Coconut Tres Leches Cheesecake
Ingredients
For the Crust
- 250 g vanilla wafer cookies, crushed
- 100 g melted butter
For the Filling
- 600 g cream cheese, softened
- 200 ml heavy cream
- 120 g sugar
- 3 eggs
- 1 tsp vanilla extract
- 80 ml coconut cream
For the Tres Leches Soak
- 120 ml sweetened condensed milk
- 120 ml evaporated milk
- 100 ml whole milk
For the Topping
- 250 ml whipped cream
- Toasted coconut flakes
- White chocolate shavings
- Fresh strawberries (optional)
Instructions
- Preheat the oven to 160°C (320°F).
- Mix the cookie crumbs with melted butter and press into a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese until smooth.
- Add the sugar, eggs, vanilla, coconut cream, and heavy cream. Mix until silky.
- Pour the filling over the crust and bake for 55–60 minutes until just set.
- Cool completely.
- Mix the condensed milk, evaporated milk, and whole milk. Slowly pour the mixture over the chilled cheesecake.
- Refrigerate for 6–8 hours.
- Decorate with whipped cream, toasted coconut, white chocolate shavings, and fresh strawberries.
