Coconut Cheesecake
Author: 
Recipe type: Dessert
Serves: 8 slices
 
Ingredients
  • 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.
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, coconut cream, coconut milk, sugar and vanilla in medium mixing bowl with electric mixer or stand mixer until well blended.
  3. Beat in eggs and salt. Stir in unsweetened coconut.
  4. Pour into prepared crust. Bake for 40 - 45 minutes, until center is almost set.
  5. Cool for about 15 minutes and then remove from springform pan.
  6. 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!!
  7. *To toast coconut. Place shredded coconut on baking sheet and bake on 325 degrees for 5 - 10 minutes or until lightly browned.
  8. For Crust:
  9. 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).
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/08/24/coconut-cheesecake/