Go Back

High Protein Coconut Cream Cheesecake - Creamy, Light, and Satisfying

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream Cheese: 16 ounces (full-fat or reduced-fat, room temperature)
  • Coconut Cream: 1 cup (thick layer from a chilled can of coconut milk or canned coconut cream)
  • Plain Greek Yogurt:
  • Vanilla Whey or Unflavored Protein Powder: 1/2 cup (about 40–45 g)
  • Granulated Sweetener: 2/3 cup (sugar, coconut sugar, or a zero-calorie sweetener blend)
  • Large Eggs: 3 (room temperature)
  • Cornstarch or Arrowroot: 2 tablespoons
  • Unsweetened Shredded Coconut: 1/2 cup, lightly toasted (for crust and optional topping)
  • Almond Flour: 1 1/2 cups
  • Unsalted Butter: 5 tablespoons, melted
  • Fine Sea Salt: Pinch, plus a pinch for the filling
  • Vanilla Extract: 2 teaspoons
  • Lime Zest: 1 teaspoon (optional but recommended)
  • Unsweetened Coconut Flakes: For garnish (optional)

Method
 

  1. Prep the pan. Grease a 9-inch springform pan and line the bottom with parchment. Preheat your oven to 325°F (163°C). Set out all cold ingredients to warm to room temp—this prevents lumps and cracks.
  2. Toast the coconut. In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes until lightly golden. Stir constantly. Remove to a plate to cool.
  3. Make the crust. In a bowl, mix almond flour, half of the toasted coconut (reserve the rest), a pinch of salt, and melted butter until it resembles wet sand. Press firmly into the pan, going 1 inch up the sides.
  4. Par-bake the crust. Bake for 10 minutes until set and lightly golden. Cool while you make the filling. Keep oven at 325°F.
  5. Beat the cream cheese and sweetener. In a large bowl, beat cream cheese with the granulated sweetener on medium speed for 1–2 minutes until smooth and fluffy. Scrape the bowl.
  6. Add coconut cream and yogurt. Mix in coconut cream, Greek yogurt, vanilla, lime zest, and a pinch of salt. Blend on low until combined and silky.
  7. Add protein and starch. Sprinkle in protein powder and cornstarch. Mix on low just until incorporated. Avoid overbeating to keep air out.
  8. Add eggs last. Crack eggs into a small bowl. Beat lightly with a fork. Add to the batter and mix on low until just combined. The batter should be smooth and pourable.
  9. Fill and smooth. Pour the filling into the crust. Tap the pan gently on the counter to release air bubbles. Sprinkle the remaining toasted coconut around the rim if you’d like a decorative edge.
  10. Bake low and slow. Bake at 325°F for 45–55 minutes. The edges should be set, and the center should jiggle like Jell-O, not slosh. If the top browns too quickly, tent loosely with foil.
  11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes. This slow cool helps prevent cracks.
  12. Chill fully. Transfer to a rack until barely warm, then refrigerate uncovered for at least 6 hours, preferably overnight. Once cold, run a thin knife around the edge and release the springform.
  13. Garnish and serve. Top with coconut flakes, a little extra lime zest, or a dollop of Greek yogurt. Slice with a hot, dry knife for clean edges.