Low Carb No Bake Cheesecake
Indulge in the creamy decadence of this *Low Carb No Bake Cheesecake*, an effortless dessert that’s as guilt-free as it is delicious. Perfectly suited for keto and low-carb lifestyles, this recipe features a buttery almond flour crust and a tangy, velvety cheesecake filling sweetened with erythritol or monk fruit for a sugar-free treat. With no baking required, this dessert comes together in just 20 minutes of prep, making it an ideal choice for busy weeknights or last-minute entertaining. Flavored with a touch of vanilla and a hint of fresh lemon juice, every bite is a refreshing, creamy delight. Simply refrigerate to set, and serve chilled for an impressively easy, crowd-pleasing dessert that will satisfy your sweet tooth while keeping carbs at bay!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sweetener (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese (softened)
- 1 cup Heavy whipping cream
- 0.75 cup Powdered sweetener (e.g., erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
Instructions
In a medium bowl, combine almond flour, melted butter, and granulated sweetener. Mix until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of an 8-inch springform pan to form the crust. Set aside.
Using a hand or stand mixer, beat the softened cream cheese in a large bowl until smooth and fluffy.
Slowly pour in the heavy whipping cream while mixing, and continue to beat until the mixture is smooth and slightly thickened.
Add powdered sweetener, vanilla extract, and lemon juice to the cream cheese mixture. Beat until fully incorporated and smooth.
Pour the cheesecake filling over the prepared crust and spread evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Carefully remove the cheesecake from the springform pan, slice into portions, and serve chilled.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.8 g | 491% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 505 mg | 11% | |
*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.
