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Coconut Cheesecake

30 mins
1h 40 mins
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We share this original and delicious option to the traditional cheesecake. It has a great flavor, the cheesecake is soft with an irresistible coconut aroma. It has an Indian walnut base with grated coconut that gives it a great flavor and a crunchy texture. Try it, it will become one of your favorite desserts.
Learn more about Santa Clara ®


8 portions
  • 1 cup cashews
  • 1 cup grated coconut
  • 3 tablespoons sugar
  • 1/4 teaspoons salt
  • 2 tablespoons butter, melted
  • 2/3 cups Whole Milk Santa Clara®
  • 2 1/2 cups cream cheese, at room temperature
  • 3/4 cups sugar
  • 3 eggs
  • 1/2 ladles liquid vanilla
  • 1 teaspoon coconut essence
  • 3/4 cups whipping cream
  • 1/2 cups powdered sugar
  • 1 teaspoon coconut essence
  • 1/2 cups grated coconut, toasted


Preheat the oven to 180 ° C.
Place aluminum foil inside the mold where you will make the cheesecake. In a food processor, grind the Indian walnut. Add the grated coconut, sugar and salt. Process until you have a flour.
Add the melted butter and combine until everything is covered in butter.
Transfer the mixture to the mold with aluminum and with the help of a spoon spread the base evenly. Bake the base at 180 ° C for 12-14 minutes. Remove from the oven and let cool completely.
For the filling: Beat the cream cheese together with the sugar until smooth. Add the eggs one at a time. Add Santa Clara® Whole Milk, vanilla essence and coconut essence.
Varnish the edges of the mold with a little butter and pour the filling. Place the mold in the oven and in the grid below put a refractory for oven with water.
Lower the temperature to 160 ° C and bake for 1 hour and 30 minutes. Remove from the oven and put a knife through the edges, let cool for 20 minutes. Cover the cheesecake and refrigerate for 3 to 4 hours.
For the topping: Beat the whipped cream together with the sifted glass sugar, add the coconut essence and beat until firm peaks.
Decorate the cheesecake with the topping and sprinkle the grated coconut on top.


Garnish with whipped cream and toasted grated coconut.


If you can not find an Indian nut, you can make the base nut, hazelnut or almond.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Nancy Denisse Mendoza
04/05/2019 11:49:35
Hice mi receta con eritritol en lugar de azúcar, además de coco sin azúcar y es delicioso. Muchas gracias por compartir esta receta
Laura Fernández
22/08/2016 16:13:18
A través de iOS Delicioso
Lupita Velazquez Gascon
08/03/2016 03:00:42
A través de iOS Se delicioso... Lo ARE !!!

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