This coconut and blueberry cheesecake has a crust that is made with coconut instead of a low carb flour or biscuit. It looks too good to eat!
Who needs the Cheesecake Factory when you have a few packets of desiccated coconut and cream cheese in the house! This is a blend of my coconut cups and my current favourite cheesecake recipe. Instead of using nuts for the base, I have used desiccated coconut to create a crust. Then filled it with creamy cheesecake mixture and baked it. Then ate large pieces of it under the guise of “research” whilst trying to hold back the Chief Taster with one arm.
This is a coconut lover and cheesecake admirer perfect combination. The coconut crust gives a delightful chewy, sweet flavour that blends well with the creamy cheesecake. The blueberries bring it all together. You could make this with other berries too, raspberry will be my next one
The beauty of this cheesecake is that it looks more difficult to make than it is. I love dishes that look like you made an effort and spent hours in the kitchen. When the reality is you took 30 minutes, then sat back with a glass of wine!
Coconut is used as a crust in this cheesecake recipe.
- 4 cups dessiccated coconut unsweetened
- 1 cup erythritol (or other sugar sweetener)
- 2 egg whites
- 3 eggs
- 1/4 cup butter melted
- 3 8oz cream cheese packets
- 2 teaspoons vanilla extract
- 2 cups blueberries
- 2 tablespoons coconut oil
Preheat the oven to 180C/350F degrees.
Lightly great a 7 inch spring form cake with the coconut oil.
In a large bowl, mix the desiccated coconut, melted butter, egg whites and 1/2 cup erthyritol (or other sugar replacement) and mix well with your hands.
Ensuring that your hands are damp, press the coconut mixture into the cake tin and press the mixture firmly along the sides and the base.
Cover the top edges with silver foil (to prevent the edges burning)
Bake in the oven for 20 minutes. Remove and set aside to cool.
Make the cheese cake mixture by blending the cream cheese with a whisk.
Add the erthyritol (or sugar substitution) and vanillia essence and blend.
Using the whisk, add the eggs one by one to the mixture.
Mix in 1 cup of the blueberries by spoon.
Place the mixture into the coconut shell and bake in the oven for 50 minutes.
Chill in the fridge overnight.
Decorate with the remaining blueberries.
Eat and enjoy!
Serves 4 -6
Nutritional Info per slice (based on 10 slices) - 535 Calories, 50g Fat, 9g Protein, 16g Total Carbs, 7g Fibre, 9g Net Carbs
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