Coconut cheesecake with macadamia nut crust is the perfect low carb cheesecake recipe to ring in National Cheesecake Day! It’s a grain free dessert that’s as tasty as it is beautiful. Macadamia nut crust cheesecake recipes are good with practically any filling, but the creamy coconut cheesecake filling in this low carb cheesecake is totally out of this world.
I am a grown woman with an excellent education and I can be extremely well spoken when need be. Put me in a formal setting or stand me up in front of an audience and I will mind my P’s and Q’s and speak like the intelligent being that I am. Make me angry and I will get very formal and very haughty and wither you with proper sentence construction and large, intimidating words.
But the truth is that I really prefer to sprinkle my speech with colloquialisms and slang. Here I am, 41 years of age, and I throw around the term “Dude!” like it’s going out of style. Seriously, dude, I use it all the time. It peppers my informal speech constantly, as do other 80’s slang terms like “totally” and “psyched”. And I certainly don’t limit myself to any particular decade of slang. I pick up slang and colloquialisms from any generation and use them happily if they suit my purpose. I am a very expressive person and I feel like these words help me emphasize my point sometimes. Besides, they are just fun to say. I suspect I will be 80 and still saying “Dude!” when it feels like the right thing to say.
So when I saw that my friend Roxana of Roxana’s Home Baking was organizing bloggers for National Cheesecake Day, I believe my first words were “Hellz Yeah!”. And you know it’s true: hellz yeah is the only appropriate response to an invitation to take part in a celebration for cheesecake, whether it’s low carb cheesecake or not.
Normally I pay little mind to these made up food holidays, but cheesecake recipes are a very important part of my life, so I must honour the holiday appropriately. Not only must I honour it, but I must bow before it as the ultimate low carb dessert. I mean, it’s cake, but it’s made with cheese and eggs and cream. As long as you can alter the crust and replace the sweetener, it’s an easy low carb cheesecake recipe makeover and it looks, tastes and feels just like the real thing. It IS the real thing, because let’s face it, using other sweeteners and making a nut crust is not making a fake cheesecake. It’s making a real and yet a healthier low carb cheesecake recipe. Rock on, dude!
Celebrate with Low Carb Coconut Cheesecake
So for a moment, let’s discuss this particular cheesecake here, this Coconut Cheesecake with Macadamia Nut Crust. This one, my friends, is a thing of beauty, both inside and out. It’s the ambrosia of the gods. It is heaven on earth. It is, to get all colloquial on you, “Da Bomb”. I mean, almost all cheesecake is good, but coconut cheesecake is exceptional. The texture was spot on, the filling seemed light and somewhat airy and yet was rich and creamy. The macadamia crust had a crunch that offset the creamy filling. And the topping was whipped cream and toasted coconut. What’s not to love about that? It’s a dessert worthy of National Cheesecake Day.
Popular Low Carb Recipe Videos
The nice part about this little celebration is that we are doing it simply for the love of cheesecake. It’s not sponsored by anyone, we didn’t ask any brands to participate. We just have 80 or so bloggers creating delicious cheesecake recipes and posting them on the same day. Although I suspect that I am the only low carb, gluten free blogger on the list, I’d definitely encourage you to check out the other amazing creations from my fellow bloggers. At the very least, you will come away with some cheesecake inspiration!
This coconut cheesecake with macadamia nut crust is the perfect low carb cheesecake recipe to celebrate any occasion. It’s a sugar free and grain free dessert that’s as tasty as it is beautiful.
- 1 cup raw macadamia nuts
- 1 cup finely shredded coconut unsweetened
- 3 tbsp Swerve Sweetener
- 1/4 tsp salt
- 2 tbsp oil or melted butter I used macadamia nut oil
- 1 & 1/2 lbs cream cheese 3 8-ounce packages, softened
- 3/4 to 1 cup Swerve Sweetener depending on how sweet you like it
- 3 large eggs room temperature
- 2/3 cup full fat coconut milk canned, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 3/4 cup whipping cream
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla or coconut extract
- 1/2 cup large flaked coconut lightly toasted
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Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
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In a food processor, process macadamia nuts on high until coarsely chopped.
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Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
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Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
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Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
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Reduce oven temperature to 300F.
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In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
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Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
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Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
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Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
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Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
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Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
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In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
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Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
Serves 16. Each serving has 8.91 g of carbs and 4.32 g of fiber. Total NET CARBS = 4.59 g.
