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Low-Calorie Coconut Cheesecake - Light, Creamy, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup graham cracker crumbs (about 8 full sheets)
  • 1/2 cup finely ground almonds (or almond flour)
  • 2 tablespoons coconut oil, melted (or light butter)
  • 1 large egg white
  • 1 tablespoon granulated sweetener of choice (sugar or a 1:1 zero-calorie sweetener)
  • Pinch of salt
  • For the filling: 16 ounces light cream cheese, softened
  • 1 cup nonfat plain Greek yogurt
  • 3/4 cup granulated sweetener (sugar or a 1:1 zero-calorie sweetener)
  • 1/2 cup light coconut milk (from a can, well shaken)
  • 2 large eggs + 1 large egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract (optional, for a stronger coconut note)
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • Optional toppings: Toasted unsweetened coconut flakes
  • Fresh berries or a squeeze of lime
  • Light whipped topping or a dollop of Greek yogurt

Method
 

  1. Prep your pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly mist the sides with oil spray. Wrap the outside with foil if you plan to use a water bath.
  2. Make the crust. Stir together graham crumbs, ground almonds, sweetener, and salt. Add the melted coconut oil and egg white, then mix until the crumbs are evenly moistened and hold when pressed.
  3. Press and pre-bake. Firmly press the mixture into an even layer on the pan’s bottom. Bake for 8–10 minutes, until lightly set and fragrant. Cool for 10 minutes while you make the filling.
  4. Soften and whisk. In a large bowl, beat the light cream cheese until smooth and no lumps remain. Add Greek yogurt and beat until creamy, scraping the bowl as needed.
  5. Build the filling. Whisk in the sweetener, cornstarch, and salt. Add eggs and egg white one at a time, mixing on low until just combined. Stir in light coconut milk, vanilla, coconut extract (if using), and shredded coconut. The batter should be silky and pourable.
  6. Tap out bubbles. Pour the filling over the cooled crust. Tap the pan on the counter a few times to release air bubbles. If using a water bath, set the pan in a larger baking dish and pour hot water halfway up the sides.
  7. Bake low and slow. Bake at 325°F for 45–55 minutes. The edges should be set and the center should jiggle slightly like gelatin. Avoid overbaking; it will firm up as it cools.
  8. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move it to a rack to cool to room temperature.
  9. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step deepens flavor and ensures clean slices.
  10. Finish and serve. Run a thin knife around the edge, release the springform, and slice with a warm, clean knife. Top with toasted coconut and berries if you like. Serve chilled.