No Bake Cheesecake Sugar Free and Wheat Free
Indulge guilt-free with this lusciously creamy No Bake Cheesecake that's both sugar-free and wheat-free, making it perfect for low-carb and gluten-free lifestyles. This easy, no-bake dessert features a buttery almond flour crust, sweetened with a granulated sugar substitute, and a silky, airy filling made from cream cheese, heavy whipping cream, and a hint of vanilla. With no oven required and just 20 minutes of preparation, this cheesecake is a breeze to make and sets beautifully in the refrigerator for a perfectly sliceable treat. Ideal for keto dieters, diabetics, or anyone seeking a refined-sugar-free dessert, it’s perfect for summer gatherings, weeknight indulgences, or special occasions. Serve chilled and enjoy a dessert that’s as wholesome as it is decadent!
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Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese (softened)
- 1 cup Heavy whipping cream
- 0.75 cup Powdered sugar substitute (e.g., powdered erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice (optional)
Directions
Step 1
Prepare the crust by combining almond flour, melted unsalted butter, and granulated sugar substitute in a mixing bowl. Mix until fully incorporated and the texture resembles wet sand.
Step 2
Press the crust mixture evenly into the bottom of an 8-inch springform pan to form a flat, compact layer. Refrigerate for at least 10 minutes while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 4
Gradually add the powdered sugar substitute to the cream cheese, mixing well after each addition to ensure smoothness.
Step 5
Pour in the heavy whipping cream, vanilla extract, and optional lemon juice. Continue mixing until the filling becomes thick, creamy, and holds its shape (this may take about 2-3 minutes).
Step 6
Remove the springform pan with the crust from the refrigerator. Spoon the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Step 7
Smooth the top of the cheesecake and cover the pan with plastic wrap or aluminum foil.
Step 8
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Step 9
Once set, gently remove the cheesecake from the springform pan. Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1043.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3661.9 |
| Total Fat 358.8g | 0% |
| Saturated Fat 176.7g | 0% |
| Cholesterol 866.2mg | 0% |
| Sodium 1562.3mg | 0% |
| Total Carbohydrate 184.9g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 22.8g | |
| Protein 60.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 776.3mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 499.0mg | 0% |
Source of Calories