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Coconut Banana Cheesecake

Author Glenda Groff



  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons THM Gentle Sweet
  • 4 tablespoons butter softened

Cheesecake Filling:

  • 4 8- ounce packs cream cheese
  • 1 can 13 ounces coconut cream
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • teaspoon THM banana flavoring
  • ½ cup sour cream
  • 1/8 teaspoon salt
  • 4 eggs
  • 2 cups unsweetened fine coconut divided

Whipped cream:

  • ½ cup whipping cream
  • 2 tiny spoons THM Stevia
  • ¼ teaspoon xanthan gum
  • ½ banana optional


  1. Preheat oven to 300 degrees F. Combine crust ingredients and press on the bottom and 1 inch up the sides. Bake for 12 minutes. Cool. In mixer bowl beat cream cheese, coconut cream and sweet mix until smooth. Add vanilla, flavoring, sour cream, and salt. Mix. Add eggs, one at a time, mixing after each egg is added. Fold 1 ½ cups coconut into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jingly. Turn off oven and allow cake to cool for 20 minutes before removing it from the oven.  Cool completely. Toast the remaining coconut in a hot skillet until browned. Whip cream together until stiff.  Garnish cheesecake with whipped cream, toasted coconut, and banana slices if desired. Serves 12-14.