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Keto//Gluten Free No Bake Cheesecake

 I will be honest, I wasn't always a fan of making cheesecake. I was always afraid of getting a cracked cake after all the effort and time put into it.

In this no-bake version you get the same sweet and tangy flavors, creamy texture but without the risk of cracks and in only about 20 minutes! It is so delicious and easy to make.

Oh and of course, it is all keto approved!

Keto gluten free sugar free cheesecake with passionfruit topping

I made a passion fruit topping in this version, but you can do any topping you like! I just absolutely love passion fruit and I think it pairs really well with the tangy cream cheese. This neutral base really does allow for many different flavors to be added or different toppings. 

This recipe is for two medium sized servings. I made them using a small tart pan with removable loose bottoms. But since there is no baking required, you can use ramekins, small glasses or little dessert bowls. 

keto gluten free sugar free passion fruit no bake cheesecake

slice of keto no bake cheesecake with fruit topping


Keto//Gluten Free No Bake Cheesecake - 2 medium servings

What you will need:

Crust:

 

Keto Cheesecake:

 

Preparation:

  1. Toast almond flour and  pecans in a pan over medium heat for 2-3 minutes. Transfer toasted nuts to a small bowl and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving dish. Refrigerate while you make the cheesecake

     

  2. Add yogurt or mascarpone cheese to a medium bowl and beat with an electric mixer for about 2 minutes. Add cream cheese and grass-fed butter to another medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), Swerve and beat until just combined.

     

  3. Mix in the beat yogurt. Spoon cheesecake mixture into the cracker lined container. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).

     

  4. Add topping of choice and enjoy!

     

For my passionfruit topping I just added two passionfruits to a pan with two tablespoons of water and half a cup of sweetener. I cooked it down until it was thick. Then I let it cool to room temperature before putting it on top of the cheesecake and put it back into the fridge before serving for 15 min. 

Each serving of cheesecake alone only has 2.5g of Net carbs!

The total carb count depends on the topping. 

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3 comments

  • Easy to make even for a guy like me. Made it with strawberries and it tastes great!

    Michael N.
  • I found some passion fruit and made some of these. They ended up looking exactly like these. I love the crust!

    Pamela Ross
  • This looks so good! Can’t wait to make it with berries :)

    Misha

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