Go Back
Recipe for Coconut Cheesecake Tart

Toasted Coconut Cheesecake Tart

No ratings yet

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.
Tried this recipe?Let us know how it was!