Creamy Raspberry Coconut Cheesecake Pie

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Description

This dreamy dessert combines a buttery graham cracker crust, an ultra-creamy cheesecake filling studded with raspberries, and a light whipped topping finished with toasted coconut. It’s perfect for holidays, family gatherings, or anytime you want a show-stopping dessert that looks bakery-level but is totally homemade.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs (about 14 full crackers)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (cold)
  • 1 cup sweetened shredded coconut
  • 1½ cups fresh or frozen raspberries (do not thaw if frozen)

For the Whipped Topping

  • 1 cup heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Garnish (Optional but Recommended)

  • ¼–½ cup toasted coconut flakes
  • Extra raspberries

Instructions

Step 1: Make the Crust

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter.
  3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
  4. Bake for 10 minutes.
  5. Remove and let cool completely.

Step 2: Prepare the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add powdered sugar and vanilla extract. Beat until fluffy.
  3. In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Fold in shredded coconut.
  6. Carefully fold in raspberries, trying not to crush them too much.

Step 3: Assemble

  1. Spoon the filling into the cooled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 4 hours (overnight is best).

Step 4: Whipped Topping

  1. Whip 1 cup heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Pipe or spread over the chilled cheesecake.

Step 5: Garnish & Serve

  • Sprinkle toasted coconut on top
  • Add fresh raspberries for a beautiful finish
  • Slice and enjoy!

Tips for Best Results

  • Use full-fat cream cheese for the creamiest texture
  • Chill overnight for clean slices
  • Toast coconut in a dry pan until golden for extra flavor
  • Serve cold for best structure and taste

Flavor Variations

  • Strawberry Coconut: swap raspberries for strawberries
  • Chocolate Coconut: add a chocolate cookie crust
  • Lemon Raspberry: add 1 tablespoon lemon zest to filling

Why You’ll Love This Recipe

  • No-fuss elegance
  • Creamy, light, and refreshing
  • Perfect balance of sweet & tangy
  • Looks just like a bakery dessert

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