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5 from 5 votes

Layered Coconut Chocolate Cheesecake

This Layered Coconut Chocolate Cheesecake is super indulgent, and easier to make than you might think!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Vegetarian
Servings: 8 servings
Calories: 1063
Author: Lauren

Ingredients

Almond Crust

  • 1 1/2 Cups almond flour
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons butter * melted

Coconut Cheesecake Layer

Chocolate Cheesecake Layer

Homemade Whipped Cream

Topping

  • 1/2 Cup toasted coconut shreds * optional

Instructions

  • PREP: You will need to set your cream cheese out ahead of time so that it can come to room temperature before you begin.

Almond Crust

  • Preheat your oven to 350°F.
  • Add the almond flour, sugar, and melted butter to a food processor. Pulse until everything is moist. Press the crust into the bottom and up the sides some of a 9″ spring form pan.
  • Bake the crust for 8-10 minutes, until the edges just start to brown. Set aside to cool. 

Coconut Cheesecake Layer

  • Lower the heat on the oven to 325°F.
  • Beat the cream cheese and sugar in the bowl of an electric mixer. Add the eggs one at a time, then the cream of coconut, vanilla extract, and shredded coconut.  Pour over the cooled Almond Crust.
  • Wash the mixing bowl and return it to the mixer.

Chocolate Cheesecake Layer

  • Melt the chocolate chips in a double boiler or microwave (I usually do 30 second intervals for 1 minute, stirring in between, then 15 second intervals, stirring in between until it's smooth). Set aside.
  • Add the cream cheese and sugar to the bowl of an electric mixer and beat on low speed until fluffy. Add the eggs one at a time, then the vanilla and melted chocolate chips. Pour over the Coconut Cheesecake layer and spread to the edges of the pan.
  • Bake for 45-60 minutes. The cheesecake will get puffy and still be jiggly in the center. It will come down and firm up as it cools.
    Chill the cheesecake in the refrigerator for 4 hours.

Homemade Whipped Cream

  • Make the whipped cream by adding the heavy cream, sugar, and vanilla to bowl of an electric mixer. Beat on medium speed until soft peaks form. Spread the whipped cream over the Chocolate Cheesecake layer.
  • Top with additional toasted coconut, if desired.
  • Keep in the refrigerator until you are ready to serve it.

Notes

 
** Nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
 
 
These instructions are how I made the Layered Coconut Chocolate Cheesecake pictured in this post. While I would recommend putting the thicker chocolate layer on the bottom instead, I have yet to test it.  When I do, I will update the photos and instructions. 

Nutrition

Serving: 1serving | Calories: 1063kcal | Carbohydrates: 77g | Protein: 15g | Fat: 79g | Saturated Fat: 42g | Cholesterol: 259mg | Sodium: 478mg | Potassium: 291mg | Fiber: 4g | Sugar: 68g | Vitamin A: 2210IU | Vitamin C: 0.2mg | Calcium: 195mg | Iron: 2.4mg