Make this no-bake cheesecake in a mug or ramekin if it’s just for you; or multiply the recipe to fill a larger dish to share.



Makes one serve

Energy: 649kcal. (2716kJ)

Fat: 88% (64g)

Protein: 9% (16g)

Carbohydrate: 3% (2g net carbs)


Prep Time: 10 mins.

Cook Time: nil.



2g gelatine

60mL boiling water

25g almond meal

15g coconut oil, melted

1 pinch cinnamon

15g erythritol-based sweetener

10g desiccated coconut, plus extra to serve

85g cream cheese

10g lemon zest, grated

1 squeeze lemon juice



  • Whisk the gelatine (approx. ½ tsp) through 60mL boiling water, then set aside to cool slightly.
  • Meanwhile, mix the ingredients for the base—the almond meal (approx. ¼ cup), coconut oil (approx. 3 tsp), cinnamon, half the coconut (approx. 3 tsp) and about a third of the sweetener (approx. 2 tsp)—and press into the base of your serving dish. Place in the fridge while you prepare the filling.
  • Add the remaining ingredients to a bowl and pour over the water. Mash and mix with a fork (or blitz with a bullet blender) until smooth, then transfer to the serving dish.
  • Refrigerate for an hour, or until set. Top with a little extra coconut and enjoy.