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All Day I Dream About Food

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April 10, 2019

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
4.96 from 21 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:
  • 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
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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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: coconut, cream cheese, macadamia nuts

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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

  1. Taylor @ Food Faith Fitness says

    July 30, 2014 at 6:23 am

    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!

    Reply
  2. Katrina @ In Katrina's Kitchen says

    July 30, 2014 at 6:52 am

    I have a few people who would swoon over this! Great job!

    Reply
    • Leila says

      September 10, 2020 at 5:32 pm

      Hello! When making the crust it came out rather wet and oily, is there anyway to lessen that for next time? pS: Love your recipes!

      Reply
  3. Betsy | JavaCupcake.com says

    July 30, 2014 at 6:56 am

    Wowzers! This looks so good! I know a few people in my family who would go nuts over it!

    Reply
  4. Roxana | Roxana's Home Baking says

    July 30, 2014 at 7:13 am

    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!

    Reply
    • Roxana | Roxana's Home Baking says

      July 30, 2014 at 7:14 am

      When it comes to cheesecake, i meant 🙂

      Reply
  5. Cw says

    July 30, 2014 at 7:56 am

    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
  6. Aimee @ ShugarySweets says

    July 30, 2014 at 8:09 am

    Oh that crust! It all just sounds so amazing. And low carb? It’s a win in my book!!! PINNED 🙂

    Reply
  7. Dorothy @ Crazy for Crust says

    July 30, 2014 at 8:59 am

    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
    • Carolyn says

      July 30, 2014 at 9:28 am

      Thanks, Dude! 😉

      Reply
      • New2ketodiet says

        March 29, 2015 at 4:29 pm

        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
        • Carolyn says

          March 29, 2015 at 6:28 pm

          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
          • new2ketodiet says

            March 30, 2015 at 5:20 pm

            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

            March 30, 2015 at 6:32 pm

            You are most welcome!

          • Kristin says

            April 9, 2017 at 6:24 pm

            Is there a reason you line the bottom of the springform pan with foil?

          • Carolyn says

            April 9, 2017 at 7:34 pm

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

      • Cathy says

        July 30, 2017 at 3:40 pm

        Keto is it 2 lbs of cream cheese or 3 8oz packages?

        Reply
        • Carolyn says

          July 31, 2017 at 9:01 am

          It’s one and a half pounds, which is equal to 3 8-ounce packages.

          Reply
  8. Sara says

    July 30, 2014 at 10:14 am

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

    Reply
    • Carolyn says

      July 30, 2014 at 10:23 am

      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
      • Sara says

        July 30, 2014 at 2:39 pm

        Thanks for the tip! It is in the oven and now I can’t wait for dessert tonight.

        Reply
      • Amber says

        July 30, 2014 at 3:50 pm

        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
        • Carolyn says

          July 30, 2014 at 4:29 pm

          🙂 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
  9. Anna @ Crunchy Creamy Sweet says

    July 30, 2014 at 10:35 am

    Dude, I am totally loving this cheesecake! lol No seriously, this cheesecake – wow! Gorgeous!

    Reply
  10. Sue {munchkin munchies} says

    July 30, 2014 at 10:46 am

    Your cheesecake sounds delicious from top to bottom, and inside-out! Totally awesome, haha! 😉

    Reply
  11. Liz says

    July 30, 2014 at 11:11 am

    Now why have I NEVER made a coconut cheesecake???? It needs to happen ASAP! Yours looks amazing, Carolyn!

    Reply
  12. Julie says

    July 30, 2014 at 11:17 am

    Coconut and macadamia nuts? Yes, please! Love the nutty crust!

    Reply
  13. Heather @ French Press says

    July 30, 2014 at 11:26 am

    I’d probably be happy just eating the crust, it looks SO good!

    Reply
  14. Lisa @ Garnish with Lemon says

    July 30, 2014 at 11:37 am

    You’ve outdone yourself again, Carolyn! This is simply stunning!

    Reply
  15. Regan @ The Healthy Aperture Blog says

    July 30, 2014 at 1:29 pm

    Good Lawdy this looks amazing!!!

