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.
Keto Cheesecake that's as Good as the Real Thing!
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!