Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Coconut & Raspberry Cheesecake (Low carb – gluten free)

A coconut raspberry cheesecake that is low carb and gluten free.  I love the flavour combination of coconut and raspberry so thought it’s time I put it in cheesecake form.

Raspberry & Coconut cheesecakes

Rather than have a big solid cheesecake, I baked mini ones in a mini muffin pan.  Great for a packed lunch or a good way to ration the cheesecake rather than cutting a slice that is larger than your hand span!  Okay, that’s probably just me and the Chief Taster…

I used walnuts along with almond flour, but you could mix any other nuts into the crust.  Pecan might be good too.  I wanted the base to have an extra crunch.  The Chief Taster still sighs and hankers for the days of when I used to use crushed ginger biscuits to make a cheesecake base.  Those days are a distant memory and will remain there.  He’s probably got a photo album of cheesecakes in the past.  Explains the quiet sobbing behind closed doors. 😉


Coconut & Raspberry Cheesecakes

Coconut goes very well with raspberries.  The smooth with the sharp seems to balance each other.  

Coconut & Raspberry Cheesecakes

Coconut Raspberry Mini Cheesecake
Servings: 12 Mini Cheesecakes
Author: Angela Coleby
  • 3/4 cups (88g) walnuts ground
  • 1/2 cup (50g) almond flour
  • 3 tablespoons butter, unsalted melted
  • 1 teaspoon stevia
  • 1/4 teaspoon mixed spice
  • 2 x 8oz Cream cheese, packets
  • 1/2 cup desiccated coconut unsweetened
  • 2 eggs
  • 1/2 cup (113g) coconut milk
  • 1/4 cup erythritol or sugar substitute
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberries lightly crushed
  1. Preheat the oven to 180C/350F degrees.

  2. Lightly oil a mini muffin tray.

  3. Put the coconut milk and coconut in a bowl and let sit for 10 minutes.

  4. Mix the dry base ingredients together. Add the butter and combine well.

  5. Place in the bottom of the muffin tin and press down into each cup.

  6. Put the tray into the fridge for 15 minutes.

  7. Beat the cream cheese until smooth. Add the coconut mixture and blend well.

  8. Add the eggs and mix until smooth.

  9. Add the vanilla essence and erythritol and blend.

  10. Place the mixture into the muffin tins.

  11. Swirl the crushed raspberries into the topping. Use a small spoon or a knife to blend gently.

  12. Bake for 25-30 minutes until firm.

  13. Cool for an hour and then chill in the fridge for 1 hour.

  14. Eat and enjoy!

Recipe Notes

Makes 12 mini cheesecakes

Nutritional Info per mini cheesescake - 245 Calories, 24g Fat, 6g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs

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    December 29, 2015 at 10:58 pm

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