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Coconut Cheesecake with Macadamia Nut Crust

Carolyn
  • 145 minutes
  • Serves 16

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)

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

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)