No Bake Keto Cheesecake
This no bake keto cheesecake is a creamy, rich dessert that satisfies sweet cravings without the oven, perfect for low-carb diets.
Ingredients
For the Crust
- ¾ cup Almond flour or crushed pecans About 3/4 cup for the crust
- 2 tablespoons Melted butter Melted butter to bind crust
For the Filling
- 8 ounces Cream cheese, at room temperature Don't skip softening
- 1 cup Heavy whipping cream Use heavy cream for fluffiness
- ⅓ cup Powdered erythritol Or your favorite keto sweetener
- 1 teaspoon Vanilla extract
- 1 pinch Lemon zest (optional) Adds a nice zing
Instructions
Preparation
- In a small bowl, mix almond flour (or pecans) with melted butter until clumpy.
- Press the mixture into the bottom of a pan or fancy glass dish and refrigerate.
- In a larger bowl, mash cream cheese with erythritol until smooth. Add vanilla and lemon zest.
- Slowly pour in the heavy cream while whipping until fluffy.
- Spread the creamy filling over the crust and smooth it out.
- Chill in the refrigerator for at least 3 hours or overnight for best results.
- Slice and enjoy, with no judgment if you sneak nibbles directly from the dish.
Notes
Feel free to use different nuts for the crust or skip it entirely. This cheesecake is versatile with various toppings such as fresh berries, sugar-free dark chocolate, or whipped topping.