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
Martha says
How far ahead can this cheesecake be made i.e. prior to consumption? Has anyone tried to freeze it? I have had great success freezing traditional cheesecakes, just not sure with the mac crust. Looks fabulous and perfect for my celiac nieces! Thanks.
Sara says
What amounts of sweetener would you use with regular sugar, or wondering what coconut sugar would do in this?
Carolyn says
Swerve measures like sugar so you can just replace it directly.
Mary says
Oh my goodness, this cheesecake is so good! I just had my first bite and, dude, they must have this in heaven!
Thanks for the recipe, the whole family enjoyed it so much.
Carolyn says
So glad to hear it!
Amy @ItsAMindfulLife says
Hello!
You had me at “gluten-free macadamia nut crust…” 🙂 I am super excited to find your website and this fun recipe! It is absolutely brilliant! I am honored to feature it in my post “Top Pinterest Pins” on my website, The Mindful Shopper! http://mindful-shopper.com/2014/09/13/top-10-pinterest-pins-week-3/
Congrats!
Amy Kelsch
http://mindful-shopper.com/
Carolyn says
Thanks, Amy!
lisa says
This crust is AMAZING. I had two dying bananas, so opted to make a low carb Banana Cream Pie on top of this crust. I will have to make your cheesecake verson at some other time. Always love your recipes, thanks for taking the hard work out of low carbing.
Carolyn says
That sounds delicious too!
Sonya says
Thank you for this! I just made it and it is incredibly delicious and beautiful. I can’t believe it’s low carb! I will make this again. Recipes like this help me stay the low carb course.
Terri/LoveandConfections says
Dude! This is one gorgeous cheesecake. I love the flavor combo and the toasted coconut on top is so pretty.
holly waterfall says
Coconut is my weakness for SURE! I’d love a slice (or 3) of this with my morning coffee please!
Thalia @ butter and brioche says
i am craving a slice of this cheesecake so bad.. looks delicious, never tried cheesecake with a macadamia crust before!
Yvette says
Amazeballs!! Looks fully sic! 😉
Shaina says
Ah coconut!! LOVE. And even better than this is low carb and much better for me than a slice of Cheesecake Factory or cheesecake from any other restaurant for that matter. Yum!
Alice // Hip Foodie Mom says
I love this gorgeous cheesecake. . love the macadamia crust and the toasted coconut on top. . I still need to bake with my Swerve!!
Carla says
I’m pretty sure my reaction to your coconut cheesecake was hellz yeah 😉 I also say dude and guys a lot, even when I’m talking to all women. Can’t wait to try your cheesecake.
Ala says
Um…hellz to the yes, please. LOVE the healthier subs here–and I love how you write, Carolyn! It’s such a privilege to meet you through cheesecake day, which is the best excuse ever for bloggers to gather without sponsors or anything else except tons of cheesecake love. So glad we could both be a part of it and that I could drool over this gorgeous recipe!
Carolyn says
Thanks, Ala! I will check out your cheesecake too. There are so many of us, it’s hard to get to everyone.
Sandy says
Would sugar be ok or would that alter it too much?
Carolyn says
It should fine.
Denise says
Oh Dudette – that cake rocks!!
I really shouldn’t look at your site right before lunch at work. I wanna make it and eat it NOW!
Jeanette | Jeanette's Healthy Living says
Love the macadamia crust you came up with – cheesecake is one of my husband’s favorites!
Brian @ A Thought For Food says
I like all things cheesecake and I adore the flavor of macadamia nuts, so I’m sure this is just wonderful.
Lorraine says
Dude! Wow, this looks amazing! My birthday is next week and this just may be my present to myself! And I just bought a bag of macadamia nuts – karma!
Jenny says
Ermehgerd! This looks amazing! My birthday is in a couple weeks and I’ve found the low carb, gluten free, sugar free dessert that I’m making for myself! (Yeah its this!) I’m continually impressed by your blog and recipes, and constantly get excited about new delicious things to make.
Tara says
You have got my full attention with this stunning cheesecake!!!