Coconut Crust Cheesecake & Mixed Berry Sauce

Nicolette Stramara

by | Updated: December 4th, 2016

Jul
04

Move over, apples. With so many sweet fruits in season during the summer, you’re free to choose a dessert other than pie. Berries, for instance, are blushing with flavor right now. So instead of burying them under a doughy lattice crust, they should be the star-spangled show. Let them shine drizzled over a creamy confection you can serve cold in the blazing heat. This cheesecake couldn’t be more red, white and perfect for you!

Coconut cheesecake with mixed berries & sauce on white cake stand #protein #recipe | www.vitacost.com/blog

Coconut Crust Cheesecake & Mixed Berry Sauce

Makes 16 servings
Macros per serving: (with berry sauce):
174 calories | 6.7 g protein | 5.9 g carbs | 13.4 g fat | 1.8 g sugar | 2.3 g fiber

Crust

2/3 cup Vitacost Organic Coconut Flour
¼ cup almond meal
¼ cup Vitacost Extra Virgin Coconut Oil, melted

Filling

2 scoops ARO Natural Vanilla Whey Protein Complex PLUS
1 cup granulated stevia or Vitacost Xylitol
1 cup canned coconut milk
12 oz. low-fat cream cheese, softened
1 tsp. Vitacost Organic Pure Vanilla Extract
2 eggs

Sauce

½ cup raspberries
½ cup strawberries, diced
½ cup blueberries
1 Tbsp. Vitacost Extra Virgin Coconut Oil

Directions

  1. Preheat oven to 325 degrees F and coat a 9” spring form pan with non-stick cooking spray or coconut oil.
  2. In a large bowl, combine crust ingredients until mixture is crumbly. Slowly add 2 tablespoons water until mixture holds its shape when pressed down.
  3. Spoon the crust mixture into spring form pan. Using your fingers, press down until it completely covers the bottom of the pan.
  4. In a separate bowl and using a handheld mixer, whip cream cheese until soft and smooth.
  5. Add remaining filling ingredients and whisk together until mixture is thoroughly combined and completely smooth.
  6. Pour cheesecake filling into spring form pan, over crust mixture. Using a spatula or spoon, spread it evenly over top.
  7. Bake 34 – 38 minutes, or until center of cheesecake is no longer jiggling. Remove from oven and let cool 2 – 3 hours.
  8. In a small saucepan over low heat, add all sauce ingredients and cook 10 minutes, stirring occasionally. Use an immersion blender to process the berry mixture until smooth.
  9. Pour sauce over cooled cheesecake, cut into 16 slices and serve.