Keto Coconut Cheesecake That’s Creamy, Dreamy & Guilt-Free

If you’re on a keto journey but can’t shake the craving for something rich, creamy, and just a little tropical, you’re in the right place. This keto coconut cheesecake brings you all the indulgence of a classic dessert—without the sugar spike.

In this article, I’ll walk you through how to make this dreamy coconut delight using low-carb ingredients, show you both baked and no-bake options, and even help you turn it into easy snack bars. Whether you’re making it for a weekend treat or a party showstopper, this recipe has you covered.

My Tropical Cheesecake Twist on Classic Keto

I still remember the first time I experimented with coconut in a cheesecake. I’d just gotten back from a trip to Maui, where coconut cream everything was on the menu. Back home, I wanted to capture that same island sweetness, but with my low-carb goals intact. After a few trials (and let’s be real, a few flops), this keto coconut cheesecake was born—and it’s been a staple in my kitchen ever since.

The secret? Balancing creamy Philadelphia cream cheese with unsweetened shredded coconut, full-fat coconut milk, and a touch of almond flour in the crust. That combination gives you a lush texture without the guilt. Whether you’re baking it or going the no-bake route (which I do often in summer), this dessert always feels like a treat. And since it’s sugar-free and gluten-free, it fits beautifully into any keto plan.

I’ve shared this recipe with readers who loved my keto peanut butter cheesecake bars and were looking for something just as satisfying but a bit more tropical. If you’re the kind of baker who loves recipes that feel like sunshine in every bite, this one’s for you.

Why Coconut and Cheesecake Are a Match Made for Low-Carb Heaven

Coconut doesn’t just bring flavor—it brings fat, and that’s gold in the keto world. Full-fat coconut milk or cream adds a thick, luxurious texture that pairs beautifully with cream cheese. Plus, unsweetened coconut flakes give it a subtle chewiness, which contrasts so nicely with a silky-smooth filling.

Most traditional cheesecakes rely on sugar and graham crackers, but we’re skipping those. Instead, I use a blend of almond flour and coconut flour for the crust, along with a keto-approved sweetener like erythritol or monk fruit. Not only does this cut the carbs, but it also enhances that lightly toasted flavor you’d expect in a coconut-forward dessert.

This keto coconut cheesecake is a great alternative to the typical low-carb cheesecake. And if you’re more of a no-bake person, you’ll love how easy it is to adapt this into a chilled dessert without ever turning on the oven.

On top of that, you can easily transform it into keto coconut cheesecake bars, perfect for portion control or sharing at brunch. You’ll find more snackable ideas like that in my coconut flour dessert roundup, too.

This dessert not only hits the sweet spot but checks all the boxes: low-carb, high-fat, no refined sugars, and gluten-free. And with coconut and cream cheese on your side, it’s going to feel anything but restrictive.

Ingredients & Preparation Breakdown

Choosing the Right Keto Ingredients (Cream Cheese, Coconut Flours, Sweeteners)

The key to nailing this keto coconut cheesecake is quality, keto-friendly ingredients that don’t compromise on texture or taste. Let’s start with the heart of the recipe: cream cheese. I always go for full-fat Philadelphia cream cheese, not only for its smooth consistency but also because it has no hidden sugars and keeps the fat content high—exactly what we need on keto.

PIN IT

For the crust, I use a mix of almond flour and coconut flour. Almond flour gives the crust a nice crunch while coconut flour adds that signature flavor and a bit of tenderness. The flours absorb moisture differently, so don’t skip the mix—it ensures the base isn’t too dry or too oily.

Sweeteners are where a lot of keto bakers get tripped up. You want something that won’t crystallize in the fridge or overpower the coconut. My go-to is powdered monk fruit with erythritol, which dissolves beautifully and has zero aftertaste. If you prefer liquid sweeteners, make sure they’re concentrated and keto-safe—stevia glycerite works well in small amounts.

And don’t forget coconut in its various forms. Use unsweetened shredded coconut for texture, coconut milk (or cream) for that dense, mousse-like body, and coconut extract to intensify the flavor. These layers of coconut work together to give this cheesecake that tropical richness while keeping carbs low.

PIN IT

This recipe is also great for tweaking: if you’re already familiar with my keto almond flour desserts, you’ll feel right at home making substitutions or turning it into a mini version like the ones in my bite-sized keto dessert guide.

Tips for Making It No-Bake or Gelatin-Free

Not in the mood to bake? No problem. You can easily make this keto coconut cheesecake no bake by adjusting a few ingredients. Instead of eggs (used in baked versions for structure), add softened cream cheese, coconut cream, sweetener, and a thickener like chia seeds or a tiny bit of xanthan gum. These will help the filling firm up without needing gelatin, which is ideal if you’re looking for a keto coconut cheesecake with no gelatin.

For the crust, you can toast almond flour and coconut flakes in a pan with butter until golden—no oven required. Press it into a lined pan, chill it for 15 minutes, then pour in your no-bake filling. Let the whole thing chill for 4–6 hours, or overnight for best results.

If you do want to use gelatin for a firmer set, make sure it’s unflavored and grass-fed. But honestly, the coconut cream does a lot of the heavy lifting here, and many of my readers love the soft, mousse-like texture without any added thickeners at all.

