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Coconut Cheesecake This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. 8-10 Servings 1 cup unsweetened shredded coconut 2 tablespoons coconut oil, melted 1/4 cup raw honey or maple syrup 3 teaspoons gelatin 2/3 cup organic sugar (I used half coconut sugar, half organic cane sugar) 1 cup filtered water, boiling 1 teaspoon organic vanilla extract 24 ounces organic cream cheese, room temperature 1/4 cup coconut butter, melted

Coconut Cheesecake Recipe

There’s nothing better than homemade cheesecake made with real food ingredients. This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips.

Coconut Cheesecake Recipe

What happens when you mix coconut and cheesecake together?

Happiness.

Pure happiness in the form of my creamy beloved dessert, cheesecake.

I based this recipe off of my no bake cheesecake recipe, added coconut butter and made a crust of shredded toasted coconut, coconut oil and honey.

This recipe comes together quickly and since gelatin is used (gelatin is one of my favorite superfoods) there’s no baking required! Top with toasted coconut chips and you’ll be on you’re way to coconut heaven! 😉

Coconut Cheesecake Recipe

Coconut Cheesecake

Ingredients, Crust:

  • 1 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil, melted
  • 1/4 cup raw honey or maple syrup

Ingredients, Filling:

  • 3 teaspoons gelatin
  • 2/3 cup organic sugar (I used half coconut sugar, half organic cane sugar)1 cup filtered water, boiling
  • 1 teaspoon organic vanilla extract
  • 24 ounces organic cream cheese, room temperature
  • 1/4 cup coconut butter, melted

Instructions, Crust:

  1. Heat your oven to 350°F.
  2. Spread coconut evenly on a cookie sheet.
  3. Bake the shredded coconut for 7 to 8 minutes or until light golden brown, stirring occasionally.
  4. Take the shredded coconut out of the oven and allow it to cool.
  5. Mix shredded coconut, coconut oil and raw honey or maple syrup together.
  6. Spread the coconut mixture over the bottom of a greased 8 inch springform pan.
  7. Press the crust evenly over the bottom of them pan.
  8. Bake crust at 350°F for 5 minutes.
  9. Set the crust aside and allow it to cool.

Instructions, Filling:

  1. Mix gelatin and sugar together in a small bowl.
  2. Pour boiling water over the gelatin and sugar.
  3. Stir and let the mixture sit for 5 minutes.
  4. Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
  5. Use a hand mixer and whip the ingredients together until they are well blended and smooth, about 3 minutes. The batter should be thick and creamy.
  6. Spoon the coconut cheesecake batter over the cooled coconut crust.
  7. Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
  8. Top with coconut whipped cream and fruit garnish.

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Coconut Cheesecake Recipe
 
Author:
Ingredients
Crust:
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil, melted
  • ¼ cup raw honey or maple syrup
Filling:
  • 3 teaspoons gelatin
  • ⅔ cup organic sugar (I used half coconut sugar, half organic cane sugar)
  • 1 cup filtered water, boiling
  • 1 teaspoon organic vanilla extract
  • 24 ounces organic cream cheese, room temperature
  • ¼ cup coconut butter, melted
Instructions
Crust:
  1. Heat your oven to 350°F.
  2. Spread coconut evenly on a cookie sheet.
  3. Bake the shredded coconut for 7 to 8 minutes or until light golden brown, stirring occasionally.
  4. Take the shredded coconut out of the oven and allow it to cool.
  5. Mix shredded coconut, coconut oil and raw honey or maple syrup together.
  6. Spread the coconut mixture over the bottom of a greased 8 inch springform pan.
  7. Press the crust evenly over the bottom of them pan.
  8. Bake crust at 350°F for 5 minutes.
  9. Set the crust aside and allow it to cool.
Filling:
  1. Mix gelatin and sugar together in a small bowl.
  2. Pour boiling water over the gelatin and sugar.
  3. Stir and let the mixture sit for 5 minutes.
  4. Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
  5. Use a hand mixer and whip the ingredients together until they are well blended and smooth, about 3 minutes. The batter should be thick and creamy.
  6. Spoon the coconut cheesecake batter over the cooled coconut crust.
  7. Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
  8. Top with coconut whipped cream and fruit garnish.

 

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
31 comments… add one
  • Alison Johnston March 14, 2017, 1:38 pm

    Gelatine is 100% not eaten by vegetarians. I’m therefore really surprised that you should be using it and promoting it and selling it, on your site that is always so health conscious. Any recipe that requires gelatine is immediately deleted by me and other veggies therefore. There is a really good veggie alternative which is agar agar, but I just won’t make the recipes that need gelatine. Shame

    Reply
    • The Coconut Mama March 26, 2017, 11:14 am

      Hi Alison,

      I’m not a vegetarian and this site isn’t vegetarian. I use traditional, whole-foods in my recipes.

      Reply
  • Elizabeth Montgomery March 13, 2017, 9:40 am

    I am a diabetic. Wondering what to sub for the sugar and how much

    Reply
  • Jules March 12, 2017, 8:23 am

    When clicking on the Gelatin button it just takes you to Thrive Market. It doesn’t say which brand it is? Great Lakes or Vital Protein?

    Reply
  • Neda August 21, 2016, 8:21 am

    Looks amazing! Can you use honey instead of sugar? I’ve done it before with regular cheese cak and it turned out good.

    Reply
  • Trish November 12, 2015, 7:58 pm

    Can you substitute the coconut butter for anything else…I don’t think we can get it here in NZ?

    Reply
  • Yvette June 15, 2015, 12:50 pm

    I’d love to make this. however, I am not finding a gelatin that is non-GMO and organic. Anyone know where I could find some??

