Keto No-Bake Cheesecake Delight

Indulge in creamy, tangy, guilt-free bliss made with wholesome ingredients, perfect for any occasion!

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings 12 slices

Calories 265 kcal

1.5 cups Almond Flour (toasted for extra flavor, if you like!)
3 Tablespoons Powdered Erythritol (or your preferred keto sweetener for the crust)
4 Tablespoons Butter (melted)
1 teaspoon Vanilla Extract (optional, but lovely in the crust)
1 Pinch Sea Salt (to perfectly balance the flavors)

First, combine your almond flour, erythritol, melted butter, optional vanilla, and a pinch of salt in a bowl. Mix until it resembles a delightful damp sand texture.
Gently press this delicious mixture evenly into the bottom of your chosen pan. Pop it into the fridge to chill while you prepare the creamy filling.
In a separate bowl, beat the softened cream cheese until it's wonderfully light and fluffy.
Now, blend in the powdered erythritol, vanilla extract, and fresh lemon juice until everything is smoothly combined and beautifully sweet.
In another cold bowl, whip the heavy cream until lovely soft peaks form. Be careful not to over-whip!
If you're using gelatin for a firmer cheesecake, bloom and gently melt it according to package directions, then stir it into the cream cheese mixture.
Carefully fold the whipped cream into the cream cheese mixture until it's just combined and beautifully airy.
Pour this luscious filling over your chilled crust, spreading it evenly and smoothing the top for a professional finish.
Place your cheesecake back in the refrigerator to chill for at least 4 hours, or ideally, overnight, for the perfect set.
For the best texture and flavor, let your cheesecake sit at room temperature for about 12 minutes before slicing and serving. Enjoy!

For the best texture and flavor, let your cheesecake sit at room temperature for about 12 minutes before slicing and serving.

Nutrition Information (per serving):