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Coconut Cheesecake with Coconut Almond Crust

Coconut Cheesecake with Coconut Almond Crust - a creamy dessert that is also gluten free. A recipe that all will enjoy. This unique crust offers a touch of sweetness with the coconut, which plays perfectly with the almonds.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 548kcal
Author Sandra

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

You do need to let this dessert rest in the oven for 1 hour and refrigerate at least 1-2 hours before serving.

Nutrition

Calories: 548kcal | Carbohydrates: 41g | Protein: 8g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 164mg | Potassium: 264mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1110IU | Vitamin C: 0.4mg | Calcium: 132mg | Iron: 1.2mg