Easy Keto No-Bake Cheesecake
Sink your teeth into this Easy Keto No-Bake Cheesecake—it's deliciously smooth, creamy, and perfect for summer.
Ingredients
For The Crust:
- 1 1/2 cups almond flour
- 3 tablespoons brown sugar substitute
- 1 teaspoon cinnamon
- 1/2 cup granulated sweetener
- 4 tablespoons melted butter
For The Filling:
- 2 cups heavy cream
- 24 ounces cream cheese softened
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 cup powdered sweetener
Instructions
- In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
- Line the bottom of a 10-inch springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
- In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.
- In a separate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.
- Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.
- Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.
- Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.
Nutrition
Calories: 459kcalCarbohydrates: 27gProtein: 8gFat: 45gSaturated Fat: 23gSodium: 220mgFiber: 2g
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