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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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December 16, 2017

No-Bake Keto Coconut Cheesecake

By Worker Bee
12 Comments

inline_cheesecake 1This is the easy-to-make, no bake, sugar-free, ketogenic cheesecake recipe you’ve been waiting for. It does not disappoint. In fact, it’s so light and airy and outrageously creamy that it qualifies as delicious cheesecake, period….that just happens to be a high-fat, low-carb, no sugar indulgence.

Here’s how easy this recipe is to make: Cream cheese and crème fraiche are whipped into a cloud-like batter that’s thickened with gelatin and flavored with coconut. The filling is poured over a simple, no-fail macadamia nut and coconut crust. Chill, garnish with toasted coconut and fresh berries, and prepare to fall in love.

Since this is no-bake cheesecake made without eggs, these decadent cheesecake bites have a light, cloud-like texture. The macadamia-coconut crust adds crunch and sweetness to each bite. In fact, the natural sweetness of the macadamia nuts and coconut, layered with the creamy flavor of whole-fat dairy, is so decadent that this dessert doesn’t actually need any added sweetener.

You read that correctly—these cheesecake bites turn out perfectly without any sweetener whatsoever. Without sweetener, the flavor is slightly tangy but still decadent. If you consider something like full-fat Greek yogurt with berries to be dessert, then you’ll love an unsweetened version of this cheesecake.

But if you crave dessert with a sweeter edge, then go ahead and add the sweetener of your choice. You don’t need to add a lot. A teaspoon or two of a sweetener like liquid stevia gives these cheesecake bites the traditional sweetness that is expected from cheesecake.

However you choose to enjoy these Ketogenic cheesecake bites—with sweetener or without—they’re sure to become a go-to dessert recipe any time you need a treat.

Servings: 12 cheesecake bites

Time in the Kitchen: 30 minutes, plus 2 hours to chill

Crust Ingredients

macadmia nut crust

  • 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)

Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse until the ingredients come together and the texture is similar to big grains of sand.

Use a Tablespoon measurement to drop scoops of the crust into a 12-count silicone cupcake pan (or, drape several large pieces of plastic wrap over a regular cupcake pan and press the plastic wrap into each cupcake holder, leaving overhang over the edges of the pan). Use your fingers to press the crust down evenly and firmly in the bottom of each cupcake space.

Refrigerate the crust while preparing the filling.

Cheesecake Ingredients

ingredients

  • 3 teaspoons unflavored powdered gelatin (15 ml)
  • 12 ounces cream cheese, softened (340 g)
  • 1/2 cup crème fraiche (3.75 ounces/106 grams)
  • Optional: ½ to 1 teaspoon (or more) liquid Stevia or other sweetener*
  • 1 ½ teaspoon coconut flavor (7.4 ml)

*The type of sweetener, and the amount, used in this cheesecake recipe can be changed according to your preference. This cheesecake can also be made without any sweetener at all.

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, sweetener (optional) and coconut flavor and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.

Pour the batter into the cupcake pan on top of the crusts, filling each space close to the top. Chill at least 2 hours, until set.

To remove the cupcake bites, press from the bottom of the silicone cupcake pan to lift each cheesecake up. If using plastic wrap in a regular cupcake pan, carefully lift the plastic wrap up, which will lift and remove the mini cheesecakes.

cheesecake 2

 

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12 Comments on "No-Bake Keto Coconut Cheesecake"

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Adam
2 months 8 days ago

A suggestion for recipes: follow the Keto Reset Diet format and include carb/protein/fat macros alongside the ingredients

Carmen Grissom
2 months 8 days ago

What are the nutritional numbers pls

Keith
Keith
2 months 8 days ago

you can use an online calculator for that.

April
April
8 days 19 hours ago

Do you not have the nutritional numbets fir your recipes, it eould be greatly appreciated and id eant ti make more of your recipes since I’m just starting the Keto lifestyle.

Shary
Shary
2 months 8 days ago

Tip: If you can’t find it in your grocery store, you can easily make your own crème fraiche by combining 2 tablespoons buttermilk with 2 cups heavy cream. Let stand in a warm place overnight, then stir and refrigerate for at least 24 hours prior to using..

TangibleSky
TangibleSky
2 months 4 days ago

Great tip! Thanks

Elizabeth Resnick
2 months 8 days ago

Sounds amazing…combines some of my favorite flavors. I don’t do great with dairy but still might need to try this!

wildgrok
wildgrok
2 months 8 days ago

what ?

” … decadent cheesecake”

I will pass on this, at 65 I don’t need no more decay 🙂

… but it really looks delicious

Coccinelle
Coccinelle
2 months 8 days ago

Not that it would be useful to have the answer because I can’t eat dairy, but I’m still really curious to know where you can find unsalted cream cheese.

NaturalGirl
NaturalGirl
2 months 7 days ago

I love anything with cream cheese, i must try…

MaryAnn
2 months 7 days ago

Love your blog! Curious – I notice a gas stove in the backgound of this picture. What do you think of the combustion by-products from these stoves? Do you think they are sufficiently ventilated by the overhead fan? Thanks.

Mason Boswell
Mason Boswell
2 months 5 days ago

Made this tonight wih no sweetener and it was really bad. Texture was close to cheesecake, but flavor was too sour. The crust was awesome and I will keep that for future recipes. Feel like I would have done better to make regular cheesecake and reduce the sugar and use this nut crust.

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