Easter Egg Coconut Cheesecake is a simple & delicious Easter dessert recipe. Easy cheesecake topped with toasted coconut & chocolate Easter eggs! YUM!
Today my daughter Anya is taking over the blog to share with you this super awesome creation we made together recently. Please give her a nice warm welcome!
Hi everyone! I’m Anya! Toasted Coconut Easter Cheesecake! Now doesn’t that sound tasty?
My dad had been really craving cheesecake, in fact, he’s always craving cheesecake. But this time he wasn’t too subtle about it.
He kept buying more & more cream cheese & graham crackers in hopes my mom would make him one. Well, she finally gave in & it was a good thing we had a stockpile of supplies.
You see, this one was our second try at making this cheesecake. My mom had originally used her “go-to” cheesecake recipe but forgot that it was for a 10″ springform pan.
You see she wanted to use her brand new Flexipan (the same kind used by cheesecake factory) – which is just a tiny bit smaller.
Needless to say, it didn’t turn out all that pretty – but we all thought it still tasted great! At least the flexipan worked as intended & the cheesecake released perfectly, no water bath required.
Easter Cheesecake
We went back to the drawing board & reworked the recipe to fit the new pan & I have to say it turned out fantastic. We all loved it. I guess any reason to make more cheesecake is a good reason, right?
With this one, we decided to pipe some whipped topping around the top to help the toasted coconut stick. Then we added mom’s favorite Cadbury mini eggs for that Easter feel. It was great, so creamy & delicious!
Coconut Cheesecake Recipe
Here are some commonly asked questions
What is the best way to store leftover cheesecake?
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
What is a flexipan?
Made by the same company that makes the original Silpat baking mats – the flexipan is a silicone baking pan that is perfect for cheesecake. In fact, it is SO PERFECT for making cheesecake, that it is what is used at The Cheesecake Factory for all their cheesecakes.
How do you move the pan once it is filled?
Understandably this was one of the things I wondered as well. Fortunately, the company made a perforated baking sheet that you place the flexipan on.
You bake the sheet with the pan and then it doubles as a cooling rack when you remove it from the oven. Just be sure to place it on hot pads because it will be just as hot as the pan after baking.
Coconut Cheesecake
HOW DO YOU MAKE COCONUT CHEESECAKE?
Make crust
- Place the graham crackers in a food processor & pulse until you have fine crumbs.
- Remove the blade & add in the sugar & melted butter. Stir together with a fork until all the crumbs are moist.
- Transfer to the large flexipan (that is placed on the perforated baking sheet) & press into a flat even layer with the bottom of a glass.
- Place in the freezer to set until you are ready to fill it.
Filling
- Beat together the cream cheese & sugar on medium until smooth & creamy.
- Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition.
- Add the sour cream & coconut extract & beat until well combined.
- Pour the batter into the prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle will giggle a little until it cools. (the beauty of the flexipan- no water bath needed)
- Remove the cheesecake from the oven & allow it to cool for 30 minutes at room temperature, then place it in the refrigerator to continue cooling for at least 6 hours but preferably overnight.
- Once cooled, place the whipped topping in a frosting bag with a star tip & pipe a border around the edge of the cheesecake & a small circle in the center.
- Top with toasted coconut & chocolate Cadbury mini eggs.
- Keep refrigerated until ready to serve.
HOW TO MAKE CHEESECAKE AT HOME
Can this cheesecake be frozen?
You bet! This cheesecake freezes quite well. I do recommend freezing before adding the whipped topping and other decorations. But if you wrap this cheesecake tightly with plastic wrap – you can freeze it for up to 3 months.
Ingredients for Coconut Cheesecake
- graham cracker rectangles
- butter- melted
- granulated sugar
Filling
- cream cheese
- granulated sugar
- eggs
- sour cream
- coconut extract
Garnish
- whipped topping
- toasted coconut
- chocolate Cadbury mini eggs
I have a Le Creuset ceramic pie dish. Do you know if that would work?
I understand. The issue will be how to remove it once it is baked. The springform pan allows you to get the sides off so you can get the spatula under the pieces.
This cheesecake will definitely be too tall for a pie dish too. I would suggest doing a cake pan, something with tall sides & lining it with parchment – making sure to leave extra overhanging so you can grab it & lift it out of the pan for serving.
Also- you will want to make it long enough ahead of time that you can freeze it, so it is nice & firm when you go to lift it out. This way it won’t sink in the middle, crack & bend. Then just let it thaw in the fridge once you have removed it from the pan.
easter cheesecake recipe
Don’t miss these other great recipes with coconut!
- Chocolate Coconut Macaroons
- Coconut Poke Cake
- Easy Coconut Cupcakes
- Coconut Bread
- Coconut Cream Cake
- Banana Coconut Bundt Cake
- Banana Coconut Donuts
- Coconut Macaroons
- Cadbury Magic Bars
Doesn’t it look SO GOOD? We hope you love it too!
Thank you Anya for sharing this awesome recipe!
If you love this Easy Cheesecake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Looking for more great Easter ideas?
