Name: Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 2 cups (268g) graham cracker crumbs; 7 tbsp (98g) unsalted butter, melted; 3 tbsp (39g) sugar; 24 ounces (678g) cream cheese, room temperature; 1 cup (207g) sugar; 3 tbsp (24g) all-purpose flour; 1/2 cup (115g) sour cream; 3/4 cup (180ml) cream of coconut; 1 1/2 tsp coconut extract; 1/2 tsp vanilla extract; 4 large eggs, room temperature; 2/3 cup (160ml) heavy whipping cream, cold; 3 tbsp (22g) powdered sugar; 2 tbsp (30ml) cream of coconut; 1/4 tsp coconut extract; 4 ounces (113g) cream cheese, room temperature; Toasted coconut chips, for topping (optional)

Jump to Recipe· 4.1 from 82 reviews

Get ready to indulge in a tropical dream with this Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe that perfectly balances creamy richness and a delicate coconut flavor. This show-stopping dessert features a buttery graham cracker crust, a smooth and velvety coconut-infused cheesecake filling, topped with a light, airy coconut mousse, and finished with crisp toasted coconut chips for a delightful crunch. Whether you’re looking to impress guests or treat yourself, this recipe is a celebration of everything coconut, making every bite a blissful escape to paradise.

Ingredients You’ll Need

A clear glass bowl placed on a white marbled surface holds a crumbly golden-brown mixture with a coarse texture that looks like finely crushed crumbs. A shiny metal spoon is partially inserted into the mixture near the right side of the bowl, with its handle angled upwards and out of the bowl. The crumb mixture fills most of the bowl, creating small uneven mounds and clumps. Photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together beautifully to create contrasting textures and vibrant flavors that make the Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe so irresistible. From the crunchy crust to the luscious mousse, every element has its starring role in crafting this masterpiece.

Graham cracker crumbs (2 cups / 268g): Provides a crunchy, buttery foundation that holds the crust together perfectly.
Unsalted butter, melted (7 tbsp / 98g): Binds the crust and adds a rich, golden flavor and moisture.
Sugar (3 tbsp + 1 cup): Adds sweetness to both crust and filling for balanced flavor.
Cream cheese (24 ounces + 4 ounces, room temperature): The creamy base of the cheesecake and mousse, ensuring silky texture and richness.
All-purpose flour (3 tbsp / 24g): Gives structure to the cheesecake, helping it set just right.
Sour cream (1/2 cup / 115g): Adds a subtle tang and moistness that lifts the cheesecake’s flavor.
Cream of coconut (3/4 cup + 2 tbsp): Brings the signature coconut sweetness and luscious creaminess to both filling and mousse.
Coconut extract (1 1/2 tsp + 1/4 tsp): Intensifies the coconut flavor in every bite.
Vanilla extract (1/2 tsp): Enhances the dessert with warm, aromatic notes that complement coconut perfectly.
Large eggs (4, room temperature): Essential for binding and creating a smooth, custard-like texture.
Heavy whipping cream (2/3 cup, cold): Whipped to soft peaks to give the mousse its airy lightness.
Powdered sugar (3 tbsp): Sweetens the mousse while keeping it smooth and fluffy.
Toasted coconut chips: Adds a satisfying crunch and beautiful garnish for a fun texture contrast.

How to Make Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe

Step 1: Make the Crust

We start by preheating the oven to 325°F (163°C) and preparing a 9-inch springform pan with parchment paper and greased sides. Mixing graham cracker crumbs, melted butter, and sugar creates a simple yet flavorful crust that you’ll press along the bottom and sides of the pan. Baking it for just under 10 minutes brings out a golden, crisp texture that perfectly supports the luxurious cheesecake filling.

Step 2: Prepare the Filling

Lower the oven to 300°F (148°C) and in a large bowl, beat the cream cheese, sugar, and flour on low to avoid air bubbles that can cause cracks—this slow mixing also ensures a silky smooth base. Adding sour cream and cream of coconut infuses the filling with moisture and tropical sweetness, while coconut and vanilla extracts boost the tropical aroma. Eggs are folded in one at a time for stability. Pour this luscious batter over the crust, and prepare your water bath to bake it slowly and evenly, ensuring that perfect creamy center that’s set but still gently jiggly.

Step 3: Bake and Cool the Cheesecake

Bake the cheesecake in the water bath for about 1 hour and 25-30 minutes, then turn off the oven but keep the door closed for a full hour to allow it to finish cooking gently without cracking. Afterward, cracking the oven door open for another 30 minutes helps the cheesecake cool slowly, locking in the creamy texture while preventing condensation. Once done, cool to room temperature before refrigerating for 5-6 hours or overnight to achieve the perfect firmness.

