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Coconut Cheesecake slice and fork

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