Cheesecake/ Gluten Free/ Low Carb

Coconut and Blueberry Cheesecake

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!

coconut blueberry cheesecake

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.  

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coconut blueberry cheesecake

 

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

 

coconut blueberry cheesecake

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 blueberry cheesecake

 

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Coconut & Blueberry Cheesecake

Coconut is used as a crust in this cheesecake recipe.

Author: Angela Coleby
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. 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!

Recipe Notes

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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34 Comments

  • Reply
    Jessica F. Walker \\ Millennial LIfe Skills Coach
    January 11, 2017 at 2:07 pm

    This looks totally amazing. I can’t wait to try it!

    • Reply
      Angela Coleby
      January 11, 2017 at 2:19 pm

      Hope you enjoy it as much as we did!

  • Reply
    Coconut & Blueberry Cheesecake - Yum Goggle
    January 10, 2017 at 10:31 pm

    […] GET THE RECIPE […]

  • Reply
    Eliza
    August 3, 2016 at 9:04 am

    Hi Angela, I would like to know if I could make this beautiful cheesecake without cooking the cheese?

    • Reply
      Angela Coleby
      August 3, 2016 at 10:40 am

      Hi Eliza, You could put an unbaked cheesecake mixture into the coconut shell. A mixture of cream cheese, cream and sugar substitute should be fine.

    • Reply
      Eliza
      August 4, 2016 at 7:58 am

      Thank you Angela. I will definitely make this cake. I really enjoy your recipies.

  • Reply
    50 Best Low-Carb Cheesecake Recipes 🍰 🎂 | LowCarbLAB
    November 30, 2015 at 8:50 am

    […] Detailed recipe and credit – divaliciousrecipes.com […]

  • Reply
    kellyguindon
    November 5, 2015 at 4:42 pm

    This looks so good!

  • Reply
    Kelly
    November 5, 2015 at 4:40 pm

    This looks so amazing! and I love your recipes!.

    • Reply
      Angela Coleby
      November 5, 2015 at 5:20 pm

      Thanks so much Kelly! Hope you enjoy it!

  • Reply
    Alida
    November 1, 2015 at 6:18 am

    I have made this cheesecake twice, and is is sooo delicious and the fun part, its good for you. Its beter than any cheesecake I have ever eaten before LCHF, and I love cheesecake.The first cake I give a piece to every neighbor I can find that day, and everyone enjoys it with big smiles. The coconut crust is really super clever, who would have thought of that. Only someone doing LCHF. Thank you for sharing your recipes with us.

    • Reply
      Divalicious
      November 2, 2015 at 4:50 pm

      Thanks for dropping by and am glad you enjoy the recipe! Happy baking!

  • Reply
    50 Best Low-Carb Cheesecake Recipes ? ?
    August 4, 2015 at 2:39 am

    […] Detailed recipe and credit – divaliciousrecipes.com […]

  • Reply
    Gretchen Adams
    March 9, 2015 at 6:35 pm

    Hey…. the cheesecake looks delicious! Combining all my favs. Just a question the 3 x 8 ox packets of cream cheese, how much is that in grams?

    • Reply
      Divalicious
      March 10, 2015 at 8:26 am

      Hi Gretchen, a 8oz packet is 226g grams. Hope you enjoy it and thanks for popping by!

  • Reply
    Abby
    February 26, 2015 at 9:00 am

    I don’t have a springform pan…what could use instead?

    • Reply
      Divalicious
      February 27, 2015 at 9:44 am

      Hi Abby, you could line a regular cake tin with clingfilm and use that. Make sure the clingfilm overlaps the edges for easy removal of the cheesecake. Hope you enjoy it and thanks for popping by!

  • Reply
    Cheesecake Makeover with Coconut and BlueBerries* | What's On the Stove?
    January 9, 2015 at 3:01 pm

    […] SOURCE: Inspired by Divalicious Recipes […]

  • Reply
    Krystal
    October 8, 2014 at 12:25 am

    Yum! What is desiccated coconut? I’ll have to google that one. Guess I’m too much of a newbie to baking to know. 😉
    P.S. Friendly note: the caption under one of your pictures you say ” just a slither for me”. I think you mean sliver? Unless…maybe I don’t get the joke. That’s very likely, too! LoL

    • Reply
      Divalicious
      October 8, 2014 at 9:41 am

      Hi Krystal! It’s dried coconut but beware of the sweetened version. I’ll change the picture caption too! Thanks for popping by and happy baking!

    • Reply
      darlene burger
      May 26, 2015 at 11:34 pm

      Thank you I did not know what desiccated coconut was either……………:-)

  • Reply
    My Favourite 20 Recipes | Divalicious Recipes In The City
    August 26, 2014 at 9:50 pm

    […] Coconut and Blueberry Cheesecake  – As well as how pretty this looks, it combines my favourite cheesecake recipe along with coconut which gives an added sweetness.                                                                                                                                                                                    […]

  • Reply
    Christa
    May 12, 2014 at 11:51 am

    I made this exact to recipe but my crust got very dark and the inside didn’t seem solidly baked. I had to use an 8 in pan. Suggestions on how to fix it?

    • Reply
      Divalicious
      May 12, 2014 at 7:00 pm

      I always suspect that there are heat differences in ovens, although we all use the same temperature and think this is proof of it! Put some silver foil over the crust half way through cooking to stop it getting dark, turn down the temperature about 10 degrees and cook for about another 20-30 minutes. Hope it works out, as it really is delicious!

  • Reply
    Lisa
    March 16, 2014 at 8:57 pm

    Where can I find the nutrition info (carbs)? Thanks!

  • Reply
    Yasmin
    September 4, 2013 at 8:30 pm

    Hi Diva – enjoyed the lemon cheesecake – now for the coconut one – need something for a party on Saturday. I wonder if they will be able to tell?

    • Reply
      Divalicious
      September 4, 2013 at 10:30 pm

      Yasmin…hopefully they won’t…hope they enjoy it! Glad you enjoyed the lemon cheesecake too!

  • Reply
    Avril
    September 4, 2013 at 12:13 pm

    I made a half-measure version of this yesterday (I live alone) It is absolutely scrumptious!

    • Reply
      Divalicious
      September 4, 2013 at 10:27 pm

      Glad you liked it Avril…I would still have made a whole batch for myself..then sobbed whilst I finished the last piece with shame! 😉

  • Reply
    roberta4949
    August 24, 2013 at 10:32 pm

    yummy cheese cakes are one of my favorite low carb stuff to make. coconut crust first time I ever heard of that will try this for sure when I bake in the winter months. or when I get desperate for dessert.

  • Reply
    Yasmin Green
    August 21, 2013 at 7:34 pm

    Hello! I am big fan of your food.I am sat here in Manchester (UK) dying to start making a lemon cheesecake but I’m stumped at where to start with conversions from cups to grams.
    Please can you be so kind as to add a link to your page or here as a reply for a reliable conversion chart?
    Thanks.
    Yasmin (UK)

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