Cheesecake with Chocolate Coconut Crust




Paleo Chocolate Coconut CrustSometimes 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.


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Paleo Chocolate Coconut Crust

Cheesecake with Chocolate Coconut Crust

  • Author: Misty
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 1x


  • 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
  • 2 packages of cream cheese, softened
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 teaspoon lemon juice
  • 3 teaspoons honey


  1. Preheat oven to 350 degrees.
  2. Grind palm sugar and arrowroot powder together in food processor until fine powder is achieved
  3. Combine this powder with the hot water, until sugar mixture is dissolved
  4. Melt butter and chocolate chips together in microwave safe bowl in 30 second increments, mixing in between, until combined
  5. Combine the chocolate and sugar water, mix well
  6. Add the shredded coconut and mix well
  7. Press the mixture into pie pan
  8. In a new bowl, mix all ingredients for the cheesecake
  9. Fill the pie crust with the cheesecake mixture
  10. Bake for 25 minutes or until done
  • Category: Dessert
  • Cuisine: American