If you love the creamy, spiced goodness of Coquito, then you’re going to adore this Coquito Cheesecake! This indulgent dessert takes the flavors of the classic Puerto Rican holiday drink and turns them into a rich, velvety cheesecake. Infused with the warm spices of cinnamon, nutmeg, and cloves, and a splash of coconut milk and rum, it’s like having a slice of Coquito in cake form. Whether it’s for the holidays, a family gathering, or a special treat just because, this cheesecake is sure to be a crowd-pleaser!
About The Recipe
When the holiday season comes around, there’s one drink that always makes an appearance: Coquito. This Puerto Rican drink is a festive blend of coconut milk, rum, and spices, and is a beloved tradition in many households. So, I thought, why not take the delicious flavors of Coquito and create a cheesecake that’s just as indulgent?
This Coquito Cheesecake has a silky-smooth texture with all the flavors of the classic drink we all know and love. The best part? It’s surprisingly easy to make, and you don’t need to be a professional baker to pull it off.
We’ve combined the creamy texture of the cheesecake filling with the coconut rum-spiced flavors of Coquito, and paired it with a buttery, crunchy crust that ties everything together perfectly. If you’re looking for a dessert that feels special and festive, this Coquito Cheesecake will do the trick!
Reasons You Will Love This Coquito Cheesecake
- Rich and indulgent – It’s the perfect dessert for any special occasion.
- Holiday-inspired – With flavors of cinnamon, nutmeg, coconut, and rum, it’s perfect for the holidays.
- Easy to make – Despite its luxurious taste, this cheesecake is surprisingly simple to prepare.
- A crowd favorite – Whether you’re serving it at a family gathering or as a party treat, everyone will love it.
Equipment Needed
- 10-inch Springform Pan
- Food Processor (for the crust)
- Stand Mixer or Hand Mixer
- Roasting Pan (for water bath)
- Aluminum Foil
- Cooling Rack
- Parchment Paper (optional)
Ingredients
For The Crust:
- 1 3/4 cups graham cracker crumbs (or Maria cookies, about 15 cookies)
- 2 tablespoons sugar
- 2 tablespoons (28g) unsalted butter, melted
Description:
- Graham Cracker Crumbs – This forms the base of the cheesecake crust and gives it a crunchy, buttery texture.
- Sugar – A bit of sugar helps to sweeten the crust and balance out the spiced filling.
- Unsalted Butter – Butter binds the crumbs together, helping the crust set perfectly.
For The Filling:
- 3/4 cup granulated sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 (8-ounce) packages cream cheese, at room temperature
- 3 large egg yolks
- 2 large eggs
- 1 tablespoon coconut extract
- 2 teaspoons dark rum
- 1 teaspoon vanilla bean paste
- 1/2 cup unsweetened coconut cream
- 1/2 cup labneh or plain full-fat Greek yogurt
Description:
- Granulated Sugar – Adds sweetness to the cheesecake filling.
- Ground Nutmeg and Spices – The spices, including nutmeg, will give the cheesecake that signature Coquito flavor.
- Cream Cheese – The base of the cheesecake filling, providing that classic creamy texture.
- Egg Yolks and Eggs – These help bind the cheesecake filling together, making it smooth and firm.
- Coconut Extract – This enhances the coconut flavor and gives the cake a tropical taste.
- Dark Rum – A small amount adds the distinct rum flavor of Coquito.
- Vanilla Bean Paste – Adds depth to the flavor with real vanilla specks.
- Coconut Cream – A key ingredient for creating that rich, creamy texture and flavor.
- Labneh or Greek Yogurt – These provide creaminess and a slight tang to balance the sweetness.
How to Make Coquito Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- Prepare your springform pan by lining the bottom with parchment paper, if desired. This makes removing the cheesecake easier later. Wrap the bottom and sides of the pan with a layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- Make the crust: In a food processor, pulse the graham cracker crumbs and sugar until combined. Add the melted butter and pulse again until the mixture resembles wet sand.
- Press the crust: Transfer the mixture into the prepared pan. Press it down evenly across the bottom, using the flat bottom of a measuring cup to make it compact and smooth.
- Bake the crust: Place the pan in the oven and bake for about 10 minutes, or until the crust is golden and firm. Once done, remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
- Prepare the filling: In the bowl of a stand mixer, combine sugar, nutmeg, and salt. Beat the mixture with the paddle attachment on medium speed until smooth and fluffy, about 3 minutes.
