Coconut & Chocolate Cheesecake

Chocolate coconut cheesecake recipe - Lilie Bakery

A light and melting coconut-flavored cheesecake, do you like it? This recipe from Coconut and chocolate cheesecake is really easy to do. Coconut and chocolate combine in this dessert, for a really tasty result ...

Do you like coconut? I do ! A mild flavor, ideal in desserts. Here I used coconut milk (canned) and grated coconut to flavor this cheesecake. For the thin chocolate layer, I chose dark pastry chocolate: the two flavors work wonderfully!

Coconut chocolate cheesecake - Lilie Bakery

How to prepare this coconut and chocolate cheesecake?

First of all, you have to make the biscuit base: a mixture of coconut cookies and small butter mixed with melted butter then packed at the bottom of a springform pan.

Then make the coconut filling. We mix fresh cheese (I always use the Philadelphia because it is not very salty), cream, coconut milk, sugar and grated coconut. We then pour this filling into the mold and put it in the oven!

For the chocolate part, we melt the chocolate and butter before coating the cold cheesecake…. A little touch of grated coconut for decoration and voila!

Tips for making this recipe perfectly

I advise you to bring the ingredients to room temperature about 30 minutes before the start of the recipe.

For coconut milk, use only the hard part on the inside of the can.

After cooking, leave the cheesecake in the oven half-opened, this prevents it from cracking.

Chocolate coconut cheesecake - Lilie Bakery

Other cheesecake recipes to try

For cheesecake lovers, I recommend these other recipes from the blog, which you might also like: Salted butter caramel cheesecake, No-bake strawberry lemon cheesecake, Japanese cheesecake, White chocolate cheesecake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!

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4.6 on 10 votes

Coconut & Chocolate Cheesecake

A very creamy cheesecake, with coconut milk and a thin layer of chocolate ...
Prep time25 minutes
Cook time1 time
Total1 time 25 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 8 people


  • 100 g dry coconut cookies
  • 125 g small butter cookie
  • 125 g soft butter, melted
  • 300 g Philadelphia type fresh cheese
  • 250 ml semi-thick cream 30% mg
  • 110 g granulated sugar
  • 280 ml canned coconut milk the solid part
  • 40 g shredded coconut
  • 35 g cornstarch
  • 3 eggs
  • 100 g semi sweet chocolate bar
  • 60 g unsalted butter


Biscuity background

  • Preheat the oven to 160 ° (traditional heat).
  • Mix the dry coconut cookies and the small butter cookies fairly finely.
  • Add the melted unsalted butter, and mix well. Using a glass, tamp this mixture onto the bottom and side of a 22 cm diameter springform pan. Place in the fridge.

Coconut filling

  • With a mixer (or in a food processor), mix the cream cheese, semi-thick cream, powdered sugar, coconut milk, grated coconut, cornstarch until a smooth mixture is obtained.
  • Incorporate one by one the whole eggs previously relaxed with a fork.
  • Pour the filling into the mold on the biscuit base and cook for 1 hour. Let the cheesecake cool in the half-open oven, then place in the fridge for at least 3 hours (overnight is better).

Melted chocolate

  • In a saucepan, melt the dark chocolate and the diced sweet butter over low heat. Smooth well.
  • Let cool before coating the cheesecake with chocolate, smoothing everything. Add a little grated coconut.
  • To be enjoyed immediately if you want the chocolate to be soft, or after taking it in the fridge if you want it a little harder (like me).


Store in the refrigerator (ideally under a cover). 
Like all cheesecakes, it will be even better the next day!
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply

    LadyMilonguera @ A fun siphon ...

    April 29th

    This cheesecake is a real killer!

  2. Reply


    April 29th

    Hummmmm book to buy !!!!! Thank you …

  3. Reply


    April 29th

    Wow! Magnificent this chessecake! I would take a part!

  4. Reply


    April 29th

    I like cheesecake so much :) Thank you for this gourmet sharing, to test !!

  5. Reply


    April 29th

    A great treat!

  6. Reply


    April 30th

    On one I love cheesecake, on two I love coconut and on three I am a chocolate addict, needless to say that I totally succumb to your cheesecake! Especially since the texture is exactly as I like it!

  7. Reply


    April 30th

    a killing this cheesecake! It makes me drool!

  8. Reply


    April 30th

    A true delight!

  9. Reply

    Annie cb

    April 30th

    wow, I love it! It's a great thing to put coconut milk in the cheese base and with chocolate on it yum!
    Surely the next cheesecake I would make, thank you for sharing a recipe!

  10. Reply


    April 30th

    My god that looks super good!
    It makes you want :)
    Thank you for the recipe anyway ^^

    Hill ♡

  11. Reply


    1th May 2013

    Sublime, I love it !!!! kisses

  12. Reply

    cakes and sweets

    1th May 2013

    Whaouuu I love this Cheesecake recipe !!!

  13. Reply

    The Ant Elé

    1th May 2013

    Superbly delicious!

  14. Reply


    1th May 2013

    Haaaan, too bô! It's a gorgeous cheesecake version, you invite? !! Chocolate-coconut, just too good ...

  15. Reply


    2th May 2013

    Too good this cheesecake, bravo !!

  16. Reply


    2th May 2013

    I'm a big fan of cheesecake too and yours always look delicious. Again this one looks to die for!

  17. Reply


    3th May 2013

    Wow! top! it is, very successful …… .. I too want to succeed too, here is a great recipe !!!!!!!! ……. kisses kisses TITOU ………

  18. Reply


    3th May 2013

    Super your cheesecake !!! it makes you want too :)
    I tagged you for the Versatile Blogger Award on my blog! Your turn!

