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Recipe for Coconut Cheesecake Tart

Toasted Coconut Cheesecake Tart

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


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



  • 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.


  • 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.
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