Recipes » Dessert Recipes » Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake

A decadent chocolate cheesecake on a chocolate cookie and coconut base, topped with chocolate ganache and toasted coconut.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
A serving of chocolate coconut cheesecake on a decorative plate.

Chocolate Coconut Cheesecake – a luscious, rich, and decadent cheesecake with a chocolate-cinnamon crust.

One of my all-time favorite desserts is cheesecake. All that delicious sweetened cream cheese…how can you resist? I surely can’t!

A serving of chocolate coconut cheesecake on a decorative plate.

I’m pretty sure I’ve never met a cheesecake I didn’t like. American style, New York style, topped with fruit, scented with citrus, I love them all. But my favorite is chocolate. Luscious, rich, decadent chocolate. Yum.

A while back, I was asked by the Liberté company to create a recipe to pair with a variety of their yogurt. Now, if you’ve never tried Liberté, you should treat yourself to some on your next grocery shopping trip. It’s luscious, rich, and decadent…sound familiar? Yes, the very same words I use to describe this cheesecake apply equally to the paired yogurt.

For this special Chocolate Coconut Cheesecake, I created a chocolate cookie crust that contains coconut and cinnamon. That chocolate-coconut-cinnamon combination is really divine. And I also added cinnamon into the cheesecake batter as well.

Then for the crowning touch, I added a chocolate ganache and toasted coconut to the top. And if that wasn’t enough, I paired this glorious cheesecake with coconut yogurt. Luscious, rich, decadent.

How to Make Chocolate Coconut Cheesecake

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Preheat the oven to 325 degrees.

Make the Chocolate-Cinnamon-Coconut Crust

Cookies, butter, coconut, and cinnamon in food processor.

In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.

Crust mixture patted into the bottom of a springform pan.

Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.

Make the Cheesecake Filling

Making the cheesecake filling in a food processor.

Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth.

With the motor running, add eggs, then sour cream, then melted chocolate. Blend the filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)

Cheesecake filling added to springform pan.

Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).

Cheesecake cooling on a rack.

Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). As you can plainly see, all these anti-cracking measures don’t always work. No worries! The chocolate ganache is going to cover that anyway! Leave the cheesecake in the pan and cool completely on wire rack. Cover loosely and refrigerate for at least 6 hours or overnight.

Make Toasted Coconut

Photo collage showing coconut before and after toasting.

Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.

Prepare the Chocolate Ganache

Cream and chocolate chips in a saucepan.

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened – about 3 to 5 minutes.

Top the Cheesecake

Photo collage showing the chocolate ganache and toasted coconut added to the top of the cheesecake.

Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.

Cut with a sharp knife run under hot water.

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A serving of chocolate coconut cheesecake on a decorative plate.

Chocolate Coconut Cheesecake

A decadent chocolate cheesecake on a chocolate cookie and coconut base, topped with chocolate ganache and toasted coconut.
5 from 1 vote
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 733kcal
Author: Lana Stuart

Ingredients

  • 9 ounces chocolate wafer cookies
  • ½ teaspoon cinnamon
  • cup flaked coconut
  • 6 tablespoons unsalted butter room temperature
  • 32 ounces cream cheese (4 8-ounce packages) room temperature
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate melted

For the Chocolate Ganache:

  • ¼ cup heavy cream
  • 4 ounces chopped semisweet chocolate (or semisweet chocolate chips)

For the Toasted Coconut:

  • ½ cup coconut

Instructions

  • Preheat the oven to 325 degrees.
  • In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.
  • Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.
  • Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth. With motor running, add eggs, then sour cream, then melted chocolate. Blend filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)
  • Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).
  • Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). Leave in pan and cool completely on wire rack. Cover loosely and refrigerate at least 6 hours or overnight.
  • Prepare toasted coconut: Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.
  • Prepare the chocolate ganache. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened – about 3 to 5 minutes.
  • Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.
  • Cut with a sharp knife run under hot water.

Notes

Nutrition Information

Serving: 1 | Calories: 733kcal | Carbohydrates: 52g | Protein: 10g | Fat: 55g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 530mg | Potassium: 389mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1479IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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This post was originally sponsored by Liberte yogurt.

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13 Comments

  1. I have a anti cracking techniques that has never failed. Just takes time, but boy does it work and makes the creamiest cheesecake ever! Bake the cheesecake at 200 degrees for 3 hours and 10 minutes. Open oven door and leave cake inside oven for another hour at least or longer. Then refrigerate. This always works for me. Plus it makes the cheesecake sooo creamy.

  2. I just don’t have words….. except oh my, please do not stand between me and that cheesecake. I may not see you. And I don’t want you to get hurt.

    Miss P

    1. Wish I had an extra slice or two to send over to you. I had a teeny tiny taste and sent the rest to work with BeeBop! He didn’t even bring back any crumbs.