No Bake Keto Cheesecake
The easiest No Bake Keto Cheesecake with <3g net carbs per slice. A deliciously creamy sugar free cheesecake with no gelatin or thickeners.
Servings: 12 serves
Calories: 380kcal
Equipment
Ingredients
- 170 g almond meal
- 80 g butter melted
- 250 g thickened cream
- 80 g powdered sweetener I use Sukrin Melis
- 500 g cream cheese softened
- 120 g sour cream
- 1 tablespoons lemon juice or lime juice
- 2 teaspoons vanilla extract
OPTIONAL TOPPING
- 250 g thickened or heavy cream
- 1 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- Berries sugar free jam, freeze-dried fruit, or sugar free chocolate, to serve
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170°C (350°F). Line a 20cm springform pan. (It should be noted that the base can be left unbaked for a "no bake" cheesecake but honestly, I prefer the base cooked just a bit.
- Combine the almond meal and melted butter in a large bowl. Press into the prepared springform pan. Bake the base for 12 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- In a large bowl whip, the cream with a hand mixer until stiff peaks form. Set aside.
- Place the remaining ingredients into a stand mixer or large bowl and using a hand mixer, mix all the remaining ingredients until smooth and creamy. Fold the whipped cream through the cream cheese mixture. Scoop onto the base and smooth over the top. Cover and chill until set.
- If adding the topping. Place all the ingredients into a large bowl and whip until stiff peaks form. Garnish with fruit, sauce or freeze-dried fruit powder.
THERMAL METHOD
- Preheat the oven to 170°C (350°F). Line a 20cm springform pan. (It should be noted that the base can be left unbaked for a "no bake" cheesecake but honestly, I prefer the base cooked just a bit.
- Combine the almond meal and melted butter in a large bowl. Press into the prepared springform pan. Bake the base for 12 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- Insert the whisk attachment. Add the cream to the mixer; set at speed 3. Whip the cream until stiff peaks form. Scrape from the bowl and set aside.
- Place the remaining ingredients into the mixer; mix 1 min/speed 4. Scrape and repeat if required. Fold into the whipped cream. Scoop onto the base and smooth over the top. Cover and chill until set.
- If adding the topping. Place all the ingredients into a large bowl and whip until stiff peaks form. Garnish with fruit, sauce or freeze-dried fruit powder.
Notes
INGREDIENTS
I use a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend. Add extracts, chocolate, berries, citrus or spices to flavour the cheesecake. For a special fall cheesecake try some keto chocolate or pumpkin pie spices. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
I use a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend. Add extracts, chocolate, berries, citrus or spices to flavour the cheesecake. For a special fall cheesecake try some keto chocolate or pumpkin pie spices. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
Nutrition
Serving: 1serve | Calories: 380kcal | Carbohydrates: 8g | Protein: 10g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 73mg | Potassium: 220mg | Fiber: 5g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 3g