Step 4: Make the Coconut Mousse

After the cheesecake has chilled and is firm, whip together cold heavy cream, powdered sugar, cream of coconut, and coconut extract until you get stiff peaks, creating a cloud-like topping. Beat cream cheese separately until smooth, then carefully fold the whipped cream in two batches. This creates a velvety mousse that pairs beautifully with the dense cheesecake, adding a light, fluffy texture to each bite.

Step 5: Assemble with Toasted Coconut Chips

Remove the cheesecake from the springform pan and spread the mousse evenly over the top. Initially soft, the mousse will firm up once refrigerated for a few hours. Sprinkle the top generously with toasted coconut chips for a delightful crunch and enhanced coconut flavor. This final touch adds contrast and a gorgeous finish to your masterpiece.

How to Serve Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe

The image shows a slice of three-layered cheesecake on a white plate with a white marbled texture beneath. The bottom layer is a thick, crumbly brown crust. Above that is a thick, creamy pale yellow cheesecake layer. The top layer is a generous spread of white whipped cream, sprinkled with toasted light brown coconut flakes. In the background, there is a blurred view of the whole cheesecake with similar layers and topping. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While toasted coconut chips are the star garnish, feel free to add a few fresh coconut flakes or a drizzle of toasted coconut syrup for extra decadence. A few fresh mint leaves or a light dusting of powdered sugar can also elevate the presentation, making your dessert look as exquisite as it tastes.

Side Dishes

This cheesecake pairs wonderfully with fresh tropical fruit like pineapple slices, mango chunks, or even ripe papaya. A small scoop of coconut or vanilla ice cream on the side balances the rich cheesecake and adds an extra layer of indulgence. Light fruit salads or a refreshing lime sorbet also complement this dessert beautifully.

Creative Ways to Present

For a party, serve individual slices atop pretty dessert plates garnished with extra toasted coconut chips and a dollop of whipped cream. Alternatively, layer small portions of the cheesecake and mousse in clear glasses for an elegant parfait-style treat. You could also dress it up with edible flowers or serve it alongside a tropical cocktail for an unforgettable dessert experience.

Make Ahead and Storage

Storing Leftovers

To keep your Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe tasting its best, store leftovers well covered in the refrigerator or in a cake carrier. This prevents moisture loss and protects the delicate mousse topping. Consume within 4-5 days for optimal freshness and flavor.

Freezing

If you want to freeze this cheesecake, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator to preserve its creamy texture and the mousse’s delicate fluffiness.

Reheating

This cheesecake is best enjoyed chilled and is generally not suited for reheating. For the best experience, serve straight from the fridge or at room temperature to let the coconut flavors shine and maintain the mousse’s airy texture.

FAQs

Can I use regular coconut milk instead of cream of coconut?

Regular coconut milk is not as sweet or thick as cream of coconut, which is specifically sweetened and creamy, so using it might result in a less rich and less sweet cheesecake. If you use coconut milk, consider adding extra sugar and reducing other liquids to maintain texture and flavor.

How do I prevent my cheesecake from cracking?

Mix ingredients on low speed to avoid incorporating too much air, use a water bath during baking to provide gentle, even heat, and cool the cheesecake gradually by leaving the oven door slightly open after baking. These steps reduce sudden temperature changes that can cause cracks.

Is it necessary to use a water bath for this recipe?

Yes, the water bath helps regulate the temperature around the springform pan, ensuring the cheesecake bakes evenly without drying out or cracking, giving it the classic smooth and creamy texture.

Can I make the mousse without cream cheese?

The cream cheese adds structure and richness to the mousse, giving it that signature cheesecake flavor and stability. While you can whip a simple coconut-flavored whipped cream, it won’t be as firm or flavorful as the mousse in this recipe.

What is the best way to toast coconut chips?

Spread coconut chips in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring once or twice, until they’re golden brown and fragrant. Keep a close eye on them to avoid burning, as they toast quickly.

Final Thoughts

This Coconut Cheesecake with Coconut Mousse and Toasted Coconut Chips Recipe is truly a celebration of coconut in every bite, blending lush textures and vibrant flavors that feel like a tropical getaway. It’s a dessert that will wow any crowd or simply make your dessert time feel extra special. I can’t wait for you to try it, share it with loved ones, and make wonderful memories around this creamy, dreamy delight.