Go Back
–+ servings

Keto No Bake Passion Fruit Coconut Cheesecake

This creamy tropical cheesecake brings bright, refreshing flavor to any table. It is low carb and keto friendly, making dessert time simple and satisfying.
Keto No Bake Passion Fruit Coconut Cheesecake
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 371 kcal
Print Recipe Pin 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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Combine the almond flour, coconut flakes, powdered allulose, and salt. Mix in the melted butter until the crust looks like damp sand.
  • Press the crust into a 9-inch pie dish or springform pan. Chill it for 20 minutes.
  • Stir the passion fruit pulp, powdered allulose, water, and chia seeds together. Let it sit for 15 minutes until lightly thickened.
  • Beat the cream cheese and powdered allulose until smooth. Add the coconut cream and vanilla extract, then beat again until creamy.
  • Whip the cold heavy cream to firm peaks. Fold it gently into the coconut filling.
  • Spread the filling into the chilled crust and spoon the passion fruit glaze over the top.
  • Refrigerate for 5 to 6 hours, or until the cheesecake is fully set and cold.

Nutrition

Serving: 1servingCalories: 371kcalCarbohydrates: 7gProtein: 6gFat: 35g
Keyword keto cheesecake, low carb, no bake dessert, passion fruit
Tried this recipe?Let us know how it was!