    Reply
  16. Zainab @ Blahnik Baker says

    July 30, 2014 at 1:55 pm

    OK you had me at coconut and then at macadamia and at low carb. Pure genius!

    Reply
  17. Coleen @ The Redhead Baker says

    July 30, 2014 at 2:27 pm

    This sounds heavenly! Love the macadamia nut crust!

    Reply
  18. Lisa @ Wine & Glue says

    July 30, 2014 at 2:35 pm

    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!

    Reply
  19. Lisa | Mummy Made.It says

    July 30, 2014 at 3:44 pm

    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!!

    Reply
    • Carolyn says

      July 30, 2014 at 4:29 pm

      We are children of the 80s!

      Reply
  20. Cate @ Chez CateyLou says

    July 30, 2014 at 3:49 pm

    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
  21. Tara says

    July 30, 2014 at 4:35 pm

    You have got my full attention with this stunning cheesecake!!!

    Reply
  22. Jenny says

    July 30, 2014 at 8:58 pm

    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. Lorraine says

    July 30, 2014 at 10:01 pm

    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
  24. Brian @ A Thought For Food says

    July 31, 2014 at 9:09 am

    I like all things cheesecake and I adore the flavor of macadamia nuts, so I’m sure this is just wonderful.

    Reply
  25. Jeanette | Jeanette's Healthy Living says

    July 31, 2014 at 9:11 am

    Love the macadamia crust you came up with – cheesecake is one of my husband’s favorites!

    Reply
  26. Denise says

    July 31, 2014 at 10:27 am

    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. Ala says

    July 31, 2014 at 11:42 pm

    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
    • Carolyn says

      August 1, 2014 at 5:37 am

      Thanks, Ala! I will check out your cheesecake too. There are so many of us, it’s hard to get to everyone.

      Reply
      • Sandy says

        July 27, 2017 at 6:59 pm

        Would sugar be ok or would that alter it too much?

        Reply
        • Carolyn says

          July 27, 2017 at 7:26 pm

          It should fine.

          Reply
  28. Carla says

    August 1, 2014 at 10:35 am

    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
  29. Alice // Hip Foodie Mom says

    August 1, 2014 at 11:32 am

    I love this gorgeous cheesecake. . love the macadamia crust and the toasted coconut on top. . I still need to bake with my Swerve!!

    Reply
  30. Shaina says

    August 1, 2014 at 11:43 am

    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
  31. Yvette says

    August 2, 2014 at 5:11 am

    Amazeballs!! Looks fully sic! 😉

    Reply
  32. Thalia @ butter and brioche says

    August 5, 2014 at 8:37 pm

    i am craving a slice of this cheesecake so bad.. looks delicious, never tried cheesecake with a macadamia crust before!

    Reply
  33. holly waterfall says

    August 6, 2014 at 5:51 pm

    Coconut is my weakness for SURE! I’d love a slice (or 3) of this with my morning coffee please!

    Reply
  34. Terri/LoveandConfections says

    August 11, 2014 at 8:31 pm

    Dude! This is one gorgeous cheesecake. I love the flavor combo and the toasted coconut on top is so pretty.

    Reply
  35. Sonya says

    August 23, 2014 at 8:02 pm

    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. lisa says

    August 30, 2014 at 2:47 pm

    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
    • Carolyn says

      August 31, 2014 at 5:46 am

      That sounds delicious too!

      Reply
  37. Amy @ItsAMindfulLife says

    September 16, 2014 at 5:02 pm

    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/

    Reply
    • Carolyn says

      September 16, 2014 at 6:28 pm

      Thanks, Amy!

      Reply
  38. Mary says

    November 13, 2014 at 5:45 pm

    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
    • Carolyn says

      November 13, 2014 at 7:55 pm

      So glad to hear it!

      Reply
  39. Sara says

    November 14, 2014 at 2:31 pm

    What amounts of sweetener would you use with regular sugar, or wondering what coconut sugar would do in this?

    Reply
    • Carolyn says

      November 14, 2014 at 3:21 pm

      Swerve measures like sugar so you can just replace it directly.

