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Keto No-Bake Cheesecake

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  Published on September 12th, 2018
  Reading time: < 1 minute
  Last modified October 6th, 2020
Keto No-Bake Cheesecake
AuthorTeamKetoDifficultyIntermediateRating
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Tame your cravings with this amazing Keto No-Bake Cheesecake! This recipe is easy to make & will fit your macros while giving you the taste you've been missing!

Yields12 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins
Ingredients
Crust
 1 cup almond flour
 ¼ cup stevia
  cup nut butter
 ¼ tsp salt
Filling
 16 oz cream cheese
 1 cup stevia
 2 tbsp lemon juice
Directions
Crust
1

In a medium bowl, mix together the dry ingredients.

2

In a separate bowl, mix the liquid ingredients until smooth.

3

Add dry ingredients to batter and stir until well combined.

4

Fold in chocolate chips.

5

Press crust into a 9" pie pan.

Cheesecake
6

Whisk the cream cheese, heavy whipping cream, lemon juice, and stevia until creamy.

7

Pour batter onto the crust and refrigerate for at least 6 hours or until firm.

Note: Try topping with your favorite sugar-free whipped cream or chocolate sauce.

Category

Ingredients

Ingredients
Crust
 1 cup almond flour
 ¼ cup stevia
  cup nut butter
 ¼ tsp salt
Filling
 16 oz cream cheese
 1 cup stevia
 2 tbsp lemon juice

Directions

Directions
Crust
1

In a medium bowl, mix together the dry ingredients.

2

In a separate bowl, mix the liquid ingredients until smooth.

3

Add dry ingredients to batter and stir until well combined.

4

Fold in chocolate chips.

5

Press crust into a 9" pie pan.

Cheesecake
6

Whisk the cream cheese, heavy whipping cream, lemon juice, and stevia until creamy.

7

Pour batter onto the crust and refrigerate for at least 6 hours or until firm.

Note: Try topping with your favorite sugar-free whipped cream or chocolate sauce.

Keto No-Bake Cheesecake

Discussion

  1. Karen says:

    Left the cheese cake in the refrigerator overnight but the filling never hardened. Any suggestions?

    1. GB Hernandez says:

      hi Karen,

      I’m sorry to hear, try adding 1 cup of heavy whipping cream instead of 1 1/2 that should help. Happy Holidays!

  2. John T. says:

    I usually add a package of unflavored gelatin, which I bloom in 2 Tbls. of hot tap water, to any recipe that doesn’t require baking and using an egg as a binder. I find it is just enough to help the filling hold together.

    1. GB Hernandez says:

      Hi John,

      Gelatin is great for that, thank you for sharing.

  3. Mary says:

    I made this today! I subbed the whipping cream with cold coconut cream to lessen the dairy overload. It worked! Solid in 1 hour and tastes great. Thank you.

    1. GB Hernandez says:

      Hi Mary,

      That’s a great idea, glad to hear it worked and it tasted great!!

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