Creamy low carb coconut cheesecake with a delicious gluten-free macadamia nut crust. What a way to ring in National Cheesecake Day!
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 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 National Cheesecake Day. Normally I pay little mind to these made up food holidays but cheesecake is a very important part of my life and I must honour it 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 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 cheesecake. Rock on, dude!
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 this one truly was 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.
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!
Coconut Cheesecake with Macadamia Nut Crust
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 422 Calories from fat 346 | |
| % Daily Value | |
| Total Fat 38.48 | 59% |
| Saturated Fat 26.04 | 130% |
| Carbohydrate 8.91 | 3% |
| Dietary Fiber 4.32 | 17% |
| Protein 6.44 | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Ingredients
Crust
- 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)
Filling
- 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
Topping
- 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
Instructions
Crust:
- Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
- In a food processor, process macadamia nuts on high until coarsely chopped.
- 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).
- 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.
- Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
Filling:
- Reduce oven temperature to 300F.
- In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
- 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.
- Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
- 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.
- 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.
- 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.
Topping:
- In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
- Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
Recipe Notes
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
National Cheesecake Day Bloggers!
Pear cheesecake with gingersnap crust from Roxana’s Home Baking
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Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust
Caramel Overload Cheesecake Bars from Crumbs and Chaos
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Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
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Lemon Cheesecake from Shugary Sweets
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Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
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Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
Black Raspberry Cheesecake Milkshake from Blahnik Baker
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Mom’s Cheesecake from Magnolia Days
Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake
Vanilla Bean Cheesecake from Wine & Glue
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Rainbow Cheesecake from In Katrina’s Kitchen
Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
Ricotta Cheesecake from French Press
Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
Chocolate-Covered Strawberry Cheesecake from Savvy Eats
Caramel Macchiato Cheesecake from Wishes and Dishes
Key Lime Pie Cheesecake from Love and Confections
Apricot-Swirl Cheesecake from Take A Bite Out of Boca
Hawaiian Mini Cheesecakes from Pint Sized Baker
Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking
Pumpkin Cheesecake from Lady Behind The Curtain
Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine
No Bake Blackberry Cheesecake from You Made That?
Mini No Bake Lime Cheesecakes from Miss in the Kitchen
No-Bake Limoncello Cheesecake from Cake Duchess
No-Bake Berry Cheesecake from Food Lust People Love
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
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!
I have a few people who would swoon over this! Great job!
Wowzers! This looks so good! I know a few people in my family who would go nuts over it!
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!
When it comes to cheesecake, i meant 🙂
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!
Oh that crust! It all just sounds so amazing. And low carb? It’s a win in my book!!! PINNED 🙂
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.
Thanks, Dude! 😉
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.
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.
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!
You are most welcome!
Is there a reason you line the bottom of the springform pan with foil?
Those macadamia nuts have lots of oil and it can sometimes drip out through the cracks.
Keto is it 2 lbs of cream cheese or 3 8oz packages?
It’s one and a half pounds, which is equal to 3 8-ounce packages.
Today is my mom’s birthday…guess what she is getting for her present? This!! Thanks, I can’t wait to try it.
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!
Thanks for the tip! It is in the oven and now I can’t wait for dessert tonight.
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!
🙂 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.
Dude, I am totally loving this cheesecake! lol No seriously, this cheesecake – wow! Gorgeous!
Your cheesecake sounds delicious from top to bottom, and inside-out! Totally awesome, haha! 😉
Now why have I NEVER made a coconut cheesecake???? It needs to happen ASAP! Yours looks amazing, Carolyn!
Coconut and macadamia nuts? Yes, please! Love the nutty crust!
I’d probably be happy just eating the crust, it looks SO good!
You’ve outdone yourself again, Carolyn! This is simply stunning!
Good Lawdy this looks amazing!!!
OK you had me at coconut and then at macadamia and at low carb. Pure genius!
This sounds heavenly! Love the macadamia nut crust!
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!
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!!
We are children of the 80s!
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!
You have got my full attention with this stunning cheesecake!!!
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.
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!
I like all things cheesecake and I adore the flavor of macadamia nuts, so I’m sure this is just wonderful.
Love the macadamia crust you came up with – cheesecake is one of my husband’s favorites!
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!
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!
Thanks, Ala! I will check out your cheesecake too. There are so many of us, it’s hard to get to everyone.
Would sugar be ok or would that alter it too much?
It should fine.
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.
I love this gorgeous cheesecake. . love the macadamia crust and the toasted coconut on top. . I still need to bake with my Swerve!!
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!
Amazeballs!! Looks fully sic! 😉
i am craving a slice of this cheesecake so bad.. looks delicious, never tried cheesecake with a macadamia crust before!