Food energy: 422kcal
Saturated fatty acids: 26.04g
Monounsaturated fatty acids: 11.21g
Polyunsaturated fatty acids: 1.24g
Total fat: 38.48g
Calories from fat: 346
Cholesterol: 92mg
Carbohydrate: 8.91g
Total dietary fiber: 4.32g
Protein: 6.44g
Sodium: 200mg
More Cheesecake Recipes to Love:
National Cheesecake Day Bloggers:
Pear cheesecake with gingersnap crust from Roxana’s Home Baking
Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet
Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust
Caramel Overload Cheesecake Bars from Crumbs and Chaos
Blackberry Goat Cheese Cheesecake from Baking a Moment
Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
Lemon Cheesecake from Shugary Sweets
No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
Oreo Cheesecake (vegan) from Namely Marly
Blueberry Ricotta Cream Cheesecake from Hungry Couple
Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough
Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
S’mores Cheesecake from The Gunny Sack
Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
Black Raspberry Cheesecake Milkshake from Blahnik Baker
No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
Chocolate Nutella Cheesecake Cake from gotta get baked
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Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
Triple Brigadeiro Cheesecake Tart from From Brazil To You
White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
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Vanilla Bean Cheesecake from Wine & Glue
New York Style Cheesecake from URBAN BAKES
Rainbow Cheesecake from In Katrina’s Kitchen
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Key Lime Pie Cheesecake from Love and Confections
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Hawaiian Mini Cheesecakes from Pint Sized Baker
Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking
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Key Lime Trifles from Hoosier Homemade
Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
Mango Cheesecake (vegan) from Jessiker Bakes
Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner
Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
Oreo Ripple Cheesecake from Overtime Cook
No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
Sugar Cookie Cheesecake from Munchkin Munchies
Caramel cheesecake martini from Happy Food, Healthy Life
Frozen PB&C Cheesecake from Noshing With The Nolands
Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
Taylor @ Food Faith Fitness says
This reminds me of my favorite cheesecake from The Cheesecake Factory…except a whole lot better for me. I am going to eat this for all the days. Pinned!
Katrina @ In Katrina's Kitchen says
I have a few people who would swoon over this! Great job!
Betsy | JavaCupcake.com says
Wowzers! This looks so good! I know a few people in my family who would go nuts over it!
Roxana | Roxana's Home Baking says
Hellz Yeah is the right answers when it comes to chocolate! Its my favorite dessert and love your tropical inspiration. Macadamia and coconut go so well together!
Thanks for joining us Carolyn!
Roxana | Roxana's Home Baking says
When it comes to cheesecake, i meant 🙂
Cw says
I wanna shout out for being a low carb blogger!you have helped
Me so much!you are my all time fave low carb blogger!I wanna
Thank you for creating the recipes for many of us!I have enjoyed them
Tremendously!
Aimee @ ShugarySweets says
Oh that crust! It all just sounds so amazing. And low carb? It’s a win in my book!!! PINNED 🙂
Dorothy @ Crazy for Crust says
DUDE. You had me at macadamia nut crust. 🙂 Seriously, that’s the crust of the cheesecake on our wedding cake. I still think about it! This is, like, the best cake ever – and it’s low carb. Seriously I love you. And the photos. STUNNING.
Carolyn says
Thanks, Dude! 😉
New2ketodiet says
Having trouble figuring out how you are getting <5 net carbs. I input exact ingredients on myfitnesspal and I am getting 20g carbs!!! I'm new to this.
Carolyn says
It’s because of the erythritol, which technically has carbs but they don’t ever enter the bloodstream so they are non-effective. I have stated many times on this website that I don’t count them. They should be subtracted from the net carbs, just like fiber, because they don’t create an insulin response.
new2ketodiet says
Thanks for clearing that up for me. I’ve only been doing this for two weeks and I have tons to learn!!! Btw, I made this coconut cheesecake yesterday and it was delicious!!!! I shared it with 4 friends and they loved it as well. Great recipe. Thank you!
Carolyn says
You are most welcome!
Kristin says
Is there a reason you line the bottom of the springform pan with foil?
Carolyn says
Those macadamia nuts have lots of oil and it can sometimes drip out through the cracks.
Cathy says
Keto is it 2 lbs of cream cheese or 3 8oz packages?
Carolyn says
It’s one and a half pounds, which is equal to 3 8-ounce packages.
