Description
This no-bake keto cheesecake is a creamy, low-carb dessert perfect for those following a ketogenic lifestyle. Featuring an almond flour crust sweetened with erythritol and a smooth cream cheese filling, it requires no oven and comes together quickly for a deliciously rich treat.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1 tbsp erythritol
Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup erythritol
- 1 tsp vanilla extract
Instructions
- Prepare the crust: In a mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of erythritol. Stir until the mixture is well combined and crumbly.
- Form the crust: Press the almond flour mixture evenly into the bottom of a 9-inch pie dish or cheesecake pan to create the crust layer. Place it in the refrigerator to firm up while you make the filling.
- Make the filling: In a separate bowl, use a hand mixer or stand mixer to beat the softened cream cheese, heavy cream, 1/2 cup erythritol, and vanilla extract together until the mixture is smooth, creamy, and well incorporated.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust and spread it evenly with a spatula.
- Chill the cheesecake: Refrigerate the assembled cheesecake for 3 to 4 hours, or until fully set and firm to the touch.
- Serve: Slice the chilled cheesecake and serve it plain or garnished with fresh berries or sugar-free whipped cream if desired.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- You can substitute erythritol with another keto-friendly sweetener if preferred.
- For a firmer crust, chill it longer before adding the filling.
- Optional toppings include fresh berries, nuts, or sugar-free whipped cream.
- Keep leftovers refrigerated and consume within 3-4 days.
