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.
Author: Julie Clark
9whole-sheets Graham Crackers
2cupsshredded sweetened coconut
8ouncescream cheese(room temperature)
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.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**