No-Bake Keto Cheesecake
A delicious and guilt-free no-bake keto cheesecake that is creamy, rich, and perfect for indulgent desserts without the carbs.
Ingredients
For the Crust
- 1 cup Almond flour or coconut flour Use your preference for a nutty or gluten-free base.
- 1/4 cup Melted butter Unsalted butter works best.
For the Filling
- 16 oz Cream cheese Soften for better mixing.
- 1 cup Heavy whipping cream Can substitute with mascarpone for added creaminess.
- 3/4 cup Keto-friendly sweetener (erythritol, stevia, or monk fruit) Adjust based on preferred sweetness.
- 1 tsp Vanilla extract Adds aromatic flavor.
Instructions
Preparation of Crust
- In a mixing bowl, combine the almond flour and melted butter until well incorporated.
- Press the mixture firmly into the bottom of a springform pan to create a solid base.
Making the Filling
- In another bowl, beat the softened cream cheese until smooth.
- Gradually add in the heavy whipping cream, sweetener, and vanilla extract, mixing until fluffy and creamy, ensuring there are no lumps.
Combining and Chilling
- Pour the filling over the crust, smoothing out the top with a spatula.
- Cover and refrigerate for at least four hours or until firm enough to slice.
Serving
- When ready to serve, garnish with fresh berries, sugar-free chocolate shavings, or a sprinkle of crushed nuts.
Notes
Allow cream cheese to soften before mixing to ensure a creamy texture. Refrigerate overnight for best results. Taste and adjust sweeteners to preference.