No-Bake Chocolate-Coconut Cheesecake *

This sugar-free version of a no-bake cheesecake is every bit as satisfying as it’s sugar-filled cousin. The coconut crust adds a lovely texture and taste along with the chocolate filling. If you are not on a sugar restricted diet, you may substitute 1/3 c.+ honey for the stevia powder, and instead of vanilla stevia – use 1/2 teaspoon vanilla extract. Either way this dessert is wonderfully delicious… especially topped with homemade whipped cream.

Sprinkle gelatin over 3/4 cup cold cream in a small saucepan; let stand 1 minute. Cook on low heat 2 to 3 minutes, or until gelatin is completely dissolved, being sure to whisk constantly. Add chocolate, stirring until melted and mixed in. Remove from heat immediately, set aside.

In a large mixing bowl beat cream cheese, stevia powder, vanilla stevia, and chocolate extract (if using) until smooth and creamy. Beat in chocolate mixture until well blended.

Pour mixture into prepared-cooled pie crust. Refrigerate for at least 3 hours before serving. This pie is great topped with fresh homemade whipped cream (see recipe below).

Serves 8+.

* Sugar-Free / Grain-Free

Coconut Pie Crust

This pie crust is adapted slightly from the coconut pie crust recipe found in Nourishing Traditions by Sally Fallon. The crust works great for No-Bake pies or tarts.

1/2 cup butter OR virgin coconut oil, melted
2 cups unsweetened shredded coconut (lightly packed)
10 to 15 drops of Nunaturals Pure Liquid™ Clear Stevia™, optional
arrowroot powder + butter, for greasing/flouring pan

Mix coconut with butter (or coconut oil) in a small bowl. Transfer to a buttered 9-inch pie pan that you have dusted lightly with arrowroot powder. Press firmly and evenly against the bottom and sides of the pan. Bake at 300F for 30 to 35 minutes, or until crust is a dark golden color. (Sometime through the baking time you may notice the crust “puffing up”. Simply press down and gently re-adjust with the back of a metal spoon.) Allow to cool to room temperature before filling.

Makes 1 pie crust.

Homemade Whipped Cream

1/2 cup heavy cream (whipping cream), preferably raw but NOT ultra-pasteurized
1/2 teaspoon vanilla extract
Nunaturals Pure Liquid™ Clear Stevia™, to taste

In a medium bowl, stainless-steel is preferable, whip the cream until stiff peaks are just about to form.  (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in the vanilla and stevia until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. quick question for the crust:
    If wanting to use honey instead of stevia, how much would I use?
    Love your recipes!

    • I would use 2 to 3 teaspoons of honey and see how that works. Gently melt it into the butter before adding to the coconut. The coconut is naturally sweet so not much extra sweetener is needed.

  2. This recipe is absolutely delicious! Very rich and most won’t even know it’s sugar free! Yummy!!


  1. […] This post was mentioned on Twitter by Elise Johnson, Cooking God's Way. Cooking God's Way said: Easy, Chocolat-y Coconut Cheesecake with NO BAKING and it's also sugar + grain-free! Delicious & Decadent!!! […]

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