Coconut Cheesecake {GlutenFree}


I decided that since we’re headed toward a sweet spring weekend that I’d offer up something sweet today. After all, who doesn’t love cheesecake?


One day, out of the blue, I started thinking about a coconut cheesecake and started looking around for the perfect recipe. It needed to be gluten free, creamy and delicious.


After much searching, I finally just decided to create what I was looking for, and am happy to say it worked like a charm.


My Mom makes a mean cheesecake. But, she always talked about all of the ingredients it took to make, and it always made me shy away from making my own.

Sigh. All of the wasted time! It wasn’t hard, it wasn’t a rash of ingredients. I’ve been making more and more of them ever since.


Let’s talk about the crust.

I’m in love!

It is literally a crust of baked sweetened flaked coconut with a bit of butter, baked off until golden. I plan on using this on many other pies to keep them gluten free and still amazing.


Add some whipped cream and a lil toasted coconut and you’ve got a beauty!

I about second guessed the toppings, because this was the first cheesecake I have ever made that came out of the oven perfect – level and no cracks! I was so proud!

I do hope you’ll give this a try – if you like cheese cake and you like coconut, you’ll love this!

Coconut Cheesecake {GlutenFree}


  • for the cheesecake: 3 (8 oz packages) reduced fat cream cheese, softened
  • 1 c sugar
  • 2 tbsp ounces cornstarch
  • 1 tsp vanilla
  • 3 eggs, lightly beaten
  • 7 oz light coconut milk (about half a can)
  • 1 tsp coconut extract
  • for the crust:
  • 1 1/2 c sweetened shredded coconut
  • 4 tbsp melted butter


  1. to make the crust: mix melted butter and coconut together and press into a 10 inch springform pan
  2. bake at 325 for 15 minutes, or until golden, then set aside to cool slightly
  3. Beat cream cheese until smooth.
  4. Add the granulated sugar, cornstarch, vanilla. Beat until smooth and combined.
  5. Add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.
  6. Add the coconut milk and extract until combined.
  7. Place the springform pan with the cooled coconut crust into a large roasting pan.
  8. Pour the cheesecake filling into the springform pan.
  9. Place on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
  10. Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.
  11. Carefully remove the roasting pan from the oven and remove the springform pan.
  12. Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.
  13. Top with whipped cream and toasted coconut if desired before serving


to avoid a soggy crust, cover the outside of your springform pan with 2-3 layers of aluminum foil before baking the crust to help seal the edges against the water bath.




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7 thoughts on “Coconut Cheesecake {GlutenFree}

  1. L

    what is a spring form pan ???? that is refered to
    Coconut Cheesecake {GlutenFree}

    to make the crust: mix melted butter and coconut together and press into a 10 inch springform pan


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