  19. Reply


    9th May 2013

    How beautiful he is! a massacre !

  20. Reply


    28th May 2013

    Hello, coming to discover this blog I stopped on this magnificent cake and then I started! Observation: What Happy !! Super nice and good Cheesecake !!! Thanks for the recipe.
    A beginner =)

    • Reply

      Lilie bakery

      29th May 2013

      Thank you Nassera, I'm happy that your cheesecake was all the rage :-)

  21. Reply


    3th June 2013

    You make me really want! Too handsome

  22. Reply


    5th June 2013

    The photos are beautiful… I'm hungry! And coconut is so good.

    Thank you, I'm testing it this weekend: D

  23. Reply


    9th June 2013

    Very nice achievement! coconut-chocolate, what a nice idea

  24. Reply


    30th October, 2013

    Thank you for this recipe :-) I made it this weekend !!!!

  25. Reply


    November 5, 2013

    I made this recipe for the departure of a colleague who wanted to eat a cheese cake, it was all the rage, a real delight !!! and pride for me because it was my 1st cheese cake !!
    Thank you for your pleasant blog and your recipes that I discover with so much pleasure, always with the necessary details.

    • Reply

      Lilie bakery

      November 7, 2013

      Thank you very much Priscilla, delighted that this cheesecake pleased your colleague! @ soon!

  26. Reply


    December 4, 2013

    Superb recipe! Can you tell me how many centimeters you have lined the biscuit backwall? thank you so much !

    • Reply

      Lilie bakery

      December 4, 2013

      Hello Eric, on the height it must be about 4 cm, I did not measure exactly. @ soon

  27. Reply


    24th January 2014

    Hello Lilie! it's The Big Cat! the cheesecake is both cracked and runny in the center… do I have to bake it again? or is it completely screwed up? (I had to adapt the doses for a 16cm diameter mold and I only have a bottomless mold ... so I already left with a disadvantage)
    thank you for your answer (and the Bavarian 3chocolats really had its effect the other day! thank you for your recipes)

    • Reply

      Lilie bakery

      28th January 2014

      Hello Audrey, it is normal for the cheesecake to be shaky when it comes out of the oven, it will be very smooth when tasted. @ soon

  28. Reply


    30th May 2014

    Hello, at what temperature should the cheesecake be cooked for 1 hour?

    Is it like the 160 ° biscuit?

    • Reply

      Lilie bakery

      3th June 2014

      Hello Delphine, the temperature is the same yes, 160 °. @ soon

  29. Reply


    July 25, 2014

    I try in individual molds 8 cm in diameter.
    What cooking time do you recommend?
    Thank you for this great recipe

    • Reply

      Lilie bakery

      July 29, 2014

      Hello Laurie, so there is a very good question… I do not have the answer, but know that they will have to be cooked at low temperature for a long time, like the one I realized. Make sure that the center is not overcooked (still shaky) before turning off your oven. @ soon

  30. Reply


    August 7, 2014

    Hello, I would like to get started in the cheesecake recipe but I wanted a clarification: do you need liquid or heavy cream? Thank you thank you for your response

  31. Reply


    November 29, 2014

    Delicious recipe, not yet tested with chocolate sauce, I preferred the coated chocolate version
    Perfect recipe level quantity to the crumb!
    Thank you for this sharing and this good idea, it's only been 2 times but congratulations each time!

    • Reply

      Lilie bakery

      December 7, 2014

      Thank you for your feedback :-) @ soon

  32. Reply


    31th January 2015

    very fat but delicious
    to do when you have lots of gourmet guests :)

  33. Reply

    Coralie B

    17th February 2016

    Hello, would like to make this cheesecake but no philadelphia st mort or mascarpone. Is it possible to do this only with cottage cheese and coconut milk?

  34. Reply


    April 21th

    I made this cheesecake last week and just thinking about it my taste buds are in turmoil: D it was so delicious and airy <3 to do again!
    Thank you Aurélie for this delicious recipe!

  35. Reply

    Megane B.

    11th February 2022

    Hello, I have just made the recipe to the letter and it is the cata..
    I had to stop cooking after 10min because something was burning and indeed I have the impression that it is butter from the biscuit that has "disgorged".. I either cleaned and put back in the oven but still the same .. In addition, it was almost burnt out and I took it out 10 minutes earlier than expected.
    I made it for a birthday tomorrow night and I'm a little scared to serve it for once.. I don't know if I'll have an answer by then, but I could really use some help s please Aha.. Thank you!

    • Reply

      Lilie bakery

      15th February 2022

      Hello Mégane, your mold must not be airtight… It's not the butter in the biscuits that runs, it's the water contained in the filling. To avoid having to clean your oven (and if you don't want to buy a better quality mold) you wrap the bottom of your mold with 2 layers of aluminum foil. This should limit the damage… See you soon :)

  36. Reply


    September 15, 2022

    I would like to make a Coco Oréo cheesecake and your recipes sound great to me!
    Do you advise me to take this recipe, making the base of your Oreo cheesecake without cooking? And if so, without this coconut base, will the taste of the Cheesecake maker be strong enough to smell like coconut? or to take the base of your Oréo cheesecake without cooking and replace the fresh cream with the coconut milk (since it seems to me that the creamy part that we use rises well in whipped cream), in which case I wonder if the taste will also be strong enough in coconut
    Thank you in advance for your assistance
    Have a good day !

    • Reply

      Lilie bakery

      September 23, 2022

      Hello Claire, I advise you to take my coconut and chocolate cheesecake recipe. For the base: you mix Oreos instead of taking classic cookies. You can also add Oreos broken into 4 in the filling before pouring the batter into the mold. Goodbye :)


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