Coconut Cheesecake

Coconut Cheesecake



  • 1 cup ½ Biscoff cookies crushed, 16 pieces
  • 2 tablespoons coconut oil
  • 2 tablespoons melted butter
  • cup ¼ sugar
  • teaspoon ¼ fine salt

Cheesecake layer:

  • 2 bars cream cheese
  • cup ½ sugar
  • 2 pieces eggs
  • cup ¼ sour cream
  • 1/8 cup coconut cream
  • 2 tablespoons MAYA Cornstarch
  • 1 teaspoon vanilla extract


  • cup ¾ whipping cream
  • cup ¼ coconut cream
  • Toasted coconut flakes


  1. Wrap the bottom of a 9-inch square spring form or removable pan with aluminum foil.
  2. Prepare Crust: Combine cookie crumbs, sugar, salt, coconut oil and melted butter until all crumbs are moist. Lightly press crumb mixture into prepared baking dish. Bake the crust in a preheated
  3. In a mixing bowl, beat cream cheese until smooth. Add in and sugar and beat again, then the sour cream and coconut cream. Add eggs one at a time to the cream cheese mixture, beating well after each addition. Add cornstarch and vanilla extract and beat one more time until fully blended.
  4. Spoon mixture on top of prepared crust, smoothing to completely cover the crust. Bake in a preheated 325°F oven for 35-40 minutes until center no longer wobbles and edges are just starting to turn golden.
  5. Remove from oven and let cool completely before refrigerating, chill for at least 2 hours before serving.

Recipe Notes

Yield: 10-12 servings

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