Coconut Ricotta Cheesecake (Gluten Free)
This coconut ricotta cake is creamy, luscious and comes together in one bowl in a matter of minutes.
I always impress my guests with this gluten free cake. If you’re a coconut lover – you will fall in love with this easy to make cake. Its super creamy and delicious. If you love ricotta cheese, you will love my Tangerine Ricotta Cake and Lemon Ricotta Cake.
This recipe only requires a few simple ingredients to make. If you dont have tapioca starch, you can use corn starch or arrowroot powder. If you don’t have rum extract, you can use vanilla extract.
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Coconut Ricotta Cheesecake
This coconut ricotta cake is creamy, luscious and comes together in one bowl in a matter of minutes.
Ingredients
- 16 oz ricotta cheese, drained
- 1/2 cup sugar of choice
- 3 eggs
- 1 tsp rum extract (or vanilla extract)
- 1/3 cup tapioca starch (or cornstarch)
- 1 tsp baking powder
- pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350℉. Line an 8 inch round pan with parchment or grease your pan with butter or oil.
- In a large bowl, using an electric hand mixer, beat your drained ricotta and sugar until fluffy (1-2 minutes). Next beat or whisk in the eggs, ONE AT A TIME. Once that's done, add in the tapioca starch, baking powder, rum or vanilla extract, salt and mix in. Lastly fold in the shredded coconut. Transfer batter to your pan. Tap on the counter 5 time to eliminate any air bubbles and bake for 40-45 minutes (or until slightly golden around the edges). Allow to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Garnish with some more shredded + toasted coconut on top of the cake to serve.
Notes
Store leftovers in your fridge!
Nutrition
Calories: 264kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 128mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 1mg
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Hi
Is there any way at all this can be made without the starch?
Calories are not a problem but im on a low carb no sugar diet for type 2 diabetes.
Just wondering if you can make this the day before? Thanks
Hi. This cake sounds and looks delicious! I would like to make it this weekend. I have sweetened flaked coconut on hand. Can I use it and reduce the sugar? If so, how much sugar should I add? Also, I have vanilla extract but also have coconut extract. Can I use the coconut extract or would that be too much coconut? Thanks!
The best cake ever !!!!
My in laws came over for the weekend and they loved it .
This was so easy and amazing ! I love coconut in anything and really enjoyed this coconut cheesecake! I will make it again. ❤️
It comes delicious 😋. I cut the sugar to 80 gr , it’s perfect sweet for me.
Thank u dear Stella for the easy peasy delicious recipe 😘
The flavor was great, but the cake was very loose in the middle, despite baking longer than the recipe directions. I’m hoping refrigeration overnight can help.
hi from Montenegro. Your cake is delicious. I made it twice allready❤️
Hi Hana from Montenegro!
I’m so glad you tried the recipe and loved it! Thanks for the kind feedback!
can this cake be cooked in a spring form. pan?
Hi Phyllis, yes of course! It has to be the same size though