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.
Coconut Crusted 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
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NO BAKE LOW CARB CHEESECAKE OPTION
If you are looking for a no bake cheesecake I have made another version of this. The crust still needs to be baked but the cheesecake is a simple mix and chill! https://divaliciousrecipes.com/no-bake-keto-blueberry-cheesecake-low-carb/
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!
MORE LOW CARB CHEESECAKES TO ENJOY
Coconut & Blueberry Cheesecake
Ingredients
- 4 cups desiccated coconut unsweetened
- 1 cup erythritol (or other sugar sweetener)
- 2 egg whites
- 3 eggs
- ¼ cup butter melted
- 24 oz cream cheese
- 2 teaspoons vanilla extract
- 2 cups blueberries
- 2 tablespoons coconut oil
Instructions
- 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 ½ 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!
Notes
Nutrition
Kristy K
Just took this out of the oven and can hardly wait until it chills. Just one issue. Is a 7” spring form pan accurate, because I had A LOT of left over crust and filling?
Angela Moorhead
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.
Angela Coleby
Yes it will. I've used it for a 8 inch happily! Hope you enjoy it!
Sue Gilbert
HiAngela
Can this be made then frozen and still be just as delicious. ?
Angela Coleby
I can't see why not
Sana
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?
Angela Coleby
I use it to lightly grease the cake tin before use.
Genelle
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.
Angela Coleby
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!
Jessica F. Walker \\ Millennial LIfe Skills Coach
This looks totally amazing. I can't wait to try it!
Angela Coleby
Hope you enjoy it as much as we did!
Eliza
Hi Angela, I would like to know if I could make this beautiful cheesecake without cooking the cheese?
Angela Coleby
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.
Eliza
Thank you Angela. I will definitely make this cake. I really enjoy your recipies.
kellyguindon
This looks so good!
Kelly
This looks so amazing! and I love your recipes!.
Angela Coleby
Thanks so much Kelly! Hope you enjoy it!
Alida
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.
Divalicious
Thanks for dropping by and am glad you enjoy the recipe! Happy baking!
Gretchen Adams
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?
Divalicious
Hi Gretchen, a 8oz packet is 226g grams. Hope you enjoy it and thanks for popping by!
Abby
I don't have a springform pan...what could use instead?
Divalicious
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!
Krystal
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
Divalicious
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!
darlene burger
Thank you I did not know what desiccated coconut was either...............:-)
Christa
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?
Divalicious
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!
Lisa
Where can I find the nutrition info (carbs)? Thanks!
Divalicious
About 7 net carbs a piece.
Yasmin
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?
Divalicious
Yasmin...hopefully they won't...hope they enjoy it! Glad you enjoyed the lemon cheesecake too!
Avril
I made a half-measure version of this yesterday (I live alone) It is absolutely scrumptious!
Divalicious
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! 😉
roberta4949
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.
Divalicious
Hope you enjoy it!
Yasmin Green
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)
Divalicious
Hi there Yasmin! Thanks for stopping by! Glad you are enjoying the recipes. I found a good link on Delia's website for conversions here...http://www.deliaonline.com/home/conversion-tables.html Hope you enjoy the cheesecake!