No Bake Low-Carb Vanilla Cheesecake (Keto-Friendly!)

This no-bake low carb vanilla cheesecake is completely egg-free and therefore requires no heating.

4.41 from 5 votes

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Prep Time: 20

Resting Time: 1 30

Course: Dessert

Cuisine: Keto, Low-Carb

Keyword: Egg-Free, Gluten-Free, Keto, Low-Carb, Quick

Servings: pieces

Calories: 345kcal

Equipment

s-blade food processor
Electric mixer
Rubber spatula
Food processor

Ingredients

Crust

7 oz. cashews ground
4 oz. cacao butter melted
2 Tbsp. sweetener
10 drops vanilla monk fruit liquid sweetener optional
1 dash salt

Filling

16 oz. cream cheese approx. 2 cups, room temp.
1 cup heavy whipping cream
1 tsp. vanilla extract
1 vanilla bean
2 tsp. lemon zest
½ cup sweetener powdered
1 Tbsp. gelatin powder

US Customary - Metric

Instructions

Crust

Prepare a 9-inch round cake pan. Grind the cashews using an s-blade food processor and melt the cacao butter.
In a medium bowl, using any kind of food processor or an electric mixer, thoroughly combine all of the crust ingredients. Press into the cake pan.
Refrigerate for at least 30 minutes for the crust to harden.

Filling

Soak the gelatin powder in a couple of Tbsps. of water and melt it in a microwave. Let it cool down to room temperature before use, but make sure it remains runny.
Split the vanilla bean in half and scrape out the seeds.
Using an electric mixer, thoroughly combine cream cheese, lemon zest, powdered sweetener, vanilla seeds, and vanilla extract.
Add runny and room temperature gelatin and mix thoroughly.
Again, using an electric mixer, whip the heavy whipping cream until stiff peaks form.
Using a rubber spatula, thoroughly combine the cream cheese mixture and the whipped cream.
Take the crust out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.
Optional: Mix some fresh or frozen berries in a blender to make a topping that will add some sourness to the sweet and creamy cake.

Notes

When making the filling, make sure that the melted gelatin has been cooled down to room temperature (but still runny) before mixing it into the cream cheese filling to avoid lumps.

You can use any type of nuts instead of cashews to make the cheesecake more keto-friendly. Blanched almonds would be a great choice. If you use almonds instead of cashews, the recipe comes out to be 351 Calories, 34 g total fat, 6 g protein, 5 g total carbs, and 3.3 g NET carbs.

Insead of the optional Vanilla Monk Fruit liquid sweetener, use 1 additional Tbsp. of preferred keto-frendly sweetener that is as sweet as sugar.

If you use Xylitol instead of a zero-calorie sweetener, the recipe comes out to be approximately 364 Calories per serving, while the macros remain roughly the same.

Nutrition

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