This No bake coconut macadamia cheesecake is so legit even a carbivore won't be able to tell its a keto dessert. Easy to recipe to prepare and using the tart pan will give you a beautiful presentation every time.
Out of all the keto desserts I’ve tried cheesecake seems to be the one that tastes as good as the real thing. Personally I don’t like overly sweet desserts so to me a cheesecake doesn’t even need to be overly sweet. I want it to have a smooth creamy texture and basically melt in my mouth.
Now, I also like a balance of texture in a dessert and this is where I really think this recipe hits the mark. I used a keto Shortbread recipe for the crust then created a crunchy macadamia nut topping with toasted coconut. In addition to all that I used a blend of whipped heavy cream, cream cheese and instead of sour cream I used ricotta cheese to give the filling a light silky texture almost reminiscent of a cannoli filling.
How many Portions will I get from this Cheesecake Recipe?
I portioned this cheesecake into 10 slices. You could definitely get 12 if you wanted or eight if you wanted more substantial servings. I used a 10 inch Tart Pan for this Cheesecake Recipe. Anyway you slice it this recipe is keto friendly and a perfect dessert that can be prepared ahead of time. I mentioned earlier a lot of keto desserts have an artificial taste or bitterness from too much stevia. Because cheesecake is so rich and has plenty of natural flavor from the coconut I didn’t taste anything.
I hope that you’ll give this low carb cheesecake a try and let me know what you think. My sister in law said it was so good she wanted this dessert instead of a birthday cake. That’s high praise in my book. As always thanks for checking out my recipes and hope you make them a part of your healthy lifestyle!