Sara says
Today is my mom’s birthday…guess what she is getting for her present? This!! Thanks, I can’t wait to try it.
Carolyn says
Wonderful! One little bit of advice…make sure you put the cheesecake on a cookie sheet. Even with a really good springform pan, the oils can leak out a bit and you don’t want a mess in your oven!
Sara says
Thanks for the tip! It is in the oven and now I can’t wait for dessert tonight.
Amber says
So THAT’S why I had an oven fire!! I made a nut crust cheesecake last week in a spingform pan and ended up having a house full of smoke and flames shooting out of my oven along with the follow-up mess of baking soda all over the oven (to put out said flames)! Could NOT figure out what had “spilled” because it was an oily residue, not a liquid mess. Thanks so much for the good tip! We will be making this soon! You da Bomb Diggity, Carolyn!
Carolyn says
🙂 Yep, I had a similar problem when I baked some mini cheesecakes one time. Now I always, always put a cookie sheet under. It’s the nut flours and the oil from the cheese too and even with my really good Kaiser pan, it leaks out a bit.
Anna @ Crunchy Creamy Sweet says
Dude, I am totally loving this cheesecake! lol No seriously, this cheesecake – wow! Gorgeous!
Sue {munchkin munchies} says
Your cheesecake sounds delicious from top to bottom, and inside-out! Totally awesome, haha! 😉
Liz says
Now why have I NEVER made a coconut cheesecake???? It needs to happen ASAP! Yours looks amazing, Carolyn!
Julie says
Coconut and macadamia nuts? Yes, please! Love the nutty crust!
Heather @ French Press says
I’d probably be happy just eating the crust, it looks SO good!
Lisa @ Garnish with Lemon says
You’ve outdone yourself again, Carolyn! This is simply stunning!
Regan @ The Healthy Aperture Blog says
Good Lawdy this looks amazing!!!
Zainab @ Blahnik Baker says
OK you had me at coconut and then at macadamia and at low carb. Pure genius!
Coleen @ The Redhead Baker says
This sounds heavenly! Love the macadamia nut crust!
Lisa @ Wine & Glue says
Hahahaha! My six year old says “dude” ALL the time 🙂 Guess where he gets it? I love this cheesecake! What an awesome combo. I am LOVING coconut these days. Pinned!
Lisa | Mummy Made.It says
I’m a “dude” user too! I refer to my 2 sons as dudes constantly. Reminds me of the TMNT…might chuck in a cowabunga for good measure!! Lovely dessert!!
Carolyn says
We are children of the 80s!
Cate @ Chez CateyLou says
Aww hellz yeah dude! I totally echo your sentiments about cheesecake day!! And yours looks fabulous – coconut and macadamia nuts are so delicious together. Plus it is low carb?! Amazing! Happy Cheesecake Day!
Tara says
You have got my full attention with this stunning cheesecake!!!
Jenny says
Ermehgerd! This looks amazing! My birthday is in a couple weeks and I’ve found the low carb, gluten free, sugar free dessert that I’m making for myself! (Yeah its this!) I’m continually impressed by your blog and recipes, and constantly get excited about new delicious things to make.
Lorraine says
Dude! Wow, this looks amazing! My birthday is next week and this just may be my present to myself! And I just bought a bag of macadamia nuts – karma!
Brian @ A Thought For Food says
I like all things cheesecake and I adore the flavor of macadamia nuts, so I’m sure this is just wonderful.
Jeanette | Jeanette's Healthy Living says
Love the macadamia crust you came up with – cheesecake is one of my husband’s favorites!
Denise says
Oh Dudette – that cake rocks!!
I really shouldn’t look at your site right before lunch at work. I wanna make it and eat it NOW!
Ala says
Um…hellz to the yes, please. LOVE the healthier subs here–and I love how you write, Carolyn! It’s such a privilege to meet you through cheesecake day, which is the best excuse ever for bloggers to gather without sponsors or anything else except tons of cheesecake love. So glad we could both be a part of it and that I could drool over this gorgeous recipe!
Carolyn says
Thanks, Ala! I will check out your cheesecake too. There are so many of us, it’s hard to get to everyone.
Sandy says
Would sugar be ok or would that alter it too much?
Carolyn says
It should fine.
Carla says
I’m pretty sure my reaction to your coconut cheesecake was hellz yeah 😉 I also say dude and guys a lot, even when I’m talking to all women. Can’t wait to try your cheesecake.
