This low-carb No-bake keto cheesecake recipe is ultra creamy silky has a tang of lemon and is the perfect sugar-free dessert for special occasions. Serve it as is or top it with your favorite low-carb toppings, such as a cherry.
⬇️ Read the full recipe of this No-bake keto cheesecake ⬇️
Add all the ingredients for the crust into a bowl and mix until a sandy consistency.
Put the mixture in a 9″ (23 cm) springform pan. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of the pan. Put it in the fridge.
Add all the filling ingredients into a big bowl. Using a handheld or stand mixer beat the mixture for about 5 minutes or until it’s a fluffy consistency. If you have a mixer with a paddle attachment, use this to whip the filling for a smoother, more consistent fluffy texture.
Pour the filling over the crust and smooth into an even layer using a spatula or spoon.
Cover with plastic wrap and put in the fridge for at least three hours or overnight.
Remove the springform pan just before serving by running a thin-bladed knife around the edge to loosen the crust from the sides of the pan. Open the clamp and expand the sides of the pan and release the bottom.
Top the cheesecake with toppings of your choice or serve it as it is. See some of our favorite topping choices below.
- almond flour
- 4 oz. butter, melted
- 2 lbs cream cheese
- 1 cup
- 2 tsp vanilla extract
- 1 lemon, juice, and zest
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