Coconut & Blueberry Cheesecake

Course: Dessert

Cuisine: American

Keyword: Cheesecake recipe

Prep Time: 20

Cook Time: 1

Chilling Time: 6

Total Time: 1 20

Servings: slices

Calories: 563kcal

Author: Angela Coleby

Coconut is used as a crust in this cheesecake recipe.

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US Customary - Metric

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

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

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