This No-Bake Coconut Yogurt Cheesecake is a delicious, creamy treat that stays low in carbs while delivering amazing flavor. Since it’s a no-bake recipe, all you need to do is mix the ingredients, assemble, and let it chill in the fridge—no oven required!
Perfect for weekdays, family gatherings, lunches, or dinner desserts, this cheesecake is both convenient and satisfying. You can even store it in the freezer for 20–30 days, making it a great make-ahead option.
The crust adds a crispy yet smooth texture to every bite, while the filling combines simple, wholesome ingredients like Greek yogurt, coconut oil, erythritol, gelatin, cream cheese, and almond flour. Each slice contains just 5 grams of net carbs, making it an ideal dessert for low-carb or keto lifestyles.
Ingredients
Equipment
Method
- Erythritol, almond flour, salt, and coconut oil (melted) in a bowl.
- Blend the batter equally into the bottom of an 8-inch springform pan coated with paper.
- When the filling is prepared, cool it in the fridge.
- Spread gelatin on the hot water.
- Leave for almost five minutes till completely absorbed.
- We beat the cream cheese till it has a smooth consistency.
- Include sweetener, vanilla essence, and Greek yogurt.
- Mix till well set properly.
- Whisk in grated coconut.
- Blend well after adding the flavored gelatin.
- Put the filling on the cooled crust.
- Soften the top with a spatula.
- Cover this cheesecake with plastic wrap and put it in the fridge for four hours or till it firms up.
- Top with berries or toasted coconut flakes before serving.
Notes
NUTRITIONAL FACTS:
- Sodium: 180 mg
- No. of calories: 320 kcal
- Net carbs: 5 g
- Fiber: 3 g
- Sugar: 2 g
- Fats: 28 g
- Proteins: 8 g
- One single portion: 1 slice
- Total carbs: 8
No-Bake Coconut Yogurt Cheesecake
Ingredient Notes & Keto Substitutions
Gelatin
Gelatin helps the cheesecake set without baking. For a plant-based option, you can replace it with agar-agar.
Erythritol
This sweetener contains zero carbs, making it ideal for keto desserts. You may also use monk fruit as an alternative.
Cream Cheese
Cream cheese creates a smooth, thick, and rich filling. It’s optional, but it helps maintain the high-fat profile typical of keto desserts.
Coconut Oil
Coconut oil solidifies at room temperature, helping the crust firm up properly. If you’re not strictly vegan, butter can be used as a substitute.
Greek Yogurt
Greek yogurt adds creaminess and flavor. For a richer, dairy-free option, use unsweetened high-fat coconut yogurt, which keeps the cheesecake low-carb and silky in texture.
Shredded Coconut
Shredded coconut enhances both the creaminess and the flavor. Choose unsweetened coconut to keep sugar levels low.
Almond Flour
A naturally low-carb, keto-friendly flour that offers a nutty flavor and helps create a firm crust without traditional wheat flour.
Tips
- Use a warm knife to cut clean, neat slices.
- Make sure the cream cheese is fully softened for a lump-free filling.
- Add a few drops of coconut extract for extra flavor.
- A springform pan makes removal easier and cleaner.
- Chill the crust first so the filling doesn’t mix into it.
Serving Suggestions
Breakfast
- Coconut yogurt cheesecake smoothie bowl
- Mini cheesecake parfaits with berries
Snack
- Coconut cheesecake fat bombs
Dessert
- Layered cheesecake cups with nuts
- Cheesecake slices with chocolate drizzle
- Coconut whipped cream topping
Parties
- Coconut cheesecake trifle
- Mini cheesecake shooters
- Cheesecake tartlets with keto crust
Storage Information
Refrigeration
Keep the cheesecake in an airtight container for 3–4 days.
Freezing
Wrap tightly in plastic wrap and foil, then freeze for 20–30 days. Thaw overnight in the fridge before serving.
FAQs
Can I omit the gelatin?
Yes, but the cheesecake will be softer and less firm. Use agar-agar for better structure.
Can I use a different crust?
Absolutely. Almond flour is ideal for keto, but ground pecans or walnuts work as excellent substitutes.
How do I make this cheesecake dairy-free?
Use vegan cream cheese, coconut yogurt, and agar-agar instead of gelatin.
How do I prevent the cheesecake from cracking?
Avoid overmixing and make sure the filling sets slowly in the refrigerator.