Alice // Hip Foodie Mom says
I love this gorgeous cheesecake. . love the macadamia crust and the toasted coconut on top. . I still need to bake with my Swerve!!
Shaina says
Ah coconut!! LOVE. And even better than this is low carb and much better for me than a slice of Cheesecake Factory or cheesecake from any other restaurant for that matter. Yum!
Yvette says
Amazeballs!! Looks fully sic! 😉
Thalia @ butter and brioche says
i am craving a slice of this cheesecake so bad.. looks delicious, never tried cheesecake with a macadamia crust before!
holly waterfall says
Coconut is my weakness for SURE! I’d love a slice (or 3) of this with my morning coffee please!
Terri/LoveandConfections says
Dude! This is one gorgeous cheesecake. I love the flavor combo and the toasted coconut on top is so pretty.
Sonya says
Thank you for this! I just made it and it is incredibly delicious and beautiful. I can’t believe it’s low carb! I will make this again. Recipes like this help me stay the low carb course.
lisa says
This crust is AMAZING. I had two dying bananas, so opted to make a low carb Banana Cream Pie on top of this crust. I will have to make your cheesecake verson at some other time. Always love your recipes, thanks for taking the hard work out of low carbing.
Carolyn says
That sounds delicious too!
Amy @ItsAMindfulLife says
Hello!
You had me at “gluten-free macadamia nut crust…” 🙂 I am super excited to find your website and this fun recipe! It is absolutely brilliant! I am honored to feature it in my post “Top Pinterest Pins” on my website, The Mindful Shopper! http://mindful-shopper.com/2014/09/13/top-10-pinterest-pins-week-3/
Congrats!
Amy Kelsch
http://mindful-shopper.com/
Carolyn says
Thanks, Amy!
Mary says
Oh my goodness, this cheesecake is so good! I just had my first bite and, dude, they must have this in heaven!
Thanks for the recipe, the whole family enjoyed it so much.
Carolyn says
So glad to hear it!
Sara says
What amounts of sweetener would you use with regular sugar, or wondering what coconut sugar would do in this?
Carolyn says
Swerve measures like sugar so you can just replace it directly.
Martha says
How far ahead can this cheesecake be made i.e. prior to consumption? Has anyone tried to freeze it? I have had great success freezing traditional cheesecakes, just not sure with the mac crust. Looks fabulous and perfect for my celiac nieces! Thanks.
Martha says
Hello moderator. Posted a question but mistyped my email address and didn’t realize until after I hit “send”. Mea culpa and please send notifications of comments to the correct email. Sorry and thank you.
Martha says
Original question was how far in advance can this recipe be prepared and anyone have any experience with freezing this recipe? Thanks! Looks fabulous!
Carolyn says
I think it would probably freeze just fine.
Shannon says
This is one of the very best recipes I’ve ever made… LC or not! I made it for our New Year’s Eve get together with non-LCer’s, including four teen-ish boys. Everyone went back for more. Just sad that I had none leftover. 🙂 Thanks for this recipe!
Carolyn says
So glad to hear it!
Carrie says
Thanks for the great recipe. I made this and the cheesecake was amazing but I thought the crust of macadamia nuts was a little over powering. Next time I make this I will use pecans for the crust.
Robyn says
What can you substitute for Swerve, I don’t have any and haven’t made the investment to buy online yet.. but I would love to try this recipe!
Carolyn says
What do you have?
Robyn says
Currently, I have liquid Stevia, Splenda & Xylitol – that is pretty much all I can find locally.
Rhonda says
Can regular sugar or honey be used in place of the Swerve Sweetener? What would the measurements be for those?
Carolyn says
I don’t use sugar, so I can’t be sure but you should be able to sub it in in equal amounts. Honey would add too much liquid content.
Rhonda says
Thanks for the quick response. Not being familiar with Swerve I wasn’t sure if it was similar to Stevia, etc, where the amounts used are much smaller than sugar.
Carolyn says
Swerve is designed to measure cup for cup like sugar. So that should help!
Rhonda says
Thanks so much Carolyn, we are off to Maui in a few weeks and I am going to make this while there! It looks amazing!
Suzanne Wedeking says
Any suggestions to replace the swerve sweetener? Would Agave or some other sweetener work? Thanks! Looks amazing– hoping to make for Easter dinner!
Carolyn says
You can use any sweetener although liquid sweeteners like agave will introduce more moisture.