      Reply
  40. Martha says

    December 21, 2014 at 8:19 pm

    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. Martha says

    December 21, 2014 at 8:34 pm

    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. Martha says

    December 21, 2014 at 8:37 pm

    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
    • Carolyn says

      December 22, 2014 at 8:26 am

      I think it would probably freeze just fine.

      Reply
  43. Shannon says

    January 2, 2015 at 9:19 am

    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
    • Carolyn says

      January 2, 2015 at 10:23 am

      So glad to hear it!

      Reply
  44. Carrie says

    January 8, 2015 at 6:02 pm

    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. Robyn says

    January 14, 2015 at 12:47 pm

    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
    • Carolyn says

      January 14, 2015 at 2:35 pm

      What do you have?

      Reply
      • Robyn says

        January 14, 2015 at 3:44 pm

        Currently, I have liquid Stevia, Splenda & Xylitol – that is pretty much all I can find locally.

        Reply
  46. Rhonda says

    February 9, 2015 at 2:17 pm

    Can regular sugar or honey be used in place of the Swerve Sweetener? What would the measurements be for those?

    Reply
    • Carolyn says

      February 9, 2015 at 3:00 pm

      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
      • Rhonda says

        February 9, 2015 at 3:04 pm

        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
        • Carolyn says

          February 9, 2015 at 3:35 pm

          Swerve is designed to measure cup for cup like sugar. So that should help!

          Reply
          • Rhonda says

            February 9, 2015 at 11:47 pm

            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!

  47. Suzanne Wedeking says

    March 20, 2015 at 1:19 pm

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

    Reply
    • Carolyn says

      March 21, 2015 at 7:12 am

      You can use any sweetener although liquid sweeteners like agave will introduce more moisture.

      Reply
  48. Ed says

    March 22, 2015 at 6:25 pm

    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
    • Carolyn says

      March 23, 2015 at 6:40 am

      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. Elizabeth Lykins says

    March 24, 2015 at 1:03 pm

    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
  50. kathy says

    April 25, 2015 at 10:20 am

    Anyone make this with low fat cream cheese?

    K

    Reply
    • gina says

      February 4, 2016 at 5:28 pm

      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
      • Carolyn says

        February 4, 2016 at 6:47 pm

        The cheesecake is not supposed to stop jiggling. Two hours is much too long. The center should still jiggle slightly.

        Reply
      • Carolyn says

        February 4, 2016 at 6:47 pm

        Oh, I see…low fat cream cheese. Yep, that would be the problem.

        Reply
  51. Jill K says

    May 30, 2015 at 2:48 pm

    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
    • Carolyn says

      May 30, 2015 at 3:50 pm

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

      Reply
  52. Steve says

    June 11, 2015 at 5:45 pm

    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
    • Carolyn says

      June 12, 2015 at 7:04 am

      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. Colin says

    July 14, 2015 at 8:57 am

    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
    • Carolyn says

      July 14, 2015 at 9:47 am

      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. Suzanne Vadnais says

    July 30, 2015 at 11:16 pm

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

    Reply
    • Carolyn says

      July 31, 2015 at 7:54 am

      There is a print button right on the recipe itself, right at the top right corner.

      Reply
  55. Erica says

    August 9, 2015 at 3:56 pm

    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
    • Carolyn says

      August 9, 2015 at 5:46 pm

      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. Stacy says

    December 8, 2015 at 4:26 pm

    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
    • Carolyn says

      December 8, 2015 at 5:42 pm

      Wonderful!

      Reply
  57. Thera says

    January 30, 2016 at 9:17 am

    Hi, could I use sugar instead of the sweetner? If so, how much would I use?

    Reply
    • Carolyn says

      January 30, 2016 at 10:33 am

      You can sub it in cup for cup.

      Reply
  58. charity says

    March 16, 2016 at 11:31 pm

    Could I use part or all mascarpone cheese instead of cream cheese?

    Reply
    • Carolyn says

      March 17, 2016 at 5:13 am

      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
  59. Maggie says

    March 21, 2016 at 12:04 pm

    If you’re just using regular sugar instead of sweetener is it the same amount??

    Reply
    • Carolyn says

      March 22, 2016 at 5:04 am

      Yes, same amount.