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Easter Egg Coconut Cheesecake
Ingredients
Crust
- 9-10 graham cracker rectangles
- 6 tbsp butter- melted
- ⅓ cup granulated sugar
Filling
- 32 ounces cream cheese room temperature (FOUR – 8 ounce blocks)
- 1¼ cup granulated sugar
- 4 eggs- room temperature
- ¾ cup sour cream
- 1 tbsp coconut extract
Garnish
- 2 cups whipped topping
- ⅓ cup toasted coconut
- 10-12 chocolate Cadbury mini eggs
Instructions
Make crust
- Place the graham crackers in a food processor & pulse until you have fine crumbs.
- Remove the blade & add in the sugar & melted butter. Stir together with a fork until all the crumbs are moist.
- Transfer to the large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass.
- Place in the freezer to set until you are ready to fill it.
Filling
- Beat together the cream cheese & sugar on medium until smooth & creamy.
- Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition.
- Add the sour cream & coconut extract & beat until well combined.
- Pour the batter into the prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle will giggle a little until it cools. (the beauty of the flexipan- no water bath needed)
- Remove the cheesecake from the oven & allow it to cool for 30 minutes at room temperature, then place it in the refrigerator to continue cooling for at least 6 hours but preferably overnight. DO NOT REMOVE IT FROM THE PAN UNTIL IT IS COMPLETELY COOLED AND SOLID.
- Once cooled, place the whipped topping in a frosting bag with a star tip & pipe a border around the edge of the cheesecake & a small circle in the center.
- Top with toasted coconut & chocolate Cadbury mini eggs.
- Keep refrigerated until ready to serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
Wow – Anya, how great! The candies make it so festive.
Erin @ Brownie Bites Blog says
Oh yummy, the texture looks amazing!
Janet Vinyard says
Hi Anya, What a pretty cheesecake for Easter & I love anything coconut! Thanks for sharing your recipe! Blessings, Janet
Akaleistar says
That cheesecake looks delicious!
Anita says
This cheesecake looks so yummy! Thanks for sharing.
Theresa @DearCreatives says
Looks so good. I love making cheesecakes. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Leslie says
This looks so good! I’ve failed miserably at too many cheesecake recipes. Maybe it’s time to give it another try? Thanks so much for sharing at the #happynowlinkup!
Karen Costello says
What size pan is used for this?
Karen Costello says
What size pan is used for this?
Gina Kleinworth says
Hi Karen – there’s a link to the exact pan & a picture of it just below the recipe. It’s just over 9″.
Joan in VA says
That looked so good … I used your link to find the Flexipan you suggested. Unfortunately your link turned out to be a bad link … I got a message that said ‘this page was accessed wrong.’
I’ll try in in my 9″ springform pan.
Gina Kleinworth says
Thanks for letting me know Joan so I could get that fixed. I appreciate it. It’s updated now, but if you use your springform pan, please wrap it in foil & use a water bath for this cheesecake. Enjoy!
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week and we have pinned it to our features board. Enjoy your new Red Plate and thanks so much for sharing with us!
Miz Helen
Nichole says
Has anyone actually made this recipe? If so how did it turn out?
Gina Kleinworth says
Hi Nichole, I personally made this recipe & you can see from the images that I took & included with this post showing how it turned out. Did you have troubles with it? Maybe I can troubleshoot.
Kelly says
Hello! I am hoping to make this for Easter Sunday but do not have a springform pan or a flexipan. I have a Le Creuset ceramic pie dish. Do you know if that would work?
It looks AMAZING but don’t want to mess it up if I don’t have the correct pan 🙂
Thank you!
Gina Kleinworth says
I understand. The issue will be how to remove it once it is baked. The springform pan allows you to get the sides off so you can get the spatula under the pieces. It will definitely be too tall for a pie dish too. I would suggest doing a cake pan, something with tall sides & lining it with parchment – making sure to leave extra overhanging so you can grab it & lift it out of the pan for serving. Also- you will want to make it long enough ahead of time that you can freeze it, so it is nice & firm when you go to lift it out. This way it won’t sink in the middle, crack & bend. Then just let it thaw in the fridge once you have removed it from the pan.
Hope this helps.
Jan says
How do you remove the cheesecake from the flexi pan?
Thank you.
Gina Kleinworth says
I do this one of two ways. Most commonly I’ll freeze the cheesecake and then it is firm enough that I can just hold it and move it around without worrying about it falling apart. I just hold it with one hand underneath and then use the other hand to pull the sides down and then slide it onto a plate. That works pretty well if I do it before adding any decorations.
If I don’t want to or can’t freeze the cheesecake – I like to set it on the serving plate then place that on top of something slightly smaller – so it is elevated just a little but still sturdy. Then pull the sides of the flexipan down until it is inverted. Then take a large spatula and lift the cheesecake a bit so I can sort of shimmy the pan out from under the cake.
Jan Leyland says
Hi. I ordered the flexipan and I had so much cheesecake filling it overflowed. I used the extra filling to make some mini cheesecakes which came out lovely. My full size cheese cake is cooling. It cracked around the sides on top. I’m going to have to do some cosmetic surgery on it.
Karen says
I have this cheesecake baking now and it looks so good! Recipe is so easy to make! Can’t wait to share it with family
Anita says
I’m making this recipe now and it doesn’t explain when to remove the cheesecake out of the flexipan.
Gina Kleinworth says
As with all cheesecake – it should be cold and solid before removing it from the pan.
Beth says
How do you make the cocanut cheese cake couldn’t find the make it attachment thank you
Gina Kleinworth says
Hi Beth – there is a printable recipe within this post – just before the picture of the pan we used to make it.