Luscious Low Carb Cheesecake No Bake
Indulge in the creamy decadence of this Luscious Low Carb Cheesecake, a no-bake dessert that’s as effortless as it is satisfying. Crafted with an almond flour crust and a rich, velvety filling made from cream cheese, heavy whipping cream, and a touch of vanilla, this keto-friendly cheesecake is sweetened with erythritol for a guilt-free treat. The perfect balance of simplicity and sophistication, it requires just 20 minutes of prep time and zero time in the oven. Serve it chilled for a refreshingly indulgent bite, and elevate it further with optional lemon juice for a zesty twist or fresh berries for a pop of color. Whether you’re following a low-carb lifestyle or simply craving a smooth, creamy dessert, this recipe is sure to become a staple in your no-bake repertoire.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Granular erythritol (or any low-carb sweetener)
- 16 ounces Cream cheese (softened)
- 1.5 cups Heavy whipping cream
- 0.75 cup Granular erythritol (for filling)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice (optional)
Instructions
Start by preparing the crust. In a medium mixing bowl, combine the almond flour and 2 tablespoons of granular erythritol.
Melt 4 tablespoons of unsalted butter and mix it into the almond flour mixture until it resembles damp sand.
Press the crust mixture evenly into the bottom of an 8-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure the crust is compacted. Place the pan in the refrigerator to allow the crust to set while preparing the filling.
For the filling, use an electric mixer to beat the softened cream cheese in a large bowl until smooth and creamy.
Slowly add 0.75 cups of granular erythritol to the cream cheese while continuing to mix. Beat until fully incorporated and smooth.
Add the heavy whipping cream to the cream cheese mixture and beat on medium speed until the mixture thickens and forms soft peaks.
Mix in 1 teaspoon of vanilla extract and, if desired, 1 tablespoon of lemon juice to enhance flavor. Beat until well combined.
Remove the springform pan with the crust from the refrigerator. Spread the cheesecake filling evenly on top of the chilled crust, smoothing it out with a spatula.
Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, or until it is firm. For best results, refrigerate overnight.
Once set, remove the cheesecake from the springform pan. Slice into 8 equal portions and serve. Optionally, top with fresh berries or a dollop of whipped cream for garnish.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 160 mg | 3% | |
*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.
