Description
This No-Bake Keto Cheesecake is a creamy, rich dessert perfect for those following a ketogenic diet. Made with a buttery almond flour crust and a smooth cream cheese filling sweetened with erythritol, it requires no baking and is set in the refrigerator for a hassle-free treat.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1 tbsp erythritol
Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup erythritol
- 1 tsp vanilla extract
Instructions
- Prepare the crust: In a mixing bowl, combine almond flour, melted butter, and 1 tablespoon erythritol. Stir the mixture thoroughly until all ingredients are well incorporated and the mixture has a crumbly but sticky texture.
- Form the crust: Press the almond flour mixture firmly into the bottom of a 9-inch pie dish or cheesecake pan, creating an even layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the filling: In a separate mixing bowl, beat the softened cream cheese, heavy cream, 1/2 cup erythritol, and vanilla extract together using a hand mixer or stand mixer until you achieve a smooth, creamy consistency with no lumps.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, spreading it evenly with a spatula to cover the entire surface.
- Chill the cheesecake: Place the assembled cheesecake in the refrigerator for at least 3 to 4 hours to allow it to completely set and firm up.
- Serve: Once set, slice the cheesecake and serve chilled. Optionally, garnish with fresh berries or sugar-free whipped cream for extra flavor and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Press the crust firmly to prevent it from crumbling when slicing.
- Do not rush the chilling process; the cheesecake needs sufficient time to set properly.
- Optional toppings like fresh berries or sugar-free whipped cream add a nice touch without adding carbs.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
