Keto No Bake Passion Fruit Coconut Cheesecake

If you love a dessert that feels a little fancy but is still easy to make, this keto passion fruit coconut cheesecake is for you.

It has a creamy coconut filling, a soft nutty crust, and a bright passion fruit topping that ties it all together.

The best part is that it is low carb and keto friendly, so you can enjoy a slice without worrying about a sugar overload.

I use allulose to keep it sweet, and it works really well in creamy desserts like this one.

It does need a few hours in the fridge to set, so it is a nice one to make ahead of time.

Why You’ll Love This Recipe

No Bake – This cheesecake needs zero oven time, so you just mix, chill, and enjoy.

Tropical Flavor – Passion fruit and coconut give every bite a bright, sunny taste you will crave.

Creamy Texture – The whipped cream and coconut filling turn out smooth, light, and melt in your mouth.

Low Carb – This keto dessert lets you enjoy real cheesecake while keeping your carbs nice and low.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/2 cup Unsweetened Coconut Flakes
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/2 cup Coconut Cream
• 1 tsp Vanilla Extract
• 1 cup Heavy Cream, Cold

For the Passion Fruit Glaze

• 1/3 cup Passion Fruit Pulp
• 2 tbsp Powdered Allulose
• 1 tbsp Water
• 1 tsp Chia Seeds

How To Make

Step 1

Combine the almond flour, coconut flakes, powdered allulose, and salt. Mix in the melted butter until the crust looks like damp sand.

Step 2

Press the crust into a 9-inch pie dish or springform pan. Chill it for 20 minutes.

Step 3

Stir the passion fruit pulp, powdered allulose, water, and chia seeds together. Let it sit for 15 minutes until lightly thickened.

Step 4

Beat the cream cheese and powdered allulose until smooth. Add the coconut cream and vanilla extract, then beat again until creamy.

Step 5

Whip the cold heavy cream to firm peaks. Fold it gently into the coconut filling.

Step 6

Spread the filling into the chilled crust and spoon the passion fruit glaze over the top.

Step 7

Refrigerate for 5 to 6 hours, or until the cheesecake is fully set and cold.

Tips

Soften the Cream Cheese Fully

Take your cream cheese out of the fridge and let it sit on the counter for at least an hour before you start. It needs to be soft all the way through, not just on the outside.

From my experience, cold cream cheese never beats out smooth. You’ll get little lumps that stay in the filling no matter how long you mix, and they don’t go away once the cheesecake sets.

If you forgot to take it out early, cut it into small cubes and leave them spread out on a plate. They’ll come to room temperature much faster that way.

Chill the Coconut Cream Before You Scoop

Pop your can of coconut cream in the fridge overnight so the thick part rises to the top and firms up. You want that dense, creamy layer, not the watery liquid underneath.

I’ve found that using the runny part makes the filling too loose, and it struggles to hold its shape even after hours in the fridge.

Scoop out the solid cream and leave the thin liquid behind. That thick portion is what gives this cheesecake its rich coconut flavor and helps it set firm.

Whip the Heavy Cream Until It Holds Firm Peaks

Make sure your heavy cream is very cold straight from the fridge before you whip it. Cold cream whips up faster and holds its shape much better.

You’re looking for firm peaks, which means when you lift the beaters the cream stands up straight and doesn’t flop over. This is what gives the filling that light, airy texture.

If you stop too early and the cream is still soft, the whole cheesecake will turn out runny and won’t set properly. So keep going until it’s nice and stiff.

More Recipes

• Keto Matcha Coconut Cheesecake
• Keto Coconut Lime Bars
• Keto Coconut Cream Pie
• Keto Orange Creamsicle Bars

Frequently Asked Questions

What is the difference between coconut cream and coconut milk here, and can I swap them?

Coconut cream is the thick, rich part that gives this filling its smooth body and gentle coconut flavor, so it is worth using the real thing.

You can scoop the firm cream off the top of a chilled can of full fat coconut milk, but avoid using the thin liquid on its own since it will make the filling too runny to set well.