Cheesecake is a dessert that brings back special memories and is often seen as an indulgent treat. However, traditional cheesecakes are typically not keto-friendly due to their high sugar and carb content. Thankfully, you can indulge in a creamy, delicious cheesecake while staying true to your low-carb lifestyle with this easy no-bake keto cheesecake recipe. This recipe is easy to customize and is perfect for sharing.
Why This Keto Cheesecake Recipe Works
This no-bake keto cheesecake recipe is a game-changer for those watching their carbs. It tastes like traditional cheesecake but without all the fuss. The recipe requires no oven and can be made with or without a crust, making it incredibly versatile.
Key Ingredients for Keto Cheesecake
Here's what you'll need to make this luscious dessert:
- Cream cheese: The base of this cheesecake is cream cheese. The cream cheese is beaten until light and airy. Softened to room temperature.
- Keto Yogurt Alternative: To help make the cheesecake lighter and smoother, use a keto yogurt alternative that is low carb and high protein.
- Powdered Sweetener: For sweetness without the carbs, use a powdered erythritol-based sweetener.
Optional Ingredients
- Keto graham cracker crust: While a crust isn't necessary, a homemade keto graham cracker crust adds a delightful texture and flavor.
- Coconut milk: Canned coconut milk (not from a carton) adds creaminess to the filling.
- Granulated sweetener: To dissolve with the coconut milk.
- Cashews: Unsalted and raw cashews contribute to the cheesecake's creamy texture.
- Coconut oil: This helps the cheesecake hold its shape as the oil firms.
- Vanilla extract: For enhanced flavor.
- Lemon juice: Whisking in fresh lemon juice adds acidity and cuts through the richness of the cheesecake.
Step-by-Step Instructions
Here’s how to make this easy no-bake keto cheesecake:
- Prepare the Crust (Optional): Line the cheesecake crust in an 8-inch springform pan. If leaving the cheesecake crustless, grease an 8-inch pan and set aside. Alternatively, line an 8’’ square baking dish with parchment paper if you want to make cheesecake bars.
- Dissolve Sugar (If Using Coconut Milk): In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
- Finish the Filling (If Using Cashews): In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth.
- Combine All Ingredients: In a large mixing bowl, beat the cream cheese on high speed until smooth and fluffy with the paddle attachment. Add the yogurt and powdered sugar, then beat for another 1-2 minutes until fully incorporated and creamy, scraping down the sides of the bowl as needed. The mixture should be thick and spreadable. If using cashews, add your cream cheese and blend until combined.
- Chill: Pour the mixture over the crust and freeze for at least 3 hours, or overnight. Alternatively, refrigerate for at least 4-6 hours, or until firm to the touch.
Tips and Tricks
- Soaking Cashews: To soak cashews, place raw cashews in a bowl and cover with water for at least 6 hours. If you forgot to soak the cashews, swap the blender for a food processor or electric mixer.
- Sweetener Choice: Use Swerve powdered sweetener which is made with erythritol. While you don't have to use Swerve, it is recommended to use a powdered erythritol based sweetener.
- Softening the Cake: Allow the cake to soften slightly before cutting and serving. For cleaner cut slices, you can cut the cake while it is still slightly frozen.
- Freezing: Place slices in a freezer-safe container and freeze for up to 6 months.
Variations and Topping Ideas
This keto cheesecake is easy to customize to your liking:
Read also: Creamy Keto Dessert
- Make Cheesecake Bars: Pour the filling into a lined square baking dish and cut into bars after chilling.
- Add Lemon Juice: A splash of fresh lemon juice adds a refreshing tang.
- Serve with Stewed Berries: Combine fresh berries (like strawberries or raspberries) with powdered sweetener in a small saucepan.
- Toasted Coconut: Top with toasted shredded coconut for a simple, flavorful addition.
- Keto Caramel Sauce: Drizzle with keto caramel sauce for a decadent treat.
- Fresh Berries: Garnish with vibrant strawberries, blueberries, raspberries, or blackberries. A whisper of lemon or lime zest complements the berries perfectly.
- Toasted Pecans or Walnuts and Melted Dark Chocolate: For a bit of crunch and extra decadence, top with toasted pecans or walnuts and melted dark chocolate (make sure it’s sugar-free and at least 70% cocoa).
Troubleshooting
- Why is my no-bake cheesecake not firm? If you don’t allow your cheesecake enough time to freeze or choose to refrigerate it instead, it may not firm up properly. Also, use full-fat cream cheese rather than low-fat cream cheese.
- How to thicken no-bake cheesecake filling? The best way to thicken a no-bake cheesecake filling is with stabilizers (like gelatin or guar gum) or thick ingredients like full-fat cream cheese or cashews.
Nutritional Information
Traditional no-bake cheesecakes have over 40 grams of carbs per slice, but this keto version has just 3 grams of net carbs. This recipe has 7 grams of carbs per serving.
Other Keto Cheesecake Recipes
Looking for more keto cheesecake recipes? Consider a cottage cheese cheesecake, which is smooth, creamy, low carb, high protein and keto-friendly. This cheesecake tastes a lot like regular cheesecake but is made with cottage cheese instead of cream cheese.
Read also: Low-Carb Pizza Guide
Read also: 5-Ingredient Keto
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