No Bake Keto Cheesecake

Why You’ll Love This Recipe

This No Bake Keto Cheesecake is a dream for those who love cheesecake but want to skip the sugar and carbs. The almond meal crust provides a delightful nutty base, while the creamy filling made from Greek yogurt and cream cheese offers a smooth, tangy texture. Sweetened with monk fruit, this cheesecake is completely sugar-free, making it the perfect low-carb dessert. Plus, it’s incredibly easy to prepare—just mix the ingredients, chill, and enjoy!

Ingredients

For the crust:

• ¼ cup almond meal
• 1 tablespoon salted butter, melted

For the filling:

• 2 tablespoons plain Greek yogurt, unsweetened
• 2 oz plain cream cheese (about 2 tablespoons)
• 2 teaspoons monk fruit sweetener (or another sweetener, to taste)
• ¼ teaspoon of vanilla, lemon, or lime juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a small bowl, combine the almond meal and melted butter. Stir until the mixture is evenly combined and forms a crumbly texture. Press this mixture into the bottom of a small cheesecake pan or serving dish to form the crust. Use the back of a spoon to press it firmly.
2. Prepare the filling: In another bowl, combine the Greek yogurt, cream cheese, and monk fruit sweetener. Use a hand mixer or a whisk to blend everything together until smooth and creamy. If you like a bit of extra flavor, add vanilla, lemon, or lime juice to taste.
3. Assemble the cheesecake: Once the crust is pressed down, spoon the cheesecake filling onto the crust, spreading it evenly across the top.
4. Chill: Place the cheesecake in the fridge for at least 2 hours to set. If you have time, letting it chill overnight will yield an even firmer texture.
5. Serve and enjoy: Once chilled and set, slice and serve your No Bake Keto Cheesecake. You can top it with berries or whipped cream for an extra treat if desired.

Servings and Timing

• Servings: This recipe makes about 2-3 servings, depending on the portion size.
• Prep time: 10 minutes
• Chilling time: 2 hours minimum (overnight for best results)

Variations

• Flavor Options: Add a bit of lemon zest, lime zest, or vanilla extract to the filling for a subtle, fresh flavor.
• Sweetener Options: If you don’t have monk fruit sweetener, you can use stevia, erythritol, or another low-carb sweetener of your choice. Just adjust the amount to suit your sweetness preference.
• Crust Variations: You can use a combination of almond meal and unsweetened shredded coconut for a different flavor in the crust, or use crushed keto-friendly cookies if you prefer a different texture.
• Toppings: For a bit of extra flavor, top your cheesecake with fresh berries, whipped cream, or a drizzle of sugar-free chocolate.

Storage/Reheating

• Storage: Keep the No Bake Keto Cheesecake in an airtight container in the fridge for up to 4-5 days.
• Freezing: This cheesecake can also be frozen. Simply wrap it tightly in plastic wrap and then foil, and store it in the freezer for up to a month. Thaw it in the fridge before serving.
• Reheating: This is a no-bake dessert, so it’s best enjoyed chilled or at room temperature. There’s no need to reheat.

FAQs

1. Can I use a different type of sweetener?

Yes, you can use stevia, erythritol, or other keto-friendly sweeteners. Adjust the quantity based on the sweetness level you desire.

2. Can I use a different nut meal for the crust?

Yes, you can substitute the almond meal with coconut flour or hazelnut meal, but the texture may differ slightly.

3. Can I use flavored Greek yogurt for the filling?

Flavored Greek yogurt may add extra sweetness, so you might need to adjust the amount of sweetener you use. Stick with unsweetened yogurt for the best result.

4. How long do I need to chill the cheesecake?

For the best texture, chill the cheesecake for at least 2 hours. If possible, let it sit overnight to allow the flavors to meld and the filling to set firmly.

5. Can I make this keto cheesecake dairy-free?

Yes, you can substitute the cream cheese and Greek yogurt with dairy-free alternatives, such as coconut cream and dairy-free yogurt. Just make sure to check the consistency as some dairy-free options may be thinner.

6. Can I make a larger batch?

Absolutely! You can double the ingredients to make a larger cheesecake. Just be sure to adjust the chilling time if necessary, depending on the size of your dish.

7. Can I use regular cream cheese instead of plain cream cheese?

Yes, you can use regular cream cheese, but make sure to choose a full-fat variety for a richer texture and flavor.

8. How do I know when the cheesecake is ready to serve?

Once the cheesecake has been chilled and the filling has set, it’s ready to serve. It should feel firm to the touch but still creamy.

9. How do I prevent the crust from being too crumbly?

Make sure to press the almond meal and butter mixture firmly into the dish to create a solid crust. If it’s too crumbly, you can add a little more butter or a small amount of coconut oil to help it bind.

10. Can I add chocolate to the topping?

Yes, you can melt some sugar-free chocolate and drizzle it over the top for a delicious chocolate topping. You can also sprinkle cocoa powder or cacao nibs for added texture.

Conclusion

This No Bake Keto Cheesecake is an easy, delicious, and guilt-free dessert that fits perfectly into a low-carb or keto lifestyle. With a simple almond meal crust and a creamy filling made from Greek yogurt and cream cheese, it’s the perfect treat when you’re craving something sweet. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is sure to satisfy your cravings while keeping you on track with your keto goals.

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