Ingredients
For the Crust Layer:
- ¾ cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tablespoons melted butter
- 1 tablespoon shredded coconut
For the Coconut Cheesecake Layer:
- 8 ounces (1 block) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract (for extra coconut flavor)
- ½ cup canned coconut milk (full fat)
- ½ cup whipped cream or whipped topping
For the Coconut Whipped Topping:
- ½ cup heavy whipping cream or coconut cream (chilled)
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
For Garnish (Optional):
- Toasted coconut flakes
- Fresh berries (like raspberries or mango)
- White chocolate shavings
Instructions
In a small bowl, combine the graham cracker crumbs, melted butter, and shredded coconut. Mix well until the crumbs are evenly coated. Divide the mixture evenly between serving glasses or jars, pressing it down slightly to form a crust layer.
In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and coconut extract until smooth and fluffy. Slowly add the coconut milk, beating until fully incorporated.
Gently fold in the whipped cream using a spatula, ensuring the mixture remains light and airy. This helps create a soft, mousse-like texture.
Spoon or pipe the coconut cheesecake filling over the crust layer in each glass. Smooth the top with the back of a spoon.
In a clean bowl, whip the heavy cream or coconut cream with the powdered sugar and vanilla extract until soft peaks form. Spoon or pipe this over the cheesecake layer.
Top with toasted coconut flakes, fresh fruit, or white chocolate shavings for extra flavor and texture. Cover and chill for at least 2 hours before serving.
- Prep Time: 15 minutes
- Chill Time: 2 hours
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g