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.
Check also Philadelphia sugar free cheesecake recipe.
This coconut-crusted cheesecake has a lovely golden crust and a delicious creamy filling which will make your mouth water.
Keto Coconut Cheesecake Ingredients
To make this delicious coconut-crusted cheesecake, you will need the following ingredients.
The Crust
- Egg
- Shredded coconut
- Butter
- Swerve
- Vanilla extract
The Filling
- Cream cheese
- Swerve
- Vanilla extract
- Heavy cream
Topping
- Pistachios
- Unsweetened chocolate
How To Make Keto 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
- 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.
Tip: refrigerating the cheesecake is so important, don't ignore it.
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.
Tip: use any nuts you fancy if you don't have pistachio in your pantry.
More Low Carb Keto Cheesecake Recipes
- Keto Peanut Butter Cheesecake
- No-Bake Keto Vanilla Cheesecake
- Sugar-Free Greek Yogurt Cheesecake
- Gluten-Free Lemon Flavoured Cheesecake
- Low-Carb Mini Cheesecakes Recipe
- Gluten Free Donuts
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Keto Cheesecake With Coconut Crust
Equipment
- Springform
- Measuring cups
- Measuring spoons
- Electric hand mixer
Ingredients
Crust
- 1 egg
- 2 ½ cups shredded coconut
- ⅓ cup butter
- 2 tablespoon swerve
- 1 teaspoon vanilla extract
Filling
- 400 g cream cheese
- ⅓ cup swerve
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Topping
- 1 teaspoon pistachios grind
- 1 tablespoon unsweetened chocolate melted
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
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