Desserts/ Gluten Free/ Low Carb

Coconut and Blueberry Cheesecake

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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.  


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


Coconut & Blueberry Cheesecake

Coconut is used as a crust in this cheesecake recipe.
3.75 from 4 votes
Print Pin Rate
Author: Angela Coleby


  • 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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  • Reply
    Angela Moorhead
    July 27, 2019 at 1:43 pm

    This looks amazing! I had a key lime mango cheesecake at Cheesecake Factory and was looking for a lower carb version of their coconut crust and this looks just like it!
    Would this work with an 8 or 9 inch pan? I don’t have a 7 inch one.

    • Reply
      Angela Coleby
      July 27, 2019 at 7:16 pm

      Yes it will. I’ve used it for a 8 inch happily! Hope you enjoy it!

  • Reply
    Sue Gilbert
    March 19, 2018 at 12:34 am

    Can this be made then frozen and still be just as delicious. ?

    • Reply
      Angela Coleby
      March 19, 2018 at 11:28 am

      I can’t see why not

  • Reply
    December 27, 2017 at 5:18 pm

    Hi. I am making this cake right now. The ingredients mention coconut oil but i havn’t seen it being used anywhere in the recipe. Am I missing something?

    • Reply
      Angela Coleby
      December 27, 2017 at 5:19 pm

      I use it to lightly grease the cake tin before use.

  • Reply
    November 13, 2017 at 11:48 am

    Hi diva, can I use caster sugar instead of erithrotol? I may be able to find splenda but not sure what kind will always be available where I’m from. Look forward to your response.

    • Reply
      Angela Coleby
      November 13, 2017 at 11:51 am

      If you are happy to eat sugar then you can. This is not a place of judgement but happy eaters! With all my recipes you can do a straight swap with sugar for the sweetener. Hope you enjoy the recipe!

  • 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
    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
      August 4, 2016 at 7:58 am

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

  • Reply
    November 5, 2015 at 4:42 pm

    This looks so good!

  • Reply
    November 5, 2015 at 4:40 pm

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

  • Reply
    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
      November 2, 2015 at 4:50 pm

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

  • 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
      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
    February 26, 2015 at 9:00 am

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

    • Reply
      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
    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. ๐Ÿ˜‰
    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
      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
    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
      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
    March 16, 2014 at 8:57 pm

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

  • Reply
    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
      September 4, 2013 at 10:30 pm

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

  • Reply
    September 4, 2013 at 12:13 pm

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

    • Reply
      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! ๐Ÿ˜‰

  • Reply
    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?
    Yasmin (UK)

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