Coconut Cheesecake
A creamy, protein-packed dessert that satisfies your sweet tooth while being low-carb and diabetic-friendly. Perfect for meal prep and any occasion.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Creates a buttery crust
- 1/2 cup Unsalted butter, melted Binds the crust together
- 2 tablespoons Sugar Sweetens the crust
For the filling
- 16 oz Cream cheese, softened Main flavor and texture component
- 3/4 cup Sugar Sweetness to complement flavors
- 1/4 cup Sour cream Enhances creaminess
- 1/2 cup Cream of coconut Infuses tropical sweetness
- 1 teaspoon Coconut extract Intensifies coconut flavor
- 1 teaspoon Vanilla extract Rounds out flavor
- 3 large Eggs Binds and adds structure
- 1 cup Heavy whipping cream For whipped topping
- 1/4 cup Powdered sugar Sweetens whipped cream
- 1/2 cup Toasted coconut chips Optional topping for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until well blended.
- Press the graham cracker mixture firmly into the bottom of a springform pan to form a crust.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove and let it cool completely.
Cooking/Assembling
- In a large bowl, beat cream cheese until smooth and creamy.
- Add in sugar, flour, sour cream, cream of coconut, coconut extract, and vanilla extract. Mix until combined.
- Incorporate the eggs one at a time, ensuring each egg is fully integrated before adding the next.
- Pour the cream cheese mixture into the cooled crust, smoothing the top with a spatula.
- Bake for 60-70 minutes or until the edges are set, and the center is slightly jiggly.
- Turn off the oven, slightly crack the door, and allow the cheesecake to cool gradually for 1 hour.
Serving
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, for best results.
- In a chilled bowl, beat heavy whipping cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the chilled cheesecake and sprinkle with toasted coconut chips for garnish if desired.
- Slice, serve, and enjoy this tropical delight!
Notes
Ensure all ingredients are at room temperature for easier blending. Use a water bath while baking to keep the cheesecake moist. Refrigerate leftovers in an airtight container for up to 5 days.