If you adore the rich combination of chocolate and coconut in desserts, you are in for an absolute treat with this Outrageous Chocolate Coconut Cheesecake Recipe. This luscious cheesecake perfectly balances creamy, velvety chocolate with the tropical sweetness and texture of toasted coconut. Every bite feels indulgent yet comforting, making it an unforgettable dessert that’s bound to wow your family and friends. Whether it’s a special occasion or a weekend craving, this divine cheesecake has the magic to satisfy chocolate lovers and coconut enthusiasts alike.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is key to nailing this Outrageous Chocolate Coconut Cheesecake Recipe. Each component adds its own magic, from crumbly chocolate cookie crumbs creating a perfect base to the creamy filling enriched with coconut milk that enhances the tropical flair. Ready your kitchen because these essentials are straightforward but essential to delight the palate.
- Chocolate cookie crumbs (1 1/2 cups): Use finely crushed Oreos or similar cookies for a rich, chocolatey crust foundation.
- Unsweetened shredded coconut (1/4 cup for crust + 1 cup for topping): Provides delightful texture and natural sweetness, especially when toasted.
- Unsalted butter (1/3 cup, melted): Binds the crust ingredients together while adding smooth richness.
- Cream cheese (3 packages, 8 ounces each, softened): The creamy heart of the cheesecake that brings luscious tang and body.
- Granulated sugar (1 cup): Sweetens everything perfectly without overpowering the chocolate.
- Unsweetened cocoa powder (1/2 cup): Infuses the filling with deep chocolate flavor.
- Vanilla extract (1 teaspoon): Enhances all flavors with warmth and subtle sweetness.
- Large eggs (3): Help set the cheesecake while keeping it wonderfully smooth and velvety.
- Canned coconut milk (1/2 cup): Adds a creamy, tropical dimension to the filling.
- Semisweet chocolate chips (1/2 cup, melted and cooled): Enrich the cheesecake with intense chocolate notes and a silky texture.
- Chocolate ganache or chocolate syrup (1/2 cup for topping): Used for drizzling, providing a glossy, decadent finish.
- Whipped cream (optional for garnish): Adds an airy lightness that balances the rich cheesecake.
How to Make Outrageous Chocolate Coconut Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. Wrapping the bottom in foil is a clever tip to prevent any leaks during baking. In a medium bowl, combine your chocolate cookie crumbs with the shredded coconut and melted butter. Press this mixture evenly into the bottom of the pan to form a sturdy crust. Bake it for 10 minutes to set it just right, then let it cool while you move on to the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat softened cream cheese and sugar together until the texture is smooth and creamy – this step is crucial for a silky cheesecake. Next, blend in the cocoa powder and vanilla extract for that classic chocolate flavor. Add the eggs one at a time, mixing on low speed to avoid over-aerating. Gently stir in coconut milk and melted chocolate until the rich mixture is perfectly combined and glossy, promising a decadent filling.
Step 3: Water Bath Baking
Carefully pour the luscious batter over your cooled crust and smooth the surface. Place the springform pan in a larger roasting pan, filling the outer pan with hot water halfway up the sides of the cheesecake pan – this water bath technique ensures gentle, even cooking that prevents cracks. Bake for 60 to 70 minutes until the center is set but still a bit jiggly. After baking, turn the oven off and leave the cheesecake inside with the oven door cracked open for an hour – this gradual cooling helps the texture stay dreamy.
Step 4: Chill and Add Toppings
Remove the cake from the oven and refrigerate for a minimum of 4 hours or overnight to let it fully set and develop its flavors. Before serving, generously sprinkle toasted shredded coconut on top and drizzle the chocolate ganache or syrup for an indulgent finish. If you like, add a swirl of whipped cream to elevate the presentation and add a little extra creaminess.
How to Serve Outrageous Chocolate Coconut Cheesecake Recipe
Garnishes
To make every slice of this cheesecake a showstopper look, sprinkle toasted shredded coconut on top for a beautiful golden crunch that pairs perfectly with the chocolate glaze. The chocolate ganache or syrup drizzle adds a shiny, luscious appeal that excites the eyes as much as the palate. A dollop of whipped cream adds that classic touch of elegance and additional softness.
