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.
Oh this looks really, really yummy! My hubby loves coconut–he will LOVE this!
I would buy a wine fridge/cooler! I’ve had my eye on one for awhile now. And, this recipe sounds amazing. As a kid I was not a fan of coconut, but my adult taste buds have matured so that I am now almost infatuated with it! lol
That is exactly how I was, hated it when I was young, love it now. xo San
This is a great cheesecake recipe Sandra. Thanks for sharing it with us at the Let’s Get Real Link Party. If I won the gift card, I’d have to buy kitchen baking sheets and utensils. I’m thinking of starting a child’s cooking class in my home this fall. I will need a few extra things for the kids.
Good luck Nicky! xo San
Congrats to Jen on her blogaversary 🙂 I love cheesecake, thank you for the recipe.
Hi Sandra–Quick cheesecake question for you. This is Matt’s favorite dessert, so I make it every year for his birthday. I have yet to perfect it. Don’t get me wrong, it’s still edible. I haven’t tried this coconut recipe (Looks awesome, btw), but whenever I do make cheesecake it is not as creamy as I’d like. Not quite a bumpy texture, but just not creamy. Am I over beating the cream cheese and eggs? Help….
Coconut and almonds are a true weakness~ this sounds luscious! Pinned!
Thanks AnnMarie xo San
Wow, your pictures are gorgeous!
Thanks Kahterine! xo San
I would buy some new baking sheets!
Nice choice girl! How are you guys? xo San
The cheesecake looks delicious! I would buy a few things for my kitchen 🙂 Thank you
Girl! Coconut almond crust? Yummy!!!!! This is an amazing giveaway!
Thanks Lexie – xo San
I’d buy muchly, many things :+)
Actually, I probably buy some stuff for the kitchen. A couple of small appliances and some decorative/functional items such as large salad bowls, honking big wooden cutting boards and/or/maybe a nice set of knives or serving platters.
But that’s just me…
Oh, nice good luck! xo San
If I won? Oh…I would for sure buy every, single V.C Andrews series and Nora Roberts series that were stolen from my house by a babysitter. Boy…that was a downer, let me tell ya. I had some of those books for twenty years! *sniff* Great giveaway! 🙂
This looks so absolutely delicious and the pictures are amazing!
Thank you! xo San
Happy First Blogaversary ~Oh the money sounds like so much money to
me.I guess I would want to put it toward a new computer for my husband.
Good luck girl! xo San
Thanks Sandy~Thank-You for the wonderful GF recipe.
I am definitely going to be making this.Now I am so hungry for this. 🙂
Have a Great Day
Thanks Sally – always love having you here. xo San
Your cheesecake sounds amazing!! Stopping by from Tasty Tuesdays.
Thanks for coming by. xo San
I would buy gifts for my close family, and use the rest to put toward buying a new camera for myself.
Good luck Katie. xo San
I’d use it to buy gifts for people I love!
Like me? xo San
What an awesome cheesecake! Thank you so much for joining us this week, at Simple Supper Tuesday.
Thanks I love coming. xo San
Mmmmmmm, this just looks and sounds so delicious. I am now very hungry.
ME too! xo San
If I won the gift card I would use some of it to purchase items for my daughter’s wedding. Thank you for the wonderful recipe and the giveaway.
That would be awesome – good luck. xo San
i need a major computer upgrade
Good luck! xo San
Oops! It appears that the directions for making the coconut almond crust was omitted!!
As for the Amazon gift card, I am in need of a projector to use when teaching an early morning scripture study class for high school students!!
Thanks for the recipe! My son is going to make it for me for Mother’s Day dessert and add a chocolate drizzle to it!! Yum!
Thanks Dawn – it is added back in now 🙂 xo San