Ingredients

3/4 cup raw macadamia nuts

3/4 cup finely shredded coconut (unsweetened)

3 tbsp granular sweetener

1/4 tsp salt

2 tbsp melted butter (or oil)

1 1/2 lbs cream cheese (very well softened)

2/3 cup granular sweetener (adjust to taste)

1/2 cup coconut cream (canned, room temperature)

1 tsp coconut extract

1/2 tsp vanilla extract

3 large eggs (room temperature)

3/4 cup whipping cream

2 tbsp powdered sweetener

1/2 tsp vanilla or coconut extract

1/2 cup large flaked coconut (lightly toasted)

Instructions

Step 1: Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Place the pan on a large rimmed baking sheet.

Step 2: In a food processor, pulse the macadamia nuts until they become coarse crumbs. Transfer to a bowl and mix in shredded coconut, granular sweetener, and salt. Add melted butter and stir to combine.

Step 3: Press the crust mixture firmly and evenly onto the bottom of the prepared pan. Bake for 12 to 15 minutes, or until edges start to brown. Remove and allow to cool.

Step 4: Reduce oven temperature to 300ºF.

Step 5: In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until smooth and creamy. Add the sweetener, coconut cream, coconut extract, and vanilla extract, mixing well. Taste and adjust sweetness or flavor if needed.

Step 6: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl and beaters as needed.

Step 7: Pour the filling over the cooled crust and spread evenly to the edges.

Step 8: Place the springform pan with the crust and filling on the center oven rack. On the rack below, place a large baking dish filled with water to create steam.

Step 9: Bake for 70 to 90 minutes, until the edges are set but the center jiggles slightly when the pan is gently shaken. Remove and let cool to room temperature.

Step 10: Run a sharp knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours.

Step 11: For the topping, beat the whipping cream, powdered sweetener, and vanilla or coconut extract in a bowl until stiff peaks form. Spread the whipped cream evenly over the chilled cheesecake.

Step 12: Sprinkle the topping with the lightly toasted flaked coconut. Toast the coconut by heating it in a dry skillet over medium heat, shaking frequently until golden brown.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth, lump-free filling.

Adjust the type and amount of sweetener to your preference, whether granular or powdered.

Toast the flaked coconut carefully to avoid burning—it adds a wonderful crunch and flavor.

For a different crust, substitute macadamia nuts with almonds or pecans.

Make sure to bake the cheesecake in a water bath to keep the texture moist and prevent cracks.

FAQs

Can I use regular cream instead of coconut cream?

Yes, you can substitute coconut cream with heavy cream, but it will reduce the coconut flavor slightly.

How do I prevent cracks in the cheesecake?

Baking the cheesecake in a water bath helps regulate temperature and moisture, preventing cracks. Also, avoid overbaking and allow the cheesecake to cool gradually to room temperature before refrigerating.