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    Home » Gluten Free » Coconut Cheesecake – Sugar Free Recipe

    Published: Apr 10, 2019 · Modified: Sep 9, 2019 by Carolyn

    Coconut Cheesecake – Sugar Free Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    299.7K shares
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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

    Coconut Cheesecake with Macadamia Nut Crust

    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. 
    4.84 from 54 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut cheesecake, coconut cheesecake recipe
    Prep Time: 25 minutes minutes
    Cook Time: 2 hours hours
    Chill Time: 3 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 16 servings
    Calories: 334kcal

    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
    US Customary - Metric

    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

     
     
    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.

    299.7K shares

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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.

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      Recipe Rating




    1. Latanya says

      April 24, 2022 at 7:09 pm

      How far in advance can I make this? Does it get soggy in the fridge?

      Reply
      • Carolyn says

        April 24, 2022 at 7:58 pm

        Cheesecake in general is good for 3 to 4 days.

        Reply
    2. Rhonda says

      April 06, 2022 at 3:56 pm

      Hi Carolyn can you substitute raw macadamia nut with some other nut? Just wandering if this would work with pecan or walnuts not sure.

      Reply
      • Carolyn says

        April 06, 2022 at 6:21 pm

        Sure!

        Reply
    3. cathafer says

      October 12, 2021 at 12:42 pm

      Is the Swerve used in the filling supposed to be powdered or granulated? It’s not specified like it is for the topping and when you click the link to buy it brings you to granulated. But I feel like most keto cheesecake recipes call for powdered? I used granulated and it’s currently baking. I’m hoping I didn’t use the wrong thing and end up with a crunchy cheesecake LOL Thanks!

      Reply
      • Carolyn says

        October 12, 2021 at 1:01 pm

        When not specified, assume granular, just as you would with sugar. It also happens to be linked right in the recipe so there should be no questions.

        Reply
        • Cathy says

          November 09, 2021 at 11:58 am

          Thank you! I did see the linked ingredient but wanted to double check. Cheesecake turned out amazing. My husband said it was “Cheesecake Factory worthy” ???? Currently making it for a 2nd time and it’ll be on my thanksgiving menu as well! Thank you for such a wonderful recipe. It’s honestly the best keto cheesecake I’ve ever made.

          Reply
          • Carolyn says

            November 09, 2021 at 12:30 pm

            So great to hear!

            Reply
    4. Jackson says

      March 23, 2021 at 1:48 pm

      Do you think this will work as a crustless cheesecake?

      Reply
      • Carolyn says

        March 23, 2021 at 6:55 pm

        I haven’t tried it that way but it should. I would line the bottom with parchment paper.

        Reply
    5. Cindy says

      February 02, 2021 at 6:47 am

      5 stars
      Seriously the best cake I have ever made and can’t believe it is keto. A massive hit wherever and whenever I serve it. Such a great recipe from such a talented keto baker – thanks Carolyn!!

      Reply
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. KJ says

      May 06, 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 06, 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. MaryAnn says

      December 07, 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
    17. 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
    18. Andie Thueson says

      September 19, 2018 at 1:54 pm

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

      Reply
    19. 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
    20. 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
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