This Keto Raspberry Cheesecake with Coconut Macaroon Crust is brought to you by Angela from Divalicious Recipes for our IBIH guest post this week! I love everything about this gorgeous keto cheesecake – that golden coconut crust and creamy luscious filling are calling my name! As soon as I can score some fresh raspberries here in Belize I’m all over this one!!! Thanks Angela!!!
What a delight it was to receive an invite from Mellissa to share a recipe with you all! As well as constantly drooling over her low carb recipes and tempting photos, I was delighted to see that she had joined us island girls when she moved to Belize as I too, live on an island.
I am currently living in Aruba but will be moving to the British Virgin Islands soon. We may have beautiful beaches and sunsets, but sourcing low carb ingredients can be a challenge and involve a long drive around the island. With a few choice words at the prices too!
I created DivaliciousRecipes.com back in 2011 when I lived in Dubai and had started to follow a healthier low carb lifestyle, to combat the life of excess we had been partaking in. My obsession with cauliflower and coconut flour might need professional help and therapy, but I thoroughly enjoy trying to recreate a healthier low carb recipe as an alternative to high carb and sugar laden junk food.
This Keto Raspberry Cheesecake with a Coconut Macaroon Crust is a great centre piece and is very easy to make too. There is nothing better than a keto cheesecake recipe that looks like you made an effort, but in reality, did not break you out in a sweat!
Desiccated coconut makes a perfect low carb crust for this keto cheesecake, as well as a great flavour combination along with the lemon and raspberries.
I’ve made this keto raspberry cheesecake with blueberries too, but strawberries would be just as delicious if you don’t have raspberries to hand.
Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper. Preheat the oven to 180C/350F degrees. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered. Bake for 20 to 25 minutes until slightly golden and firm. Remove from the oven and allow to cool.
For the filling, beat the cream cheese until soft and then stir in the sweetener (I prefer erythritol but will use xylitol if it’s in the shops), lemon zest and juice. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight. Remove from the springform tin carefully and decorate your keto cheesecake with raspberries – slice, eat and enjoy!
Keto Raspberry Cheesecake with Coconut Crust
- Yield: 12 servings 1x
This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make! The filling is no bake and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten Free.
- 3 cups (180g) desiccated coconut unsweetened
- ¼ cup (54g) erythritol (or other granular sweetener)
- 2 egg whites
- ¼ cup (57g) melted butter, unsalted
- 1 teaspoon (5g) coconut oil
- 3 x 8oz (670g) cream cheese
- 1/2 cup (108g) erythritol (or other granular sweetener)
- 1 cup (120g) whipping/heavy cream
- 6oz (165g) raspberries
- zest of 1 lemon
- 3 tablespoons lemon juice
- 6oz Raspberries
- Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper.
- Preheat the oven to 180C/350F degrees.
- In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
- Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
- Bake for 20 to 25 minutes until slightly golden and firm.
- Remove from the oven and allow to cool.
- In a bowl beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice
- In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
- Add the raspberries and gently stir, being careful not to break them up too much.
- Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
- Decorate with raspberries, slice, eat and enjoy!
- Category: Low Carb Dessert
- Serving Size: 1/12 cake
- Calories: 318
- Fat: 31g
- Carbohydrates: 4g net
- Fiber: 4g
- Protein: 5g
Thanks again Angela! From one island girl to another, you really outdid yourself with this one! This no bake keto cheesecake is definitely getting made at our house ASAP!
More about Angela…
Angela is a low carb & gluten free food blogger, lover of animals, wine and the beach. She is a seasoned expat and is currently living in Aruba with the husband, 3 cats and 3 dogs. She is obsessed with cauliflower and coconut flour, and probably needs a support group for this. Divalicious Recipes is because she can be a little bit of a diva and her cooking is delicious!
Hang out with Angela and her Peeps on Social Media!
Other Divalicious Recipes you should check out…
Peanut Butter Brownie Cheesecake
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I have made this about a dozen times at least. Hands down, my favorite keto, sugar free and low carb dessert- it’s not only delicious, but beautiful, too!
Mellissa Sevigny says
Thanks so much Nancy!
Could I substitute the erythritol with maple syrup for a more natural sweetener or would it make things soggy? Thanks!
Jan Mowbray says
This recipe is genius and delicious. I would re-emphasize the need to line the bottom of the pan with parchment – I forgot – it’s soooo difficult to get out otherwise. Good instructions, easy to make. When I make this again, I may keep the filling separate until serving time. – the crust gets quite soft after sitting filled overnight.
Thank you for this great recipe.
One question: do you know if this cheesecake can be frozen?
the weight measure for the whipping cream is incorrect. A cup of whipping cream/heavy cream is 250 g, not 120 g. The recipe calls for 1 cup or 120 g of cream but should say 1 cup or 250 g. of whipping cream. I prefer baking by weight rather than cup measures. Otherwise, great recipe.
I’m confused with the quantity for whipping cream, isn’t 1 cup- 240 in grams? Could you please tell me if your recipe is made with 1 cup or 120g, please?
Thank you want to try it ASAP sounds delicious!!
Can’t get enough of this one! It’s a favorite! Such a creamy Blend of lemon and cranberry w a slight crunch of coconut in each bite. Wow! My mouth waters just thinking about it! Let’s get to the kitchen!
Oh…one tip is to whip up the cream cheese and sweetener until it’s very light & fluffy!
Delicious! I made this the first time into cupcake tin for individual servings. I love coconut, but found it to be too sweet with the coconut crust so now I make this and put it into mason jars. Cheesecake in a jar! I’ll add a bit of shredded coconut to an individual serving sometimes or top with crumbled pecans for some texture. Yummy!