The no-bake option is perfect for warm weather or when you’re short on time—just like my no-bake keto cheesecake cups. And if you’re craving a chilled treat without a crust, just pour the mixture into ramekins and serve it as a keto coconut cream pudding.

Also Read: Cake with Cherries and Cream – A Classic Dessert with a Luscious Twist

Baking, Setting & Variations

Baked vs. No-Bake Keto Coconut Cheesecake

Choosing between baked and no-bake comes down to what kind of texture you’re after—and how much time you’ve got. A baked keto coconut cheesecake gives you a denser, more traditional New York-style texture. The eggs help the cheesecake set in the oven and give it a rich, custard-like feel. I always bake mine low and slow—usually at 300°F in a water bath—to avoid cracks and keep it ultra-creamy.

The no-bake version, on the other hand, is faster and silkier, almost like a coconut mousse cake. As mentioned earlier, coconut cream does most of the setting work, but you can firm it up further with a small amount of gelatin or even agar-agar if you’re okay with that.

For both versions, it’s crucial to chill the cake fully before slicing. Refrigerate it for at least 4 hours, but overnight is best. That helps it firm up perfectly without becoming too stiff. If you’re pressed for time, pop it in the freezer for an hour before slicing—it holds up surprisingly well.

If you’re looking to master keto baking more broadly, this recipe plays well with techniques from my baked keto chocolate cheesecake—especially when it comes to setting and cooling for the right consistency.

Flavor Add-ins: Coconut Cream, Bars, and Mini Cheesecakes

Once you’ve got the base recipe down, it’s easy to get creative. For extra indulgence, I often swirl coconut cream into the batter before baking or chilling. It adds richness and a deeper tropical flavor. You can also fold in sugar-free chocolate chips, chopped macadamias, or a bit of lime zest for contrast.

If you’re in meal-prep mode, this recipe transforms beautifully into keto coconut cheesecake bars. Just use a square pan and line it with parchment so you can lift and slice with ease. The crust-to-filling ratio is perfect in bar form, and they’re ideal for freezing and grabbing on-the-go.

Mini cheesecakes are another great option. Pour the batter into silicone muffin cups or a mini cheesecake pan. They bake or chill faster, and you can top each one differently—perfect if your household has different flavor preferences.

I love topping mine with a simple coconut whip (just coconut cream + monk fruit whipped until fluffy), then sprinkling on toasted coconut for texture. These also make excellent additions to a keto dessert tray, like the ones I feature in my holiday keto dessert spread.

If you’re craving variety, check out my coconut cream keto recipes collection where I highlight more fun uses of coconut in keto treats.

Serving & Storage Tips

How to Slice, Store & Freeze for Later

Once your keto coconut cheesecake is fully set—whether baked or no-bake—the key to serving perfect slices is patience and a hot knife. Run your knife under hot water, dry it quickly, then make your slice. Wipe between cuts for clean lines. This is especially useful for no-bake versions, which are more delicate and creamy.

Storing your cheesecake properly helps it stay fresh and flavorful. If you’re keeping it in the fridge, cover it tightly with plastic wrap or store it in an airtight container. It’ll last about 5–6 days chilled. For best flavor, let it sit at room temperature for 10–15 minutes before serving.

This recipe also freezes beautifully. I often slice mine into individual servings and freeze them on a tray. Once solid, transfer them to a container or zip-top bag. You can thaw a slice overnight in the fridge or pop it out 30–40 minutes before you want to enjoy it. That coconut flavor actually deepens after freezing, making it even more delicious the next day.

PIN IT

If you’re prepping for a party or batch-cooking desserts, you’ll love how this cheesecake behaves much like my keto make-ahead dessert bars—stable, freezer-friendly, and always a hit.

Turning Your Cheesecake Into Easy-To-Serve Bars or Fat Bombs

If you love easy portioning and grab-and-go treats, turning this keto coconut cheesecake into bars is your best bet. Simply make the same crust and filling, but press it into an 8×8 or 9×9 pan lined with parchment paper. Chill or bake as usual, then slice into squares.

Want something even quicker? Skip the crust and roll chilled filling into fat bombs. Just scoop the cheesecake mixture with a spoon or small cookie scoop, roll into balls, and coat them in shredded coconut. Store them in the fridge or freezer for quick snacks. These are especially great if you’re tracking macros and want bite-sized, high-fat indulgence.

For variety, swirl in some sugar-free jam, a touch of cinnamon, or even some chopped nuts. These adapt well to flavors from my keto truffle collection and are perfect for meal prep or dessert platters.

Whether you serve it whole, as bars, or as no-bake bites, this keto coconut cheesecake is flexible, delicious, and guaranteed to become a staple in your low-carb kitchen.

Frequently Asked Questions About Keto Coconut Cheesecake

Conclusion

Whether you’re following a strict keto diet or just looking for a dessert that won’t leave you with a sugar crash, this keto coconut cheesecake is a true keeper. It’s creamy, rich, and filled with tropical flavor—without the carbs. With options to bake it, chill it, slice it into bars, or roll it into fat bombs, this recipe is as versatile as it is indulgent. From my kitchen to yours, I hope it becomes one of your go-to treats. Ready to get whisking?

Print