Ed says
Carolyn
Thank you so much for posting all these great recipes, this cheesecake is indeed delish! I have one question regarding using granular erythritol isntead of swerve for the filling. I noticed that cooling effect after taste once the cake gets refrigerated, read several posts of people having same issue where granular erythritol gets re-crystallized after baking causing this noticeable taste. Is this the same whether we use swerve or any other brand of granular erythritol? Some recommend powdering it to prevent it from re-crystallizing, hence avoiding that problem. Your thoughts and other readers are greatly appreciated!
Carolyn says
I stopped using straight erythritol because of that cooling effect. For me, Swerve has none of it and is less likely to recrystallize as well. Some people still experience the cooling with it, but I don’t at all and most people also don’t. I hope that helps!
Elizabeth Lykins says
I have to say that this crust is the best crust I have ever tasted! I used coconut oil instead of macadamia oil. The cheesecake and topping were also excellent. Well done! No need for boring food in the low carb lifestyle. I am sharing this on my website.
kathy says
Anyone make this with low fat cream cheese?
K
gina says
I did. I just took it out of the oven after 2 hours because the top was burning, but the cheesecake wouldn’t stop jiggling. I hope it sets up when it cools completely.
Carolyn says
The cheesecake is not supposed to stop jiggling. Two hours is much too long. The center should still jiggle slightly.
Carolyn says
Oh, I see…low fat cream cheese. Yep, that would be the problem.
Jill K says
Delicious cheesecake! The crust was the absolutely divine! I’ll be using it for other recipes that call for crust. This cheesecake got even better days after I made it. Husband approved, even, and that’s a tall order in the low carb realm.
It could have been somewhat sweeter, but wasn’t sure if I could add more swerve or not. Any thoughts?
Thanks, Carolyn, for such a great recipe. It will be my go to dessert to bring to gatherings. A real quality dessert.
Blessings,
Jill
Carolyn says
Sure, if you like things sweeter, you could add more swerve or even a little stevia to ramp up the sweetness.
Steve says
Planning on making this for a dinner and can’t wait! Unfortunately we don’t have any macadamia nuts where I live, I was wondering if the crust could be made substituting the macadamia nuts with cashews or some other nut?
I appreciate the help and the recipe!
Carolyn says
You can use any nut but macadamias have more oil so you may need to add a little extra butter to the crust.
Colin says
I love cheesecake. I have made this twice (eating some later today) and it was amazing. I do have a question about the nutritional content. Like many I use myfitnesspal to log what I eat. When I do a bulk import of the ingredients and specify 16 servings, then I enter 1 serving it has around 21 carbs but your description has 8.9 carbs per 1/16 slice. Do you think it’s in the way that the app calculates the ingredients? I’d rather input a serving as part of the recipe but the numbers seem way off from what you’ve listed. I’m still eating it either way LOL.
Carolyn says
Nope, it’s the erythritol (Swerve). It technically has carbs but they never enter the bloodstream and are excreted whole in the urine so they don’t “count” and I don’t add them. I’ve tested this on myself numerous times, as I am pre-diabetic and it never moves the needle on my blood sugar.
Suzanne Vadnais says
I could not find anyplace on your blog to print a recipe ??? . I really wanted to print the mac crusted
coconut cheesecake. Suzanne
Carolyn says
There is a print button right on the recipe itself, right at the top right corner.
Erica says
This looks amazing and I plan on using it as a birthday cake while on vacation with her family who is not low-carb. However I am actually having the opposite problem of most people that when I put the info into my fitness pal I am getting a total carb count per 1/16th slice of 4. Now I’m not complaining at all as that is wonderful, but we do 20 g of total carbs or less per day and I’m wondering how you got eight? Don’t want to accidentally overshoot.
Carolyn says
I used MacGourmet and I am pretty confident of my numbers on this one. But maybe you should split the difference, just in case?
Stacy says
This will now be a new tradition for our family. My first cheesecake ever! I did substitute Coconut Palm Sugar for the Swerve, making it a tan color. Also, I doubled the whipped topping. My son & daughter in law are Gluten Free and they absolutely loved it. Thanks for sharing!
Carolyn says
Wonderful!
Thera says
Hi, could I use sugar instead of the sweetner? If so, how much would I use?
Carolyn says
You can sub it in cup for cup.
charity says
Could I use part or all mascarpone cheese instead of cream cheese?
