Coconut Cheesecake with Coconut Almond Crust is a creamy gluten-free dessert. This unique crust offers a touch of sweetness with the coconut and almonds.
Cheesecake is a weakness of mine. In fact, I rarely make it because I can’t resist. I love the creaminess, the texture, the crust – and the fact you can do so much with this dessert. When I do have cheesecake, I usually get it from the Cheesecake Factory, which thank goodness the closest one is an hour and a half away.
I wanted to make a special dessert though for a friend, something special just for her. A dessert to help her welcome spring, a season known for hope and change. So I went with coconut cheesecake and put that on top of a coconut almond crust. AMAZING! I topped this baby with some homemade coconut whip cream and toasted coconut and viola, this screams yumminess.
Enjoy this cheesecake and share it with a friend, celebrate spring and start to welcome summer as it will soon be here.
XOXO San
How do you make Coconut Cheesecake with Coconut Almond Crust?
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
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In a medium bowl, ground almonds and coconut with melted butter. Press onto bottom of springform pan.
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In a large bowl, I used my KitchenAid, mix cream cheese with sugar until smooth. Add milk and blend, then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour the cream cheese filling into the coconut almond crust.
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Bake in preheated oven for 75-80 minutes.
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Turn the oven off, and leave the cheesecake to cool in oven with the door closed for 1 hour; this will help with cracking and make sure that it is set.
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Chill in refrigerator until serving.
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Using a hand mixer or KitchenAid mixer, add whipping cream, sugar and coconut extract and mix on high speed until it starts to form stiff peaks, scrape down the sides as needed. Store in the refrigerator until ready to serve.
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Set the oven on low broil, place coconut on pan and place in oven. Toast until golden brown, takes 3-5 minutes.
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When ready to serve the cheesecake, remove from the fridge and garnish the cheesecake with the whipped cream and toasted coconut. Serve and enjoy!
Try these other cheesecake recipes, like this Fresh Raspberry Cheesecake or this Easy Peppermint Cheesecake
Don’t forget to pin this to your favorite Pinterest board to save for later!
Coconut Cheesecake with Coconut Almond Crust
Ingredients
Coconut Almond Crust
- 2 cups sliced almonds finely chopped with food processor or knife
- 1 cup sweetened coconut
- 6 tablespoons butter melted
Coconut Cheesecake
- 4-8 ounce packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon coconut extract
- 1/4 cup coconut flour
Coconut Whipped Cream & Toasted Coconut
- 2 cups heavy whipping cream
- 4 tablespoons sugar
- 2-3 teaspoons coconut extract
Instructions
Coconut Almond Crust
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, ground almonds and coconut with melted butter. Press onto bottom of springform pan.
Coconut Cheesecake
- In a large bowl, I used my KitchenAid, mix cream cheese with sugar until smooth. Add milk and blend, then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour the cream cheese filling into the coconut almond crust.
- Bake in preheated oven for 75-80 minutes.
- Turn the oven off, and leave the cheesecake to cool in oven with the door closed for 1 hour; this will help with cracking and make sure that it is set.
- Chill in refrigerator until serving.
Coconut Whipped Cream & Toasted Coconut
- Using a hand-mixer or KitchenAid mixer, add whipping cream, sugar and coconut extract and mix on high speed until it starts to form stiff peaks, scrap down the sides as needed. Store in the refrigerator until ready to serve.
- Set the oven on low broil, place coconut on pan and place in oven. Toast until golden brown, takes 3-5 minutes.
- When ready to serve the cheesecake, remove from the fridge and garnish the cheesecake with the whip cream and toasted coconut. Serve and enjoy!
Notes
Friends & Family review: This was something everyone who tried it loved. I will be making this in the future. The almond crust was a hit, the only suggestion I was given was by my husband Jake, who said next time to do no coconut with the almonds or to try pecans.
I think I would get supplies for new patio pavers!!
Good luck Brett! xo San
That coconut crust sounds delish.
This looks like an amazing recipe that I will be trying!! We eat gluten free so this is for us!
Amy – so happy hope you enjoy it. xo San
Wow, that looks so amazing! I love coconut in any kind of dessert!
Thanks Jenn! xo San
I would use it to buy new bedding and linens for my new home.
Good luck! xo San
OMG this recipe looks amazing San-I am so gonna try it!
Just for you girl! xo San PS: did you see the cornbread one too?
What an amazing cheesecake recipe! My family will be thrilled to find this on the dessert table this weekend. What a great giveaway. I have been perusing Amazon looking for some home excercise equipment.
Good luck girl, hope you get that equipment. xo San
Wow, this sounds amazing. I am a huge cheesecake fan and know I would love this one. I would never have thought of putting coconut with it. Very cool
Thanks Shauna! xo San
Coconut gets me every time! I never turn it down, especially on something like cheesecake!
Wendy you would love it then! xo San
OMG, that looks absolutely amazing. 🙂 Mmm, the coconut!
Thanks Nancy! xo San
I swear everytime I come to your site I gain 5lb! LOL! your recipes are amazing!
Okay, I just love you. Thanks girl. xo San
This looks delicious!!! I don’t think I have ever had coconut on cheesecake. Sounds yummy!
Thanks it is so good. xo San
I love coconut so this is right up my alley!! I can definitely see myself making this. YUM!
Thanks! I think you will love it. xo San
I have a weakness for almond crust after making a cheesecake with it a while back! This looks like it would be a huge hit with my family.
Pam – I do too now. xo San
Oh my goodness your cheesecake looks amazing! These two flavors are mouthwatering on their own but combines I don’t think I could stay out of them!
Thanks Brandy. xo San
Coconut AND Cheesecake? I’m so sold! I have to try this. I love love LOVE coconut!!
Happy Blogversary to your friend! What an AWESOME gift!
I would love to get my youngest a Smart Trike!
That cheesecake looks amazing! And what a generous giveaway. 🙂
Thanks Dawn. xo San
You’ve just combined three of my weaknesses – cheesecake, coconut and almonds. OMG!
Thanks Lois! xo San
I am normally not a cheesecake fan, but the coconut sounds AMAZING! Makes me want to eat dairy!
Thanks Lia. xo San
I think I just gained 10 lbs looking at that slice of delicious!! I live about 45 minutes from a Cheesecake Factory–thankfully the parking is horrendous there so I rarely go! I do LOVE NY Style Cheesecake –all creamy. I also love coconut–no-I am not going to make it cause I would eat it in one sitting!!!!!
Michele – I totally get you. xo San
If I won the gift card I would but items for my home – and a few craft supplies!
Such a beautiful cheesecake – and I love your photos! I can’t wait to put this one on the pin list!
Thanks Autumn. xo San