Side Dishes
Serve this cheesecake alongside a fresh berry compote or juicy raspberries; the tartness contrasts wonderfully with the rich chocolate and coconut flavors. A cup of strong coffee or a glass of cold milk also complements the dessert perfectly, balancing sweetness and offering a refreshing cleanse between bites.
Creative Ways to Present
If you want to impress even more, try serving individual cheesecake slices topped with toasted coconut and chocolate curls on small dessert plates. For gatherings, create mini parfait glasses layering chunks of cheesecake with whipped cream and fresh coconut flakes. These ideas bring an extra layer of fun to your Outrageous Chocolate Coconut Cheesecake Recipe experience.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, this cheesecake keeps beautifully in the fridge for up to 3 days. Be sure to cover it tightly with plastic wrap or place it in an airtight container to maintain moisture and avoid absorbing any fridge odors. Each slice stays creamy and just as delicious as the first bite.
Freezing
If you want to prepare this dessert ahead of time, the cheesecake freezes well for up to 2 months. Wrap it securely in plastic wrap and aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
This cheesecake is best enjoyed cold or at room temperature. If you prefer, you can let slices sit out for 15–20 minutes before serving to soften slightly. Avoid microwaving as it can affect the creamy texture and cause separation.
FAQs
Can I use canned regular milk instead of coconut milk?
While you can technically substitute regular milk, using canned coconut milk is essential for achieving that unique tropical flavor and creamy texture that makes the Outrageous Chocolate Coconut Cheesecake Recipe so special. Regular milk may result in a less rich and less aromatic finish.
Is it necessary to use a water bath during baking?
The water bath is highly recommended because it gently cooks the cheesecake, preventing cracking and ensuring a silky, smooth texture. It might seem like an extra step, but the results are worth it!
How do I toast shredded coconut?
To toast shredded coconut, spread it in a single layer in a dry skillet over medium heat, stirring often until it turns golden brown and fragrant. Alternatively, toast it in the oven at 350°F for a few minutes, stirring occasionally. This step really enhances the coconut’s flavor.
Can I make this cheesecake gluten-free?
Absolutely! To make this recipe gluten-free, simply use gluten-free chocolate cookie crumbs for the crust. Everything else remains the same, delivering delicious results without gluten.
How long does it take for the cheesecake to chill properly?
For the richest flavor and perfect texture, chilling the cheesecake for at least 4 hours is essential, though overnight is even better. This allows the filling to fully set and the flavors to meld beautifully.
Final Thoughts
This Outrageous Chocolate Coconut Cheesecake Recipe is a stunning dessert that brings together fantastic flavors and textures you won’t forget. Whether you’re looking to impress guests or treat yourself to a truly decadent delight, this cheesecake should be at the top of your baking list. Give it a try and watch how it becomes an instant favorite in your kitchen!
Print
Outrageous Chocolate Coconut Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Outrageous Chocolate Coconut Cheesecake is a rich and decadent dessert featuring a chocolate cookie crust, creamy cocoa-infused cream cheese filling, and a topping of toasted shredded coconut and chocolate ganache. The cheesecake is baked in a water bath for a smooth, velvety texture and garnished with optional whipped cream for an extra indulgent finish.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup unsweetened shredded coconut
- 1/3 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup canned coconut milk
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
For the topping:
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chocolate ganache or chocolate syrup
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaking. In a medium bowl, combine the chocolate cookie crumbs, shredded coconut, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, using a mixer on medium speed. Mix in the unsweetened cocoa powder and vanilla extract until well incorporated. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the canned coconut milk and melted semisweet chocolate until the batter is smooth and uniform.
- Assemble and bake the cheesecake: Pour the batter over the cooled crust and smooth the top with a spatula. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set and develop flavor.
- Add toppings and serve: Before serving, sprinkle the toasted shredded coconut evenly over the top. Drizzle with chocolate ganache or chocolate syrup. If desired, add whipped cream as a garnish for extra richness and presentation.
Notes
- Toast the shredded coconut in a dry skillet over medium heat or in the oven until golden for the best flavor.
- For an extra decadent finish, use dark chocolate instead of semisweet in the ganache.
- This cheesecake can be made 1 to 2 days ahead and stored in the refrigerator, making it perfect for entertaining.
