March 5, 2017 Amy 0Comment

When I first tasted this Gluten Free / Low Sugar Coconut Cheesecake, what came to mind was “Damn, that’s good”.  Few desserts stop me in my tracks by just how surprisingly delicious they are. That is what this coconut cheesecake did.  It has just the right amount of coconut flavor perfectly married together with the classic cheesecake flavor.
To make this Coconut Cheesecake gluten free, it has an almond flour crust as an alternative to a graham cracker crust. The crust compliments the cheesecake perfectly that you wouldn’t think to suspect the crust is a bit non-traditional. 

Most of the coconut flavor comes from natural sources, and is enhanced with coconut extract. This cheesecake is made with coconut milk, coconut sugar, and topped with toasted flaked coconut. With so many coconut elements, I was worried the coconut would be too strong and off-putting. I am not a huge coconut fan. Thoughts of coconut scented sunscreen come to mind. No thank you!  But this coconut cheesecake is far from off-putting. There is just the right amount of coconut to make a statement without being displeasing.

Top view of coconut cheesecake



This cheesecake is sure to make an impression at your next get-together or holiday. Impress your friends and family with this coconut cheesecake that looks intricate and yet is easy to make look beautiful and taste great.


Don’t have time to try this today?  No problem!  Pin it for later.



Coconut Cheesecake Gluten Free / Reduced Sugar

A perfect combination of coconut and cheesecake in one delectable dessert.
Course Dessert
Total Time 8 hours
Servings 12 people



  • 1 1/2 Cups Almond Flour
  • 6 Tablespoons Coconut Sugar
  • 5 Tablespoons Coconut Oil, melted


  • 4 8-oz containers Cream Cheese, softened
  • 1 Cup Xylitol
  • 3 Eggs, lightly beaten
  • 7 oz Coconut Milk
  • 1/2 teaspoon Vanilla extract
  • 1/2 teaspoon Coconut Extract
  • 1/4 teaspoon Salt
  • 2 Tablespoons Cornstarch


  • 1/2 Cup Heavy Whipping Cream
  • 1 Tablespoon Xylitol
  • 1/2 teaspoon Vanilla extract
  • 1/2 Cup Unsweetened Flaked Coconut, toasted



  1. Preheat oven to 350 degrees F. Line a 9" cake pan with parchment paper.
  2. In a small bowl, combine almond flour and coconut sugar. Blend in the coconut oil. Press into the bottom of a 9" round springform pan or cake pan. Bake for 10-12 minutes, until lightly toasted. Let cool before adding filling.


  1. Reduce oven temperature to 325 degrees F.
  2. In an electric mixer, beat the cream cheese until light and fluffy. Add Xylitol and continue to beat until well combined.
  3. Add vanilla extract, coconut extract, salt, and cornstarch and beat well. With the electric mixer running on low, slowly add the eggs. Mix in the coconut milk.
  4. Pour the filling over the cooled crust. Place the cake pan in a larger pan filled with water halfway up the sides of the pan. Bake for 1hr 15min - 1hr 25min. The center should be slightly jiggly.

Recipe Notes


Happy Baking!