Sometimes food is weird. I never liked cheesecake until I got pregnant. After that, you needed a mac truck to make me stop eating it. That may be why I gained 50 lbs when I was pregnant, and yet my babies were only 5 lbs when they were born. I couldn’t help it!
I love New York style cheesecake, and don’t you dare put anything on it. I don’t need fruit, sugary syrup, just cheesecake. That’s why this recipe is so good. It’s a little less sweet than non-Paleo cheesecake, but for those of us off sugar it’s still amazingly sweet. The crust is one of my old favorites reworked to be Paleo friendly. You could substitute a nut crust as well, but I love coconut in everything.
Cheesecake with Chocolate Coconut Crust
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 1x
Scale
Ingredients
- CRUST
- 2 tablespoons butter
- 2 oz chocolate chips
- 2 tablespoons hot water
- 1/5 cups shredded coconut
- 2/3 cup palm sugar
- ¾ tablespoon arrowroot powder
- CHEESECAKE
- 2 packages of cream cheese, softened
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon lemon juice
- 3 teaspoons honey
Instructions
- Preheat oven to 350 degrees.
- Grind palm sugar and arrowroot powder together in food processor until fine powder is achieved
- Combine this powder with the hot water, until sugar mixture is dissolved
- Melt butter and chocolate chips together in microwave safe bowl in 30 second increments, mixing in between, until combined
- Combine the chocolate and sugar water, mix well
- Add the shredded coconut and mix well
- Press the mixture into pie pan
- In a new bowl, mix all ingredients for the cheesecake
- Fill the pie crust with the cheesecake mixture
- Bake for 25 minutes or until done
- Category: Dessert
- Cuisine: American
