No Bake Keto Cheesecake
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No Bake Keto Cheesecake

Creamy and tasty, this No Bake Keto Cheesecake will impress even people that are not on a low carb diet!
Prep Time15 mins
Fridge Time6 hrs
Total Time6 hrs 15 mins


For the crust:

  • 1/3 cup coconut flour, 30 g
  • 2/3 cups ground walnuts, 60 g
  • 1/6 cup butter, melted (40 g)
  • 1 tbs xylitol, optional

For the filling:

  • 1 can, 14 oz /400 ml coconut cream, cold*
  • 2 1/4 cups cream cheese, 500 g/ 17,6 oz
  • 1 tbs gelatin powder, 12 g
  • 1/2 cup xylitol, 110 g
  • 2 teaspoons vanilla extract

For the topping

  • 2 cups frozen raspberries, 250 g
  • 1-2 tbs xylitol
  • chocolate with at least 80% cocoa, optional



  • Place all ingredients in a bowl and mix them well until combined. Press the mixture onto the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper.
  • Leave the pan in the fridge while preparing the filling.


  • Remove the liquid from the coconut cream can (the coconut water) and transfer it to a small heat proof bowl. Add the gelatin and let it bloom.
  • In a large mixing bowl combine coconut cream (the solid part), xylitol, cream cheese and vanilla extract. Beat with an electric mixer 3-4 minutes, until smooth and thick.
  • Dissolve the gelatin together with the coconut water on a double boiler. Let it cool for 5 minutes and then gradually fold it into the cream cheese filling with a rubber spatula.
  • Pour the filling into the pan, on top of the crust. Smooth it out with a spatula. Refrigerate for 6-8 hours. Before serving cover with raspberry topping.


  • In a small saucepan over medium heat combine raspberries and xylitol. Mix continuously until the mixture starts simmering. Remove from the heat and let cool for 15 minutes.
  • Spoon it over the cheesecake. Optionally sprinkle with dark chocolate shaves.


  • Make sure the coconut cream has been cooled at least 1 day in the fridge, before using it for the recipe.
  • If the xylitol and the coconut cream make lumps in the filling and you have challenges to break them, use a food processor or blender.
  • If you decide to make this cheesecake in a non keto version, with powdered sugar, instead of xylitol, use less gelatin: about 3 teaspoons (8-10 g). Sugar helps the gelatin to solidify liquids. Sugar alcohols (xylitol among them) don’t have this effect.
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