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.
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.
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!
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?
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
Coconut Cheesecake with Macadamia Nut Crust
Ingredients
Crust:
- 1 cup raw macadamia nuts
- 1 cup finely shredded coconut unsweetened
- 3 tablespoon Swerve Sweetener
- ¼ teaspoon salt
- 2 tablespoon oil or melted butter I used macadamia nut oil
Filling:
- 1 & ½ lbs cream cheese 3 8-ounce packages, softened
- ¾ to 1 cup Swerve Sweetener depending on how sweet you like it
- 3 large eggs room temperature
- ⅔ cup full fat coconut milk canned, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Topping:
- ¾ cup whipping cream
- 2 tablespoon powdered Swerve Sweetener
- ½ teaspoon vanilla or coconut extract
- ½ 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).
Notes
Cate @ Chez CateyLou says
Aww hellz yeah dude! I totally echo your sentiments about cheesecake day!! And yours looks fabulous – coconut and macadamia nuts are so delicious together. Plus it is low carb?! Amazing! Happy Cheesecake Day!
Lisa | Mummy Made.It says
I’m a “dude” user too! I refer to my 2 sons as dudes constantly. Reminds me of the TMNT…might chuck in a cowabunga for good measure!! Lovely dessert!!
Carolyn says
We are children of the 80s!
Lisa @ Wine & Glue says
Hahahaha! My six year old says “dude” ALL the time 🙂 Guess where he gets it? I love this cheesecake! What an awesome combo. I am LOVING coconut these days. Pinned!
Coleen @ The Redhead Baker says
This sounds heavenly! Love the macadamia nut crust!
Zainab @ Blahnik Baker says
OK you had me at coconut and then at macadamia and at low carb. Pure genius!
Regan @ The Healthy Aperture Blog says
Good Lawdy this looks amazing!!!
Lisa @ Garnish with Lemon says
You’ve outdone yourself again, Carolyn! This is simply stunning!
Heather @ French Press says
I’d probably be happy just eating the crust, it looks SO good!
Julie says
Coconut and macadamia nuts? Yes, please! Love the nutty crust!
Liz says
Now why have I NEVER made a coconut cheesecake???? It needs to happen ASAP! Yours looks amazing, Carolyn!
Sue {munchkin munchies} says
Your cheesecake sounds delicious from top to bottom, and inside-out! Totally awesome, haha! 😉
Anna @ Crunchy Creamy Sweet says
Dude, I am totally loving this cheesecake! lol No seriously, this cheesecake – wow! Gorgeous!
Sara says
Today is my mom’s birthday…guess what she is getting for her present? This!! Thanks, I can’t wait to try it.
Carolyn says
Wonderful! One little bit of advice…make sure you put the cheesecake on a cookie sheet. Even with a really good springform pan, the oils can leak out a bit and you don’t want a mess in your oven!
Sara says
Thanks for the tip! It is in the oven and now I can’t wait for dessert tonight.
Amber says
So THAT’S why I had an oven fire!! I made a nut crust cheesecake last week in a spingform pan and ended up having a house full of smoke and flames shooting out of my oven along with the follow-up mess of baking soda all over the oven (to put out said flames)! Could NOT figure out what had “spilled” because it was an oily residue, not a liquid mess. Thanks so much for the good tip! We will be making this soon! You da Bomb Diggity, Carolyn!
Carolyn says
🙂 Yep, I had a similar problem when I baked some mini cheesecakes one time. Now I always, always put a cookie sheet under. It’s the nut flours and the oil from the cheese too and even with my really good Kaiser pan, it leaks out a bit.
Dorothy @ Crazy for Crust says
DUDE. You had me at macadamia nut crust. 🙂 Seriously, that’s the crust of the cheesecake on our wedding cake. I still think about it! This is, like, the best cake ever – and it’s low carb. Seriously I love you. And the photos. STUNNING.
Carolyn says
Thanks, Dude! 😉
New2ketodiet says
Having trouble figuring out how you are getting <5 net carbs. I input exact ingredients on myfitnesspal and I am getting 20g carbs!!! I'm new to this.
Carolyn says
It’s because of the erythritol, which technically has carbs but they don’t ever enter the bloodstream so they are non-effective. I have stated many times on this website that I don’t count them. They should be subtracted from the net carbs, just like fiber, because they don’t create an insulin response.
new2ketodiet says
Thanks for clearing that up for me. I’ve only been doing this for two weeks and I have tons to learn!!! Btw, I made this coconut cheesecake yesterday and it was delicious!!!! I shared it with 4 friends and they loved it as well. Great recipe. Thank you!
Carolyn says
You are most welcome!
Kristin says
Is there a reason you line the bottom of the springform pan with foil?
Carolyn says
Those macadamia nuts have lots of oil and it can sometimes drip out through the cracks.
Cathy says
Keto is it 2 lbs of cream cheese or 3 8oz packages?
Carolyn says
It’s one and a half pounds, which is equal to 3 8-ounce packages.
Aimee @ ShugarySweets says
Oh that crust! It all just sounds so amazing. And low carb? It’s a win in my book!!! PINNED 🙂
Cw says
I wanna shout out for being a low carb blogger!you have helped
Me so much!you are my all time fave low carb blogger!I wanna
Thank you for creating the recipes for many of us!I have enjoyed them
Tremendously!
Roxana | Roxana's Home Baking says
Hellz Yeah is the right answers when it comes to chocolate! Its my favorite dessert and love your tropical inspiration. Macadamia and coconut go so well together!
Thanks for joining us Carolyn!
Roxana | Roxana's Home Baking says
When it comes to cheesecake, i meant 🙂
Betsy | JavaCupcake.com says
Wowzers! This looks so good! I know a few people in my family who would go nuts over it!
Katrina @ In Katrina's Kitchen says
I have a few people who would swoon over this! Great job!
Leila says
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!
Taylor @ Food Faith Fitness says
This reminds me of my favorite cheesecake from The Cheesecake Factory…except a whole lot better for me. I am going to eat this for all the days. Pinned!