No Bake Sugar Free Cheesecake
User Reviews
5
No Bake Sugar Free Cheesecake
Description
No Bake Sugar Free Cheesecake combines a nutty, flakey base made from almond and coconut flours with a rich filling blending cream cheese, erythritol, lemon juice, and vanilla. Whipped heavy cream folded in with the cream cheese mix creates a light yet creamy texture. The cheesecake is chilled in a springform or loose bottom pan until fully set, delivering a smooth, satisfying dessert without baking or sugar.
The cheesecake’s flavor balances tangy lemon with vanilla sweetness and optional berry toppings, while its texture contrasts the firm crumbly crust against the airy, creamy filling. The recipe allows adjusting sweetness levels with liquid stevia and can be chilled overnight for best results.
Serve chilled slices plain or topped with fresh strawberries and raspberries for added freshness and color. It’s well suited for gatherings or lower-carb dessert needs.
The cheesecake keeps well refrigerated for up to 5 days or can be frozen for several months. Before serving, running a sharp knife along the pan edge facilitates easy removal. Stir only briefly when folding to maintain lightness in the filling.
Ingredients
BASE
- ¾ cup / 75g almond flour or ground almonds
- ¼ cup / 30g coconut flour
- 1 tablespoon powdered sweetener
- Pinch salt
- ¼ cup / 57g butter melted
FILLING
- 1.5 cups / 360g cream cheese room temperature, or mascarpone
- ⅔ cup / 107g erythritol powdered
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup / 240ml heavy cream aka double cream
- 5 - 10 drops liquid stevia optional - if you have a sweet tooth!
TOPPING (optional)
- ¾ cup / 180g heavy cream aka double cream
- ½ cup / 75g strawberries halved or quartered
- ⅓ cup / 40g raspberry
Instructions
BASE
- Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
- Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.
- Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
FILLING
- In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
- In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).
- Fold the cream through the cream cheese with a spatula to combine.
- Spoon the filling on top of the base and smooth the top off with a silicone spatula.
- Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.
TOPPING
- Add ¾ cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
- Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.
Notes
- This recipe serves 12 from a 7-inch pan and requires about 15 minutes of active preparation time plus several hours chilling.
- Store covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw before serving.
- Use a sharp knife to loosen the cheesecake from the pan for neat slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Total Carbohydrates | 5.2g | 2% |
| Protein | 4.7g | 9% |
| Fat | 29.2g | 45% |
| Saturated Fat | 16.9g | 85% |
| Sodium | 152mg | 6% |
| Fiber | 1.5g | 6% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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