No-Bake Low-Carb Cranberry Holiday Cheesecake
A festive, cranberry-topped cheesecake with no added sugar, and Keto friendly. Fantastic option for your holiday table.
12/18/20252 min read
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
Prepare the pan
Lightly grease an 8-inch springform pan and set it aside.
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.
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.
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.
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).
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.