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Epicurious

Crustless Coconut Sugar Cheesecake

By Keya Wingfield
A cheesecake made with coconut sugar on a serving platter with raspberries.
Photo by Joseph De Leo, Food Styling by Mira Evnine

Cheesecake is one of my favorite desserts, and I often get requests for versions that are a bit more health-conscious. This recipe has everything you’d want from a standard cheesecake: the creamy texture, the unmistakable flavor, and a rich mouthfeel. Coconut sugar, which is lower on the glycemic index than standard granulated sugar, gives this cheesecake a slightly nutty color and caramel flavor. This is the ideal make-ahead dessert for a special occasion; it needs to chill overnight in the fridge before serving.

This recipe has been selected as type 2 diabetes–friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.

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