Coconut Cheesecake

I made this coconut cheesecake by request—and I have to admit, it turned out to be one of my best recipes. It’s a pure coconut dream. Creamy, incredibly velvety, and perfectly smooth, without being overly sweet. Just an unforgettable experience in every bite.

I’m very particular about coconut desserts. I don’t want them sugary or artificial. I want real coconut flavor, balanced sweetness, and that dense, luxurious cheesecake texture. This one hits exactly where I wanted it to. You might know I don’t hold back when it comes to true coconut flavor. This cheesecake follows that same approach — but in its creamiest form.

• 1½ cups graham cracker crumbs 180g
• ½ cup unsweetened shredded coconut 40g
• ¼ cup brown sugar 55g
• ½ cup unsalted butter, melted 113g

• 1 cup chopped white chocolate, melted and cooled 170g
• 32 oz cream cheese, softened 907g
• 1¼ cup granulated sugar 250g
• ¾ cup coconut cream (read notes) 180ml
• ½ cup sour cream 120g
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• ½ tsp salt
• 1 cup finely shredded sweetened coconut 80g

• 4 oz white chocolate, finely chopped 170g
• ⅓ cup coconut cream

• coconut flakes
• Rafaello candy