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Coconut Cheesecake with Macadamia Nut Crust Recipe

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Coconut Cheesecake with Macadamia Nut Crust
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Ingredients

  • 1 cup raw macadamia nuts
  • 1 cup finely shredded coconut, unsweetened
  • 3 tbsp Swerve Sweetener
  • 1/4 tsp salt
  • 2 tbsp oil or melted butter (I used macadamia nut oil)
  • Filling:
  • 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
  • 3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it
  • 3 large eggs, room temperature
  • 2/3 cup full fat coconut milk (canned), room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • Topping:
  • 3/4 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla or coconut extract
  • 1/2 cup large flaked coconut, lightly toasted
  • Total fat: 38.48g
  • White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 378g
Calories 1299  
Calories from Fat 1104 85%
Total Fat 127.57g 159%
Saturated Fat 50.87g 203%
Trans Fat 0.7g  
Cholesterol 749mg 250%
Sodium 838mg 35%
Potassium 647mg 18%
Total Carbs 20.79g 6%
Dietary Fiber 9.2g 31%
Sugars 8.92g 6%
Protein 25.81g 41%
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