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Enjoy a slice of this no bake keto coconut cheesecake for an easy sugar free dessert. Serve this rich and creamy cheesecake with toasted coconut and cream on top for extra indulgence.
Creamed coconut is used to make the filling for this keto cheesecake recipe to give it a thick and creamy texture with a great coconut flavour. The no bake crust is made with almond flour and unsweetened desiccated coconut for an extra coconut flavour. This cheesecake is firmly a dessert for coconut lovers!
This was a quick and easy no bake cheesecake that I whipped up one evening whilst the husband was sleeping, and I was planning the dessert for the next day. I already have a delicious baked coconut cheesecake recipe, but I wanted another version that did not need baking. It’s very hot here at the moment and to have the oven on for over an hour in my small kitchen is more heat than I can bear.
How to make no bake coconut cheesecake
The creamed coconut is the key to making this cheesecake filling creamy as well as the extra flavour of coconut. A no bake keto cheesecake is usually as simple as creamed cheese and heavy cream whipped with a low carb sweetener. Add your own flavour and voila! Cheesecake is served.
The ingredients used to make this no bake cheesecake recipe are:
- Almond flour
- Unsweetened desiccated coconut
- Butter, unsalted
- Creamed cheese
- Creamed coconut (NOT coconut cream. More about this is explained below)
- Erythritol – (I have also made this with Allulose).
- Heavy cream
- Coconut extract (vanilla extract can be substituted)
What is creamed coconut?
I used creamed coconut which is purchased in block form and is made from coconut flesh & coconut oil and sold solid. Used grated or chopped and also makes a great low carb snack when you cut off a chunk. It is often sold in supermarkets, normally in the Asian or Indian spice section.
Coconut cream is different to creamed coconut with it being a thicker version of coconut milk. If you can’t find a block of creamed coconut, don’t despair as you can use the creamed coconut from a can. I would recommend that you put a tin of coconut milk or coconut cream in the fridge overnight. Don’t shake it before opening and scoop the thick coconut cream from the top of the tin out into a bowl.
Can this no bake cheesecake be frozen?
Absolutely and I would also recommend that you store it in the freezer if you are having trouble getting the cheesecake to set. It’s great served slightly frozen too and perfect for a hot day. Or what we call Wednesday here!
Coconut Cheesecake Tips & Suggestions
Sour cream can be used in place of heavy cream.
If the cheesecake mixture is not thick enough if may not set firmly enough. Putting the cheesecake in the freezer will help with this.
Another topping for this cheesecake would raspberries or strawberries. Either raw, sliced or as a low carb sauce.
For an extra coconut texture, you could add unsweetened desiccated coconut to the cheesecake mixture.
Other no bake keto cheesecake recipes
Ginger Crusted Chocolate & Rum Cheescakes
No Bake Coconut Cheesecake
Equipment
- 8 inch springform cake tin
Ingredients
BASE
- 1 1/4 cups almond flour
- 1/4 cup desiccated coconut unsweetened
- 3 tablespoons erythritol
- 5 tablespoons butter, melted unsalted
- 1/4 teaspoon salt
FILLING
- 16 oz cream cheese softened at room temperature
- 3/4 cup erythritol powdered
- 1 cup creamed coconut
- 1/2 cup heavy cream
- 1 teaspoon coconut extract
- 1/2 teaspoon salt
TOPPING SUGGESTIONS
- Whipped cream
- Toasted desiccated coconut, unsweetened
Instructions
BASE
- Line an 8 inch springform tin with parchment paper.
- In a bowl, mix the almond flour, desiccated coconut, butter, erythritol and salt together until blended like breadcrumbs
- Press this mixture down into the cake tin. Smooth out evenly and place in the fridge to firm up whilst you make the filling.
CHEESECAKE FILLING
- Grate the creamed coconut and dissolve in about ¼ cup boiling water. You want the mixture to be thick, so add a bit of water at a time.
- Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the powdered erythritol and beat until smooth.
- Add the coconut extract, salt, coconut cream and whipping cream. Whisk until you have a smooth, stiff mixture.
- Pour the filling into the cake tin on top of the base and spread evenly.
- Place in the fridge to firm for 4 hours or overnight. IF it does not look firm enough after this time in the fridge, place it in the freezer for an hour.
- Before serving, top with whipped cream and grated toasted coconut.
Notes
Nutrition
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I haven't tried the final product yet but when I licked the spatula, it was delicious! I actually added one more teaspoon of coconut extract to mine because I love it extra coconutty and I didn't find it to be to my taste with only one. Also, I didn't have creamed coconut but had coconut milk that when I opened the can, without freezing it, it was already hardened on top, and I needed 2 cans to make 1 cup. The brand I used was Native Forest unsweetened coconut milk, classic. It is actually setting up pretty well and quickly. I can't wait to eat the final product!
I love your taste testing style! You can't beat licking the spoon or spatula! Hope you enjoy it as much as we did!