Description
This No-Bake Keto Cheesecake Delight offers a creamy and satisfying dessert that’s easy to prepare without disrupting ketosis. With a rich cream cheese filling and a crunchy almond flour crust, it’s the perfect summer treat or quick dessert solution.
Ingredients
Scale
- 2 cups almond flour
- â…“ cup powdered erythritol
- 6 tablespoons melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- Pinch of salt
- 24 ounces cream cheese, softened
- 1 cup powdered erythritol
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons unflavored gelatin powder
- ¼ cup water
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a food processor, blend almond flour, powdered erythritol, cinnamon, and salt, then add melted butter and vanilla. Press into springform pan and chill.
- Bloom gelatin in cold water for 5 minutes, then heat until dissolved.
- Beat softened cream cheese until smooth. Add erythritol, vanilla, and lemon juice, and beat until silky.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Combine cooled gelatin with the filling gradually while mixing on low speed.
- Pour filling onto crust, smooth top, and refrigerate for at least 4 hours until set.
- Release cheesecake from pan and garnish as desired before serving.
Notes
- Store in the refrigerator for up to 5-7 days, or freeze for up to 3 months.
- Ensure cream cheese is at room temperature for a smooth filling.
- Add an extra 1/2 teaspoon of gelatin if additional moisture is added to the recipe.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 0
- Sodium: 0
- Fat: 31
- Saturated Fat: 28
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
- Cholesterol: 0