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.
- 1 ⅔ cup almond flour or ground walnuts
- 3 tablespoon low carb sugar substitute
- ¾ teaspoon cinnamon
- ½ cup butter melted
- 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
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.
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.
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