Coconut Cheesecake Tart

5 from 1 vote

With a graham cracker crust and toasted coconut topping, this Coconut Cheesecake Tart makes an easy dessert! Cream cheese and whipped topping make a light, creamy cheesecake.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 476kcal

Author: Julie Clark

Ingredients

Crust:

9 whole-sheets Graham Crackers
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)

Pie:

2 cups shredded sweetened coconut
8 ounces cream cheese (room temperature)
1/3 cup granulated sugar
1 teaspoon vanilla
8 ounces whipped topping

Instructions

Crust:

Preheat oven to 350 degrees Fahrenheit.
In a food processor, combine the graham crackers, sugar and melted butter. Pulse until well blended and combined. If the mixture is a little too crumbly, add another tablespoon of melted butter.
Press the graham cracker mixture into a 9" tart pan, packing it onto the bottom and up the sides.
Cook for 8 minutes. Set out to cool completely.

Toasting the Coconut:

Lower the oven on 325 degrees Fahrenheit. Spread all of the coconut onto a baking sheet and bake for 3 minutes at a time. After each 3 minutes, mix the coconut up so it doesn’t burn. Bake until lightly browned, about 10 minutes.

The Pie:

In a medium bowl, add the cream cheese, vanilla and sugar. Beat until smooth and creamy. With a spatula, add in the whipped topping and fold until combined. Then, add in all of the coconut except for ½ a cup, fold into the mixture.
Pour into the cooled crust and spread around evenly. Top with the remaining coconut. Place into the freezer for about 15 minutes, cut and serve. Store in the refrigerator.

Video

Notes

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition