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    Home » Desserts

    Coconut Cheesecake Bars

    Published: Aug 22, 2018 · Updated: May 21, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    This coconut cheesecake is for coconut lovers, as well as cheesecake fans.   The low carb cheesecake is so light and fluffy that you will find it hard to eat only one piece.

    The secret to baking such a light and creamy cheesecake is that I bake this in a tin of water.  Although this may take a while it is worth the wait.   After baking this coconut cheesecake this way, you will want to start experimenting with other flavours.   I have a lemon cheesecake baked this way which needs a revisit!

    The coconut flavour is not too intense, but has a smooth hint of coconut.  I decorated mine with toasted coconut flakes to give it an extra layer of coconut flavour but it’s up to you how you serve it.

    When the coconut cheesecake is baked and slightly firm to the touch, I cool mine in the oven with the door slightly open as to avoid cracking.   Then the hardest part is cooling it overnight in the fridge before you can tuck in!  Although I guess you could chill it in the fridge for a few hours before attacking the cheesecake with a fork.  I was erring on caution to ensure that it was chilled thoroughly.

    For this coconut cheesecake I baked it in an 8-inch brownie tin purely because I wanted cheesecake squares.   The recipe would work just as well in a circular spring form tin and probably easier to ease out of the tin.   I will admit that there was a bit of swearing as I cut the cheesecake into squares and eased them out onto the plate.  It's why there are not 9 squares on the plate, but that's just between us.  Once I decorated them, I was happy with the result.

    The Chief Taster declared this one of the best cheesecakes he had eaten for a while.  I sometimes think he says that just to spur me on to make another cheesecake in a competition against myself.  However, the coconut cheesecake bars saw a massacre that night, with not many making it to breakfast the next morning.   Once you taste the light, creamy cheesecake you will understand why!

    Other keto cheesecake recipes

    No Bake Coconut Cheesecake

    Coconut Crusted Blueberry Cheesecake

    Lime Cheesecake with Coconut Crust

    Chocolate Cheesecake

    This post may contain affiliate links. Please read my disclosure policy for more information.

    coconut cheesecake

    Coconut Cheesecake Bars

    Angela Coleby
    A light and creamy cheesecake baked in a pan of water. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 20 mins
    Chilling Time 4 hrs
    Total Time 1 hr 40 mins
    Course Cheesecake, Desserts
    Cuisine American
    Servings 9 Squares
    Calories 369 kcal

    Ingredients
     
     

    BASE

    • 1.25 cups Almond flour
    • ¼ cups Coconut flour
    • 3 tablespoons Erythritol or low carb sweetener
    • 5 tablespoons Butter, melted unsalted
    • ¼ teaspoon Salt

    CHEESECAKE

    • 16 oz Cream cheese softened
    • ¾ cup Erythritol or low carb sweetener
    • 1 tablespoon Vanilla extract
    • ½ teaspoon Salt
    • 3 Eggs
    • 1 cup Coconut cream
    • ½ cup Cream Whipping/Heavy

    Instructions
     

    BASE

    • Preheat the oven to 180C/350F degrees.
    • Cover the bottom of an 8- inch cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it! (I used a square tin but you could use a circular one).
    • In a bowl, mix the almond flour, coconut flour, butter, erythritol and salt together until blended. Almost like breadcrumbs.
    • Press this mixture down into the cake tin. Smooth out evenly and bake for 15-20 minutes until golden.
    • Cool and place in the fridge.

    CHEESECAKE

    • Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
    • Add the erythritol and beat until smooth.
    • Add the eggs, one at a time, making sure the mixture is smooth.
    • Add the vanilla, salt, coconut cream and heavy cream. Whisk until smooth.
    • Pour the filling into the cake tin on top of the base.
    • Place the cake tin into a large baking pan and fill with hot water so it comes up to about ⅔rds of the side of the cake tin.
    • Bake for an hour and 20 minutes until the cheesecake is firm to the touch.
    • Cool in the oven with the door slightly open to avoid cracking. Then chill overnight (will power IS required here!)
    • Remove from the tin, decorate, eat and enjoy!

    Notes

    Makes 9 squares
    Nutritional Info per Square:  369 Calories, 34.6g Fat, 9.1g Protein, 8g Total Carbs, 3g Fibre, 5g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1SquareCalories: 369kcalCarbohydrates: 8gProtein: 9gFat: 34.6gFiber: 3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more info.

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    Reader Interactions

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      Recipe Rating




    1. Chris

      April 24, 2021 at 8:45 pm

      Hello,
      What do you top this with? The pictures look amazing!

      Reply
      • Angela Coleby

        April 26, 2021 at 10:24 am

        Whipped cream and toasted coconut!

        Reply
    2. Val

      July 03, 2020 at 8:45 pm

      If I wanted to use regular sugar, would I use the same measurement (3/4c)?

      Reply
      • Angela Coleby

        July 06, 2020 at 8:07 am

        Yes you would.

        Reply
    3. DavetteB

      June 02, 2020 at 11:09 am

      Just so you know, square springform pans exist: https://www.amazon.com/Patisse-Silver-Top-Square-Springform-Nonstick/dp/B00NBW3PZ6/ref=sr_1_7?dchild=1&keywords=square+springform+pan&qid=1591110452&refinements=p_85%3A2470955011&rnid=2470954011&rps=1&sr=8-7
      also rectangles and hearts too. HTH

      Reply
      • Angela Coleby

        June 02, 2020 at 11:30 am

        oooh! Thanks!

        Reply
    4. Audrey

      May 25, 2020 at 5:07 pm

      Does the cheesecake really bake at 350F for a full 80 minutes? This seems long at this temperature. Thanks!

      Reply
      • Angela Coleby

        May 26, 2020 at 7:48 am

        Yes, it does as it's being baked in water bath. Check it after an hour though as ovens do vary.

        Reply
    5. Beth

      May 25, 2020 at 12:38 am

      Can this be frozen?

      Reply
      • Angela Coleby

        May 26, 2020 at 7:49 am

        Yes it can. Tastes great frozen too if you can't wait for it to defrost!

        Reply
    6. Joanne

      August 26, 2018 at 10:11 pm

      I cannot wait to try this, since my husband misses the cheese danishes he used to eat for breakfast.

      Reply
      • Angela Coleby

        August 26, 2018 at 10:20 pm

        Cheese danish for breakfast sounds divine! Definitely need to work on a low carb version of that!

        Reply
    7. Karina Shecter

      August 26, 2018 at 6:25 pm

      Can U please tell me what exactly is Coconut Cream ?
      I know that cream of coconut is full of sugar.
      Want to make later today but definitely need to know what form coconut cream is 1st

      Reply
      • Angela Coleby

        August 26, 2018 at 10:21 pm

        The simplest thing is to put a can of coconut milk in the fridge. Leave overnight and the cream will settle out to the top. Scoop with a spoon and voila!

        Reply
    8. Caressa

      August 25, 2018 at 8:41 pm

      I can't wait to try this bc your other coconut cake was divine! Love your recipes! Best to you and yours from South Carolina,USA

      Reply

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    1. Keto Coconut Strawberry Tarts - Divalicious Recipes says:
      July 24, 2019 at 2:40 pm

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      May 18, 2019 at 12:43 am

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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