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MOUNDS Candy Coconut Cheesecake With Chocolate Glaze


53 Min.
22 Min.
Skill Level:
1 cheesecake

Indulge in a cheesecake worth staying in for: the MOUNDS Coconut Cheesecake with chocolate glaze. No need to go anywhere fancy for this elegant dessert that's an updated twist on a classic cheesecake with layers of sweetened coconut flakes and satiny dark chocolate glaze. The chocolate-coconut crust is flavored with HERSHEY'S Cocoa, and more chopped-up MOUNDS Snack Size Candy Bars inside this cheesecake give it delicious dark chocolate and coconut flavor in every bite.  Have you ever wanted to try making coconut macaroons? It may be easier than you think. Sweet coconut and bittersweet dark chocolate meet again in these beginner-friendly MOUNDS Macaroons.

Ingredients & Directions

Prep Time
22 minutes
Bake Time
53 minutes
Cool Time
3 hours
Chill Time
4 hours


Prevent your screen from going dark while you bake.


  • 3 packages
    cream cheese (8 oz each), softened
  • 1-1/4 cups
  • 1-1/2 tsps
    coconut extract
  • 3
  • 1/4 cup
    sweetened coconut flakes
  • sweetened whipped cream
  • Cocoa Coconut Crust
  • 1/4 cup
    butter or margarine (1/2 stick), melted
  • 1 tsp
    vanilla extract
  • 1/4 cup
  • 3 cups
    sweetened coconut flakes
  • Satiny Glaze
  • 2 Tbsps
    light corn syrup
  • 2 Tbsps
  • 1/2 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
saucepan saucepan
wire rack wire rack
refrigerator refrigerator
9-inch springform pan 9-inch springform pan

Heat oven to 350°F. Prepare Cocoa Coconut Crust. Remove wrappers from candy bars. Cut 6 bars into halves; set aside. Chop remaining candy bars and set aside.


Beat cream cheese, sugar and coconut extract until thoroughly blended. Add eggs, beating thoroughly. Stir in chopped candy pieces. Pour into prepared crust.


Bake cheesecake in water bath 55 to 60 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled.


Prepare Satiny Glaze. Spread over top of chilled cheesecake. Before glaze sets, sprinkle coconut over surface. Garnish with dollops of whipped cream and reserved candy bar halves. Refrigerate leftover cheesecake.

Cocoa Coconut Crust:

Heat oven to 350°F. Stir together 1/4 cup (1/2 stick) melted butter or margarine, 1 teaspoon vanilla extract and 1/4 cup HERSHEY'S Cocoa in large bowl. Add 3 cups sweetened coconut flakes, stirring until well coated. Press mixture onto bottom of 9-inch springform pan. Bake 10 to 12 minutes or until edges begin to appear dry. Cool.

Satiny Glaze:

Combine 2 tablespoon light corn syrup and 2 tablespoons water in small saucepan. Heat over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips until melted. Cool slightly, stirring frequently, until smooth and thickened.

Additional questions?