This Mediterranean Coconut Cream Pie Cheesecake has an indulgent and silky texture. We prepare this pie cheesecake with cream cheese, Greek yogurt, light coconut milk, honey, extra-virgin olive oil, shredded coconut, and a wholesome almond graham cracker crust. This pie cheesecake contains approximately 340 calories and 10 gram og protein. We make this pie cheesecake in almost one hour and twenty minutes. This Mediterranean Coconut Cream Pie Cheesecake is ideal for holidays, family gatherings, celebrations, dinner parties, special occasions, and weekend treats. We can refrigerate this cheesecake for almost five days and freeze it for nearly two months, so you can prepare it earlier. You can serve this pie cheesecake with fresh berries, honey-roasted figs, pistachio crumble, citrus segments, or a cup of mint tea.
STATS:
- Diet: Mediterranean, Vegetarian
- Prep Time: 25 minutes
- Course: Dessert
- Cook Time: 55 minutes
- Calories: 340 kcal
- Total Time: 1 hour 20 minutes
- Cuisine: Mediterranean Fusion
- Serving Size: 1 slice
- Servings: 12
- Cooking Method: Baking
- Difficulty Level: Intermediate
TOOLS:
- Springform pan
- Bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Food processor
- Roasting pan
- Aluminum foil
- Cooling rack
INGREDIENTS:
CRUST:
- 1½ cups graham cracker crumbs
- ½ cup almonds
- 3 tbsp olive oil
- 2 tbsp honey
- ¼ tsp sea salt
CHEESECAKE FILLING:
- Cream cheese, sixteen oz.
- One cup of Greek yogurt
- ¾ cup coconut milk
- ½ cup honey
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ¼ tsp sea salt
- ½ cup coconut
COCONUT CREAM TOPPING:
- 1 cup chilled coconut cream
- 2 tbsp honey
- ½ tsp vanilla extract
- ¼ cup coconut
- Optional Garnishes
TOASTED COCONUT FLAKES:
- Chopped almonds
- Fresh berries
- Mint leaves
INGREDIENT NOTES AND SUBSTITUTIONS:
GRAHAM CRACKER CRUMBS:
- Whole-grain graham cracker crumbs create a crunchy and wholesome crust for this cheesecake. As a replacement, we can use digestive biscuits or whole-grain cookies.
ALMONDS:
- Almonds gives a nutty flavor and crunchy texture to the crust. Alternatively, we can use walnuts, pecans, pistachios, or hazelnuts.
OLIVE OIL:
- Olive oil aids in binding the crust elements and gives nutritious Mediterranean fats. You might also use avocado oil or melted coconut oil.
HONEY:
- Honey naturally sweetens the cheesecake and boosts its flavor. As an alternative, we can use maple syrup, date syrup, or agave nectar.
CREAM CHEESE:
- Cream cheese makes this cheesecake smooth and decadent. Instead, we may use Neufchâtel cheese or dairy-free cream cheese.
GREEK YOGURT:
- Greek yogurt provides protein and a slight tangy flavor to the filling. Alternatively, we can use Skyr or coconut yogurt.
COCONUT MILK:
- Coconut milk delivers the signature tropical coconut flavor and creamy consistency. As a replacement, we can use light coconut cream or unsweetened coconut beverage.
EGGS:
- Eggs aid in combining the filling and create a smooth cheesecake texture. Instead, we may use flax eggs or an egg replacer.
SHREDDED COCONUT:
- Shredded coconut boosts the coconut flavor and gives a texture to the cheesecake. Alternatively, we can use coconut flakes or chopped nuts.
COCONUT CREAM:
- Coconut cream creates a rich and fluffy topping for the cheesecake. As a replacement, we might utilize whipped Greek yogurt.
INSTRUCTIONS:
- Warm the empty oven to 325°Fahrenheit.
- Stir the salt, graham cracker crumbs, honey, almonds, and olive oil.
- In a springform pan, blend these ingredients perfectly.
- Bake for almost ten minutes and cool it.
- We beat the cream cheese till it gets smoother.
- Perfectly mix the honey and Greek yogurt.
- Whisk in the coconut milk and include the egg one by one.
- Stir in the shredded coconut, coconut extract, salt, and vanilla extract.
- Spread the filling on the cooled crust.
- Cover the pan using foil and put it in a roasting pan.
- Include warm water in a pan.
- Bake till the middle becomes lightly jiggly, for about fifty-five minutes.
- After turning off the oven, let the cheesecake rest for one hour.
- Bring it out of the oven and fully cool it.
- Chill it for almost six hours.
- Then, we beat the coconut cream till it is fluffier.
- Include vanilla extract and honey, and distribute this mixture on the refrigerated cheesecake.
- Garnish it with toasted coconut.
- And then serve this pie cheesecake refrigerated.
TIPS:
- Bake this pie cheesecake in a water bath, so it will not crack.
- Refrigerate this pie cheesecake for a night to provide a perfect flavor.
- We utilize neutral-temperature elements to get a smooth filling.
- You can use the toasted coconut for additional flavor.
STORAGE INFORMATION:
FRIDGE:
- Store this pie cheesecake for nearly five days in a closed dish.
FREEZER:
- Tightly cover and store it for nearly two months.
FAQs:
May we utilize high-fat cream cheese?
- Yes, you can use high-fat cream cheese to get a richer texture.
Will we prepare this pie cheesecake earlier?
- Yes, you can make this pie cheesecake earlier, as it freezes for nearly 1-2 months.
Could we utilize coconut sugar as an alternative to honey?
- Yes, you can use coconut sugar instead, but the texture will be lightly different.
NUTRITIONAL FACTS:
Calories: 340 kcal
Total Carbs: 23 g
Net Carbs: 20 g
Fiber: 3 g
Sugar: 16 g
Fat: 22 g
Protein: 10 g
Sodium: 210 mg
Serving Size: 1 slice