coconut cheesecake

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it&#039;s loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Coconut Cheesecake

(198 grams) graham cracker crumbs (finely crushed)

(67 grams) granulated sugar

Tablespoons (85 grams) unsalted butter (melted)

(113 grams) full-fat sour cream (at room temperature)

sugar

(4 grams) coconut extract

(2 grams) vanilla extract

eggs (at room temperature)

large egg yolks (at room temperaure)

(227 grams) Thai Kitchen Unsweetened Coconut Milk (mixed well before measuring)

(84 grams) unsweetened coconut (finely shredded)

(227 grams) heavy cream (cold)

(28 grams) confectioners' sugar (sifted)

Tablespoons Thai Kitchen Unsweetened Coconut Milk (mixed well before measuring)

(170 grams) full-fat cream cheese (at room temperature)

(84 grams) coconut flakes (lightly toasted)

Preheat oven to 350 degrees (F). Lightly spray a 9&quot; springform pan with non-stick spray.

Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.

In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.

Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 

Reduce oven to 325 degrees (F).

For the Graham Cracker Crust:

In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed. 

On medium speed, add sugar, coconut extract, and vanilla, and beat smooth, scraping down the sides and bottom of bowl as needed.

On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven! 

Add in the coconut and beat until it&#39;s just incorporated in the batter. Finally, fold in the shredded coconut until evenly combined. 

Pour filling into prepared crust and, using a silicone spatula, smooth the top. 

Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.

Carefully place the pan in the oven and bake for 30 minutes. Then reduce the oven temperature to 300 degrees and continue baking for another 50 minutes.

Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.

Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.

Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

For the Coconut Cheesecake:

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, whip the heavy whipping cream and confectioners&#39; sugar on medium-high speed until stiff peaks form, about 3 minutes. Add in the coconut cream and coconut extract and whip smooth. Set aside.

In a separate bowl, using a handheld electric mixer, beat cream cheese until completely smooth.

Fold whipped cream into cream cheese, stirring until well combined.

Remove cheesecake from the pan, then top with the coconut mousse.

Sprinkle with toasted coconut and serve! 

For clean slices, use a large, sharp knife, slice the slab into 8 slices, wiping the knife clean with a damp cloth between slices.

For the Coconut Mousse:

This Keto Coconut Cheesecake is the dreamiest dessert you will ever make. It features a macadamia nut topped with a creamy smooth filling, all topped off with sugar-free whipped cream.

Keto Coconut Cheesecake

macadamia nuts

coconut (unsweetened)

tbsp granular sweetener

tsp salt

tbsp melted butter ((or oil))

lbs cream cheese

granular sweetener (depending on how sweet you like it)

coconut cream (canned, room temperature)

tsp coconut extract

tsp vanilla extract

eggs (room temperature)

whipping cream

tbsp powdered sweetener

tsp vanilla or coconut extract

coconut (lightly toasted)

Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Set the pan onto a large rimmed baking sheet.

In a food processor, process the macadamia nuts on high until they resemble coarse crumbs.. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.

Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake 12 to 15 minutes or until just beginning to brown around the edges. Remove and let cool.

Crust

Reduce oven temperature to 300F.

In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined. Taste and adjust the sweetener and coconut flavor as desired.

Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.

Pour the filling over the cooled crust and spread to the edges.

Place the whole set up (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water.

Bake 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.

Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 2 to 3 hours.

Filling

In a large bowl, beat the 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).

Topping

Just bought cream cheese to make this this weekend!  Looks delish!

If you don't tell anyone it is sugar free, no one will know!  it is delicious!  I did not have macadamia nuts so I used pretzels and it was wonderful!

My husband just made this for my birthday, also did toasted macadamias on top and drizzled top with Lily’s dark chocolate.  Delectable!

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!!

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Top 2 coconut cheesecake recipes from across the web

The most viewed coconut cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Cheesecake

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The most viewed coconut cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine