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Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8x8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers. Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Recipe submitted by Carol, Palm Bay, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I made this cheesecake with a 8x8x2 pan and it didn't last! It was so easy to make and tasted great! Very rich and creamy and "coconutty".

I used a heaping 1/4 cup of sugar and it was perfect and not overpowering. I'll be making this again soon and will probably try a graham cracker crust in replace of the nuts.
# Posted By Sarah | 4/26/08 2:27 PM
I would recommend doubling or tripling the recipe to get an amount that approaches a traditional cheesecake, but tastes great!
# Posted By Andrew | 3/1/10 8:30 PM
i made this yesterday and added cocoa powder to make it a bit chocolatey! It is so tasty - I also crushed the nuts and mixed with coconut oil and baked the crust in an 8x8 pan and then added the cocnut cheesecake mixture! Wonderful!
# Posted By linda | 3/15/10 8:33 PM

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