How to Make a Delicious Thai Coconut Cheesecake at Home?

Q: Can I substitute another type of cheese for cream cheese in this recipe?
A: It’s best to use cream cheese for this recipe to maintain the intended texture and flavor.

Q: Is it necessary to use a water bath when baking this cheesecake?
A: This recipe doesn’t specify a water bath, but using one can help prevent cracks and ensure even cooking.

Q: Can I use fresh coconut instead of coconut milk and desiccated coconut?
A: Yes, fresh coconut can be used, but you’ll need to adjust the quantity and preparation method accordingly.

Thai Coconut Cheesecake


  • Cream Cheese, 130g
  • Coconut Milk, 50g
  • Sugar, 50g
  • Low Gluten Flour, 25g
  • Eggs, 3 pcs
  • Butter, 30g
  • Desiccated Coconut, as needed
  • Brown Sugar, as needed
  • Crushed Biscuits, for the base
  • White Sugar, for the base
  1. Prepare crushed biscuits for the base.
  2. Mix biscuits with white sugar and melted butter.
  3. Prepare a mold and line it with foil.
  4. Evenly spread the biscuit mixture at the bottom and around the sides of the mold.
  5. Prepare the cream cheese.
  6. Add sugar to the cream cheese and beat until smooth.
  7. Mix in eggs one at a time, beating well after each addition.
  8. Stir in coconut milk.
  9. Add desiccated coconut and mix well.
  10. Pour the cheese mixture into the mold.
  11. Bake in a 180°C oven for 40 minutes.
  12. In a saucepan, add brown sugar.
  13. Add coconut milk to the sugar and boil until thick.
  14. Remove the cheesecake from the oven and mold.
  15. Drizzle the prepared syrup over the surface of the cheesecake.
See also  recipe for microwave cheesecake
  • High in Calories
  • Contains Dairy
  • Source of Protein
  • Contains Gluten