Coconut Cheesecake with Macadamia Nut Crust

I just made it. These cheesecake delicious from top to bottom, and inside-out! Totally awesome

Ingredients:

Crust:

• 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)

Filling:

• 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

Topping:

• 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

See directions on http://alldayidreamaboutfood.com

Tweet