      Reply
  60. Ana says

    April 13, 2016 at 2:34 pm

    Can you substitute with Splenda or stevia?

    Reply
    • Carolyn says

      April 13, 2016 at 3:43 pm

      Probably, but I haven’t tried those myself so I can’t guarantee the results.

      Reply
      • Janet Bain says

        May 21, 2016 at 4:49 pm

        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
  61. Ana says

    April 19, 2016 at 5:28 pm

    Are powdered swerve and swerve sweetener two different things? Your recipe has two different Swerve?

    Reply
    • Carolyn says

      April 19, 2016 at 7:42 pm

      Yes, one is granular and the other is powdered. Like icing sugar.

      Reply
  62. Janene says

    May 9, 2016 at 10:55 am

    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. Janet Bain says

    May 21, 2016 at 4:46 pm

    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
    • Carolyn says

      May 21, 2016 at 6:29 pm

      Sounds delicious.

      Reply
  64. Eden Passante says

    May 30, 2016 at 7:32 pm

    This sounds amazing! I love coconut and cheesecake, but I never thought about combining the two! Awesome idea!

    Reply
  65. Nancy F says

    June 16, 2016 at 11:20 am

    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
    • Carolyn says

      June 16, 2016 at 12:39 pm

      Yay so glad this met with approval and that the topping saved the cake!

      Reply
  66. Josie says

    June 26, 2016 at 10:38 pm

    Could I use a graham crust ? Or any other suggestions? Macadamia nuts here in Canada are outrageous price!

    Reply
    • Carolyn says

      June 27, 2016 at 7:38 am

      Don’t use graham! Too many carbs. But you can try almonds instead.

      Reply
  67. Donna says

    July 25, 2016 at 3:25 pm

    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
    • Carolyn says

      July 26, 2016 at 7:33 am

      I got raw ones at Trader Joe’s. Not sure where you are and where you can get them?

      Reply
      • Donna says

        July 26, 2016 at 3:10 pm

        I live in Long Island NY. We have Trader Joes!!! Thank you!

        Reply
        • Margo Pierini says

          June 8, 2017 at 8:24 pm

          Our Trader Joe’s doesn’t stock them but Winco does.

          Reply
  68. Robin says

    September 29, 2016 at 9:11 am

    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
    • Carolyn says

      September 29, 2016 at 1:05 pm

      So glad you liked it!

      Reply
  69. Visiedieni says

    October 13, 2016 at 10:19 am

    So creamy, Yumm. It reminds me my childhood, when my grandma was making something very similar.

    Reply
    • Carolyn says

      October 13, 2016 at 3:26 pm

      I am delighted to hear that!

      Reply
      • Ann says

        February 24, 2020 at 6:56 am

        5 stars
        Wow! This is so delicious! I used Brazilian nuts instead, and it was yummy! ( didn’t have the other )
        Thank you

        Reply
  70. Berny says

    November 8, 2016 at 11:24 am

    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
    • Carolyn says

      November 8, 2016 at 4:53 pm

      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. Heather says

    December 24, 2016 at 12:13 pm

    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
    • Carolyn says

      December 24, 2016 at 1:22 pm

      I guess more cream cheese and maybe another egg?

      Reply
  72. Karen says

    February 12, 2017 at 5:47 pm

    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
  73. Angela says

    February 21, 2017 at 3:45 pm

    Hi Carolyn,

    Can I use Xylitol instead of swerve? If so do I use the same quantity?

    Thanks

    Angela

    Reply
    • Carolyn says

      February 21, 2017 at 5:26 pm

      You should be able to sub it in equal amounts, although it’s less sweet so you may want to taste as you go.

      Reply
  74. daniel says

    March 8, 2017 at 11:38 pm

    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
    • Carolyn says

      March 9, 2017 at 8:07 am

      So glad you liked it. And welcome to Keto!

      Reply
  75. Liz C says

    April 1, 2017 at 12:42 pm

    I’ve never bought canned coconut milk, is it the same as the box kind they sell at the grocery store?

    Reply
    • Carolyn says

      April 2, 2017 at 8:03 am

      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

      Reply
  76. Sharon L says

    April 8, 2017 at 7:47 am

    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
    • Carolyn says

      April 8, 2017 at 9:14 am

      That should work for the filling.

