Name: No Bake Keto Cheesecake
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Keto
Ingredients: 1/4 cup almond meal; 1 tablespoon salted butter, melted; 2 tablespoons plain Greek yogurt, unsweetened; 2 oz plain cream cheese (about 2 tablespoons); 2 teaspoons monk fruit sweetener (or another sweetener, to taste); 1/4 teaspoon vanilla, lemon, or lime juice (optional)

No Bake Keto Cheesecake

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This No Bake Keto Cheesecake is a quick and easy dessert that delivers the rich flavor of cheesecake without the carbs. Made with a nutty almond meal crust, a creamy Greek yogurt and cream cheese filling, and sweetened with monk fruit, it’s the perfect low-carb treat for anyone following a keto or sugar-free diet.

Author: Linda
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: 2-3 servings
Category: Dessert
Method: No-bake
Cuisine: Keto, Gluten-Free
Diet: Low Calorie

Ingredients

For the crust:

1/4 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)

1/4 teaspoon vanilla, lemon, or lime juice (optional)

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Instructions

Prepare the crust: In a small bowl, combine the almond meal and melted butter. Stir until the mixture forms a crumbly texture. Press the mixture into the bottom of a small cheesecake pan or serving dish, ensuring an even layer.
Prepare the filling: In another bowl, combine the Greek yogurt, cream cheese, and monk fruit sweetener. Mix with a hand mixer or whisk until smooth and creamy. Add vanilla, lemon, or lime juice if you want extra flavor.
Assemble the cheesecake: Spoon the cheesecake filling over the almond meal crust, spreading evenly.
Chill: Refrigerate the cheesecake for at least 2 hours or overnight for the best results.
Serve and enjoy: Once the cheesecake is chilled and set, slice and serve. You can top it with fresh berries or whipped cream for added flavor.

Notes

Storage: Keep the cheesecake in an airtight container in the fridge for up to 4-5 days.

Freezing: For longer storage, wrap tightly and freeze for up to a month. Let it thaw in the fridge before serving.

Sweetener Options: You can substitute the monk fruit sweetener with stevia, erythritol, or other keto-friendly sweeteners. Adjust the quantity based on your sweetness preference.

Crust Variations: Try using unsweetened shredded coconut in the crust or keto-friendly cookies for a different texture.

Dairy-Free Option: To make this cheesecake dairy-free, substitute the cream cheese and Greek yogurt with coconut cream and dairy-free yogurt.

Find it online: https://familydinnercooking.com/no-bake-keto-cheesecake/