Keto Dessert

Keto Cheesecake With Coconut Crust

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This no-bake keto coconut cheesecake recipe is for the coconut lovers; it is such a delicious coconut flavoured low-carb cheesecake.

I am a big fan of coconut, I love baking with it, using it in fillings or even use it as a topping in some of my recipes, but today I will use coconut in making my coconut cheesecake crust. The result is even more delicious. Dried shredded coconut makes a wonderful crust to this keto cheesecake along with an amazing flavour. 

This coconut-crusted cheesecake has a lovely golden crust and a delicious creamy filling which will make your mouth water.

coconut cheesecake
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Keto Coconut Cheesecake Ingredients

To make this delicious coconut-crusted cheesecake, you will need the following ingredients.

The Crust

crust ingredients

The Filling

filling ingredients

Topping

coconut cheesecake

How To Make The Coconut Cheesecake Recipe

Making this coconut cheesecake is divided into three stages, first making the coconut crust then making the filling and finally adding the topping. Let’s talk about each step in details.

Making The Crust

making coconut crust

1- Put the butter in the microwave for 10-20 seconds or until melted.

2- In a bowl, add the coconut, sweetener, melted butter and vanilla extract then mix well using a spatula or your hands.

3- Crack the egg over the previous mixture and mix well.

4- Grease a 20 cm springform with butter.

5- Then, spoon the coconut mixture into the springform, use your hands to press the coconut mixture on the bottom and the sides of the springform.

6- Bake at 170 C for 25 minutes.

7- Allow it to cool down before adding the filling.

coconut cheesecake

Making The Filling

making the filling

1- In a bowl, whip the heavy cream until it becomes thick then set aside.

2- In another bowl, add cream cheese, sweetener and vanilla extract then whisk until combined.

4- Fold the heavy cream into the cream cheese mixture and mix using a spatula until blended.

5- Pour the filling over the crust then refrigerate at least 5 hours or overnight.

Tip: refrigerating the cheesecake is so important, don’t ignore it.

coconut crusted cheesecake

Topping

making the topping

1- Use the mill or food processor to grind the pistachio then sprinkle over the cheesecake.

2- After that, melt the unsweetened chocolate then use it to drizzle the cheesecake.

Tip: use any nuts you fancy if you don’t have pistachio in your pantry.

best keto cheesecake

More Low Carb Keto Cheesecake Recipes

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coconut cheesecake
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Keto Cheesecake With Coconut Crust

This no-bake keto coconut cheesecake recipe is for the coconut lovers; it is such a delicious coconut flavoured low-carb cheesecake.
Course: Dessert
Cuisine: American
Keyword: coconut cheesecake, Coconut Crust, keto cheesecake
Servings: 16 servings
Calories: 276kcal

Ingredients

Crust

Filling

Topping

Instructions

Making The Crust

  • Put the butter in the microwave for 10-20 seconds or until melted.
  • In a bowl, add the coconut, sweetener, melted butter and vanilla extract then mix well using a spatula or your hands.
  • Crack the egg over the previous mixture and mix well.
  • Grease a 20 cm springform with butter.
  • Then, spoon the coconut mixture into the springform, use your hands to press the coconut mixture on the bottom and the sides of the springform.
  • Bake at 170 C for 25 minutes.
  • Allow it to cool down before adding the filling.

Making The Filling

  • In a bowl, whip the heavy cream until it becomes thick then set aside.
  • In another bowl, add cream cheese, sweetener and vanilla extract then whisk until combined.
  • Fold the heavy cream into the cream cheese mixture and mix using a spatula until blended.
  • Pour the filling over the crust then refrigerate at least 5 hours or overnight.

Topping

  • Use the mill or food processor to grind the pistachio then sprinkle over the cheesecake.
  • After that, melt the unsweetened chocolate then use it to drizzle the cheesecake.

Notes

Refrigerating the cheesecake is so important, don’t ignore it.
Use any nuts you fancy if you don’t have pistachio in your pantry.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 96mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Let us know how it was!
keto cheesecake

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