beat in the eggs one at a time, taking care to scrape down the bowl’s sides so everything blends evenly. Then gently stir in the sour cream, coconut extract, vanilla extract, and canned coconut milk until the mixture is creamy and luscious. Pour this heavenly filling over your cooled crust and smooth the surface, preparing it for baking.
Step 3: Bake the cheesecake
Bake your masterpiece for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble — this ensures a smooth, creamy texture. After baking, turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gradual cooling prevents cracking and helps it set evenly. Afterwards, transfer it to the refrigerator and chill for at least 4 hours or overnight; this step is key for that signature firmness and flavor development.
Step 4: Create the ganache topping and finish
Gently heat the heavy cream in a small saucepan until it’s steaming but not boiling, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for 2 minutes so the chocolate melts perfectly, then stir until you achieve a smooth, glossy ganache. Spread this luscious topping evenly over the chilled cheesecake. Finally, sprinkle on toasted coconut flakes for a delightful crunch and visual appeal. Pop the whole cheesecake back in the fridge for 15 to 30 minutes to let the ganache set beautifully before slicing.
How to Serve Outrageous Chocolate Coconut Cheesecake Recipe
Garnishes
For a finishing touch, fresh berries such as raspberries or strawberries add a vibrant pop of color and a touch of tartness that cuts through the richness. A few extra toasted coconut flakes on each slice heighten the texture contrast and highlight the coconut theme. Whipped cream dollops with a light sprinkle of cocoa powder can also elevate the presentation while enhancing the creamy experience.
Side Dishes
This cheesecake pairs wonderfully with a simple, lightly brewed cup of coffee or a bold espresso to balance the sweetness. For those who prefer something cold and refreshing, a scoop of vanilla bean or coconut ice cream serves as a perfect companion. Fresh fruit salad featuring tropical fruits like pineapple, mango, or kiwi can brighten the palate between bites.
Creative Ways to Present
To impress your guests even more, serve this cheesecake in individual mini springform pans or clear glass jars to showcase the beautiful layers of crust, filling, and ganache. You can also experiment by drizzling some chocolate or caramel sauce on the serving plate, then placing the cheesecake slice atop. Adding a sprig of mint leaves or edible flowers will give an extra festive flair that’s both charming and inviting.
Make Ahead and Storage
Storing Leftovers
Once your Outrageous Chocolate Coconut Cheesecake Recipe is sliced, make sure to cover it tightly with plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 5 days, allowing you to enjoy the creamy, chocolatey magic over multiple sittings without sacrificing taste or texture.
Freezing
If you want to keep this cheesecake longer, it freezes beautifully. Wrap it well in plastic wrap and aluminum foil, or place slices in a freezer-safe container to protect against freezer burn. It can be frozen for up to 1 month. When ready, thaw in the refrigerator overnight to maintain its smooth texture.
Reheating
Because cheesecake is best served chilled, reheating is generally not necessary. However, if you prefer a slightly softened texture, allow the slice to come to room temperature for about 20 minutes before enjoying. Avoid microwaving as this can cause the ganache to separate or the texture to become grainy.
FAQs
Can I use different types of cookies for the crust?
Absolutely! While chocolate cookie crumbs are ideal for that rich chocolate base, crushed chocolate graham crackers or sandwich cookies make excellent substitutes that still complement the coconut flavor beautifully.
Is it necessary to use coconut extract in the filling?
Coconut extract is key to enhancing the coconut flavor without overpowering the cheesecake. If you don’t have it, you can omit or substitute with a small amount of vanilla extract, but it won’t be quite as pronounced in coconut taste.
Can I make this cheesecake dairy-free or vegan?
This recipe as written is vegetarian but contains dairy. To make a dairy-free or vegan version, substitute cream cheese, sour cream, and heavy cream with plant-based alternatives and ensure your chocolate chips are vegan-friendly. Keep in mind texture and flavor may vary slightly.
Why does the cheesecake need to cool in the oven with the door open?
This gradual cooling process prevents sudden temperature changes that cause cracks and helps the cheesecake set evenly, yielding that signature creamy and smooth texture without any unsightly breaks.
What’s the best way to achieve a smooth ganache topping?
Be sure not to boil the cream—just heat until steaming before pouring over the chocolate chips. Letting it sit undisturbed before stirring helps the chocolate melt gently, resulting in a silky, glossy ganache that spreads beautifully.
Final Thoughts
There’s something truly special about sharing the Outrageous Chocolate Coconut Cheesecake Recipe with friends and family—it’s a celebration of flavors and textures that warms the heart and dazzles the taste buds. Whether for a festive holiday or a cozy night in, this cheesecake promises to wow anyone lucky enough to indulge. Don’t wait for a special occasion; dive in and treat yourself to a slice of this luscious, chocolate coconut delight today!
Print
Outrageous Chocolate Coconut Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 13 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Outrageous Chocolate Coconut Cheesecake is a decadent dessert combining a rich chocolate cookie crust with a creamy chocolate coconut filling, topped with a luscious chocolate ganache and toasted coconut flakes. Perfect for chocolate lovers craving a tropical twist, this cheesecake offers layers of flavor and texture that will delight any dessert table.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup shredded sweetened coconut
- 5 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup canned coconut milk
For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup toasted coconut flakes
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, shredded sweetened coconut, and melted butter. Stir until the mixture is evenly moistened. Press this firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes to set it, then remove and allow it to cool completely.
- Make the 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 incorporated. Add the eggs one at a time, beating well after each addition and scraping down the bowl sides to ensure even mixing.
- Add flavor and enrich filling: Mix in the sour cream, coconut extract, vanilla extract, and canned coconut milk until the batter is smooth and has a creamy consistency. Pour this filling over the cooled crust, spreading it out evenly and smoothing the top for an even bake.
- 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 but still slightly wobbly to the touch. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set completely and develop full flavor.
- Prepare the ganache topping: In a small saucepan, heat the heavy cream until it is steaming but not boiling. Immediately pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth, glossy, and fully combined.
- Top and serve: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle the toasted coconut flakes over the top for added texture and a burst of coconut flavor. Place the cheesecake back into the refrigerator for 15 to 30 minutes to allow the ganache to firm up before slicing and serving.
Notes
- You can substitute the chocolate cookie crumbs in the crust with crushed chocolate graham crackers or sandwich cookies.
- For an “Almond Joy” twist, add chopped almonds to the ganache topping along with the toasted coconut flakes.
- Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
