Coconut Lemon Cheesecake


by Charmaine Broughton

A perfect sweet treat if you’re entertaining an Easter crowd. This lemony cheesecake has a fraction of the calories and fat compared to a traditional cheesecake.

Meagan Broughton


1½ cups (375 mL) graham cracker crumbs

½ cup (125 mL) flaked sweetened coconut

¼ cup (60 mL) melted butter or coconut oil


1 tub (454 g) Ricotta cheese

⅓ cup (75 mL) Canadian maple syrup

¼ cup (60 mL) brick style cream cheese, softened

⅓ cup (75 mL) freshly squeezed lemon juice

2 tbsp. (30 mL) finely grated lemon zest

3 eggs

1½ tsp. (7 mL) coconut extract

1 tsp. (5 mL) pure vanilla extract

Pinch salt

Melted white chocolate
Large flake toasted coconut (found at bulk food or specialty food shops).

Preheat oven to 325°F (165°C). Stir together graham cracker crumbs, coconut and butter (or oil). Press evenly into bottom of a well-greased 10-inch spring-form pan.

Bake in centre of oven for about 10 minutes, or until edges are light brown. Remove from oven and cool completely.

Meanwhile, place all cheesecake ingredients (except for garnish) in the bowl of a food processor fitted with a metal blade. Pulse until well combined, scraping sides as needed. Pour mixture onto prepared crust and bake in centre of oven for 45 minutes, or until edges are firm and centre of cake is slightly jiggly.

When baking time is complete, turn off oven and open oven door slightly. Let cake cool in oven (with door open) for 15 minutes. Next, remove from oven and cool completely. Cover and refrigerate until ready to serve. Prior to serving, drizzle with melted white chocolate and sprinkle with toasted coconut flakes. Makes 8 servings.

Per Serving
319 Calories
18.9 g Total Fat
12.3 g Saturated Fat
0 Trans Fat
98 mg Cholesterol
278 mg Sodium
27.4 g Carbohydrate
1.1 g Fibre
16.1 g Sugars
0.5 g Protein


Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at

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