Already have an account?
Get back to the
Dessert Recipes

Coconutty Cheesecake

All the rich taste, but not the carbs, of your favorite creamy treat thanks to our nutty crust.

Serving Size:


Active Time:

1 hr.

Total Time:

4½ hrs.


  • 1¼ cups unsweetened shredded coconut
  • ¾ cup almonds, toasted, ground
  • 1½ cups confectioners’ sugar substitute, such as Swerve
  • 6 Tbs. butter, melted
  • 1 (.25 oz.) env. unflavored gelatin
  • 1½ cups heavy cream
  • 2¾ (8 oz.) pkgs. cream cheese, at room temp.
  • 2 tsp. grated lemon zest
  • ½ tsp. vanilla extract
  • Lemon slices, berries and mint


  1. Coat bottom of 8″x3″ springform pan with cooking spray. Mix ¾ cup coconut, almonds and 2 Tbs. sugar substitute; stir in butter. Press into ­bottom of pan. Chill until set, 30 min.
  • In microwave-safe bowl, sprinkle gelatin over 2 Tbs. water; let stand 5 min.; reserve. On medium-high speed, beat 1 cup cream and ¼ cup sugar substitute until stiff. Transfer to bowl. On medium speed, beat 2½ pkgs. cream cheese and 1 cup sugar substitute until smooth; beat in zest. Microwave gelatin until melted, 15 sec.; add to cream cheese mixture. On low speed, beat until smooth. Beat in remaining coconut. Fold in whipped cream. Spread in pan. Wrap; freeze until firm, about 3 hrs.
  • On low speed, beat remaining ¼ pkg. cream cheese and 2 Tbs. sugar substitute until smooth. Gradually beat in remaining cream, then vanilla. On medium speed, beat until stiff. Pipe on cake. Top with lemon, berries and mint.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.