Carolyn says
I really have no idea, I didn’t try. But mascarpone isn’t really the same and I’d be worried about the texture.
Maggie says
If you’re just using regular sugar instead of sweetener is it the same amount??
Carolyn says
Yes, same amount.
Ana says
Can you substitute with Splenda or stevia?
Carolyn says
Probably, but I haven’t tried those myself so I can’t guarantee the results.
Janet Bain says
I can answer that question as I used Splenda in all my cheesecakes on this site. Works great…except when doing a chocolate crust with cocoa powder it is a bit bitter….but we like the contrast with the sweet filling.
Ana says
Are powdered swerve and swerve sweetener two different things? Your recipe has two different Swerve?
Carolyn says
Yes, one is granular and the other is powdered. Like icing sugar.
Janene says
Making this for the third time tonight (for my art and philosophy class tomorrow – it’s my turn) in Stellenbosch, South Africa. Your cheesecake sure gets around… ?
The first bake was magical. Truly. Last time I over-cooked it but it was because I have a steam function in my oven, and did steam AND the water. Silly. This time ’round just the steam…
Thanks for this great recipe. Yum!
Janet Bain says
This cheesecake is the most delicious one yet. We loved it the way it was but Today I remade it….had a pan of German Chocolate brownies from this website that we thought were a bit dry….decided to repurpose them as a crust for this cheesecake and added shredded unsweetened coconut and sugarfree chocolate chips to the batter. Still in the oven, but I am sure it will be the bomb!!!
just now
Carolyn says
Sounds delicious.
Eden Passante says
This sounds amazing! I love coconut and cheesecake, but I never thought about combining the two! Awesome idea!
Nancy F says
I made this for my birthday cake yesterday, and I wanted to thank you for publishing such a delicious recipe! I am one of those who can still taste erythritol in Swerve, so I was honestly stressed about serving this to our extended family. They all raved about it being a wonderful cheesecake, and I had very little of the cooling effect so I was totally thrilled! I used the smallest suggested amounts of Swerve in your recipe, and I probably would be fine leaving more out of the whipped topping and the crust.
The topping was such a blessing – when I pulled open the refrigerator to top and dress the cake, I found my son’s water bottle pressed deep into the plastic covering the cheesecake. Thankfully there was enough topping to fill in the space and still look like a generous layer, so many thanks there!
Carolyn says
Yay so glad this met with approval and that the topping saved the cake!
Josie says
Could I use a graham crust ? Or any other suggestions? Macadamia nuts here in Canada are outrageous price!
Carolyn says
Don’t use graham! Too many carbs. But you can try almonds instead.
Donna says
Hi Carolyn, What kind of macadamia nuts did you use and where can I get them? All I seen here is dry roasted or salted ones. Looking forward to making it…thanks for all your great recipes!
Carolyn says
I got raw ones at Trader Joe’s. Not sure where you are and where you can get them?
Donna says
I live in Long Island NY. We have Trader Joes!!! Thank you!
Margo Pierini says
Our Trader Joe’s doesn’t stock them but Winco does.
Robin says
We made this cheesecake this week and it was/is awesome! Even though my whipping cream would not whip (a problem I sometimes experience with the cream I can buy here in Bulawayo, Zimbabwe), I still served it with a bit of sweetened cream over top and the toasted coconut flakes sprinkled on it. I definitely need to get some coconut extract, but it is really, really good. So, thanks!
Carolyn says
So glad you liked it!
Visiedieni says
So creamy, Yumm. It reminds me my childhood, when my grandma was making something very similar.
Carolyn says
I am delighted to hear that!
Berny says
This looks so good and I can’t wait to try it. What is Swerve sweetener and how much sugar would I use to replace it? I don’t do any kind of sweeteners except for the odd bit of stevia. I think they are worse poison than sugar.
Carolyn says
Just to be clear, Swerve is not an artificial sweetener like Splenda is. But as you wish…use the same amount of sugar, since Swerve measures like sugar.
Heather says
So what if I accidentally put a whole cup of coconut milk in the mixture?? I can’t believe I just did this! Can I add more cream cheese? Help!
Carolyn says
I guess more cream cheese and maybe another egg?
Karen says
I want to make a much smaller version of this and make it in individual ramekins. Do you think that will work? I only need 8 so thinking of cutting the recipe in half. I have a steam oven so will bake in there. Using your method and thinking of individual ones, how much would you cut your time back by?
