With a graham cracker crust and toasted coconut topping, this Coconut Cheesecake Tart makes an easy dessert! Cream cheese and whipped topping make a light, creamy cheesecake.
The first week of spring yielded freezing rain and a winter weather advisory. Soon we’ll be sitting outside with sunshine our shoulders…right?? Sunshine, please come!
For now we’ll pretend like spring weather is here with this soft, creamy, coconut cheesecake tart. It has an easy graham cracker crust and a cream cheese & Cool Whip filling. What really puts it over the top? The toasted coconut. It’s such a simple step but really boosts the flavor.
One thing I love about many summer pies and tarts is that they oftentimes have a graham cracker crust. To me, graham cracker crusts go best with creamy pies and this pie is no exception.
To make the graham cracker crust, simply place the crackers, butter and sugar in a food processor until you have crumbs that are well combined. Then you’ll press those crumbs into the bottom of a 9″ tart pan. (The tart pan I have is non-stick so it comes out of the pan easily.) Bake the graham cracker crust for about 8 minutes just to seal it together well.
Want a shortcut for this step? Just buy a premade graham cracker crust.
Place all of the coconut on a baking sheet. Lower the oven from 350 (the temperature at which you baked the crust) to 325 degrees Fahrenheit. Place the pan in the preheated oven and set the timer for 3 minutes. Stir the coconut, then bake it for another 3 minutes. Keep doing this in three minute intervals, stirring in between each interval until the coconut is lightly browned. It will take about 10-12 minutes at most. Watch it closely so it doesn’t get too brown.
Toasted coconut has a delicious nutty taste that deepens the flavor of baked goods.
The filling part of this cheesecake is no bake. Cream together the softened cream cheese, sugar and vanilla (or use coconut extract for an extra coconutty boost!) until the mixture is smooth. Fold in the whipped topping, then fold in all but ½ cup of the toasted coconut.
Fill the tart shell with this fluffy mixture, then sprinkle the remaining toasted coconut on top.
Refrigerate the pie until you’re ready to serve it, then refrigerate any leftovers.
This would make a simple dessert for Easter or a summer potluck!