Crustless Chocolate Cheesecake with Toasted Coconut

Things you may or may not know about me:

  1. I love cheesecake.
  2. I love chocolate.
  3. I love coconut.

One day I thought to myself, is it possible to create a dish using cream cheese, chocolate and coconut?

Furthermore… is it possible to create a healthy, low-calorie, diet-friendly dish with these ingredients?

The answer is yes, and YES!

Enter CCCTC, a.k.a. crustless chocolate cheesecake with toasted coconut!To make this delicious dessert, start with my trusted Dukan cheesecake recipe.

Modifications:

  1. Omit the crust.
  2. Add two tablespoons of cocoa powder to the batter.
  3. While cheesecake is baking, toast six tablespoons of unsweetened shredded coconut.
  4. When the cheesecake is slightly firm, evenly spread toasted coconut on top and continue baking.
  5. Increase the total baking time by ten minutes.

Who says you can’t have your cake and eat it too? 😉

❤ Jessica

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One thought on “Crustless Chocolate Cheesecake with Toasted Coconut

  1. Pingback: I Can’t Believe It’s Already August | Chocolate Covered Chickpeas

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