Angela says
Hi Carolyn,
Can I use Xylitol instead of swerve? If so do I use the same quantity?
Thanks
Angela
Carolyn says
You should be able to sub it in equal amounts, although it’s less sweet so you may want to taste as you go.
daniel says
I know its been years since you posted this, but I just started Keto. I made it with an almond crust based on your other recipes, and did 1 and 1/4th cup almond flower and 3/4 cup unsweetened coconut. The only other change is that I used a different sweeter, some monk fruit non-sense I like a little better than stevia. Its fantastic, thank you for posting!
Carolyn says
So glad you liked it. And welcome to Keto!
Liz C says
I’ve never bought canned coconut milk, is it the same as the box kind they sell at the grocery store?
Carolyn says
No, and that’s why I specified canned. It’s a can of very thick coconut milk, not like the watered down carton kind. Most grocery stores carry it, some in the Asian Food aisle. http://amzn.to/2n1e4xB
Sharon L says
I want to make this today but only have 1/2 c Swerve. Would it be okay to use 1/2 c Pyure to make up the difference.
Thank
Carolyn says
That should work for the filling.
Sharon L says
Thanks
Sharon L says
The cheesecake is wonderful, I almost felt guilty eating it. How long will this keep in the fridge or
can I freeze it?
Carolyn says
It will keep for up to a week but yes, it should freeze well too.
Renee says
Made this on the weekend – it was delicious! I altered the sweetener a bit but even my mum who isn’t keto loved it. The only issue is my base stuck to the baking paper so as I removed each slice it fell apart. Any suggestions? I’m wondering if I didn’t cook the base enough? Or did I have to remove the base from the paper once it cooled and before I made the rest of the cheesecake?
Carolyn says
I don’t know anyone else who’s had that issue. Maybe you need to grease the paper?
Renee says
Maybe? I thought the butter would be enough. I’ll try grease the paper this weekend and also cooking it more (when I removed it from the oven, half was much darker than the other side so I was worried it was almost beginning to burn but it seems that this size isn’t falling apart as much so maybe it was under cooked). Thank you!
Carolyn says
My recipe doesn’t have any parchment paper so I am curious why you put some down. That may actually have caused the issue, not really sure.
Renee says
Well that will be the issue then! I didn’t have foil so I used baking paper. Makes sense, I forgot that I changed that around. I’ll try foil on the weekend 🙂 Thank you!
Carolyn says
Oh, I see. No you don’t like the pan with foil. You wrap the whole outside of the pan in foil so the oils don’t drip into your oven. That’s all!
Honeybadger says
I just wanted to mention that I have a tree nut allergy, so I subbed in pine nuts in place of the macadamia nuts and it was fantastic! Macro and texture-wise they are very similar (pine nuts have a tiny bit less fat, a few more net carbs and more protein). I can’t wait to make this again, it was so delicious!
Honeybadger says
Oh–I also omitted the butter in my pine nut crust. It was pretty oily already and turned out perfect. It held together great and had a nice bit of crunch.
Carolyn says
Sounds delicious.
Sara weiss says
If I choose to use regular sugar-are the amount the same throughout the recipe???
Carolyn says
Yes that should fine.
Sharon says
I have made this cheesecake and loved but looking for something more portable and individualized.
Would it be possible to make this into cupcakes?
Thank you
Carolyn says
Yes but I think it would make a LOT of them. More than 12, because the filling is significant for a full size cheesecake. I could consider halving the recipe and seeing how many that made.
Sharon says
Thank you, I will try that and follow up with the results.
Ellen says
Made this yesterday for my Aunt’so 90th Birthday. Delicious!
Sandy says
Your site is amazing and you are a fantastic writer. I had to laugh at your introduction because I totally relate. I have a B.S. in education and people are taken aback at my sense of humor. Regardless, this cheese cake recipe looks and sounds amazing! I will try it for sure.
Carolyn says
Haha, thank you. I had to go back and read what I wrote…dude.
Ellis says
About how long does this take to cook in the oven?
Carolyn says
The information is all there in the recipe.
Shannon says
I am so excited to try this! Do you think I could use roasted salted macadamia nuts instead of he raw and just omit the salt from the crust?
Carolyn says
It might be a bit on the salty side but yes.
Shannon says
Awesome, thank you! Also, what size is your spring form pan you used?
Carolyn says
9 inches diameter.
