Low Carb No Bake Keto Cheesecake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 1x
Scale
Ingredients
For the crust:
1 ½ cup almonds
2 oz butter, melted
4 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract
For the filling:
1 tbsp powdered gelatin
¼ cup cold water
16 oz cream cheese, at room temperature
1 cup granulated Stevia or other low carb granulated sweetener
2 tsp vanilla extract
2 cup cold heavy cream
For the strawberry sauce (optional):
1 cup frozen strawberries
3 tbsp granulated Stevia or other low carb granulated sweetener
2 tbsp water
For decoration (optional):
sliced strawberries
Instructions
- Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
- To make the crust, add the almonds, sweetener, melted butter and vanilla extract in a food processor and process on the S blade until a crumbly, slightly sticky mixture has formed.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- Refrigerate for 30 minutes.
- To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
- Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
- Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
- Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
- Pour in the heavy cream.
- Mix at low speed to combine, then increase to high and whip until soft peaks form.
- Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
- Increase the mixer speed to high and beat until the mixture forms firm peaks.
- Pour the filing over the cake base and smooth with spatula.
- Refrigerate for minimum 6 hours or overnight.
- To make the sauce, place the strawberries, sweetener and water in a saucepan and mix to combine.
- Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly.
- Turn down the heat to medium-low and simmer for 15-20 minutes or until thick.
- Remove from the heat and set aside.
- Allow to cool completely.
- Refrigerate until ready to use.
- To serve, take the cheesecake out of the refrigerator.
- Unmold the cake, drizzle with strawberry sauce and top with sliced strawberries (if using).
- Slice and serve.
Nutrition
Find it online: https://ketopots.com/keto-easy-no-bake-cheesecake