- Add the cream cheese: Add the room-temperature cream cheese to the sugar-spice mixture and beat until smooth and creamy, scraping the sides of the bowl as necessary.
- Incorporate the eggs: Add the egg yolks and whole eggs, one at a time, mixing well after each addition. Scrape the bowl down frequently to ensure everything is well incorporated.
- Add the flavorings: Mix in the coconut extract, dark rum, and vanilla bean paste. Beat until well combined.
- Add the coconut cream and labneh/yogurt: Finally, stir in the coconut cream and labneh or Greek yogurt. Beat just until fully combined. You should have a smooth, thick batter.
Step 3: Assemble the Cheesecake
- Pour the filling: Carefully pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Set up a water bath: To prevent the cheesecake from cracking, place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Be careful not to let water get into the cheesecake pan.
- Bake the cheesecake: Carefully place the pan in the preheated oven. Bake for 45 to 60 minutes, or until the cheesecake is mostly set with a slight wobble in the center. A toothpick inserted should come out clean. If the top is golden, that’s a good sign!
- Cool the cheesecake: Once done, carefully remove the cheesecake from the water bath. Let it cool on a wire rack for about 2 hours at room temperature. Then, cover the cheesecake with plastic wrap or foil and refrigerate for at least 12 hours or overnight to allow it to set.
Step 4: Serve and Enjoy
Step 1: Remove from Pan and Slice
- Remove the cheesecake from the pan: After your cheesecake has chilled and set, carefully remove the sides of the springform pan. If you used parchment paper, it should peel off easily.
- Slice the cheesecake: Use a sharp, non-serrated knife to cut slices. It’s best to dip your knife in hot water before each cut to ensure smooth, clean slices.
Step 2: Garnish and Serve
- Garnish (optional): If desired, top your Coquito cheesecake with a light dusting of ground cinnamon or freshly grated nutmeg. You could also add a dollop of whipped cream or toasted coconut flakes for extra texture and flavor.
- Serve: Slice the cheesecake and serve it chilled. It’s perfect for any occasion—whether it’s a family gathering, a festive holiday dinner, or just a special treat to enjoy with friends.
How to Store
If you have leftovers (which is unlikely!), you can store the Coquito cheesecake in an airtight container in the refrigerator for up to 4 days. Make sure to keep it well-covered to prevent it from absorbing other odors in the fridge. If you want to save it for later, you can freeze the cheesecake for up to 2 months. Just wrap it tightly in plastic wrap and foil, and place it in an airtight container.
FAQ’s and Troubleshooting
Can I make this cheesecake without alcohol?
Yes, absolutely! If you prefer to skip the rum, you can simply substitute it with an extra teaspoon of coconut extract or use a non-alcoholic rum flavoring to get that signature taste.
What is labneh, and can I substitute it?
Labneh is a strained yogurt, giving it a thick, creamy texture similar to cream cheese but with a tangier flavor. If you can’t find labneh, full-fat Greek yogurt is a great substitute. Just make sure it’s plain and unsweetened for the best results.
Why does my cheesecake have cracks?
Cracks can occur for a few reasons, usually due to baking at too high of a temperature or overbaking. To prevent cracks, bake at a low temperature, use a water bath to create moisture, and let the cheesecake cool gradually by turning off the oven and leaving the door slightly ajar for an hour.
How do I get a smooth crust?
To ensure your crust is even and smooth, use the bottom of a dry measuring cup to press down on the crumbs after you’ve added them to the pan. This will help compact the crumbs evenly, ensuring they bake into a firm and consistent crust.
Why You’ll Love This Coquito Cheesecake
- Unique flavor: The combination of coconut, rum, and spices gives it a deliciously festive twist.
- Creamy texture: Thanks to the rich cream cheese and coconut cream, this cheesecake has an ultra-smooth and creamy texture.
- Perfect for celebrations: Whether it’s for Christmas, a holiday gathering, or any special occasion, this cheesecake will wow your guests.
- Make-ahead: This dessert is great for preparing in advance, giving you more time to enjoy your celebration.
This Coquito cheesecake brings all the cozy, spiced flavors of a traditional Coquito drink into a creamy, irresistible dessert. The crunchy, buttery crust, smooth, spiced filling, and touch of rum create a truly unforgettable treat.
