Coconut Joy Cheesecake

380 16 servings, 1 piece (118 g) each
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16 servings, 1 piece (118 g) each

What's a Coconut Joy Cheesecake? Think coconut, chocolate and cheesecake deliciousness in a scrumptious chocolate cookie crust.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Microwave semi-sweet chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.


Substitute Baker's Premium 70% Cacao Dark Chocolate for the semi-sweet chocolate.


Substitute 1-1/4 cups chocolate cookie baking crumbs for the crushed chocolate wafer cookies.


  • 16 servings, 1 piece (118 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (118 g) each
Calories 400
% Daily Value
Total fat 30g
Saturated fat 18g
Cholesterol 130mg
Sodium 390mg
Carbohydrate 28g
Dietary fibre 1g
Sugars 23g
Protein 8g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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