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 topped with coconut chips.
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 your way to coconut heaven!
Coconut Cheesecake Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 Slices 1x
- Category: Dessert
- Cuisine: Paleo
Ingredients
Crust:
- 1 cup unsweetened shredded coconut (buy here)
- 2 tablespoons coconut oil, melted (buy here)
- 1/4 cup raw honey or maple syrup (buy here)
Filling:
- 3 teaspoons gelatin (buy here)
- 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:
- Heat your oven to 350°F.
- Spread coconut evenly on a cookie sheet.
- Bake the shredded coconut for 7 to 8 minutes or until light golden brown, stirring occasionally.
- Take the shredded coconut out of the oven and allow it to cool.
- Mix shredded coconut, coconut oil and raw honey or maple syrup together.
- Spread the coconut mixture over the bottom of a greased 8 inch springform pan.
- Press the crust evenly over the bottom of them pan.
- Bake crust at 350°F for 5 minutes.
- Set the crust aside and allow it to cool.
Filling:
- Mix gelatin and sugar together in a small bowl.
- Pour boiling water over the gelatin and sugar.
- Stir and let the mixture sit for 5 minutes.
- Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
- 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.
- Spoon the coconut cheesecake batter over the cooled coconut crust.
- Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
- Top with coconut whipped cream and fruit garnish.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 284.69mg
- Fat: 31
- Saturated Fat: 22
- Unsaturated Fat: 6.5
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8.5
- Cholesterol: 62.12mg
Last Updated on
Andrea
June 7, 2019 at 5:08 pmThis is one of my favourites and my family and friends love it! Instead of using cream cheese, I use quark – mainly because I cannot get organic cream cheese in Australia!
Laura
September 22, 2018 at 1:30 pmHey, Just wanted to thank you for sending your beautiful recipes out into the world. How lucky are we to type a few ingredients into a laptop and find your site! So thank you. I imagine that your work is not always easy, but you really are helping people to live happier and healthier lives. Keep sharing the love!
Alison Johnston
March 14, 2017 at 1:38 pmGelatine 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
The Coconut Mama
March 26, 2017 at 11:14 amHi Alison,
I’m not a vegetarian and this site isn’t vegetarian. I use traditional, whole-foods in my recipes.
Elizabeth Montgomery
March 13, 2017 at 9:40 amI am a diabetic. Wondering what to sub for the sugar and how much
Matt k
June 17, 2019 at 9:36 pmTry glycine. You can buy it as a bulk supplement on Amazon. It’s an amino acid, I kind of protein, despite the sound of the name there’s no sugar, no carbs.
Jules
March 12, 2017 at 8:23 amWhen 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?
Neda
August 21, 2016 at 8:21 amLooks amazing! Can you use honey instead of sugar? I’ve done it before with regular cheese cak and it turned out good.
Trish
November 12, 2015 at 7:58 pmCan you substitute the coconut butter for anything else…I don’t think we can get it here in NZ?
Yvette
June 15, 2015 at 12:50 pmI’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??
Eleanor
June 3, 2015 at 3:27 amThis 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!!
Tayyaba
May 24, 2015 at 1:40 amwhat to be used instead of gelatin in cheese cake?
Becky
June 2, 2019 at 11:14 amI’ve read agar agar.
Kristy O'Kronley
May 23, 2015 at 7:47 pmLove coconut!! Look forward to all you have to offer!!
maya
March 26, 2015 at 3:39 pmI love coconut in all its form.Thanks go the recipe..
Lynn
March 8, 2015 at 10:42 amMade 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!
Judy MacDonnell
February 27, 2015 at 12:24 amWow, 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!
The Coconut Mama
February 28, 2015 at 6:25 pmBe careful with agar-agar, it can be quite damaging to the gut! :/
Paula
February 26, 2015 at 7:43 amI have the Alpha Gal allergy to mammal meat–that includes gelatin. How could I sub with Xanthan gum or glucommanon?
The Coconut Mama
February 28, 2015 at 6:28 pmI think agar-agar might work in place of gelatin.
David Birney
February 26, 2015 at 7:11 amI 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.
Jen M.
February 25, 2015 at 7:31 pmI 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!
The Coconut Mama
February 28, 2015 at 6:30 pmYay! So glad you and your mom liked it. Thanks for coming back to comment. 🙂
Rachael @ Love Yourself Green
February 25, 2015 at 5:00 pmOh 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.
Judy MacDonnell
February 27, 2015 at 12:27 amYou 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.
Tammy
May 24, 2015 at 6:42 amSoy 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.
nina chiomi
February 25, 2015 at 2:46 pmThis absolutely caught my eye.How beautiful and yummy sounding!
Kathy
February 19, 2015 at 10:12 pmI 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!
Jen
August 30, 2015 at 5:33 amGreat Lakes makes a porcine gelatin. 🙂
Larisa
February 16, 2015 at 7:20 pmI 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.
Robert Weinstein
February 16, 2015 at 3:14 pmLove 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
Kathleen | Smiling Tree Toys & Home Decor
February 16, 2015 at 11:56 amYummm! 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!!
Cherri
February 16, 2015 at 11:05 amHi 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
Cat
February 13, 2015 at 12:27 amYum! 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 😉
Joy
January 8, 2016 at 11:02 pmI 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.