Description
Discover the ultimate indulgence with this Cherry Coconut Cheesecake With Chocolate Crackle Base. Creamy, tropical, and topped with sweet cherries, it’s dessert perfection in every bite.
Ingredients
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1 cup chocolate wafer crumbs
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2 tbsp unsweetened cocoa powder
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4 tbsp unsalted butter, melted
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2 tbsp granulated sugar
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup coconut cream
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1/2 cup shredded unsweetened coconut, toasted
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1 cup fresh or canned cherries, pitted
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2 tbsp cherry preserves (optional)
Instructions
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Preheat oven to 350°F (175°C) and prepare the chocolate crackle base by mixing crumbs, cocoa, butter, and sugar; press into a 9-inch springform pan and bake 8–10 minutes.
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Beat cream cheese until smooth, add sugar, eggs, vanilla, coconut cream, and toasted coconut; mix gently.
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Pour filling over cooled base, smooth top, and bake at 325°F (160°C) for 45–50 minutes. Let cool gradually in the oven, then on a wire rack.
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Arrange cherries on top, brush with warmed preserves if desired, and refrigerate 4+ hours or overnight.
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Slice with a hot knife, serve chilled, and enjoy the perfect mix of chocolate, coconut, and cherry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American