Gluten Free Coconut Cheesecake (Dairy-Free Options)

This rich and decadent dessert is perfect for holidays and special occasions. The crust cannot be distinguished from traditional graham cracker crust. Everyone enjoys it. If you’re tired of the same old boring cheesecake or love coconut, give this one a try. The coconut and chocolate combination is incredible! Not into coconut? Make this cheesecake recipe, instead.

Gluten Free Coconut Cheesecake

Yield: Makes one 10-inch cheesecake/10-12 servings

Gluten Free Coconut Cheesecake

A rich coconut filling covers an incredible gluten free graham cracker crust topped with chocolate ganache. Everyone will fall hard over this luscious cake.


    For the Crust:
  • 1 recipe Gluten Free Graham Cracker Recipe
  • For the Filling:
  • 2 (8 oz.) packages gluten-free cream cheese (Philadelphia, or Tofutti for dairy-free), at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup tapioca flour/starch
  • 3/4 cup coconut milk
  • 2 large eggs
  • 1-1/2 cups gluten-free sour cream (Tofutti for dairy-free)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tablespoon pure vanilla extract
  • For the Chocolate Ganache (optional)
  • 1 Gluten Free Ganache Recipe


  1. Preheat the oven to 325°F. Make the dough in the crust recipe as instructed at the above link. Press the dough onto the bottom of a 10-inch springform pan and up the sides 1/4 to 1/2-inch. Bake for 20 minutes. Remove it immediately if you see that it is beginning to brown.
  2. When you're ready to make the cheesecake, preheat the oven to 350°F.
  3. In a mixing bowl, cream together the cream cheese, sugar, and flour on medium speed until smooth. (Do not over mix this batter at any point or it may cause your cheesecake to fall.)
  4. Add eggs, one at a time, and blend until creamy, scraping sides as necessary.
  5. Add sour cream, vanilla, and coconut milk. Blend on medium speed until creamy. (Again, do not over-beat.)
  6. Fold in the shredded coconut.
  7. Pour the batter over the crust. Using potholders, tap the pan several times on a solid heat-proofed surface to even out the filling and bring any large air bubbles to the surface.
  8. Place a shallow pan full of water on the bottom rack. The steam will help prevent the cheesecake from cracking.
  9. Bake for 15 minutes at 350°F. Then lower the temperature to 250°F, and bake for 75 - 90 minutes or until the cheesecake is firm with the middle still a bit jiggly. If you see any browning around the top edges, stop the baking process.
  10. Allow to cool slowly in the oven, and then at room temperature until it reaches room temperature (80 degrees F). Refrigerate overnight to chill. Once chilled the center may sink in a little leaving a nice edge to hold the topping.
  11. Make the gluten free ganache recipe. Pour over the top of cheesecake to fill up the well, and allow it to drip down the sides. Immediately distribute the ganache before it sets. Immediately sprinkle the top with shredded coconut. (It's a great way to let guests know what's inside.) Refrigerate the cheesecake several hours; slice and serve.



Add 1/2 cup of shredded coconut to the crust before baking.

One Reply to “Gluten Free Coconut Cheesecake (Dairy-Free Options)”

  1. This was easy to make and tasted incredible! Thanks for sharing.
    It is my family’s new favorite cheesecake!

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