Keto No Bake Cheesecake

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This delicious keto cheesecake is made using gelatin, so it sets in the refrigerator rather than needing to bake in a water bath. The best part is possibly the toasted coconut crust! Top this creamy dessert with fresh berries, lemon curd, or even melted keto chocolate. NET CARBS: 7 GRAMS PER SLICE

Prep Time30

Cook Time1

Total Time31

Course: Dessert

Cuisine: American

Keyword: cheesecake, gluten free cheesecake, keto cheesecake, keto cheesecake crust, low carb cheesecake, no bake cheesecake, sugar free cheesecake

Servings: slices

Calories: 429kcal

Equipment

8-inch springform pan
food processor

Ingredients

Crust

1 1/4 cup toasted coconut
3/4 cup almond flour
2 tablespoons ZenSweet Monk Fruit Sweetener
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1/4 cup cocoa butter melted, or sub coconut oil*
3 tablespoons almond butter

Greek Yogurt Cheesecake

1 tablespoon gelatin
2 tablespoons water
12 ounces cream cheese softened
2 1/4 cup Greek yogurt
1/2 cup ZenSweet Monk Fruit Sweetener powdered**
1 tablespoon vanilla extract

Instructions

Crust

In a mixing bowl, add toasted coconut, almond flour, cinnamon, and salt. Mix to combine.
Add the melted cocoa butter and almond butter, and mix until the dry ingredients are evenly coated.
Press the crust into the bottom of an 8-inch springform pan, and use wet hands or a pastry roller to smooth it into an even layer.
Refrigerate or freeze the crust to set while making the cheesecake filling.

Greek Yogurt Cheesecake

Add the gelatin to a small pan, and then the water. Let sit for about 5 minutes to bloom.
In a food processor or stand mixer, add the softened cream cheese, and mix until very smooth. I stop several times to scrape down the sides and keep mixing. When you think it's very soft, mix it again for another minute or two!
Add the Greek yogurt, sweetener, and vanilla, and mix well again.
Heat the gelatin in the pan over medium heat until melted, and then drizzle it into the cream cheese mixture while the processor is still running.
Scrape the sides of the processor, and make sure there are no chunks of cream cheese left in the bottom of the container. Process again if necessary to even the mixture out.
Pour the cheesecake filling into the springform pan on top of the crust. Refrigerate for at least 3 hours, or up to overnight, to set.
Slice the cheesecake, and garnish it with berries, lemon curd, or melted chocolate.

Notes

*To toast coconut, add coconut to a frying pan, and stir fry over medium heat until the coconut is light brown in color, which takes about 5 minutes. Watch it closely to prevent it from burning.

**Cocoa butter is best for this recipe, but coconut oil works. The crust will be slightly more crumbly if made with coconut oil, because the cocoa butter solidifies at room temperature.

***To make powdered ZenSweet, just add the granulated sweetener to a blender, and process until it's a fine powder.

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