A fabulous low carb no bake cheesecake that sets in the refrigerator. This makes it a fantastic dessert for the warmer season and it looks great topped with fresh summer berries.
Duration
Ingredients
Crust
- 1 ⅔ cup almond flour or ground walnuts
- 3 tablespoon low carb sugar substitute
- ¾ teaspoon cinnamon
- ½ cup butter melted
Filling
- 1 tablespoon grass-fed gelatin about 12 grams
- ½ cup low carb sugar substitute
- 1 cup boiling water
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract optional
Instructions
Crust
-
In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
-
Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
Filling
-
Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
-
In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
-
Slowly pour in the gelatin mixture, beating well after each addition.
-
Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it’s spreadable. (30-45 minutes)
-
Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.
Notes
Gelatin should be completely dissolved into a thick liquid mixture. And less gelatin and water can be used for a less stiff cheesecake.
A sweetened flavored gelatin mix can be used instead of the gelatin and sweetener.
To change the flavor, add it flavor extracts or add a flavored hot herbal tea in place of the boiling water.
Nutritional Data for Crustless Cheesecake
Serving: 1slice | Calories: 198 | Carbohydrates: 2g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 185mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 761IU | Calcium: 56mg | Iron: 1mg | Net Carbs: 2 g | % Carbs: 4.1 % | % Protein: 8.2 % | % Fat: 87.7 % | Smart Points: 9