Mellissa Sevigny says
Great idea Tina, thanks for sharing!
I found the desiccated coconut pie crust very dry. Can I make the same recipe with regular unsweetened coconut?
Mellissa Sevigny says
Megan C. says
I have made this twice now and everyone has loved it! So impressed with this. My husband isn’t a fan of coconut so I just do the coconut crust around the side and do an almond flour crust on the bottom. Turned out great every time and is super simple to make! <3
Jeri C says
It would be ok to leave out the lemon zest and juice, wouldn’t it? A family member isn’t a fan of lemon!
I want to use this with a NY Style cheesecake that has to bake. what kind of adjustments would you recommend?
Mellissa Sevigny says
I recommend trying a completely different recipe. Maybe start with a NY style cheesecake and just sub in the coconut crust and add raspberries on top? ?♀️
Your Keto Raspberry Cheesecake with Coconut Crust is the bomb!! The absolute favourite special dessert in THIS household. Thank you!
I made this for my birthday and it was really good! I used allulose as my sweetener and guests commented that they liked the fact that it wasn’t overly sweet. I think it could have used just a hint more sweetener but that’s just personal preference. Also the consistency was not like that of a typical cheesecake- is it supposed to be? I do not have experiend whipping cream so I’m wondering if I didn’t whip it long enough. Nevertheless I would gladly make it again. It was easy and delicious! Thank you.
Amy White says
This is by far one of my favorite party desserts! Delicious and fancy looking ; )
Sarah Spork says
This is such an indulgent dessert! I absolutely love it. I have made it three times for special occasions and everyone raves about it. I do cut the sweetener by half.
Sherry Diedrich says
This recipe had me at raspberry! I made this for a baby shower and again for a family dinner. It was a huge hit and no one knew it was keto! The coconut crust is a little bonus because it reminds me of a coconut macaroon! This will definitely be one of my “go to” desserts this summer.
This added up to more than 4 net carbs!! I got 10 net carbs. That is a big difference. Havent tasted it yet but now im scared to thats half of my carbs for the day!!
Make sure you’re not counting the sugar alcohols. Most bloggers don’t count that because it doesn’t impact blood sugar levels.
Did u subtract the fiber from the coconut from the total carbs? Fiber doesn’t count because it’s not absorbed in the bloodstream:)
paula porter says
Be sure to deduct the fiber and sugar. When using erythritol you can subtract 100% the sugar because it’s not absorbed by the body.
Linda Paredez says
I’ve made this twice and will make it again….and again! The first time I did add extra lemon juice to the filling and used a 9″ pan. The second time, I used vanilla instead of lemon juice because my DIL is allegic to citrus…was still great, but prefer the zing of the lemon version. I think I used a 10″ pan for that one, because I was visiting and that’s what they had. Still worked, the filling was just not as high as with the 9″ pan.
I made this. Turned out just like picture. However, tasted like something was missing. Pretty expensive dish to feed the garbage disposal. A friend suggested recipe may have left out VANILLA??
Dawnie Lyon says
Your recipies look great, however you break them down with “Net carbs” instead of “Total carbs”. It would be nice if you included the “Total carbs” count as well as some of us on Keto have to be overly careful on our carb intake.
The “net carbs” are the amount of carbs that count on keto. The carbs from fiber aren’t absorbed, therefore are subtracted from the “total carbs” to get “net carbs” :)
Deb Marlow says
The measurement for the amount erythritol in the filling, is an error. It calls for 2 cups or 108g. 108g is 1/2 cup. I didn’t catch this until I had put 2 of cups of erythritol in my filling. It was way too sweet. I will make it again and only use a 1/2 cup of erythritol instead of 2 cups.
Mellissa Sevigny says
Thank you for catching this Deb!
I made this cheesecake yesterday. It was my first time ever baking keto desserts and for the dinner party I hosted – this cake was a hit! It was gone by the end of the evening. Everyone (except me) had 2 servings.
I must admit reading the post I got intimidated a bit – because the post itself is so long, but it took me probably 30 min all together to get the cheesecake from start to finish. Coconut crust was amazing. For the sweetener, I used Tagatose (That’s what I was able to find in a day notice in Amsterdam – “Albert Hijn”) and used half of the qty instructed by the recipe.
Making this currently and the filling is very gritty. Does the sugar breakdown as it sets or does it stay gritty?
Mellissa Sevigny says
It depends on what kind of sweetener you used I suppose.
Ellen K Stehouwer says
I made this cheesecake for Labor Day. It is amazing and forgiving! I didn’t read the directions carefully enough and just happily dumped all the filling ingredients in together. After reading the directions and seeing I was supposed to whip the cream I opted to whip the filling for about 10 minutes before introducing it to the coconut crust. The setup wasjust slightly softer than what I suppose it would hae been, but nice and fluffy. Also, I used wild blackberries instead of the raspberries – turned out a gorgeous pink (because I happily mixed everything together). Covered the top with whipped cream and bordered with fresh blackberries.
do you beat the egg whites before you mix them in with the coconut?
I used pyure as the sweetner I noticed when I was somebody mixing it that it wasn’t gritty, do you think it will dissolve in the longer it sits?
THat was supposed to say when I was done mixing it not somebody
Kim Pitts says
Just made this and I used an 8 inch springform pan…little to much filling…I would say a 10 inch would work well.
Thank you! I was wondering and trying to gauge from photos…
What size springform pan?
Mellissa Sevigny says
Not sure, but based on the photos I’m guessing she used an 8 inch.
Hello! This sounds amazing! Do you think making 12 small cheesecakes in a muffin tin would work?