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