Luscious Low Carb Cheesecake No Bake

Indulge in the creamy decadence of this Luscious Low Carb Cheesecake, a no-bake dessert that’s as effortless as it is satisfying. Crafted with an almond flour crust and a rich, velvety filling made from cream cheese, heavy whipping cream, and a touch of vanilla, this keto-friendly cheesecake is sweetened with erythritol for a guilt-free treat. The perfect balance of simplicity and sophistication, it requires just 20 minutes of prep time and zero time in the oven. Serve it chilled for a refreshingly indulgent bite, and elevate it further with optional lemon juice for a zesty twist or fresh berries for a pop of color. Whether you’re following a low-carb lifestyle or simply craving a smooth, creamy dessert, this recipe is sure to become a staple in your no-bake repertoire.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 4 tablespoons Unsalted butter
• 2 tablespoons Granular erythritol (or any low-carb sweetener)
• 16 ounces Cream cheese (softened)
• 1.5 cups Heavy whipping cream
• 0.75 cup Granular erythritol (for filling)
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice (optional)

Directions

Step 1

Start by preparing the crust. In a medium mixing bowl, combine the almond flour and 2 tablespoons of granular erythritol.

Step 2

Melt 4 tablespoons of unsalted butter and mix it into the almond flour mixture until it resembles damp sand.

Step 3

Press the crust mixture evenly into the bottom of an 8-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure the crust is compacted. Place the pan in the refrigerator to allow the crust to set while preparing the filling.

Step 4

For the filling, use an electric mixer to beat the softened cream cheese in a large bowl until smooth and creamy.

Step 5

Slowly add 0.75 cups of granular erythritol to the cream cheese while continuing to mix. Beat until fully incorporated and smooth.

Step 6

Add the heavy whipping cream to the cream cheese mixture and beat on medium speed until the mixture thickens and forms soft peaks.

Step 7

Mix in 1 teaspoon of vanilla extract and, if desired, 1 tablespoon of lemon juice to enhance flavor. Beat until well combined.

Step 8

Remove the springform pan with the crust from the refrigerator. Spread the cheesecake filling evenly on top of the chilled crust, smoothing it out with a spatula.

Step 9

Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, or until it is firm. For best results, refrigerate overnight.

Step 10

Once set, remove the cheesecake from the springform pan. Slice into 8 equal portions and serve. Optionally, top with fresh berries or a dollop of whipped cream for garnish.

Nutrition Facts

Serving size	(1186.3g)

Amount per serving	% Daily Value*
Calories	3787.5

Total Fat 374.8g	0%
Saturated Fat 199.0g	0%
Polyunsaturated Fat g
Cholesterol 986.2mg	0%
Sodium 1601.5mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 10.3g	0%
Total Sugars 20.5g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 672.8mg	0%
Iron 5.1mg	0%
Potassium 490.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 4.4%

Carbs: 21.8%