Keto No-Bake Cheesecake

This Keto No-Bake Cheesecake is your perfect solution! 🍰✨ Smooth, velvety, and made without sugar 😍💙 #KetoCheesecake #NoBakeDessert #LowCarbTreats

Keto No-Bake Cheesecake
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Servings: 8
Calories per serving: 220 (approx.)

Ingredients:
For the crust:
1 1/2 cups almond flour
3 tbsp melted butter
2 tbsp low-carb sweetener (erythritol, monk fruit, or stevia)
1/4 tsp vanilla extract
Pinch of salt

For the cheesecake filling:
16 oz cream cheese, softened
1 cup heavy whipping cream
1/4 cup low-carb sweetener (erythritol, monk fruit, or stevia)
1 tsp vanilla extract
1 teaspoon of unflavored gelatin
1 tbsp lemon juice (optional, for a tangy kick)
Pinch of salt

Directions:
Make the crust:
In a medium bowl, combine the almond flour, melted butter, sweetener, vanilla extract, and a pinch of salt. Mix until the dough is well combined.
Press the mixture into the bottom of a springform pan (or any round pan with a removable bottom), forming an even layer. Use the back of a spoon to pack it tightly.
Place the crust in the fridge while you make the filling.

Make the filling:
Dissolved the gelatin in 2 tablespoons of warm water
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the heavy whipping cream, sweetener, vanilla extract, lemon juice (if using), and a pinch of salt. Continue beating until the mixture thickens and becomes fluffy (about 3-5 minutes).
Add the gelatin

Assemble:
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
Refrigerate for 4 hours, or until the cheesecake is firm and set.
Serve:
Once set, slice and serve as is, or garnish with fresh berries.
Calories per serving (1/8 of the cheesecake): 220