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Coconut 'Cheesefake'

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
Ingredients
  • 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

Directions

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 www.WhyFoodWorks.com, from recipes at www.barerootgirl.com and www.bonappetit.com.

Tested by Kendra Nichols.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 12): 240


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 6g 30%

Cholesterol: 0mg 0%

Sodium: 40mg 2%

Total Carbohydrates: 19g 6%

Dietary Fiber: 3g 12%

Sugar: 14g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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