Rich, creamy, and infused with tropical flavor, this Coconut Cheesecake with Coconut Cream is a dreamy low-carb dessert that feels indulgent while staying keto-friendly. With a buttery almond flour crust, silky coconut filling, and a luscious coconut cream topping, it’s perfect for special occasions or any time you’re craving a slice of paradise.
📝 Recipe Card
Servings & Timing
- Prep Time: 20 minutes
- Bake Time: 1 hour 30 minutes
- Chill Time: 4+ hours
- Total Time: ~6 hours
- Yield: 12 servings
Dietary Badges
✅ Keto-Friendly
✅ Gluten-Free
✅ Low-Carb
Ingredients
For the Crust:
- 1 ½ cups almond flour
- 1 tsp cinnamon
- 3 tbsp low-carb sweetener (granulated)
- ½ cup butter, melted
For the Cheesecake Filling:
- 32 oz cream cheese (four 8 oz blocks, softened)
- ¾ cup low-carb sweetener
- ½ can coconut cream (from 13.5 oz can)
- 3 large eggs
- 1 tsp vanilla or coconut extract
For the Coconut Cream Frosting:
- ½ can coconut cream (from 13.5 oz can)
- ¼ cup powdered sweetener (Swerve or Sukrin Melis)
- 2 tbsp cream cheese, softened
🍰 Instructions
-
Prepare the Crust
- Mix almond flour, cinnamon, sweetener, and melted butter until combined.
- Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
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Make the Filling
- In a large bowl, beat cream cheese, sweetener, coconut cream, eggs, and extract until smooth.
- Pour mixture over the chilled crust.
-
Bake
- Bake at 350°F (175°C) for 15 minutes.
- Reduce oven temperature to 250°F (120°C) and bake for another 75–90 minutes, until the center is set.
-
Cool & Chill
- Allow to cool completely in the refrigerator (at least 4 hours, preferably overnight).
- Run a knife around the edges before releasing the springform pan.
-
Make the Frosting
- Beat coconut cream, powdered sweetener, and cream cheese until creamy.
- Spread over cooled cheesecake.
-
Serve
- Chill for 1 more hour before slicing. Enjoy cold!
🌟 Why You’ll Love This Cheesecake
- Tropical Twist → Creamy coconut adds depth to classic cheesecake.
- Low-Carb Indulgence → All the flavor of cheesecake without the sugar spike.
- Special-Occasion Worthy → Gorgeous presentation with its coconut cream topping.
- Make-Ahead Friendly → Tastes even better after chilling overnight.
🍽 Tips & Variations
- Toasted Coconut Garnish → Sprinkle toasted unsweetened coconut flakes on top before serving.
- Nut-Free Option → Swap almond flour crust with sunflower seed flour or a coconut flour blend.
- Flavor Boost → Add a splash of rum extract for a “piña colada” vibe.
- Mini Cheesecakes → Use a muffin tin with liners for portion-controlled desserts.
🥡 Storage
- Fridge: Store covered for up to 5 days.
- Freezer: Freeze individual slices (well-wrapped) for up to 2 months. Thaw overnight in the fridge.
❓ FAQs
Q: How do I know when my cheesecake is done?
A: The center should jiggle slightly but not be liquid. It will firm up as it cools.
Q: Can I use coconut milk instead of coconut cream?
A: Coconut cream is thicker and richer — stick with it for the best texture.
Q: My cheesecake cracked — what did I do wrong?
A: Overbaking or cooling too quickly can cause cracks. No worries — the frosting covers them beautifully!
✨ This Coconut Cheesecake with Coconut Cream is creamy, dreamy, and unforgettable — the kind of dessert that will have everyone asking for seconds. Perfect for holiday tables, birthdays, or a keto treat you’ll make again and again.
