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Every once in awhile you need a pie. or a cake. or fabulous dessert of some sort to have for company or bring to a party. And you want it to look good and rock your friends socks off. Or at least you want them to say, in disbelief, “This doesn’t contain sugar or white flour?” while they indulge in another piece. Well at least I do anyway. 🙂
Desserts, like cakes and pies and especially cheesecakes are not common practice in my house. Made without sugar, mine still taste A-MAZ-ING and I need restraint . I only make them for company, to bring somewhere…….. where it is left or it is given away.
So that now I’ve cleared that up…….let’s talk about cheesecake!
Since I made my No Roll Cream Cheese Oat Crust, I’ve been dreaming of making a pie. specifically cheesecake, my hubby’s favorite and oldest picky child’s too. I guess it took me while since I thought it might be a long process, but that’s couldn’t be further from the truth. In fact its a lot less work than other cakes, like my Whole Wheat Apple cake.
It take only 20 minutes to bake the crust slightly then ad filling and bake another 20. Refrigeration time is the only thing that takes the most time. You want it nice and cold when you serve it.
The perfect occasion is to make this for unsuspecting friends who aren’t the least bit interested in a healthy cheesecake LOL! Why you ask? Because then you know you’ll get a completely honest opinion if it can pass the test of delicious goodness they are used to in a regular, highly fattening cheesecake.
My occasion came when I was having 3 friends and kids for a play date. My only regret was that I went a little light on the stevia, had I added more it would have resembled more of a similar cheesecake flavor guests are used to. So I’ve mentioned that within my ingredient list.
As far as the very picky hubby and oldest child, they LOVED it and that is saying alot! Hubby thinks it was sweet enough because if you add fruit on top you’ll have more than enough sweetness.
Just a warning here……the crust has butter and.it.is.good. Another waring……this isn’t low in calorie but it has no added sugar. Making this to be as fantastic as it is without sugar is a pretty hard task. I think you will love it!
You can certainly leave off the coconut cream on top and save on some calories and fat, but….um…..the cream is FABULOUS!
UPDATE: May 4, 2016: The original recipe used my No Roll Cream Cheese pie crust. I’ve changed it to my Grain Free Low Carb Pie Crust and adjusted the nutrition info to reflect that.
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Low Carb Coconut Lime Cheesecake
Ingredients
- 1 whole Coconut Flour Pie Crust
- 2 (8 ounce) packages cream cheese softened
- 1 tsp vanilla liquid stevia
- 2 eggs
- .5 tsp grated lime peel
- 3 tbsp lime juice
- 1 can coconut milk
- .5 tsp coconut liquid stevia
- 1 tbsp juice of 1 lime
Instructions
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Preheat your oven to 350 degrees.
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Prepare your pie crust dough and have it pre baked.
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Spray an 8 inch spring form pan or use a 9 inch pie plate, with nonstick cooking spray.
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Beat your cream cheese and stevia in your stand mixer until fluffy.
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Beat in eggs, lime peel and juice until well blended.
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Pour cream cheese mixture into crust, spread evenly.
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Reduce oven temperature to 325 degrees and cover edges of crust with aluminum foil so it doesn't burn.
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Bake for 20 minutes or until center is almost set. Cool completely in pan.
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Refrigerate covered until ready to serve if not using coconut cream topping.
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Once cool, pour coconut milk, stevia and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes.
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Spread onto cooled cheesecake and refrigerate, uncovered for 3-4 hours or until ready to serve. No need to cover as the coconut cream topping will stay nice and creamy unopened in the fridge.
Recipe Notes
 Link to Coconut Flour Pie Crust
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Serving size: 1/12th Calories: 254 Fat: 22.1g Saturated fat: 12.7g Carbohydrates: 9.1g Sugar: 1.8g Sodium: 220mg Fiber: 4g Protein: 5.4g Cholesterol: 114mg
![Grapefruit Veggie Lime Juice [No Sugar Added]](https://www.sugarfreemom.com/wp-content/uploads/2013/04/grapefruitjuice1-150x150.jpg)
this looks so delicious I definitely have to try this
thank you!
i was “1 of the 3 friends” SOOOO yummy!
I am just drooling over your photographs. Wish I could have taken a bite. 😀 Fantastic!!!
thank you Minnie 🙂
i was one of the friends! i had TWO pieces!!!
Wow love the look of this. Love your website, great recipes.
This is a perfect summer dessert! So refreshing!
Love this recipe sooo much. Tastes so rich and good. It’s still cooling on my bench, so self control is needed not to take any more tastes… 🙂
Have to say COCONUT MILK did not beat up to cream consistency to spread. Off to buy COCONUT CREAM to try again.
I would have to sadly agree, the coconut milk didn’t thicken, only made it to foam stage. Made a good side drink though for the delicious cheesecake next time ill try coconut cream or maybe the coconut creamer that might thicken up to be a whip.
It really depends on the can of coconut brand you use which will determine whether it whips up well.
What brand of coconut milk will whip? I used Thai kitchen which did not work.
I love Native Forest brand.
Same problem with the no whip coconut milk. If possible, a suggestion would be to edit the actual blog post recipe and put in a recommendation for which coconut milk brand, maybe even warning that if you buy one with preservatives, it won’t whip. I normally don’t read comments when making a recipe, and now don’t have time to go out and find another can. We had to serve this desert with just crust and cream-cheese base. Still delicious. Thanks!
Here’s a good post on the science behind why this is happening:
https://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/
I like the brand Nature Forest I found at Whole Foods. More than half the can is filled with “cream” and not watery and that was when I opened it. I did not have to refrigerate it overnight like some canned coconut.
Mine didn’t either, I had to drain all the liquid that wouldn’t thicken, and then I had to add a lot of regular whipping cream. I was using Trader Joes canned coconut cream.
That looks awesome. I only have the liquid Stevia and as yet havent played with it. How much of the liquid would I use please?
Thank you and cant wait to try make it.
Depending on which brand you have you may need to adjust but start with 1/2 teaspoon liquid, may need up to a teaspoon.
I’ve made my own oat flour also, for when I make our dog’s biscuits. I will certainly try this one.. thanks
Can you freeze this as a pie with the whip and how would it thaw? Or just freeze the cheesecake part and add the cooled topping before serving?
I’m not sure about the whip on top and how it would thaw. I would suggest just freezing the cheesecake part then thaw and add the whip once it’s thawed.
This looks delicious! I’m confused about the nutrition information (i.e., “19g Carbohydrates: 14g Sugar”). Are the carbs of the 14g of sugar figured into the grand total of the 19g of carbs? I’m a carb counter. 🙂 Thanks
The fat is 19grams the Carbs is 14grams and the fiber is 1 gram so for net carbs it would be 13grams including the coconut cream topping and the crust on the cheesecake.
For those worried about the coconut milk whipping, you could try adding a bit of prepared, unflavored gelatin to help stiffen things up. I’m excited to try this, even if my coconut whip falls flat. Do you think I could use any other sweeteners? Right now I only have Splenda (ick, I know, but I have a ton) and Swerve (erythritol).
Mine didn’t either and after a short Google search I found out you’re only supposed to use the solid cream in the can not the oil/ liquid. I really wish the author of this would have mentioned that.