Name: Easter Egg Coconut Cheesecake : Easy Easter Cheesecake with Toasted Coconut
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 2 tablespoons sugar; 24 oz (680 g) full-fat cream cheese, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1 cup coconut cream or full-fat coconut milk (thick part); 1 teaspoon vanilla extract; Optional: 1/4 teaspoon coconut extract for stronger flavor; 1 cup shredded coconut; Chocolate Easter eggs or candy eggs; Whipped cream (optional)

Description

This Easter Egg Coconut Cheesecake is creamy, smooth, and full of light coconut flavor with a buttery crust and a festive topping of toasted coconut and chocolate eggs. It looks impressive on the table but is simple to make, with no complicated techniques required. Perfect for Easter, spring gatherings, or anytime you want a cheerful, crowd-pleasing dessert.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar

Coconut Cheesecake Filling

24 oz (680 g) full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup coconut cream or full-fat coconut milk (thick part)
1 teaspoon vanilla extract
Optional: 1/4 teaspoon coconut extract for stronger flavor

Topping

1 cup shredded coconut
Chocolate Easter eggs or candy eggs
Whipped cream (optional)

Instructions

Prep
- Heat oven to 325°F (165°C).
- Grease a 9-inch springform pan and line the bottom with parchment.
Make the Crust
- Mix crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom and slightly up the sides of the pan.
- Bake 10 minutes, then cool.
Make the Filling
- Beat cream cheese and sugar on low–medium speed until completely smooth.
- Add eggs one at a time, mixing on low just until blended.
- Mix in coconut cream and vanilla until silky. Do not overmix.
Bake
- Pour filling over crust and smooth the top.
- Bake 50–55 minutes until edges are set and the center still slightly jiggly.
Cool Slowly
- Turn oven off, crack the door open, and let cheesecake sit inside 1 hour.
- Remove and cool to room temperature, then refrigerate at least 4 hours (overnight is best).
Toast Coconut & Decorate
- Spread coconut on a baking sheet. Bake at 325°F for 5–8 minutes, stirring often, until golden.
- Once cheesecake is chilled, top with toasted coconut and chocolate eggs. Add whipped cream if desired.

Notes

Use room-temperature cream cheese to avoid lumps.
Mix on low speed after adding eggs to help prevent cracks.
Don’t overbake — a slight center wobble means a creamy texture later.
Chill overnight for the cleanest slices and best flavor.
Slice with a hot, clean knife for neat presentation.