    Reply
  • Eleanor June 3, 2015, 3:27 am

    This was sooooo good! Thank you for posting this! I finally found the coconut butter in the UK in a natural food shop. The recipe came together easier than I thought. I used 4 sheets of gelatin because we don’t have the type that is powdered. Yum! Kids liked it too!!

    Reply
  • Tayyaba May 24, 2015, 1:40 am

    what to be used instead of gelatin in cheese cake?

    Reply
  • Kristy O'Kronley May 23, 2015, 7:47 pm

    Love coconut!! Look forward to all you have to offer!!

    Reply
  • maya March 26, 2015, 3:39 pm

    I love coconut in all its form.Thanks go the recipe..

    Reply
  • Lynn March 8, 2015, 10:42 am

    Made this for dinner guests last night and it was a big hit. Delicious! I will definitely make this again. It’s very sweet and I will probably cut back a bit on the sugar. Thank you!

    Reply
  • Judy MacDonnell February 27, 2015, 12:24 am

    Wow, that looks awesome! And I bet it can be adapted to a cruelty-free version, too. Gelatine is derived from slaughter products and agar-agar plus cornstarch would be a good substitute. I will play around with that. Thanks for the idea!

    Reply
    • The Coconut Mama February 28, 2015, 6:25 pm

      Be careful with agar-agar, it can be quite damaging to the gut! :/

      Reply
  • Paula February 26, 2015, 7:43 am

    I have the Alpha Gal allergy to mammal meat–that includes gelatin. How could I sub with Xanthan gum or glucommanon?

    Reply
  • David Birney February 26, 2015, 7:11 am

    I love Cheesecake, and I’m primal. I have some amazing recipes, but they are all from back in the day i ate lots of sugar and gluten and stuff. This looks fantastic, I’m going to try it for sure, seems much healthier. Thank you so much.

    Reply
  • Jen M. February 25, 2015, 7:31 pm

    I made this tonight for my mom’s birthday – she’s a coconut fan. It turned out wonderfully! The crust was light and flavorful, the cheesecake was creamy and coconuty – not overly sweet! It looked lovely too. Quite easy all in all. Thank you for this recipe! It’s a winner!

    Reply
    • The Coconut Mama February 28, 2015, 6:30 pm

      Yay! So glad you and your mom liked it. Thanks for coming back to comment. 🙂

      Reply
  • Rachael @ Love Yourself Green February 25, 2015, 5:00 pm

    Oh lawdy, I wish this were dairy free. Ohhhhhhhhhh mama. I haven’t used that kind of gelatin yet… I could do some crazy things with it. Mmm.

    Reply
    • Judy MacDonnell February 27, 2015, 12:27 am

      You can do this dairy free! Just use Tofutti Better than cream cheese – it is so similar you won’t notice, in a recipe like this. I go cruelty free as well and will try it with a mixture of agar and cornstarch – that has worked well for me in the past.

      Reply
      • Tammy May 24, 2015, 6:42 am

        Soy allergy in my home, so this brand is not safe. For those not allergic, is this bramd of soy “GMO” free? If not…huge buyer beware.

        Reply
  • nina chiomi February 25, 2015, 2:46 pm

    This absolutely caught my eye.How beautiful and yummy sounding!

    Reply
  • Kathy February 19, 2015, 10:12 pm

    I have a severe allergy to anything bovine. Since gelatin comes from beef animals that is a problem for me. Do you have an alternative? Having someone like you who is so ready to share great alternative recipes is a treasured gift. Thank you so much for sharing and making my life so much better! ( I would have an easier time making a list of what I am not allergic to than a list of what I am allergic to. ) Thanks again!

    Reply
    • Jen August 30, 2015, 5:33 am

      Great Lakes makes a porcine gelatin. 🙂

      Reply
  • Larisa February 16, 2015, 7:20 pm

    I just made this cake. I followed all the steps and quantities. It doesn’t have any coconut flavor, the cream cheese quantity requested is too much and the crust is thin like a paper! All the quantities ARE WRONG! And the cake have an unoticeable and theoretical coconut flavor… Even the picture is a lie! The crust cannot be that wide when you call for only 1 cup of shredded coconut…
    Next time I’ll do my own way.
    Not happy with this recipe! Waste of time, money and ingredients.

    Reply
  • Robert Weinstein February 16, 2015, 3:14 pm

    Love it with one major exception ;-p

    I cannot have any sugars nor grains in any form as I am Keto-Adaptive.

    What sweeteners can be used to tweak this recipe.

    I use about everything here but SUGAR , Honey, Maple syrup

    Any of those would throw me out of Ketosis immediately ;-(

    Robert

    Reply
  • Kathleen | Smiling Tree Toys & Home Decor February 16, 2015, 11:56 am

    Yummm! I recently cut gluten out of my diet and I have been CRAVING cheesecake. This one looks right up my alley. Thanks for sharing, Tiffany – I can’t wait to try it!!

    Reply
  • Cherri February 16, 2015, 11:05 am

    Hi there love your recipes but I’m a strict Vegan, do you know of any recipes dairy free please
    This cheesecake, does it have a Vegan alternative?
    Cherri

    Reply
  • Cat February 13, 2015, 12:27 am

    Yum! I wonder if I could make it dairy-free (or even more coconutty!) if I used the extra thick coconut milk – the one I buy has the consistency of cream cheese so I’m thinking it might work… Love the idea to use gelatin – bet it gives an extra nice wobble 😉

    Reply
    • Joy January 8, 2016, 11:02 pm

      I make a no-bake cheesecake using Tofutti “Better than cream cheese” as I am dairy-free. It tastes the same as regular cream cheese & works well in cheesecake. I also use gelatin in it.

      Reply

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