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.
Coconut Cheesecake Tart Recipe
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.
Graham Cracker Crust
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.
How to Toast Coconut
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.
No Bake Cheesecake
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 1/2 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!
Other Coconut Dessert Recipes
- Banana Coconut Cheesecakes
- Coconut Tres Leches Cake
- Coconut Cream Pies
- Chocolate Coconut Truffles
- Instant Pot Coconut Bundt Cake
Tools to Make This Tart
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
- Hand mixer: I don’t pull out my stand mixer for this recipe. It makes a small amount so a hand mixer works perfectly.
- Wilton 9″ Tart Pan: For making the prettiest desserts, like this coconut tart!
Coconut Cheesecake Tart
- 9 whole-sheets Graham Crackers
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
- 2 cups shredded sweetened coconut
- 8 ounces cream cheese (room temperature)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 8 ounces whipped topping
- Preheat oven to 350 degrees Fahrenheit.
- 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 tablespoon of melted butter.
- Press the graham cracker mixture into a 9" tart pan, packing it onto the bottom and up the sides.
- Cook for 8 minutes. Set out to cool completely.
Toasting the Coconut:
- Lower the oven on 325 degrees Fahrenheit. Spread all of the coconut onto a baking sheet and bake for 3 minutes at a time. After each 3 minutes, mix the coconut up so it doesn’t burn. Bake until lightly browned, about 10 minutes.
- In a medium bowl, add the cream cheese, vanilla and sugar. Beat until smooth and creamy. With a spatula, add in the whipped topping and fold until combined. Then, add in all of the coconut except for ½ a cup, fold into the mixture.
- Pour into the cooled crust and spread around evenly. Top with the remaining coconut. Place into the freezer for about 15 minutes, cut and serve. Store in the refrigerator.