Raspberry Coconut Cream Cheesecake
Recipe at a Glance
Yield: 10–12 slices
Pan: 9-inch / 23-cm springform pan or deep pie dish
Prep: 30–40 minutes
Chilling: 6 hours minimum, preferably overnight
Cooking: No-bake filling
Difficulty: Easy–moderate
Ingredients
1. Coconut crumb crust
2 cups (200 g) graham cracker crumbs
½ cup (45 g) unsweetened shredded coconut
6 tbsp (85 g) unsalted butter, melted
2 tbsp granulated sugar
¼ tsp salt
For a richer crust
You can substitute digestive biscuits for the graham crackers.
2. Creamy Coconut Filling
16 oz (450 g) full-fat cream cheese, softened
1 can (13.5 oz / 400 ml) full-fat coconut milk
½ cup (100 g) granulated sugar
½ cup (60 g) powdered sugar
1 tsp vanilla extract
½ tsp coconut extract, optional
1 tbsp fresh lemon juice
1½ cups (360 ml) cold heavy whipping cream
2 tbsp powdered sugar, for whipping the cream
1 cup (125 g) fresh raspberries
½ cup (40–45 g) finely shredded coconut
Optional for a firmer cheesecake
Use 2 tsp powdered gelatin + 3 tbsp cold water.
This is useful if you want exceptionally clean slices or are serving the cheesecake somewhere warm.
3. Raspberry Layer/Mix-In
1 cup (125 g) fresh raspberries
1 tbsp granulated sugar
1 tsp lemon juice
Gently crush approximately half of the raspberries with the sugar and lemon juice.
Keep the remaining berries mostly whole.
This gives the filling the beautiful pink raspberry streaks and pieces visible in the photograph.
4. Topping
¾ cup (60–70 g) unsweetened coconut flakes
1 cup (240 ml) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla
½ tsp coconut extract, optional
8–12 fresh raspberries
FULL STEP-BY-STEP INSTRUCTIONS
Step 1 — Make the crumb crust
Crush the graham crackers into fine crumbs.
You can use:
food processor
blender
rolling pin and a sealed bag
Add the crumbs to a bowl.
Mix in:
shredded coconut
sugar
salt
Pour in the melted butter.
Mix until the texture resembles wet sand.
Test it
Squeeze some mixture in your hand.
It should hold together.
If it falls apart, add another 1 tablespoon melted butter.
Step 2 — Press the crust
Line the bottom of a 9-inch springform pan with parchment paper.
Pour in the crumb mixture.
Press firmly across the bottom.
For the appearance in your picture, also press some crumbs approximately 1–1½ inches up the sides.
Use the bottom of a measuring cup or glass to compact it.
Important
Press firmly.
A loose crust will crumble when you cut the cheesecake.
Step 3 — Chill the crust
Refrigerate for at least 30 minutes.
Optional stronger crust
For an even firmer crust, bake it at:
350°F / 175°C for 8–10 minutes.
Then cool completely before adding the filling.
Since the filling is no-bake, the crust must be completely cool.
Step 4 — Prepare the coconut milk
Open the can of coconut milk without shaking it.
For the creamiest filling, use the thick coconut cream from the top.
If your coconut milk is very liquid, refrigerate the can overnight first.
Measure approximately ½ cup / 120 ml of the thick coconut cream/milk for the filling.
Step 5 — Beat the cream cheese
Put softened cream cheese into a large mixing bowl.
Beat for approximately 2 minutes until smooth.
Add:
granulated sugar
powdered sugar
vanilla
coconut extract
lemon juice
Beat until completely smooth.
Don’t rush this step.
Any lumps in the cream cheese will remain in the finished cheesecake.
Step 6 — Add coconut
Gradually add the coconut milk/coconut cream.
Beat until smooth and creamy.
Add the shredded coconut.
Fold it through the mixture.
Step 7 — Whip the cream
In another cold bowl, add:
1½ cups cold heavy cream
2 tbsp powdered sugar
Beat until you get medium-stiff peaks.
Don’t overbeat.
You want the whipped cream to hold its shape but remain smooth.
Step 8 — Combine
Add approximately ⅓ of the whipped cream to the cream-cheese mixture.
Fold gently.
Add another third.
Fold again.
Finally fold in the remaining whipped cream.
Important
Don’t vigorously stir.
Gentle folding keeps air in the mixture and produces the light, mousse-like texture seen in the picture.
Step 9 — Add the raspberries
Take your crushed raspberry mixture.
Gently fold approximately half of it into the coconut filling.
Don’t completely blend it.
You want visible raspberry streaks.
Add the remaining whole raspberries.
Fold very gently.
For the appearance in the photo
Reserve a few raspberries for the top.
The filling should remain predominantly white/cream-colored with pink-red raspberry pieces, rather than turning completely pink.
Step 10 — Fill the crust
Remove the chilled crust from the refrigerator.
Spoon the coconut-raspberry filling into it.
Spread the top with an offset spatula.
Smooth it gently.
Tap the pan very lightly on the counter a couple of times to remove large air pockets.
Step 11 — Chill
Cover the cheesecake.
Refrigerate for at least:
6 hours
For the best texture:
overnight, 8–12 hours.
This is particularly important for a no-bake cheesecake.
Step 12 — Toast the coconut
Place the coconut flakes in a dry skillet.
