This coconut cheesecake sits on a crust of chopped macadamia nuts and graham cracker crumbs, with a smooth filling flavoured with coconut milk and coconut extract. It bakes in a 9-inch springform pan, then chills in the fridge before slicing. Shredded coconut on top adds a final touch.

Table of Contents

Ingredients

To make a homemade coconut cheesecake with macadamia nut crust, you’ll need the following:

For the Crust:

1 cup of macadamia nuts, finely chopped
1 cup of graham cracker crumbs
1/4 cup of granulated sugar
6 tablespoons of melted butter

For the Cheesecake Filling:

2 (8 oz) packages of cream cheese, softened
1 cup of granulated sugar
3 large eggs
1 cup of coconut milk
1 teaspoon of vanilla extract
1/2 teaspoon of coconut extract
1/4 cup of shredded coconut (for garnish, optional)

Step-by-Step Recipe

Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
- In a mixing bowl, combine the macadamia nuts, graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in the coconut milk, vanilla extract, and coconut extract until well combined.
Bake the Cheesecake:
- Pour the filling over the crust and spread evenly.
- Bake for 50-55 minutes, or until the center is set but slightly jiggly.
- Let it cool at room temperature before refrigerating for at least 4 hours.
Garnish and Serve:
- Sprinkle shredded coconut on top before serving for an extra touch of flavor and presentation.

Nutritional Information

Here’s a breakdown of the approximate nutritional values per serving (serving 12):

Calories: 350-400
Protein: 5g
Carbohydrates: 35g
Fat: 25g
Fiber: 2g
Sodium: 200-300mg
Sugar: 20g

Tips for Customization

Gluten-Free Option: Use gluten-free graham crackers for the crust.
Dairy-Free Version: Substitute cream cheese with a dairy-free alternative and coconut cream.
Extra Flavor: Add toasted coconut flakes for an enhanced tropical taste.
Chocolate Variation: Drizzle melted dark chocolate on top for a decadent finish.

Coconut cheesecake with macadamia nut crust is a decadent yet easy-to-make dessert that combines creamy, nutty, and tropical flavors into one irresistible bite. Whether you’re making it for a special gathering or simply treating yourself, this cheesecake is sure to impress.

Try this coconut cheesecake recipe today and indulge in a delightful homemade dessert!

Frequently Asked Questions

How do I know when the cheesecake is done?

Bake it for 50 to 55 minutes. It is ready when the centre is set but still slightly jiggly.

How long does the cheesecake need to chill?

Let it cool at room temperature first, then refrigerate it for at least 4 hours before serving.

Can I make a gluten-free or dairy-free version?

For gluten-free, use gluten-free graham crackers in the crust. For dairy-free, replace the cream cheese with a dairy-free alternative and coconut cream.

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Coconut Cheesecake with Macadamia Nut Crust Recipe and Its Nutritional Information