Brownie Bottom Coconut Cream Cheesecake

Brownie-Bottom Coconut Cream Cheesecake – imagine coconut cream pie in cheesecake form with a brownie crust! Top this with some chocolate syrup and Brownie-Bottom Coconut Cream Cheesecake is like the ultimate Mounds Bar.

One of the things I miss about Cambodia is fresh coconut milk. Because coconuts abound in Cambodia, you buy them in an open air market. You hold your nose as you shuffle past the raw meat and fish until you find the guy with the coconut milk machine. They slice the coconuts in half in front of you and puree the meat and milk together to make a wonderful, flavorful, rich, liquid.

Cambodians use most of their coconut milk for curries. They do have a sticky rice dessert made with coconut milk. They also have a banana tapioca pudding dessert made with coconut milk. I’m not sure if their bean curd desserts have coconut milk. When it comes to dessert, I draw the line on beans….

I was perusing drink mixes for an upcoming contest and saw “Cream of Coconut”. I couldn’t resist buying some to try. It’s coconut milk, thickeners and sugar so not something you’d ever use in a main course but it’s great for desserts. I thought why not try it in a cheesecake?

Since it’s the holidays, I also added some coconut flavored rum. The coconut rum adds coconut flavor without adding sweetness. If you use too much of the Cream of Coconut, you’ll have a very sweet cheesecake but I couldn’t quite get enough flavor with just Cream of Coconut. If you don’t like alcohol, you can replace the coconut rum with unsweetened coconut milk.

Whipped cream folded into the cream cheese makes this Brownie-Bottom Coconut Cream Cheesecake light like coconut cream pie. The added layer of coconut-flavored whipped cream on top gives the cheesecake a little more height and adds just a bit more coconut flavor. Top it with toasted coconut and then drizzle with chocolate sauce for an amazing dessert! I made Santa Barbara Chocolate’s amazing chocolate sauce but you could use your favorite ice-cream topping if you’re pressed for time.

Brownie Bottom Coconut Cream Cheesecake

Brownie Bottom Coconut Cream Cheesecake
Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes


  • Brownie mix prepared according to package directions


  • 2 8-ounce packages cream cheese, softened
  • ¾ cup cream of coconut
  • ½ cup coconut rum or unsweetened coconut milk
  • ½ teaspoon vanilla
  • 1 cup whipping cream
  • 1 package unflavored gelatin softened in 2 tablespoons warm water

Coconut Whiped Cream

  • 1 cup heavy whipping cream
  • ¼ cup cream of coconut
  • ¼ cup coconut rum or unsweetened coconut milk
  • 1 package unflavored gelatin (7 grams)


  • 1 ¼ cup shredded coconut, toasted


  1. Prepare brownie mix as directed. Bake in a greased 9" springform pan. Let cool
  2. Beat cream cheese until smooth. Add coconut cream, coconut rum and vanilla.
  3. In a separate bowl, beat whipped cream until almost stiff. Add soften gelatin and beat until stiff peaks form. Fold into cream cheese mixture.
  4. Spread cream cheese mixture over cooled brownie and refrigerate for several hours.

Coconut Whipped Cream

  1. Mix gelatin and coconut rum together in a bowl. Set aside.
  2. Beat whipping cream until soft peaks form. Add coconut cream, coconut rum/gelatin, and vanilla. Beat until stiff peaks form. Top cheesecake with whipped cream mixture.
  3. To make toasted shredded coconut. Spread shredded coconut on a cookie sheet. Put under oven broiler for 5 minutes (watch carefully) until golden brown. Let cool. Spread on top of whipped cream layer.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 541Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 79mgSodium: 275mgCarbohydrates: 44gFiber: 2gSugar: 11gProtein: 8g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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