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Toasted Coconut Cheesecake Tart Recipe

By Lydia

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Coconut Cheesecake Tart #coconutcheesecake #cheesecakerecipes #tartrecipes via @lydioutloud
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This Toasted Coconut Cheesecake Tart recipe is the perfect combination of flavor and texture. There will be no leftovers when you serve this!

Recipe for Coconut Cheesecake Tart

Now that we already established brunch season is a thing, can we talk about whether coconut season a thing? Spring seems like a great time to coconut all the things! And let’s be real, cheesecake season is a year-round thing!

Coconut Cheesecake Tart for Easter!

The sweet coconut combined with the subtle spice of the graham crackers and the creaminess of the cheesecake is pretty heavenly. I think in heaven we can eat as much of this as we want and not gain weight. 😉

Coconut Cheesecake Tart with Graham Cracker Crust

Although this Toasted Coconut Cheesecake Tart is perfect for Easter and springtime, it’s far too high on the yum scale to table it after coconut season ends, my friends! Easter would be a great time to wow your guests with this recipe so gather up these ingredients and prepare to impress.

Delicious Coconut Cheesecake Tart Recipe

Recipe for Coconut Cheesecake Tart

Toasted Coconut Cheesecake Tart

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Ingredients

Crust

  • 9 whole-sheets Graham Crackers
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter – melted

Cheesecake

  • 2 cups shredded sweetened coconut
  • 8 oz cream cheese softened
  • 8 oz whipped topping
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla

Instructions

Crust

  • Preheat oven to 350 degrees.
  • In a food processor, combine the graham crackers, sugar and melted butter. Pulse until well blended and combined. If the mixture is a little too crumbly, add another tbsp. of melted butter.
  • Press graham cracker mixture into tart pan, packing into the bottom of the pan and up the sides.
  • Cook for 8 minutes. Remove and cool completely.

Toasted Coconut

  • Leave the oven 350 degrees. Spread coconut onto a baking sheet and bake for 4 minutes at a time. After each 4 minute interval, mix the coconut up so it toasts evenly without burning.

Cheesecake

  • In a medium bowl, add cream cheese, vanilla and sugar and beat until smooth and creamy. With a spatula, add in the whipped topping and fold until combined. Add in all of coconut except for ½ a cup, fold into mixture.
  • Pour into the cooled crust and spread evenly. Top with remaining coconut. Place into the freezer for about 15 minutes, cut and serve. Store in the refrigerator.
So what do you think? Are you on board for coconut season? 😉 I’d love to hear if you try this (or any of my recipes or projects!)! 

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Comments

  1. Nicole says

    April 9, 2018 at 4:01 pm

    I love coconut, it’s one of my very favorite flavors. I pinned your Coconut Cheesecake tart recipe so I can give it a try.
    Thank you for sharing your blog post with us at the #HomeMattersParty this week.

    Reply
    • Lydia says

      April 10, 2018 at 6:18 pm

      It’s one of mine too Nicole! 😉 Thanks so much, I’d love to hear how you like it!

      Reply
  2. Lauren @ Lemon & Mocha says

    April 4, 2018 at 1:01 pm

    I love the idea of a cheesecake tart – especially with all that toasted coconut! Yum!

    Reply
    • Lydia says

      April 10, 2018 at 6:30 pm

      Thanks Lauren! That’s my favorite part! 😉

      Reply
  3. Albert Bevia says

    April 4, 2018 at 7:29 am

    This is like the next-level in cheesecake, so many great flavors and texures…impressive recipe

    Reply
    • Lydia says

      April 10, 2018 at 6:31 pm

      Thanks so much Albert!

      Reply
  4. The Novice says

    April 4, 2018 at 3:09 am

    This looks incredible, and so easy to make! Love the idea of coconut and cheesecake together.

    Reply
    • Lydia says

      April 10, 2018 at 6:32 pm

      It’s super easy! Thanks so much!

      Reply
  5. Maya says

    March 28, 2018 at 3:26 pm

    Looks delicious..I will make some this weekend.
    Thx!

    Reply
    • Lydia says

      March 28, 2018 at 5:23 pm

      Yay! Let me know how you like it! 🙂

      Reply

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Hello! I'm Lydi, thank you for stopping by! I'm a recipe creator (and taster!), beauty product hoarder, DIY-er, Buckeye fanatic and lover of home decorating (and peanut butter).
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