Have you ever tried a coconut cheesecake that’s both luxuriously creamy and perfectly light? This isn’t your average dessert — it’s a tropical twist on a classic favorite, with a buttery biscuit crust and a fluffy filling packed with shredded coconut.
Ingredients:
For the crust:
- 2 cups crushed digestive biscuits (or graham crackers)
- 5 tablespoons melted butter
For the filling:
- 16 oz cream cheese (room temperature)
- ¾ cup plain Greek yogurt
- 1 cup heavy whipping cream
- 1 ¼ cups powdered sugar
- 1 ⅓ cups unsweetened coconut flour or finely shredded coconut
- 1 teaspoon vanilla extract
Instructions:
In a bowl, combine the crushed biscuits and melted butter. Mix until evenly combined, then press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
Whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream, then mix in the shredded coconut until the mixture is fully blended.
Spread the filling evenly over the crust. Chill in the refrigerator for at least 4 hours, or overnight, until fully set.
Before serving, optionally sprinkle extra shredded or toasted coconut on top.