Cook over medium-low heat, stirring frequently.
After several minutes they will become golden brown.
Remove immediately.
Watch carefully!
Coconut can go from golden to burnt surprisingly quickly.
Spread it on a plate and allow it to cool completely.
Step 13 — Make the whipped topping
Beat together:
1 cup cold heavy cream
powdered sugar
vanilla
optional coconut extract
Beat until stiff peaks form.
Transfer to a piping bag fitted with a star tip.
4 — Decorate
Remove the cheesecake from the springform pan.
Pipe whipped cream around the top.
Sprinkle generously with toasted coconut.
Place fresh raspberries around the top.
For the look in your photograph, concentrate the coconut around the center and upper edge rather than covering the entire cheesecake.
How to Get Clean Slices
This makes a big difference.
Put the finished cheesecake in the refrigerator until very cold.
Then:
Dip a large sharp knife in hot water.
Wipe it dry.
Cut straight down.
Wipe the knife.
Repeat with hot water for every slice.
You’ll get much cleaner white-and-pink layers.
OPTIONAL: Extra Coconut Flavor
For a stronger coconut cheesecake, add:
½ tsp coconut extract
½ cup toasted coconut inside the filling
toasted coconut on top
You can also replace approximately 2–3 tablespoons of the graham-cracker crumbs with finely ground toasted coconut.
Fresh vs Frozen Raspberries
Fresh — best for this photograph
Fresh berries maintain their shape and produce attractive red pieces.
Frozen
You can use frozen raspberries, but thaw and drain them extremely well.
Otherwise, excess water can make the cheesecake soft.
Don’t add frozen raspberries directly to the filling.
NUT & ALLERGEN INFORMATION
Does this recipe contain nuts?
It does not require tree nuts or peanuts.
However, coconut is botanically a drupe rather than a true tree nut, although coconut is regulated as a tree-nut allergen in some jurisdictions, including the United States.
So if you’re cooking for someone with a coconut allergy, this recipe is not suitable.
Potential allergens
Ingredient Potential allergen
Cream cheese Milk
Butter Milk
Heavy cream Milk
Graham crackers Wheat; sometimes soy
Coconut Coconut; allergy classification varies by country
Whipped topping Milk
Raspberries Usually not a major regulated allergen
Cross-contamination warning
If someone has a serious nut allergy, check the labels on:
graham crackers
digestive biscuits
shredded coconut
chocolate/coconut products
packaged whipped cream
cream cheese
Some facilities process peanuts and tree nuts.
Approximate Nutrition
Using the ingredients above and dividing into 12 slices:
Per slice, approximately:
Calories: 450–500 kcal
Protein: 5–7 g
Carbohydrates: 35–40 g
Fat: 32–36 g
Saturated fat: 20–23 g
Fiber: 2–3 g
Sugar: 20–25 g
These numbers vary considerably according to the type of cream cheese, coconut milk, biscuits and amount of whipped topping used.
Recipe Q&A
Why didn’t my cheesecake set?
The most common reasons are:
insufficient chilling time
filling was too warm
whipped cream wasn’t whipped enough
too much liquid coconut milk
raspberries released excess water
Fix: Refrigerate overnight. If you need a guaranteed firm no-bake cheesecake, use the optional gelatin.
Can I make it without gelatin?
Yes.
The recipe above is designed to set through cream cheese, whipped cream and refrigeration.
Gelatin simply provides additional stability.
How do I use gelatin?
Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water.
Let it stand for about 5 minutes.
Warm gently until completely dissolved—don’t boil it.
Let it cool slightly.
Whisk it into the coconut/cream-cheese mixture before folding in the whipped cream.
Can I make this the day before?
Yes—this is actually recommended.
Prepare it the evening before and decorate it the following day.
Keep refrigerated.
How long does it last?
Covered and refrigerated, approximately 3–4 days.
For the best texture and appearance, eat it within 2–3 days.
Can I freeze it?
Yes, preferably without the fresh whipped-cream decoration.
Freeze until firm, wrap well, and store for up to approximately 1 month for best quality.
Thaw overnight in the refrigerator.
Add fresh whipped cream, coconut and raspberries after thawing.
Why is my crust falling apart?
It probably doesn’t contain enough butter or wasn’t compressed firmly enough.
Add 1–2 tablespoons additional melted butter if necessary and press the crust very firmly.
Can I use Oreo cookies?
Yes.
Use approximately 24–26 Oreo cookies instead of graham crackers and reduce the butter to approximately 5 tbsp.
The result will be a chocolate-coconut-raspberry cheesecake.
Can I use strawberries instead?
Absolutely.
Replace raspberries with chopped strawberries.
However, strawberries contain more water, so drain them well after chopping.
Can I use blueberries?
Yes. Blueberry + coconut is excellent.
You can also make a mixed berry version using:
raspberries
blueberries
strawberries
blackberries
Can I make mini cheesecakes?
Yes.
Press the crust into a muffin pan lined with paper liners.
Fill each cup and refrigerate for 4–6 hours.
This recipe should make approximately 12–16 mini cheesecakes, depending on the size.
Best Version for the Exact Look
For the closest visual result to your photograph, I recommend:
Graham + coconut crust → thick white coconut cheesecake filling → small pieces of fresh raspberry → generous whipped cream → toasted coconut flakes → fresh raspberry on top.