      Reply
      • Sharon L says

        April 8, 2017 at 10:12 am

        Thanks

        Reply
      • Sharon L says

        April 8, 2017 at 7:57 pm

        The cheesecake is wonderful, I almost felt guilty eating it. How long will this keep in the fridge or
        can I freeze it?

        Reply
        • Carolyn says

          April 9, 2017 at 6:57 am

          It will keep for up to a week but yes, it should freeze well too.

          Reply
  77. Renee says

    April 9, 2017 at 8:02 pm

    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
    • Carolyn says

      April 9, 2017 at 9:48 pm

      I don’t know anyone else who’s had that issue. Maybe you need to grease the paper?

      Reply
      • Renee says

        April 9, 2017 at 11:10 pm

        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
        • Carolyn says

          April 10, 2017 at 7:50 am

          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
          • Renee says

            April 10, 2017 at 6:19 pm

            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

            April 10, 2017 at 8:08 pm

            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. Honeybadger says

    April 30, 2017 at 10:17 pm

    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
    • Honeybadger says

      April 30, 2017 at 10:18 pm

      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.

      Reply
    • Carolyn says

      May 1, 2017 at 8:18 am

      Sounds delicious.

      Reply
  79. Sara weiss says

    May 6, 2017 at 10:28 pm

    If I choose to use regular sugar-are the amount the same throughout the recipe???

    Reply
    • Carolyn says

      May 7, 2017 at 6:50 am

      Yes that should fine.

      Reply
  80. Sharon says

    May 15, 2017 at 5:41 am

    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
    • Carolyn says

      May 15, 2017 at 11:09 am

      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
      • Sharon says

        May 15, 2017 at 12:26 pm

        Thank you, I will try that and follow up with the results.

        Reply
  81. Ellen says

    May 21, 2017 at 4:22 pm

    Made this yesterday for my Aunt’so 90th Birthday. Delicious!

    Reply
  82. Sandy says

    June 16, 2017 at 6:34 pm

    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
    • Carolyn says

      June 16, 2017 at 6:56 pm

      Haha, thank you. I had to go back and read what I wrote…dude.

      Reply
  83. Ellis says

    July 23, 2017 at 11:05 pm

    About how long does this take to cook in the oven?

    Reply
    • Carolyn says

      July 24, 2017 at 7:23 am

      The information is all there in the recipe.

      Reply
  84. Shannon says

    July 31, 2017 at 7:35 pm

    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
    • Carolyn says

      August 1, 2017 at 8:54 am

      It might be a bit on the salty side but yes.

      Reply
      • Shannon says

        August 3, 2017 at 7:01 pm

        Awesome, thank you! Also, what size is your spring form pan you used?

        Reply
        • Carolyn says

          August 3, 2017 at 7:27 pm

          9 inches diameter.

          Reply
  85. Charlotte Moore says

    October 15, 2017 at 2:37 pm

    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
  86. Jill Roberts @ Wellness Geeky says

    December 20, 2017 at 8:16 am

    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. 🙁

    Reply
    • Carolyn says

      December 20, 2017 at 8:36 am

      You say “they” but it’s only one cake…did you try to make it into several smaller ones?

      Reply
  87. Nicola Sampson says

    January 23, 2018 at 1:07 pm

    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
    • Carolyn says

      January 23, 2018 at 1:39 pm

      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. Lisa Alesi says

    February 5, 2018 at 10:47 am

    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
  89. Erin @ Dinners, Dishes, and Desserts says

    February 12, 2018 at 9:16 am

    5 stars
    Love everything about this, but that crust sounds incredible!

    Reply
  90. Jennifer Blake says

    February 12, 2018 at 1:23 pm

    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
  91. Taylor @ Food Faith Fitness says

    February 12, 2018 at 5:46 pm

    5 stars
    Cheesecake is my FAV. I want!

    Reply
  92. Jennifer Farley says

    February 13, 2018 at 2:09 pm

    5 stars
    What a dreamy dessert!

