Bake Cheesecake
Summer is upon us, so that means we need to find ways to cure our sweet tooth without warming up the house! This keto No Bake Cheesecake is the perfect solution! A beautifully buttery crust is topped with a blend of sweet cream cheese, fluffy whipping cream, and vanilla extract to make the perfect low carb cheesecake! And you don’t even have to turn on your oven
Cheesecake Ingredients
As always, here is a quick overview of the ingredients used in our low carb cheesecake. For the complete recipe, just scroll to the bottom of the page.
For the pie crust: Highkey Chocolate Chip Cookies, Crushed Pecans, Melted Butter
For the cheesecake: Heavy cream, Cream cheese, Sour cream,Confectioners monkfruit, Lemon juice, and vanilla extract
How do you make this no bake cheesecake recipe?
Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
Make the filling: In a second mixing bowl beat the cream cheese, monkfruit, sour cream, lemon juice and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. (Do not overbeat)
Assemble: Remove the crust from the freezer and spread the cheesecake filling evenly into the pan. Chill the cheesecake overnight before serving.
What type of sugar should I use for this keto cheesecake?
I used confectioners monkfruit for this cheesecake, however traditional granular monkfruit will also work. Monkfruit is a great option for a keto diet because it is all natural, sugar free and doesn’t contain any sucrose or glucose. It also has a zero glycemic index, meaning it won’t affect your blood sugar.
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