All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Coconut Cheesecake – Sugar Free Recipe

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This coconut cheesecake has a macadamia nut crust and is unbelievably creamy and rich. It’s a low carb dessert that’s as tasty as it is beautiful, and is sure to impress your friends! Keto and sugar-free, this is the best coconut cheesecake you will ever eat.

Keto Coconut Cheesecake on a cake stand with nuts and coconut around it.

I first created this gorgeous coconut cheesecake back in 2014 and it stands the test of time. One of the most loved keto cheesecake recipes here on All Day I Dream About Food. If you love coconut desserts, this will be a dream come true. Also try my coconut milk pudding  or my coconut cream poke cake.

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.

 

A slice of low carb coconut cheesecake on a round white dessert plate with a fork full of cheesecake on the plate

Keto Cheesecake for National Cheesecake Day

So when I saw that my friend Roxana 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 low carb 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 keto 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 recipe makeover. Done right, 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!

Sugar Free Coconut Cheesecake with a slice on a plate and the rest of the cake in the background

Celebrate with 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 delicious crunch that offset the creamy filling. And the topping was whipped cream and toasted coconut. What’s not to love about that?

A slice of sugar free coconut cheesecake on a white plate

What you need to make Coconut Cheesecake

  • Springform pan – these are essential for a good cheesecake, so do yourself a favor and get one!
  • Cream cheese – and plenty of it!
  • Coconut milk – the thick full fat coconut milk from a can
  • Macadamia nuts – you want the raw ones so they don’t get overcooked when you bake the cake
  • Coconut extract – to amp up that coconut flavor
  • Shredded coconut – for the crust
  • Flaked coconut – for the topping
  • Heavy whipping cream – for the topping
4.95 from 20 votes
Print
Coconut Cheesecake with Macadamia Nut Crust
Prep Time
25 mins
Cook Time
2 hrs
Chill Time
3 hrs
Total Time
2 hrs 25 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: coconut cheesecake, coconut cheesecake recipe
Servings: 16 servings
Calories: 334 kcal
Ingredients
Crust:
Filling:
Topping:
US Customary - Metric
Instructions
Crust:
  1. Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
  2. In a food processor, process macadamia nuts on high until coarsely chopped.
  3. 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).
  4. 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.
  5. Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
Filling:
  1. Reduce oven temperature to 300F.
  2. In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
  3. 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.
  4. Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
  5. 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.
  6. 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.
  7. 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:
  1. In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
  2. Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
Recipe Notes

 

 

Nutrition Facts
Coconut Cheesecake with Macadamia Nut Crust
Amount Per Serving (1 serving = 1/16th of cake)
Calories 334 Calories from Fat 277
% Daily Value*
Fat 30.8g47%
Carbohydrates 5.4g2%
Fiber 1.6g6%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  5. 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!

    Reply

  7. 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.

    Reply

      • 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.

        Reply

        • 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.

          Reply

          • 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!

          • Those macadamia nuts have lots of oil and it can sometimes drip out through the cracks.

  8. Today is my mom’s birthday…guess what she is getting for her present? This!! Thanks, I can’t wait to try it.

    Reply

    • 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!

      Reply

      • 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!

        Reply

        • 🙂 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.

          Reply

  20. 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!

    Reply

  22. 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.

    Reply

  23. 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!

    Reply

  26. 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!

    Reply

  27. 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!

    Reply

  28. 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.

    Reply

  30. 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!

    Reply

  35. 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.

    Reply

  36. 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.

    Reply

  38. 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.

    Reply

  40. 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.

    Reply

  41. 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.

    Reply

  42. Original question was how far in advance can this recipe be prepared and anyone have any experience with freezing this recipe? Thanks! Looks fabulous!

    Reply

  43. 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!

    Reply

  44. 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.

    Reply

  45. 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!

    Reply

    • 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.

      Reply

      • 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.

        Reply

  47. Any suggestions to replace the swerve sweetener? Would Agave or some other sweetener work? Thanks! Looks amazing– hoping to make for Easter dinner!

