How To Make Silky Keto No Bake Cheesecake.

Heatless And Meatless

Why do omnivores and vegans get all of the food attention? Take a humble no-bake cheesecake for example. There are millions of vegan versions along with tons of gelatin-based omnivore versions but like, NO vegetarian versions. There’s a whole sub sector of humans who want all of the cheese but none of the gelatin! Maybe I’m being over dramatic (probably), and I do love a good vegan recipe here and there, but I also really love no-bake cheesecake and I don’t want to make it out of cashews as the vegans do.

Perfectly Silky Keto No-Bake Cheesecake

Real cream cheese, NO to baking, and the yes again to a second slice because this cheesecake is only 3 carbs per serving!So you might be wondering “how firm we can really get our keto cheesecake without gelatin?” And the answer is: firm enough, baby! But the serious answer it’s firm enough to slice and fork, thanks to 16 oz of cream cheese!
Not too firm though, because we whip the cream until it’s airy and fold it in for the silkiest, lightest texture possible.

Does that mean this crust is any less delicious or worthy?

The delicate and crumbly texture is a perfect match for the silky smooth cheesecakey interior.And again, you can bake the crust for 8 minutes at 350 if you want! The crust will be more sturdy that way.Just know that when your oven is already occupied or it’s 80 bajillion degrees outside, you can toast your flour and skip the bake!!

Silky Keto No Bake Cheesecake!

Ingredients

CRUST

1 1/2 cup Almond Flour, toasted
1 tbsp Finely Ground Flax seed Meal
1/2 tsp Xanthan Gum
1/3 cup Swerve Brown
6 tbsp Butter, melted

FILLING

16 oz Cream Cheese
3 tbsp Greek Yogurt, or sour cream
1 1/2 tsp Vanilla Extract
1 tsp Lemon Juice
1/2 cup Swerve, or sweet of choice
3/4 cup Heavy Whipping Cream
1/4 cup Swerve Confectioners

Instructions

PREP THE CRUST

Toast the Flour: Add the almond flour to a large skillet and set heat to medium. Use a spatula to toss the flour continuously, moving the bottom layer to the top so it doesn’t burn. Continue until all of the flour is lightly browned, then remove from the pan immediately to prevent burning.

In a small bowl, whisk together 1 1/2 cups toasted almond flour, 1 tbsp finely ground flax seed meal, 1/3 cup Swerve Brown, and 1/2 tsp Xanthan Gum.

Add 6 tbsp melted butter and stir to combine. Press into an 8 or 9-inch parchment-lined spring form pan. You can make a thick-bottomed crust (easiest) or go up the edges slightly. Refrigerate or freeze while you make the filling.

FILLING

Whip the 3/4 cup Heavy Cream and 1/4 cup Swerve Confectioners until stiff. Set aside.

In a separate bowl, beat 16 oz softened cream cheese, 3 tbsp greek yogurt, 1 1/2 tsp Vanilla, and 1 tsp lemon juice until smooth.

Gently fold the whipped cream into the cream cheese mixture until smooth. Don’t over mix or you will lose the light and airy texture from the whipped cream!!

Spread the filling over the prepared crust. Refrigerate (don’t freeze!) until set, at least 4-6 hours or overnight. The longer, the better.