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Low carb No bake Cheesecake

Prep Time 30 mins
Servings 12
Calories 426 kcal

Equipment

  • 9/10 inch springform baking tin
  • Large bowl
  • spatula
  • hand whisk/electric whisk

Ingredients
  

  • 300 g ground almonds almond flour
  • 100 g melted butter
  • 50 g xylitol (or whatever sweetener you want to use)
  • 1 tbsp cinnamon
  • 540 g cream cheese (ie philadelphia) At room temperature
  • 100 g xylitol (powdered form) (blend in a nutribullet until powdered)
  • 200 ml double cream
  • 1 packet gelatine
  • 1 tbsp vanilla extract

Instructions
 

  • For the crust base: mix ground almonds, cinnamon, xylitol in a bowl and add the melted butter. Mix until fully combined
  • Pour the mix into your springform tin and flatten with the bottom of a glass or something flat until its fully compact and spread evenly over the base of the tin
  • Put the base in the fridge for at least 30 minutes to set and harden
  • For the cheese part: add cream cheese (at room temp) and powdered xylitol (sieved) into a large bowl. Using your hand mixer, beat until light and fluffy
  • Meanwhile, boil the kettle and add ~6 tbsp hot water into a cup - add the pack of gelatine to the water and mix continuously until gelatine melts. Leave for a few minutes to cool slightly
  • Add the double cream 100 ml at a time into the cheese mix and beat on medium speed. After cream has been added, add the vanilla and beat in.
  • Return to the gelatine and check that its not too hot (should be able to put your finger in). Slowly add the gelatine mix to the cheese mix and beat in until fully incorporated
  • Your mix should be thick, light and stiff at this point
  • Take the base from the fridge and add your cream cheese mix on top
  • Spread with a spatula until evenly dispersed and smooth on the surface
  • Leave the cheesecake to set in the fridge for at least 2 hours
  • Enjoy with some fresh berries on top :)

Notes

Macro breakdown per slice ( serves 12 )
Calories 426
Fat 38g
Carbohydrates 15g
Protein 10g