creamy new york style cheesecake with coconut flavored crust – like cheesecake factory!


Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

6 Responses

  1. Darlene says:

    I love using coconut oil in pie crusts. My favorite new way is in an avocado cheesecake. It’s so tropical!

    • mary says:

      Oh! That sounds excellent! The only avocado dessert based thing I have tried is frozen yogurt, so I’m curious how avocado cheesecake would taste. I loved the coconut oil in the crust, it was a happy forced-accident!

  2. love the tip about using a glass to get the nice smooth crust, mine always looks super messy haha

  3. Mmmm, this looks good. I love coconut, so this crust is callin ma NAME!

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