    Reply
  93. gerry speirs says

    February 16, 2018 at 3:27 am

    5 stars
    That is one perfect cheesecake!!

    Reply
  94. Sheila A Keller says

    March 5, 2018 at 11:59 am

    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
  95. Nicole says

    March 26, 2018 at 12:14 pm

    If you do t have a spring form pan can you use something else .

    Reply
    • Carolyn says

      March 26, 2018 at 12:36 pm

      This really needs a springform pan to come out properly.

      Reply
  96. Gabrielle says

    April 22, 2018 at 9:15 pm

    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. Jamie says

    May 28, 2018 at 6:31 am

    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
    • Carolyn says

      May 28, 2018 at 8:21 am

      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. Mandy Lee says

    June 26, 2018 at 7:26 pm

    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. Shweta says

    July 31, 2018 at 5:55 am

    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
  100. Jessica says

    September 19, 2018 at 12:45 pm

    5 stars
    Wow this looks amazing! Can’t wait to try it out!

    Reply
  101. Allyson Zea says

    September 19, 2018 at 1:28 pm

    Give me ALL THE CHEESECAKE!!!! YESS!!!! This coconut cheesecake with amazing crust sounds too good to be true!

    Reply
  102. Emily Hill says

    September 19, 2018 at 1:52 pm

    5 stars
    Oh my goodness! I’d be all over this cheesecake. I love these flavors!

    Reply
  103. Andie Thueson says

    September 19, 2018 at 1:54 pm

    5 stars
    Holy Cow, this looks simply amazing! Pinning for later <3

    Reply
  104. Michael Wurm Jr says

    September 19, 2018 at 4:31 pm

    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. MaryAnn says

    December 7, 2018 at 5:33 pm

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

    Reply
  106. Debbie says

    December 17, 2018 at 8:32 pm

    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
    • Carolyn says

      December 17, 2018 at 9:03 pm

      So glad to hear it!

      Reply
  107. Kelly says

    December 22, 2018 at 10:30 am

    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
  108. Leah says

    March 14, 2019 at 7:54 pm

    Has anyone tried cooking this in an instant pot? If so, what time did you use?

    Reply
  109. dave laird says

    April 11, 2019 at 6:16 am

    can swap sweetner with monkfruit? also, could dairy cream replace coconut cream?

    Reply
    • Carolyn says

      April 11, 2019 at 8:33 am

      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. KJ says

    May 6, 2019 at 4:24 pm

    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
    • Carolyn says

      May 6, 2019 at 8:40 pm

      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. TEE says

    May 20, 2019 at 8:34 am

    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
    • Carolyn says

      May 20, 2019 at 9:35 am

      I would think it is the brand, since mine is quite coconut-flavored. What brand did you use?

      Reply
  112. Dawnj says

    February 21, 2020 at 8:13 pm

    5 stars
    Hello, this cooled enough to slice and it is THE best coconut cheesecake ever! Thank you!

    Reply
  113. Ashley B. says

    March 30, 2020 at 8:07 pm

    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
    • Carolyn says

      March 30, 2020 at 9:34 pm

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

      Reply
  114. Mihaela Vintila says

    March 31, 2020 at 4:38 am

    Hello! How can I adapt the quantities for a 8 inch pan?
    Thank you!

    Reply
    • Carolyn says

      March 31, 2020 at 7:39 am

      Find the area of each circle and reduce by the difference.

      Reply
  115. Roxanne says

    January 15, 2021 at 3:56 pm

    5 stars
    Hi Carolyn, this cheesecake looks absolutely amazing! My question is, could I cook this in a water bath? When I make other keto cheesecake recipes, I triple wrap the pan in heavy foil then put it in a pan and fill it half way up with boiling water and it turns out fabulous, very moist! Never made one with coconut, so not sure if that’s different?

    Reply
    • Carolyn says

      January 16, 2021 at 9:30 am

      You can do a water bath but for this one, you don’t need to.

      Reply

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  35. Low carb coconut-lemon cheesecake | Why I got fat, and what I'm doing about it says:
    October 9, 2014 at 7:33 pm

    […] followed this recipe, except I skipped the topping, used almond flour instead of macadamia nuts, and used lemon extract […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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