No-Bake Low-Carb Cranberry Holiday Cheesecake

No-Bake Low-Carb Cranberry Holiday Cheesecake

A festive, cranberry-topped cheesecake with a coconut-based crust, no added sugar, and Keto friendly. Fantastic option for your holiday table.

Yield

• 10 slices

Ingredients

Crust

• 1/2 cup unsweetened shredded coconut

• 1/2 cup coconut flour

• 1/4 cup granulated monk fruit–allulose (or similar powdered low-carb sweetener)

• 6 Tbsp softened salted butter

Cheesecake Layer

• 3/4 cup water

• 2 tsp unflavored gelatin

• 16 oz cream cheese, at room temperature

• 2 tsp vanilla extract

• 1 cup heavy cream

• About 2 tsp vanilla liquid stevia (or liquid monk fruit), to taste

• Pinch of salt

Cranberry Layer & Topping

• 1/2 cup sugar-free cranberry sauce (or preserve)

• 1 cup fresh cranberries (optional)

• 1 Tbsp granulated low-carb sweetener (monk fruit–allulose or similar)

• 1 cup heavy cream

• Vanilla stevia or other low-carb sweetener for the whipped cream, to taste

Directions

1. Prepare the pan

   • Lightly grease an 8-inch springform pan and set it aside.

2. Make the crust

   • In a mixing bowl or food processor, combine shredded coconut, coconut flour, sweetener, and softened butter.

   • Mix or pulse until the mixture comes together like a slightly sticky crumbly dough.

   • Press this mixture firmly and evenly into the bottom of the springform pan to form the crust.

   • Chill the crust in the fridge while you make the filling.

3. Bloom and dissolve the gelatin

   • Bring the 3/4 cup water just to a boil.

   • Stir in the gelatin until completely dissolved.

   • Let it cool to lukewarm so it doesn’t melt the cream cheese mixture.

4. Make the cheesecake filling

   • In a stand mixer bowl (or a large mixing bowl with a hand mixer), beat the cream cheese with the vanilla extract until smooth.

   • Pour in the heavy cream, liquid stevia/monk fruit, and a pinch of salt. Beat until smooth and lightly thickened.

   • Taste and adjust sweetness if needed.

   • With the mixer running on low, slowly drizzle in the cooled gelatin mixture and beat until fully incorporated.

5. Assemble the cheesecake

   • Spread about 1/4 cup of the sugar-free cranberry sauce over the chilled crust in a thin layer.

   • Carefully spoon or pour the cheesecake mixture over the cranberry layer and smooth the top.

   • Refrigerate for at least 3–4 hours, or until fully set (overnight is ideal).

6. Top with cranberry layer & whipped cream

   • Once the cheesecake has set, gently spread the remaining 1/4 cup cranberry sauce over the top.

   • Toss the fresh cranberries with 1 Tbsp sweetener in a small bowl to lightly coat.

   • In another bowl or mixer, whip 1 cup heavy cream with a bit of vanilla stevia or another low-carb sweetener until stiff peaks form.

   • Remove the sides of the springform pan. Pipe or spoon the whipped cream decoratively around the top of the cheesecake, adding sweetened cranberries in the center and around the edges.