    Reply

  48. 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!

    Reply

    • 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!

      Reply

  49. 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.

    Reply

    • 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.

      Reply

  51. 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

    Reply

    • Sure, if you like things sweeter, you could add more swerve or even a little stevia to ramp up the sweetness.

      Reply

  52. 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!

    Reply

    • You can use any nut but macadamias have more oil so you may need to add a little extra butter to the crust.

      Reply

  53. 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.

    Reply

    • 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.

      Reply

  54. I could not find anyplace on your blog to print a recipe ??? . I really wanted to print the mac crusted
    coconut cheesecake. Suzanne

    Reply

  55. 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.

    Reply

    • I used MacGourmet and I am pretty confident of my numbers on this one. But maybe you should split the difference, just in case?

      Reply

  56. 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!

    Reply

    • I really have no idea, I didn’t try. But mascarpone isn’t really the same and I’d be worried about the texture.

      Reply

      • 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.

        Reply

  62. 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!

    Reply

  63. 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

    Reply

  65. 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!

    Reply

  67. 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!

    Reply

  68. 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!

    Reply

  70. 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.

    Reply

    • 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.

      Reply

  71. 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!

    Reply

  72. 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?

    Reply

  74. 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!

    Reply

  76. 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

    Reply

  77. 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?

    Reply

      • 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!

        Reply

        • 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.

          Reply

          • 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!

  78. 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!

    Reply

  80. 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

    Reply

    • 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.

      Reply

  82. 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.

    Reply

  84. 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?

    Reply

  85. 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.

    Reply

  87. 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

    Reply

    • 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.

      Reply

  88. 5 stars
    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.

    Reply

  90. 5 stars
    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!

    Reply

  94. 5 stars
    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!!!

    Reply

  96. 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?

    Reply

  97. 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!

    Reply

    • I am sure it would be fine but you will need to figure out the amounts yourself based on my other instant pot cheesecakes.

      Reply

  98. 5 stars
    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!

    Reply

  99. 5 stars
    Lovely cheescake. Never tried them but wanna make for coming Hubby’s birthday. Thanks….keeping the recipe safe. will update once i try. Thanks

    Reply

  104. 5 stars
    These are two of my favorite flavors! Such a smart idea to put them together into a cheesecake!! Yummy!!

    xo Michael

    Reply

  105. I was wondering if it would be possible to make individual servings of this? And how I would alter the ingredients. Thanks!

    Reply

  106. 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!

    Reply

  107. 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.

    Reply

    • If by “monk fruit” you mean Lakanto (which is mostly erythritol), then yes. I would stick with the coconut cream, however, for maximum coconut flavor.

      Reply

  110. I wanted to try this out, but am confused by “wrap the bottom of a 9-inch springform pan in foil” Why would one do that? I have never had to do it in the past with any cheesecake I’ve made. Further, when you refer to “prepared pan,” how is it to be prepared? butter? Or are you referring to the foil wrap?

    Reply

    • One would do that because macadamia nuts and coconut are very oily and the oil could leak out all over the bottom of your oven when cooking. Then you’d be asking me WHY I didn’t warn you about that! 🙂 Yes, that is the prepared pan.

      Reply

  111. 5 stars
    I wish I could attach the photo of my cheesecake. It turned out so beautiful and it was delish!!
    Not sure if it was the brand of my extract, but the filling wasnt coconutty at all. I LOVE coconut! I will add more next time.

    Reply

  113. 5 stars
    Made this last night. Maybe I mixed it too much and used 13oz of unsweetened coconut milk that made the filling SUPER runny….I had to bake it over 3hrs. Could possibly be my oven 🤭🤷🏼‍♀️

    Anyway… in the end after being sad that I thought I had ruined it, I didn’t. Still tasted SO AMAZING!!

    Reply

    • Well glad to hear it worked out okay. Were you using thinner (lower fat) coconut milk? that could be part of it.

      Reply

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