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 tbsp Swerve Sweetener
- 1/4 tsp salt
- 2 tbsp oil or melted butter I used macadamia nut oil
Filling:
- 1 & 1/2 lbs cream cheese 3 8-ounce packages, softened
- 3/4 to 1 cup Swerve Sweetener depending on how sweet you like it
- 3 large eggs room temperature
- 2/3 cup full fat coconut milk canned, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Topping:
- 3/4 cup whipping cream
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla or coconut extract
- 1/2 cup large flaked coconut lightly toasted
Instructions
Crust:
- Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
- In a food processor, process macadamia nuts on high until coarsely chopped.
- Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
- Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
- Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
Filling:
- Reduce oven temperature to 300F.
- In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
- Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
- Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
- Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
- Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
- Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
Topping:
- In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
- Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
Notes
Jessica says
Wow this looks amazing! Can’t wait to try it out!
Shweta says
Lovely cheescake. Never tried them but wanna make for coming Hubby’s birthday. Thanks….keeping the recipe safe. will update once i try. Thanks
Mandy Lee says
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!
Jamie says
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!
Carolyn says
I am sure it would be fine but you will need to figure out the amounts yourself based on my other instant pot cheesecakes.
Gabrielle says
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?
Nicole says
If you do t have a spring form pan can you use something else .
Carolyn says
This really needs a springform pan to come out properly.
Sheila A Keller says
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!!!
gerry speirs says
That is one perfect cheesecake!!
Jennifer Farley says
What a dreamy dessert!
Taylor @ Food Faith Fitness says
Cheesecake is my FAV. I want!
Jennifer Blake says
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!
Erin @ Dinners, Dishes, and Desserts says
Love everything about this, but that crust sounds incredible!
Lisa Alesi says
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.
Nicola Sampson says
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
Carolyn says
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.
Jill Roberts @ Wellness Geeky says
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. 🙁
Carolyn says
You say “they” but it’s only one cake…did you try to make it into several smaller ones?
Charlotte Moore says
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.
Shannon says
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?
Carolyn says
It might be a bit on the salty side but yes.
Shannon says
Awesome, thank you! Also, what size is your spring form pan you used?
Carolyn says
9 inches diameter.
Ellis says
About how long does this take to cook in the oven?
Carolyn says
The information is all there in the recipe.
Sandy says
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.
Carolyn says
Haha, thank you. I had to go back and read what I wrote…dude.
Ellen says
Made this yesterday for my Aunt’so 90th Birthday. Delicious!