Keto No Bake Lemon Cheesecake
This gluten-free and sugar-free Keto No Bake Lemon Cheesecake is rich and creamy and full of tangy lemon flavor. It is easy to make and sure to please!
Equipment
Ingredients
For the crust
- 2 1/2 cups Wholesome Yum Superfine Almond Flour
- 1/2 cup Besti Monk Fruit and Allulose Brown Sweetener
- 1 stick unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pink salt
- 1 1/2 teaspoons ground cinnamon
For the cheesecake
- 2 teaspoons gelatin powder
- 1 tablespoon cold water
- 3 (8-ounce) blocks cream cheese room temperature
- 1 cup Besti Monk fruit and Allulose Sweetener
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/4 cup sour cream
- 1 1/4 cup heavy cream
- 1 teaspoon real vanilla extract
For garnish
- Sugar free whipped cream, lemon slices, lemon curd, or strawberries (if desired)
Instructions
For the crust
- Cut a circle of parchment paper the size of the bottom of a 9-inch springform pan, grease or spray with oil, and place it in the bottom of the pan.
- Cover the sides of the pan with a strip of greased parchment paper. Set aside.
- In a large mixing bowl, combine almond flour, brown sweetener, melted butter, vanilla, salt, and cinnamon. Stir with a spatula to form a sandy mixture.
- Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to spread the mixture across the bottom and slightly up the sides.
- Place in the freezer while making the filling.
For the filling
- Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 15 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.
- In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the powdered sweetener, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- Add the gelatin mixture and beat until it is incorporated. *See Notes
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with whipped cream, lemon slices, lemon curd, or strawberry slices.
- Cut pieces with a warm knife and serve.
Notes
- If your gelatin has cooled too much and started to gel before you can add it to the cream cheese mixture, warm it slightly in the microwave for another 5 to 10 seconds until liquidy again before adding mixing it into the filling.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 496kcalCarbohydrates: 10gProtein: 9gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 108mgSodium: 236mgPotassium: 111mgFiber: 2gSugar: 4gVitamin A: 1392IUVitamin C: 1mgCalcium: 81mgIron: 0.1mg
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