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.


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). Stirtogether graham cracker crumbs, coconut and butter (or oil). Pressevenly 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, placeall cheesecake ingredients (except for garnish) in the bowl of a food processor fitted with a metal blade. Pulseuntil well combined, scraping sides as needed. Pourmixture onto prepared crust and bakein centre of oven for 45 minutes, or until edges are firm and centre of cake is slightly jiggly.

When baking time is complete, turn offoven and open oven door slightly. Let cake coolin oven (with door open) for 15 minutes. Next, removefrom oven and cool completely.Coverand refrigerateuntil ready to serve. Prior to serving, drizzlewith melted white chocolate and sprinklewith 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