Easy Coconut Cheesecake Recipes

PHILADELPHIA 3-STEP COCONUT CHEESECAKE

PHILADELPHIA 3-STEP Coconut Cheesecake image

Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.

Provided by My Food and Family

Categories Dairy

Time 3h50m

Yield 10 servings

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1 ready-to-use graham cracker crumb crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g

EASY COCONUT CHEESECAKE

Easy Coconut Cheesecake image

got this from a family circle cookbook. its a really easy recipe - the best thing about it is the crust. friends always ask for the recipe. needs to be refrigerated overnight.

Provided by grapefruit

Categories Cheesecake

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

200 g whole wheat biscuits
1/2 cup toasted desiccated coconut
2 teaspoons sugar
1 teaspoon ground cinnamon
125 g butter, melted
500 g cream cheese
2 3/4 cups sweetened condensed milk
1/2 cup lemon juice
2 teaspoons vanilla essence
1 teaspoon ground cinnamon, extra
1/2 cup whipped cream

Steps:

brush 23 cm round springform tin with melted butter or oil.
process biscuits in food processer 15 secs or until finely crushed. add coconut, sugar, cinnamon and butter. process for further 15 mins till combined.
press biscuit mixture into base and sides of tin.
refrigerate while preparing filling.
beat cream cheese with electric beaters till light and fluffy. gradually add condensed milk, lemon juice and essence.
beat on medium speed 5 mins or till smooth and increased in volume.
pour into prepared tin, smooth surface.
sprinkle with extra cinnamon.
refrigerate overnight.
decorate with piped cream and seaonal fruits.

Nutrition Facts : Calories 948.1, Fat 61.2, SaturatedFat 39.1, Cholesterol 187.7, Sodium 566.9, Carbohydrate 86, Fiber 0.8, Sugar 81.6, Protein 18

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