Low Carb No-Bake Cheesecake
Indulge guilt-free with this creamy, dreamy Low Carb No-Bake Cheesecake – a perfect dessert for keto and low-carb diets! Featuring a buttery almond flour and shredded coconut crust, this recipe skips the oven and delivers a rich, velvety filling made with cream cheese, powdered erythritol, and a touch of vanilla and lemon for a refreshing twist. Whipped heavy cream is gently folded in for an airy texture, while optional fresh berries add a pop of color and flavor to every bite. Ready in just 15 minutes of prep and chilled to perfection, this easy, no-bake cheesecake satisfies your sweet tooth with minimal effort. Ideal for gatherings, special occasions, or simply treating yourself, this decadent dessert proves that low-carb can be absolutely delicious!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Butter
- 2 tablespoons Granulated erythritol
- 16 ounces Cream cheese
- 1 cup Powdered erythritol
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 cup Heavy whipping cream
- 1 cup Fresh berries (for topping, optional)
Instructions
In a medium bowl, combine almond flour, shredded coconut, melted butter, and granulated erythritol. Mix well until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of an 8-inch springform pan. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the powdered erythritol, vanilla extract, and lemon juice to the cream cheese. Mix until well combined and smooth.
In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream cheese filling evenly over the chilled crust in the springform pan.
Refrigerate for at least 4 hours, or until the cheesecake is firm.
Before serving, optionally top with fresh berries or your favorite low carb topping.
Remove the springform sides, slice, and enjoy your delicious low carb no-bake cheesecake.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.9 g | 408% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 49.1 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 708 mg | 54% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
