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A light decadent buttery coconut amaretto crust is piled high with rich creamy coconut cheesecake swirled together with raspberry cheesecake, topped with fresh raspberry glaze, whipped cream, and garnished with fresh raspberries and toasted coconut flakes.

I wanted an incredible dessert for Easter. The showstopper of any great meal is the “big finish”! I know that my Raspberry Bread Pudding would be fantastic…but “someone” at this Nest doesn’t like bread pudding. (I know!!!)  However… He does love cheesecake!  (This is why we’re married! Well that…and his baby blues! Swoon worthy!)

So, I created this beautiful Coconut Raspberry Cheesecake! I decided to take two of our favorite flavors and combine them! This recipe is 100% all mine! (I feel it’s worthy of a Nobel Prize! Just my personal opinion…but I think it could be life changing! Lol) 

This is the best cheesecake I have EVER had pass between my lips and slide on down to my thighs! (Trust me… I’ve got lots of cheesecake on those puppies!) It’s so good I didn’t care where it was landing on my body when I was “taste testing”! (It’s my JOB! I HAVE to do it! Okay…fine! Maybe I didn’t have to try three slices to come to this conclusion! I didn’t want to leave it up to chance. Lol)

How good is it? It’s SO good…when I die… I want a slice of this in the coffin with me…just in case!

How to Make Coconut Raspberry Cheesecake

Pre-make your Raspberry Sauce by placing 1 thawed 12 oz. package of raspberries in a medium sauce pan over medium-low heat. Add 1/2 cup granulated sugar and 2 tablespoons of cornstarch. Mix well.

Stir continually until the mixture thickens! You should have this beautiful ruby-red sauce.

You can, if you want…at this point, strain the sauce to remove the seeds. I did not. I love the seeds in my raspberry dishes! I want the whole raspberry experience!

Place the Raspberry Sauce in a covered bowl and place in the refrigerator to cool.

In a food processor, crush 3/4th of the coconut cocada cookies until a fine crumb. Place in a small bowl with 3 tablespoons of melted butter and 1 Tablespoon of Amaretto. The Amaretto is optional! You could substitute it with 2 teaspoons of coconut extract or vanilla extract.

Mix until well combined. This is going to make the BEST cheesecake crust you have ever had. It’s so light that it melts in your mouth and disappears into the flavor experience of this cheesecake. It’s phenomenal!

Prepare a 9-inch spring form pan for a water bath bake by covering the pan with aluminum foil. Place the crumbs inside of the pan and press on the bottom and halfway up the sides of the pan.

TIP: I use a glass jar to press my crumbs inside the pan. It makes it easy-peasy!

Place a spring form pan inside a bigger baking dish that you can fill half way full of water. This helps prevent cracking while baking.

In the mixing bowl, add 4 packages of softened cream cheese and 3/4 cup of sugar. Beat the cream cheese and sugar until well blended. Add 4 eggs, 1 at a time. Add coconut milk, heavy whipping cream, and 1/2 cup coconut flakes that have been processed in a food processor into a fine flake. Continue mixing until all ingredients are incorporated.

TIP: Be sure to scrape down the sides of your bowl while mixing.

Remove 1 1/2 cups of batter and place in a small bowl. Set aside.

Pour the remaining coconut cheesecake batter into the prepared crust. I want to caution you that this is a little thinner batter than most cheesecakes. Do NOT let that panic you! It makes for the creamiest cheesecake you will ever have! 

In the small bowl with the remaining coconut cheesecake batter, add 1/4 cup of chilled raspberry sauce.  Mix together until well blended.

Using a large tablespoon, gently dab spoonfuls of the Raspberry Cheesecake Batter on top of the coconut cheesecake batter.

Swirl the raspberry batter into the coconut cheesecake batter by dragging a butter knife through the mixture. (See photo below)

Add 8 dollops of raspberry sauce. Using the same butter knife…drag raspberry sauce through the mixture. It will sink into the middle of the batter… That’s okay!

When you’re done…you have a new bathroom counter top! Lol Seriously! Doesn’t that look like granite counter tops? Maybe I’m just delusional…it was bound to happen! I’ve had three slices of this cheesecake for heaven’s sake! 

Fill the outer pan with water if you haven’t already done so. Carefully place on center rack, centered in a preheated 325° oven and bake for 1 hour and 25 minutes.

It will take the entire bake time and may need another 5 minutes. Check that the center is set. It shouldn’t be jiggly…ya know…like my arm wings!

When done, crack the oven door, turn off the heat, and allow it to cool with the oven.  Remove cake from oven, leave in spring form pan, cover, and refrigerate overnight!

Run a knife around the outside of the cheesecake and remove from spring form pan sides. Isn’t that a beautiful marbled cheesecake? 

To add the finishing touches…use the remaining Raspberry Sauce and spread evenly over the top of the cheesecake to within a 1/2 inch from the edge of the cheesecake.

Whip 1 cup of whipping cream with 4 tablespoons of powdered sugar and 1/2 tsp vanilla until stiff peaks form. Place your cheesecake on a cake plate or cake stand. I wanted a cake stand for a dramatic presentation.

Pipe the whipped cream around the top edge of the cheesecake and the bottom edge of the cheesecake. Garnish with fresh raspberries and large pre-toasted coconut flakes.

Chill until ready to serve.  When ready to serve, cut with fishing line or dental floss…personally, not my favorite method. It hurts my hands!!! (But I know I’ll get mail about not mentioning this method of cutting cheesecake! Y’all take this very seriously! Lol)

I like to use a sharp large knife. I rinse the blade after each cut under hot water.

The rich creamy Coconut Cheesecake mixes with the spectacular fresh tang of the Raspberry Sauce and creates an amazing flavor experience. It’s spectacular! From the first bite to the last…each forkful will have you swooning!

Let’s go over a few tips on how to make this Cheesecake.

Tips to make the perfect Coconut Raspberry Cheesecake

• Prepare the Raspberry Filling ahead of time! At least 2 hours before baking this cheesecake.
• Use the water bath method for baking this cheesecake to avoid cracking! Wrap your 9 or 10 inch spring form pan in aluminum foil and place inside a larger baking dish and fill the larger dish with 1 1/2 to 2 inches of water.
• Leave the cheesecake in the oven when done baking (With the oven off) to cool down. Leave the oven door open a crack.
• Use a knife to go around the cheesecake BEFORE removing spring form pan.
• Chill the cheesecake in the refrigerator for 24 hours before serving.
• Cut with a sharp knife and wash the blade with hot water after each cut.

It’s a dessert that makes you sad when the last forkful is heading towards your mouth!  It’s truly a dining “experience”! I don’t throw words like that around carelessly when it comes to food! I may say “Yum” a lot…but a true foodie experience is a whole other ball game!

It’s worth the extra effort to make this truly stunning dessert for your holiday dinner table. Coconut Raspberry Cheesecake or Raspberry Coconut Cheesecake…which whichever way you say it…it’s worthy of the title “Showstopper”! So maybe I’ll just call it “Showstopper Cheesecake”!  Naw… I’ll just call it heaven!

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Happy Nesting!

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