Coconut Cheesecake with Macadamia Nut Crust Recipe

Ingredients

• 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
• Total fat: 38.48g
• White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
View Full Recipe at All Day I Dream About Food