PHILADELPHIA 3-STEP Coconut Cheesecake - Kraft Recipes Top
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PHILADELPHIA 3-STEP Coconut Cheesecake

Prep Time
Total Time

10 servings

Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Size Wise

This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.


Omit pie crust. Line 8- or 9- inch square baking pan with foil, with ends of foil extending over sides of pan. Mix 1-1/2 cups vanilla wafer crumbs and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake and cool as directed. Remove dessert from pan, using foil handles. Cut into 16 bars. Makes 16 servings, 1 bar each.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 400
Total fat 28g
Saturated fat 18g
Cholesterol 90mg
Sodium 300mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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