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!


For the filling: (all ingredients should be at room temperature)
  • 225g (1 block) cream cheese
  • 1/4 cup thick coconut milk
  • 2 tbsp coconut sugar
  • 1 small egg
  • 2 scoops Vanilla KETO Collagen + MCT
  • For the base
  • 1/2 cup graham cracker crumbs
  • 2 tbsp. melted butter
  • To decorate
  • 1 cup heavy cream (cold)
  • 1 scoop Great Lakes Vanilla KETO Collagen + MCT
  • ½ cup sweetened coconut flakes (or desiccated coconut)
  • Directions

  • 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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