Charlotte Moore says
I am new to your blog. Someone made this cheesecake cake yesterday or Friday and gave me a slice. Never in my life have I liked cream cheese. I have made many cheesecakes for my family. I never cared for them. Wellll, I tasted of this and oh my goodness, I was shocked. I LOVED it! She had used lactose free cream cheese for her benefit. The crust was super! I am hooked! No one believed I loved it.
We had just left a birthday party with a decorated cake but I couldn’t eat it. I sure ate this cheesecake when I got home.
Jill Roberts @ Wellness Geeky says
I tried making this low carb coconut cheesecake last night… They were burnt, like bad. I’m trying to figure out what I did wrong? They also were dry. This is the first recipe I’ve ever had difficulty with. 🙁
Carolyn says
You say “they” but it’s only one cake…did you try to make it into several smaller ones?
Nicola Sampson says
Hello!! I just got home with ingredients to make this and I only have pwdered swerve and just enough. Could I use Truvia in place of the granulated swerve this time. Next time I will use Swerve.
Thank you
Carolyn says
You can use powdered Swerve for all of this, if you have enough. Truvia would be fine too but I think it’s 2x as sweet so cut back on it.
Lisa Alesi says
I made this for Super Bowl and it was a hit. Delicious with a lovely texture. I used sugar at the same measurements and it was a perfect sweetness.
Erin @ Dinners, Dishes, and Desserts says
Love everything about this, but that crust sounds incredible!
Jennifer Blake says
I’m almost 41 (next week) and I use “DUDE” ALL THE TIME! It was what I was known for at my old job.
While I’m not a coconut fan (though I am learning to appreciate it), my Mom is and she loves cheesecake too! Can’t wait to make this for her!
Taylor @ Food Faith Fitness says
Cheesecake is my FAV. I want!
Jennifer Farley says
What a dreamy dessert!
gerry speirs says
That is one perfect cheesecake!!
Sheila A Keller says
I made this for a family get-together to celebrate my daughter’s birthday. We are both doing keto and this was my first attempt at a keto dessert. It turned out absolutely perfect!!! Thank you so much for the amazing recipe!!!
Nicole says
If you do t have a spring form pan can you use something else .
Carolyn says
This really needs a springform pan to come out properly.
Gabrielle says
I made this coconut cheesecake for my birthday and the flavour was absolutely mind-blowing!! The only thing that was bad about it was that the base remained soggy, but honestly, the cheesecake was so good that I didn’t really care. Should I only use one tablespoon of oil next time?
Jamie says
How would this one fare in the Instant Pot? Thoughts? I’m willing to convert for smaller size and try if you think it may work!
Carolyn says
I am sure it would be fine but you will need to figure out the amounts yourself based on my other instant pot cheesecakes.
Mandy Lee says
OMG CAROLYN!
THIS CAKE IS ORGASMICALLY GOOOOOD! 💖
Made it for my father’s & sister’s surprise birthday which fell on the same week as Father’s Day. Triple celebration with the most fabulous cheesecake out there. We love coconut. We love Macadamia. Pair those two together. DA BOMB!! We’ve decided to eat the cake slowly, but everything was gone the next day! Irresistible.
Thank you so much for sharing amazing recipes with us. You rock!
Shweta says
Lovely cheescake. Never tried them but wanna make for coming Hubby’s birthday. Thanks….keeping the recipe safe. will update once i try. Thanks
Jessica says
Wow this looks amazing! Can’t wait to try it out!
Allyson Zea says
Give me ALL THE CHEESECAKE!!!! YESS!!!! This coconut cheesecake with amazing crust sounds too good to be true!
Emily Hill says
Oh my goodness! I’d be all over this cheesecake. I love these flavors!
Andie Thueson says
Holy Cow, this looks simply amazing! Pinning for later <3
Michael Wurm Jr says
These are two of my favorite flavors! Such a smart idea to put them together into a cheesecake!! Yummy!!
xo Michael
MaryAnn says
I was wondering if it would be possible to make individual servings of this? And how I would alter the ingredients. Thanks!
Debbie says
I doubled this recipe and made two cheese cakes. I took one to a pot luck at work and everyone loved it! Definitely a keeper!
Carolyn says
So glad to hear it!
Kelly says
Do you use just the cream part of the coconut milk? Or should I mix up the can and use a mixture of both the liquid and the cream? I’ve made this before and it’s excellent–just can’t remember now what I did. Eeek.