Coconut Cheesecakes

Coconut Cheesecakes

These sugar-free, coconutty cheese bites, are hard to resist. Perfect soft center with a crumbly base and topped with toasted coconut. Dreams do come true! By @vindiskitchen

  1. Servings: 6
  2. Time: 5 mins prep, 20 mins cook time


For the filling: (all ingredients should be at room temperature)

For the base

  • 1/2 cup graham cracker crumbs
  • 2 tbsp. melted butter

To decorate


  • Preheat the oven to 320-340F. 
  • Prepare a 6-hole cupcake tray and place cupcake wrappers in each hole. 
  • Mix biscuit crumb and butter. Drop about 11/2 tbsp of crumb mixture into cupcake wrappers and press lightly to create a firm base. 
  • Refrigerate until needed. 
  • Place cream cheese, coconut cream, coconut sugar and Vanilla KETO Collagen + MCT in food processor and process until smooth and lump free. 
  • Add the egg and mix again for about 20 seconds, just until everything is mixed. Do not over mix. 
  • Pour the cheese mixture into the prepared molds and bake for about 15-20 minutes or until just set. Center should still be wobbly. 
  • Once baked, leave the tray on a wire rack to cool. They will set as they cool. 
  • When cool enough to handle, remove the cheesecakes from the tray and place directly on the wire rack to cool completely. 
  • Lightly toast the coconut flakes and set aside. 
  • Whip the cream and Vanilla KETO Collagen + MCT to firm peaks . 
  • Pipe the whipped cream on cooled(chilled) cheesecake and sprinkle with toasted coconut. 
  • Enjoy! 

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