Indulge in a creamy, decadent dessert without the guilt with this delightful No-Bake Keto Cheesecake recipe. Perfect for satisfying your sweet tooth while adhering to a low-carb, ketogenic lifestyle, this cheesecake is easy to prepare and bursting with rich flavor. Enjoy a smooth, velvety texture and a delightful balance of sweetness that makes it a perfect treat for any occasion.

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or sweetener of your choice)
  • 1/3 cup melted butter

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered erythritol (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the topping (optional):

  • Sugar-free fruit preserves or fresh berries

Instructions:

For the crust:

  1. In a medium bowl, combine the almond flour and powdered erythritol.
  2. Stir in the melted butter until the mixture resembles coarse crumbs and sticks together when pressed.
  3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Place in the refrigerator while preparing the filling.

For the cheesecake filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered erythritol and vanilla extract. Beat until well combined and smooth.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  5. Remove the crust from the refrigerator and spoon the cheesecake filling over the crust, spreading it evenly with a spatula.
  6. Smooth the top of the cheesecake with the back of a spoon or spatula.

For the topping (optional):

  1. If desired, swirl sugar-free fruit preserves or arrange fresh berries on top of the cheesecake.
  2. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set.
  3. Once chilled and set, carefully remove the sides of the springform pan or slice the cheesecake directly in the pie dish.
  4. Serve chilled and enjoy your delicious No-Bake Keto Cheesecake!

Indulge in a creamy, decadent dessert without the guilt with this delightful No-Bake Keto Cheesecake recipe. Perfect for satisfying your sweet tooth while adhering to a low-carb, ketogenic lifestyle, this cheesecake is easy to prepare and bursting with rich flavor. Enjoy a smooth, velvety texture and a delightful balance of sweetness that makes it a perfect treat for any occasion.

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or sweetener of your choice)
  • 1/3 cup melted butter

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered erythritol (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the topping (optional):

  • Sugar-free fruit preserves or fresh berries

Instructions:

For the crust:

  1. In a medium bowl, combine the almond flour and powdered erythritol.
  2. Stir in the melted butter until the mixture resembles coarse crumbs and sticks together when pressed.
  3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Place in the refrigerator while preparing the filling.

For the cheesecake filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered erythritol and vanilla extract. Beat until well combined and smooth.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  5. Remove the crust from the refrigerator and spoon the cheesecake filling over the crust, spreading it evenly with a spatula.
  6. Smooth the top of the cheesecake with the back of a spoon or spatula.

For the topping (optional):

  1. If desired, swirl sugar-free fruit preserves or arrange fresh berries on top of the cheesecake.
  2. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set.
  3. Once chilled and set, carefully remove the sides of the springform pan or slice the cheesecake directly in the pie dish.
  4. Serve chilled and enjoy your delicious No-Bake Keto Cheesecake!

Nutritional Information:

  • Serving size: 1 slice (assuming 12 slices)
  • Calories: 320
  • Total Fat: 31g
  • Saturated Fat: 16g
  • Cholesterol: 85mg
  • Sodium: 180mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 6g

Smart WW Points:

  • Each slice is approximately 9 SmartPoints on the Weight Watchers system.

Useful Tips:

  • For a firmer crust, bake it in the oven at 350°F (175°C) for 10-12 minutes before adding the filling.
  • Adjust the sweetness of the cheesecake filling to your taste by adding more or less powdered erythritol.
  • Be sure to soften the cream cheese completely to ensure a smooth and creamy texture.
  • Customize your cheesecake by adding lemon zest or cocoa powder to the filling for extra flavor variations.

This No-Bake Keto Cheesecake is a luscious dessert that proves you can enjoy the creamy indulgence of cheesecake while maintaining a ketogenic diet. Whether for a special occasion or a sweet treat any day of the week, this recipe promises satisfaction with every forkful. Delight your taste buds and stay true to your low-carb goals with this easy-to-make keto dessert!