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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. 

Course Dessert
Cuisine American
Keyword coconut cheesecake, coconut cheesecake recipe
Prep Time 25 minutes
Cook Time 2 hours
Chill Time 3 hours
Total Time 2 hours 25 minutes
Servings 16 servings
Calories 334 kcal

Ingredients

Crust:

Filling:

Topping:

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*
Total Fat 30.8g 47%
Total Carbohydrates 5.4g 2%
Dietary Fiber 1.6g 6%
Protein 4.9g 10%
* Percent Daily Values are based on a 2000 calorie diet.