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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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July 21 2018

Keto Cheesecake Parfait

By Worker Bee
10 Comments

This gorgeous summertime parfait is infused with healthy fat and flavor from ingredients like macadamia nuts, coconut and full-fat dairy.  A few teaspoons of gelatin make this dessert rich and creamy—and also benefit your skin, sleep, gut health and tissue repair. (While you may have collagen peptides on hand, for this recipe you’ll want to be sure to use actual gelatin to achieve the correct thickening.)

You’ll find this treat incredibly creamy, slightly sweet and tangy. It replaces the typical graham cracker crust with a to-die-for macadamia-coconut crumble.

This recipe is simply our keto cheesecake recipe reimagined into a parfait. The cheesecake filling is layered in jars with the macadamia-coconut crumble and fresh berries, then chilled until the cheesecake sets. It’s an eye-catching dessert for summer parties. Keep the recipe handy, because your guests are definitely going to ask for it!

Servings: 6 8-ounce mason jars OR 12 4-ounce mason jars

Time in the Kitchen: 25 minutes, plus 2 hours to chill

Ingredients

Macadamia-Coconut Crumble Ingredients:

  • 2 cups raw, unsalted macadamia nuts (262 grams)
  • ½ cup finely shredded, unsweetened coconut (43 grams)
  • 2 tablespoons coconut oil (30 ml)
  • ¼ teaspoon salt (1.25 ml)

Cheesecake Ingredients:

  • 3 teaspoons unflavored powdered gelatin (15 ml)
  • 16 ounces cream cheese, softened (453 g)
  • 1 cup crème fraiche (7.5 ounces/213 grams)
  • 1 teaspoon vanilla extract (5 ml)

Sweetener:

  • If making a keto version of this cheesecake, use ½ to 1 teaspoon liquid stevia.
  • If you’re not keto and prefer honey or maple syrup, add 3 tablespoons of either.

Berries:

  • 10 to 12 ounces fresh raspberries (283 to 340 g)
  • 10 to 12 ounces fresh blueberries (283 to 340 g)

Instructions

For Crumble: Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse a few more times to combine with the nuts.

For Filling: Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.

In a stand mixer, blend cream cheese until smooth. Add crème fraiche, vanilla extract, your preferred sweetener, and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.

Layer each jar with ingredients in this order until the jars are filled:

  • macadamia-coconut crumble
  • cheesecake filling
  • berries
  • cheesecake filling
  • macadamia-coconut crumble

Chill at least 2 hours, until set.

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10 thoughts on “Keto Cheesecake Parfait”

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    1. There’s a print button at the bottom of the post on the bar that has the facebook, twitter, etc. buttons – it’s well hidden, isn’t it?

  1. How would the Primal Kitchen vanilla collagen work in this? Would it give enough thickening or does it definitely need the gelatin?

    1. Mike, as our Worker Bee writer shared, this particular recipe requires gelatin for necessary thickening. Thanks and enjoy – M

      1. Mark, I noticed that when I got home and read the recipe fully. Thanks! These were excellent and definitely satisfied the cheesecake craving. I brought a jar in for my co-workers and it’s unanimous that it’s very good. I did add a little bit of lemon juice to the cheesecake mixture to give it that little citrus flavor I love in my cheesecake.

        1. Perfect. Yes, I’m a big fan of lemon as well. I sometimes put some lemon zest in mascarpone cheese and eat it with blueberries if I’m looking for something quick like this.