Coconut is my weakness for SURE! I’d love a slice (or 3) of this with my morning coffee please!
Dude! This is one gorgeous cheesecake. I love the flavor combo and the toasted coconut on top is so pretty.
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.
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.
That sounds delicious too!
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/
Thanks, Amy!
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.
So glad to hear it!
What amounts of sweetener would you use with regular sugar, or wondering what coconut sugar would do in this?
Swerve measures like sugar so you can just replace it directly.
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.
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.
Original question was how far in advance can this recipe be prepared and anyone have any experience with freezing this recipe? Thanks! Looks fabulous!
I think it would probably freeze just fine.
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!
So glad to hear it!
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.
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!
What do you have?
Currently, I have liquid Stevia, Splenda & Xylitol – that is pretty much all I can find locally.
Can regular sugar or honey be used in place of the Swerve Sweetener? What would the measurements be for those?
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.
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.
Swerve is designed to measure cup for cup like sugar. So that should help!
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!
Any suggestions to replace the swerve sweetener? Would Agave or some other sweetener work? Thanks! Looks amazing– hoping to make for Easter dinner!
You can use any sweetener although liquid sweeteners like agave will introduce more moisture.
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!
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!
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.
Anyone make this with low fat cream cheese?
K
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.
The cheesecake is not supposed to stop jiggling. Two hours is much too long. The center should still jiggle slightly.
Oh, I see…low fat cream cheese. Yep, that would be the problem.
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
Sure, if you like things sweeter, you could add more swerve or even a little stevia to ramp up the sweetness.
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!
You can use any nut but macadamias have more oil so you may need to add a little extra butter to the crust.
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.
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.
I could not find anyplace on your blog to print a recipe ??? . I really wanted to print the mac crusted
coconut cheesecake. Suzanne
There is a print button right on the recipe itself, right at the top right corner.
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.
I used MacGourmet and I am pretty confident of my numbers on this one. But maybe you should split the difference, just in case?
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!
Wonderful!
Hi, could I use sugar instead of the sweetner? If so, how much would I use?
You can sub it in cup for cup.
Could I use part or all mascarpone cheese instead of cream cheese?
I really have no idea, I didn’t try. But mascarpone isn’t really the same and I’d be worried about the texture.
If you’re just using regular sugar instead of sweetener is it the same amount??
Yes, same amount.
Can you substitute with Splenda or stevia?
Probably, but I haven’t tried those myself so I can’t guarantee the results.
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.
Are powdered swerve and swerve sweetener two different things? Your recipe has two different Swerve?
Yes, one is granular and the other is powdered. Like icing sugar.
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!
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
Sounds delicious.
This sounds amazing! I love coconut and cheesecake, but I never thought about combining the two! Awesome idea!
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!
Yay so glad this met with approval and that the topping saved the cake!
Could I use a graham crust ? Or any other suggestions? Macadamia nuts here in Canada are outrageous price!
Don’t use graham! Too many carbs. But you can try almonds instead.
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!
I got raw ones at Trader Joe’s. Not sure where you are and where you can get them?
I live in Long Island NY. We have Trader Joes!!! Thank you!
Our Trader Joe’s doesn’t stock them but Winco does.
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!
So glad you liked it!
So creamy, Yumm. It reminds me my childhood, when my grandma was making something very similar.
I am delighted to hear that!
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.
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.
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!
I guess more cream cheese and maybe another egg?
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?
Hi Carolyn,
Can I use Xylitol instead of swerve? If so do I use the same quantity?
Thanks
Angela
You should be able to sub it in equal amounts, although it’s less sweet so you may want to taste as you go.
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!
So glad you liked it. And welcome to Keto!
I’ve never bought canned coconut milk, is it the same as the box kind they sell at the grocery store?
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
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
That should work for the filling.
Thanks
The cheesecake is wonderful, I almost felt guilty eating it. How long will this keep in the fridge or
can I freeze it?
It will keep for up to a week but yes, it should freeze well too.
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?
I don’t know anyone else who’s had that issue. Maybe you need to grease the paper?
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!
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.
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!
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!
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!
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.
Sounds delicious.
If I choose to use regular sugar-are the amount the same throughout the recipe???
Yes that should fine.
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
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.
Thank you, I will try that and follow up with the results.
Made this yesterday for my Aunt’so 90th Birthday. Delicious!
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.
Haha, thank you. I had to go back and read what I wrote…dude.
About how long does this take to cook in the oven?
The information is all there in the recipe.
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?
It might be a bit on the salty side but yes.
Awesome, thank you! Also, what size is your spring form pan you used?
9 inches diameter.