This is one of Marc’s favorite cakes for his birthday. I made it for him the first year we were dating. He has requested this for his birthday cake year after year, with the occasional Vegan Vanilla Cake, straying from his traditional Vegan Carrot Cake, our anniversary cake and my favorite cake.
I didn’t make this vegan. Marc loves my vegan desserts, but since it’s his birthday and he doesn’t mind dairy, I tried to copy cat the cheesecake I made for him a couple years of ago (and it was dairy based). I think I came close though and love this recipe so much that it’s definitely one worth sharing.
I love the crust of the cheesecake. I used GF shortbread cookies and macaroons. So easy and so good. I just buy the cookies from the store. Annie’s makes a great GF shortbread cookie. You will only need one box of shortbread cookies and about 3 coconut macaroons.
The filling only has 8 ingredients and doesn’t take long to make. If you don’t have a springform pan, no worries. The first year I made this for Marc I just used a pie dish and it tasted just as good!! You can make it in either pan. It will be eaten up fast, so you might want to hide a few pieces for snacking on later. Marc always does. Or I just make him the cheesecake and everyone else another cake. He’s greedy when it comes to his cheesecake 😉
I think it tastes better if you let it cool in the fridge over night. I recommend baking it the day before you want to devour it!! Cake is always better after a day of setting. NO, this isn’t a healthy recipe, it’s just one of those recipes for splurging and enjoying when you need that sugar and cheesecake fix.
- 2 packages 8 ounce cream cheese, softened
- ½ c coconut milk, from a can
- ½ c coconut cream (optional)
- ½ c sugar
- 1 tsp vanilla
- 2 eggs
- ½ tsp salt
- 1 c shredded unsweetened coconut
- ¼ c shredded coconut toasted*
- For Crust:
- 1 c coconut macaroon cookie crumbs
- 1 c shortbread cookie crumbs*
- ½ c melted butter (or can use melted coconut oil)
- *Can use the Annie's GF brand for shortbread cookies.
- Preheat oven to 350 degrees.
- Beat cream cheese, coconut cream, coconut milk, sugar and vanilla in medium mixing bowl with electric mixer or stand mixer until well blended.
- Beat in eggs and salt. Stir in unsweetened coconut.
- Pour into prepared crust. Bake for 40 - 45 minutes, until center is almost set.
- Cool for about 15 minutes and then remove from springform pan.
- Sprinkle toasted coconut on top. Let cool and refrigerate for at least 3 hours or over night. I think it's best to let it set overnight. Enjoy!!
- *To toast coconut. Place shredded coconut on baking sheet and bake on 325 degrees for 5 - 10 minutes or until lightly browned.
- For Crust:
- Combine the cookie crumbs and butter. Mix well and press into a springform pan. (If you don't have a springform pan, just press into a lightly greased pie dish).
You might be wondering why all the coconut recipes? I am not sure. I guess it was just due time for coconut fun. I go through bursts of recipe sharing I guess, and this is just another one of those old recipes I wanted to share. It helps me keep track of recipes, so I can actually make them again without having to guess. It’s my specialty changing up recipes, only because I can never remember what I did the first time, unless it’s a recipe I make frequently.
Trying to get better at writing down recipes.
Until Next Time Be Whole and Be Fit