Low-Carb No-Bake Cherry Cheesecake
Ingredients

Crust
1 1/2 cups almond flour
1/4 cup butter, melted
2 tablespoons granulated erythritol (or any low-carb sweetener)
1/2 teaspoon cinnamon (optional)
Filling
1 (8 oz.) package cream cheese, softened
1/2 cup powdered erythritol (or another keto-friendly sweetener)
1 teaspoon vanilla extract
1 can (14 oz.) sweetened condensed milk substitute (see below)
1/4 cup lemon juice
Topping
1 cup fresh or frozen cherries, pitted (for a low-carb option, use a smaller amount or use a no-sugar-added cherry pie filling)
Instructions
Prepare the Crust
Mix Ingredients: In a medium bowl, combine the almond flour, melted butter, granulated erythritol, and cinnamon. Stir until the mixture resembles wet sand.
Form the Crust: Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or a flat-bottomed cup to press it firmly.
Chill: Place the crust in the refrigerator to set while you prepare the filling.
Prepare the Filling
Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Sweetener: Gradually add the powdered erythritol and continue to beat until fully incorporated and smooth.
Add Vanilla and Lemon Juice: Mix in the vanilla extract and lemon juice until well combined.
Add Sweetened Condensed Milk Substitute: Slowly pour in the keto sweetened condensed milk, mixing continuously until the filling is smooth and creamy.
Assemble the Cheesecake
Pour Filling: Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula.
Chill: Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, chill overnight.
Prepare the Topping
Cherries: If using fresh or frozen cherries, pit them and chop if desired. If using a sugar-free cherry pie filling, spread a thin layer over the top of the chilled cheesecake.
Optional: If using fresh or frozen cherries, you can create a simple syrup by simmering them with a small amount of water and sweetener until thickened.
Serve
Slice and Enjoy: Once the cheesecake is set, slice and serve. Store leftovers in the refrigerator for up to 3-4 days.
Low-Carb Sweetened Condensed Milk Substitute


Ingredients:

1 cup heavy cream
1/2 cup powdered erythritol (or another low-carb sweetener)
1/4 cup unsalted butter
Instructions:

Combine Ingredients: In a medium saucepan, combine heavy cream, erythritol, and butter.
Heat: Bring to a simmer over medium heat, stirring frequently.
Thicken: Reduce heat to low and simmer gently for about 30-40 minutes, stirring occasionally, until the mixture thickens and reduces by half.
Cool: Let it cool before using in the cheesecake recipe.
Nutritional Information (Per Serving, Approximate)
Calories: 200
Total Fat: 18g
Saturated Fat: 9g
Carbohydrates: 5g
Net Carbohydrates: 4g
Fiber: 1g
Sugars: 2g
Protein: 5g
This low-carb no-bake cherry cheesecake is a delightful and creamy dessert that fits into a keto or low-carb diet. The use of almond flour in the crust and a low-carb sweetener in the filling helps reduce the carb content while still providing that classic cheesecake flavor. Enjoy!