Coconut Cheesecake with Coconut Almond Crust is a creamy gluten-free dessert. This unique crust offers a touch of sweetness with the coconut and almonds.
Cheesecake is a weakness of mine. In fact, I rarely make it because I can’t resist. I love the creaminess, the texture, the crust – and the fact you can do so much with this dessert. When I do have cheesecake, I usually get it from the Cheesecake Factory, which thank goodness the closest one is an hour and a half away.
I wanted to make a special dessert though for a friend, something special just for her. A dessert to help her welcome spring, a season known for hope and change. So I went with coconut cheesecake and put that on top of a coconut almond crust. AMAZING! I topped this baby with some homemade coconut whip cream and toasted coconut and viola, this screams yumminess.
Enjoy this cheesecake and share it with a friend, celebrate spring and start to welcome summer as it will soon be here.
XOXO San
How do you make Coconut Cheesecake with Coconut Almond Crust?
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
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In a medium bowl, ground almonds and coconut with melted butter. Press onto bottom of springform pan.
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In a large bowl, I used my KitchenAid, mix cream cheese with sugar until smooth. Add milk and blend, then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour the cream cheese filling into the coconut almond crust.
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Bake in preheated oven for 75-80 minutes.
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Turn the oven off, and leave the cheesecake to cool in oven with the door closed for 1 hour; this will help with cracking and make sure that it is set.
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Chill in refrigerator until serving.
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Using a hand mixer or KitchenAid mixer, add whipping cream, sugar and coconut extract and mix on high speed until it starts to form stiff peaks, scrape down the sides as needed. Store in the refrigerator until ready to serve.
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Set the oven on low broil, place coconut on pan and place in oven. Toast until golden brown, takes 3-5 minutes.
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When ready to serve the cheesecake, remove from the fridge and garnish the cheesecake with the whipped cream and toasted coconut. Serve and enjoy!
Try these other cheesecake recipes, like this Fresh Raspberry Cheesecake or this Easy Peppermint Cheesecake
Don’t forget to pin this to your favorite Pinterest board to save for later!
Coconut Cheesecake with Coconut Almond Crust
Ingredients
Coconut Almond Crust
- 2 cups sliced almonds finely chopped with food processor or knife
- 1 cup sweetened coconut
- 6 tablespoons butter melted
Coconut Cheesecake
- 4-8 ounce packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon coconut extract
- 1/4 cup coconut flour
Coconut Whipped Cream & Toasted Coconut
- 2 cups heavy whipping cream
- 4 tablespoons sugar
- 2-3 teaspoons coconut extract
Instructions
Coconut Almond Crust
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, ground almonds and coconut with melted butter. Press onto bottom of springform pan.
Coconut Cheesecake
- In a large bowl, I used my KitchenAid, mix cream cheese with sugar until smooth. Add milk and blend, then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour the cream cheese filling into the coconut almond crust.
- Bake in preheated oven for 75-80 minutes.
- Turn the oven off, and leave the cheesecake to cool in oven with the door closed for 1 hour; this will help with cracking and make sure that it is set.
- Chill in refrigerator until serving.
Coconut Whipped Cream & Toasted Coconut
- Using a hand-mixer or KitchenAid mixer, add whipping cream, sugar and coconut extract and mix on high speed until it starts to form stiff peaks, scrap down the sides as needed. Store in the refrigerator until ready to serve.
- Set the oven on low broil, place coconut on pan and place in oven. Toast until golden brown, takes 3-5 minutes.
- When ready to serve the cheesecake, remove from the fridge and garnish the cheesecake with the whip cream and toasted coconut. Serve and enjoy!
Notes
Friends & Family review: This was something everyone who tried it loved. I will be making this in the future. The almond crust was a hit, the only suggestion I was given was by my husband Jake, who said next time to do no coconut with the almonds or to try pecans.
If I won the gift card, I would buy some new gym clothing!
I desperately need a new blender – and a GOOD one! That’s what I would get if I won this gift card!
Good luck. xo San
I would buy a new stand mixer or baking supplies! Thanks!
You’re welcome! xo San