Coconut Cheesecake

Coconut Cheesecake with Coconut Cream

Course: Dessert
Cuisine: American
Keyword: cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16 slices
Calories: 207kcal
Author: Lisa MarcAurele
A simple and delicious cheesecake that's low carb and keto friendly. It's an easy to make coconut cream dessert.
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  • Mix together crust ingredients and press into the bottom of a springform pan. Refrigerate while preparing filling.
  • In a large bowl, beat together filling ingredients. Mix just until smooth.
  • Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes.
  • Allow to cool completely in the refrigerator. Run knife along edge of cake and remove springform side.
  • For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.
  • Spread frosting over the cooled cake. Refrigerate for at least an hour before slicing.



For added color and coconut flavor, sprinkle some toasted coconut on top of the cheesecake.


Serving: 1slice | Calories: 207kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 69mg | Potassium: 89mg | Fiber: 1g | Sugar: 0g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 1.1mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.