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.

Coconut Cheesecake with Macadamia Nut Crust

  • 1 cup raw macadamia nuts
  • 1 cup finely shredded coconut unsweetened
  • 3 tbsp Swerve Sweetener
  • 1/4 tsp salt
  • 2 tbsp oil or melted butter I used macadamia nut oil

  • 1 & 1/2 lbs cream cheese 3 8-ounce packages, softened
  • 3/4 to 1 cup Swerve Sweetener depending on how sweet you like it
  • 3 large eggs room temperature
  • 2/3 cup full fat coconut milk canned, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract

  • 3/4 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla or coconut extract
  • 1/2 cup large flaked coconut lightly toasted

  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.
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