Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

kim's coconut cream cheesecake

(10 RATINGS)
5.55K Pinches 15 Photos
n2cookn avatar
Centralia, IL
Updated on Nov 7, 2025

I tried this out on my family on the Fourth of July. It was a hit. If you like coconut cream pie, you will love this.

Blue Ribbon Recipe

This coconut cream cheesecake is a wonderful springtime dessert. With a coconut macaroon crust, it's a coconut lover's dream. The crust is chewy, buttery, and sweet. On top is a creamy, tangy coconut cheesecake that's topped with a sweet and indulgent fluffy marshmallow meringue. It's a wonderful twist on cheesecake. For more coconut flavor, add 1 tsp of coconut extract to the cream cheese filling.

— The Test Kitchen
prep time 2 Hr 30 Min
cook time 1 Hr
method Bake
yield 12 serving(s)

Ingredients

  • CRUST
  • 1 cup coconut macaroon cookies, crushed
  • 1/4 cup butter, melted
  • FILLING
  • 3 packages cream cheese, room temperature (8 oz each)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup shredded coconut
  • MERINGUE
  • 3 large egg whites
  • 1 jar marshmallow creme (3.5 oz)
  • 1 pinch salt

How To Make kim's coconut cream cheesecake

  • Press macaroon cookie crumbs and melted butter into a springform pan and bake.
    Step 1
    Combine cookie crumbs with butter. Press into a buttered 9" springform pan. Bake at 325 degrees F for 10 minutes. Then turn the oven to 350 degrees F.
  • Combine cream cheese and sugar.
    Step 2
    Combine cream cheese and sugar, mixing at medium speed until well blended.
  • Add eggs 1 at a time and stir in shredded coconut.
    Step 3
    Add eggs, one at a time, mixing well. Stir in coconut.
  • Pour over the crust and bake.
    Step 4
    Pour over crust. Bake at 350 degrees for 40 minutes.
  • Whip the egg whites until fluffy.
    Step 5
    Mix the meringue just before the 40 minutes are up. Beat egg whites until fluffy.
  • Whip in marshmallow creme and a pinch of salt.
    Step 6
    Add marshmallow creme and a pinch of salt, beating until frothy.
  • Spread over the cheesecake.
    Step 7
    Spread over cheesecake.
  • Sprinkle with coconut and lightly brown the meringue.
    Step 8
    Sprinkle with coconut. Return to oven for 8-10 minutes until meringue is lightly browned.
  • Loosen cheesecake from the pan and chill.
    Step 9
    Loosen the cake from the pan with a knife. Cool before removing. Chill.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)
calories: 550 kcal, carbohydrates: 47 g, cholesterol: 114 mg, fat: 38 g, fiber: 1 g, protein: 9 g, saturated fat: 20 g, sodium: 401 mg, sugar: 24 g, unsaturated fat: 18 g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

Discover More

Category: Cakes
Keyword: #cheesecake
Collection: Cheesecake
Ingredient: Dairy
Method: Bake
Culture: American

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes