This no-bake keto coconut cheesecake is amazingly creamy and delicious! It’s served with coconut whipped cream and toasted coconut which takes it to the next level!
When you want a delicious and elegant dessert, this no-bake keto coconut cheesecake will not disappoint. You actually get three recipes with this dessert. You get an awesome coconut cheesecake plus recipes for coconut whipped cream and toasted coconut. They all combine to create a fun and amazingly rich and creamy dessert! Enjoy!
How do I make the crust for this no-bake keto coconut cheesecake!
I love the crust for this cheesecake. It always reminds me, in both taste and texture, of a graham cracker crust, minus the carbs of course! We start with almond flour and combine it with both keto brown and granulated sugar. This combination gives our crust amazing flavor. To this we add a little cinnamon and salt. We then add melted butter to give our crust the perfect flavor and texture. After combining all your crust ingredients, you’ll want to firmly pack your crust into your springform pan. I use a measuring cup to press the mixture onto the bottom of the pan. Then I recommend you chill your crust in the freezer while you make your filling. This will help to ensure your crust holds together perfectly when you serve your cheesecake!
Let’s talk about the filling for our no-bake keto coconut cheesecake!
Sometimes when I make dishes, they turn out perfectly the first time. And sometimes I practice the principle of try and try again!😊This cheesecake took me 5 times to tweak and to make exactly right. I love making my family keto no-bake cheesecakes, and knew I wanted to make them the perfect coconut version. I tried adding coconut extract, but it just didn’t taste natural to me. So, I found the addition of the Two Good brand coconut yogurt was a key part of the answer! It gives a nice coconut taste and is low carb and keto. If you can’t find this ingredient, you can add ½ cup of sour cream and 1 tablespoon of lemon juice in its place. You can also substitute 2 containers of keto vanilla yogurt if you’d like. The addition of coconut whipped cream and toasted coconut are optional, but I highly recommend them.
Coconut whipped cream and toasted coconut are the perfect toppings for this cheesecake!
I served my coconut cheesecake with both keto coconut whipped cream and toasted unsweetened coconut. The whipped cream is a fun and creamy addition which adds even more coconut flavor to our dessert. The toasted coconut is my favorite element in this dish. It adds amazing coconut flavor and incredible texture to our cheesecake. I do have some tips for making the coconut whipped cream. You can use coconut cream or full fat coconut milk. You’ll want to chill the can in the refrigerator for a day or two. To make the whipped cream, you’ll use the solids from the can and reserve the liquid for another use. Coconut cream and coconut milk can be a bit fickle. Sometimes they beat up smooth and creamy and sometimes…not!😉If yours is stiff and thick, just add some reserved liquid, one tablespoon at a time, and beat until smooth and creamy.
Need some more creamy and decadent keto desserts? Here you go!
Cinnamon Sugar Keto Cheesecake Bars
Keto No-Bake Chocolate Cream Pie
Keto No-Bake Lemon Cheesecake Bars
No-Bake Keto Raspberry Cheesecake
Helpful Hints:
*If you can’t find keto coconut yogurt, you can use keto vanilla yogurt or substitute ½ cup sour cream and 1 tablespoon of lemon juice in its place.
*If your coconut cream/milk is stiff and thick after beating, add reserved liquid from the can, one tablespoon at a time, and beat mixture some more. Continue until mixture is smooth and creamy.
Main Kitchen Equipment and Utensils:
- Measuring cups
- Measuring spoons
- Mixing bowls
- Electric mixer
- 11×7 inch baking pan
Splash of Encouragement:
***Blessed are the people who know the joyful sound! They walk, O LORD, in the light of Your countenance. Psalm 89:15***
No-Bake Keto Coconut Cheesecake
This no-bake keto coconut cheesecake is amazingly creamy and delicious! It’s served with coconut whipped cream and toasted coconut which takes it to the next level!
Ingredients
For the crust
- 1¼ cups almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the Filling
- 2 cups heavy whipping cream
- 3 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar substitute (Swerve)
- 2 (5.3 ounce) containers Two Good Coconut Yogurt
- 1 teaspoon vanilla
For the coconut whipped cream
- 1 (13.5 ounce) can coconut cream or full fat coconut milk
- 2 tablespoons powdered sugar substitute (Swerve)
- 1 teaspoon vanilla
For the toasted coconut
- ¾ cup unsweetened coconut flakes
Instructions
For the crust:
1. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch springform pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. Chill medium mixing bowl and beaters in freezer for 15-20 minutes. Then add the heavy whipping cream and beat until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
2. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed. Beat until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
3. Add the coconut yogurt and vanilla. Mix until combined.
4. Carefully fold the whipped cream into the cream cheese mixture and stir until combined.
5. Remove your crust from the refrigerator and use a spatula or spoon to transfer the filling mixture onto the crust. Smooth off the top.
6. Cover the cheesecake with plastic wrap and refrigerate 6 hours or overnight, before serving.
For the coconut whipped cream:
1. Refrigerate coconut cream or coconut milk for 24 hours before using.
2. Chill a medium mixing bowl and beaters in freezer for 15-20 minutes. Turn coconut cream/milk can upside down and open. Pour out liquid and reserve.
3. Scrape solids into chilled mixing bowl. Add powdered sugar and vanilla.
4. Beat until smooth and creamy. If mixture is stiff and thick, add reserved liquid, 1 tablespoon at a time, and beat until smooth and creamy.
For the toasted coconut:
1. Pre-heat oven to 325 degrees.
2. Line bottom of an 11x7 inch baking pan with parchment paper.
3. Place coconut in the pan, spreading out to keep coconut in a single layer.
4. Bake for 3 minutes. Stir coconut.
5. Bake for an additional 3 minutes or until coconut is nicely browned. Watch carefully so coconut doesn’t burn.
6. Remove from oven and set aside to cool.
Notes
Nutritional information provided for 1 serving includes 1 piece of cheesecake, approximately 2 tablespoons of coconut whipped cream, and 1 tablespoon of toasted coconut.
Nutrition Information:
Yield: 12 Serving Size: 1 pieceAmount Per Serving: Calories: 536Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 55mgSodium: 85mgCarbohydrates: 8.5gNet Carbohydrates: 6.5gFiber: 2gSugar: 5gProtein: 9g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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