• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Prep Time 30 minutes
Servings 10 slices
Calories 191 kcal
Ingredients
Dairy Free Cheesecake
1 can (13.5oz) coconut milk full fat, I used Thai kitchen (Chilled in the refrigerator overnight)
2 tsp vanilla extract
1/4 tsp salt
2/3 cup Monk Fruit powdered sweetener divided, (I used Lakanto)
1/4 cup water
2 tsp gelatin unflavored
16 ounces dairy free cream cheese plain, I used Daiya brand
1/2 cup coconut yogurt plain, I used So Delicious brand
Optional Blackberry Syrup
6 ounces fresh blackberries
1/2 cup water
1/4 tsp salt
1 tsp Monk Fruit Liquid sweetener
1/2 tsp xanthan gum
Instructions
Cheesecake

Grease an 8-inch spring form pan. Set aside.

Canned coconut milk should be refrigerated overnight. When ready to make recipe, flip can over and open. Remove all but 1/4 cup of the coconut water, discard remaining liquid, but scoop out the cream. Place the coconut cream and 1/4 cup coconut water into a stand mixer. Use whisk attachment and mix on high speed until thickened, could take up to 10 minutes.

While it”s mixing, add the vanilla extract, salt and 1/3 cup monk fruit sweetener. Set aside once thickened.

In a small sauce pan add water and sprinkle gelatin. Bring to a boil and stir until dissolved. Set aside to cool.

In another mixing bowl add the cream cheese, yogurt and 1/3 cup Monk Fruit sweetener. Use a hand mixer or stand mixer and blend on high until well combined. Taste and adjust sweetness if needed. On low speed, drizzle in the cooled gelatin until combined.

Fold in the whipped coconut cream. Pour mixture into pan and refrigerate for 3-4 hours or overnight. Serve as is or top with blackberry syrup if desired.

Optional Blackberry Syrup

Place blackberries and water in a small sauce pan over medium heat. Mash berries while mixture comes to a boil. Once there are no large berries and all well mashed, turn off heat. Place a fine mesh strainer over a bowl and pour in mashed berries. Use a spatula to mash berries against the mesh strainer to release all the juices so you will have a nice seedless syrup.

Return the strained blackberry juice to the sauce pan on the stove and heat over medium heat. Add salt, Monk Fruit sweetener and sprinkle xanthan gum. Bring to a boil, constantly stirring, about 5 minutes to thicken syrup. Remove from heat. Refrigerate for 30 minutes before pouring over chilled cheesecake.

Recipe Notes

Nutrition Information does not include blackberry syrup.

Net Carbs per one slice of cheesecake= 7g

Nutrition Facts
Keto Dairy Free Cheesecake
Amount Per Serving (1 slice)
Calories 191
Calories from Fat 153
% Daily Value*
Fat 17g
26%
Saturated Fat 13g
81%
Sodium 255mg
11%
Carbohydrates 8g
3%
Fiber 1g
4%
Sugar 1g
1%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.