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


  • Wrap the bottom of a 9-inch square spring form or removable pan with aluminum foil.
  • 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
  • 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.
  • 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.
  • Remove from oven and let cool completely before refrigerating, chill for at least 2 hours before serving.


Yield: 10-12 servings

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