Coconut 'Cheesefake' 10.000

Deb Lindsey for The Washington Post

Local Living May 23, 2013

This no-bake dessert is considerably lighter but no less delicious than its cheesecake inspiration. Tangy Greek yogurt, sweet shredded coconut and unflavored gelatin take the place of a traditional cream cheese filling, and almonds and dates replace a butter-laden graham cracker crust. These nutrition-heavy ingredients combine to form an unexpectedly decadent, grain-free treat.

Make Ahead: The cake needs to be refrigerated for at least 3 hours and up to overnight.

Servings: 10 - 12
  • For the crust
  • 16 pitted dates, coarsely chopped
  • 2 cups (skinless) slivered almonds
  • 2 tablespoons coconut oil (solidified)
  • For the filling
  • 1 cup coconut water
  • Juice from 1 lemon
  • 1 tablespoon plus 2 teaspoons (2 packets) unflavored powdered gelatin
  • 2 cups plain low-fat Greek-style yogurt
  • 1 1/2 cups shredded sweetened coconut
  • 2 teaspoons vanilla extract


For the crust: Have a 9-inch springform pan at hand.

Combine the dates, almonds and coconut oil in a food processor; pulse until well incorporated. Press the mixture into the bottom of the springform pan; use a piece of wax paper to do this if you don't want to get your hands sticky. Wipe out the food processor bowl.

For the filling: Heat the coconut water in a microwave-safe bowl on HIGH for a few seconds, until it is hot (but not boiling). Add the lemon juice, then stir in the powdered gelatin until it has dissolved.

Combine the yogurt, coconut and vanilla extract in the food processor; pulse to blend, then add the gelatin mixture and puree until smooth. Pour on top of the crust, leveling the surface.

Cover and refrigerate for at least 3 hours and up to overnight.

To serve, dip a knife into very hot water before cutting each piece.

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Recipe Source

Adapted by Sarah Waybright of, from recipes at and

Tested by Kendra Nichols.

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