This low-carb No-Bake Keto Cheesecake is as creamy and delicious as any other cheesecake but works great as part of your Keto diet! The base is made from a combination of almond flour, pecans, and butter, giving it a wonderful nutty flavor that’s enhanced by a pinch of cinnamon.
The cheesecake filling is a classic combination of sour cream and cream cheese, flavored with sharp lemon and fragrant vanilla. Use your favorite sweetener for both the base and the filling, whichever one you’ve found most suits your taste. This cheesecake is delicious served with a generous dollop of whipped sour cream and some sweet and juicy strawberry slices.
To make this No-Bake Keto Cheesecake, you will need the following ingredients:
Place a skillet over a medium heat. Add the almond flour and pecans and fry for 2-4 minutes until golden.
Add the toasted flour and nuts, sweetener, salt and cinnamon to a small bowl, and mix together.
Add the butter and stir until fully combined.
Equally divide the crumb between 2 serving glasses and press it down into the base of the glass.
Place the glasses in the refrigerator to chill.
In a medium-sized bowl, whisk the sour cream with an electric mixer for 2-3 minutes.
In another bowl, beat the cream cheese and butter together until fully creamed.
Stir in the vanilla extract, sweetener and lemon juice until just mixed.
Fold the beaten sour cream into the mixture.
Use a piping bag or spoon to add the cheesecake mixture to the glasses, on top of the cracker base.
Put the cheesecakes into the freezer for 30-40 minutes. Alternatively, they can be refrigerated for a few hours or overnight.
Serve the cheesecakes with slices of fresh strawberries and a spoonful of whipped sour cream.
This No-Bake Keto Cheesecake is the answer if you’re in need of a luxurious sweet treat while following a Keto diet. What do you think? I’d love to hear from you so leave a comment below with your thoughts!
Love it! The best keto cheescake!
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