Sugar Free No Bake Cheesecake
A delicious rich and creamy recipe for Sugar Free No Bake Cheesecake that is perfect for anyone trying to reduce the carbs or sugar in their diet. Recipe is also gluten free and perfect for diabetics.
Prep Time 15 minutes
Setting Time 6 hours
Servings 16 serves
CHEESECAKE BASE INGREDIENTS
- 2 cups pecan meal or almond meal see notes
- 1 teaspoon ground cinnamon or to taste
- 1 teaspoon stevia blend
- A pinch of salt
- 75 gms butter melted
- 500 gms cream cheese full fat at room temperature
- ¼ cup stevia blend /monkfruit blend or 1/2 cup erythritol or coconut sugar
- 3 tablespoons sour cream full fat
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup heavy/pure cream
In a medium bowl, combine the cheesecake base ingredients. Mix well until combined.
Prepare your spring pan by rubbing the sides of the pan with butter to prevent your filling sticking if it touches the sides. Line the base of the pan with baking paper before assembling the spring pan.
Press the base mixture into the spring form pan, pressing up the sides as well. It is ok if the base mixture doesn't go all the way up the sides as long as you grease your pan. Compress the base and sides base firmly to prevent it from crumbling using a heavy flat based jar if need be. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese and sweetener together until very smooth and creamy, and lump free.
Add the sour cream, lemon juice and vanilla extract and continue to mix until well combined and really smooth.
Whip the cream in another mixing bowl until it forms firm peaks. Add to the cream cheese mixture and beat until the mixture is smooth and creamy without over mixing.
Spoon the filling into the cheesecake base and smooth off the top.
Refrigerate cheesecake until firm, for about 12 hours or overnight.
To serve the cheesecake, remove it from the spring form pan and set on a plate or serving platter. You will need to run a sharp knife around the edges to help the cheesecake to release. For a simple topping, dust with cinnamon powder. Alternatively top with fresh berries and fresh whipped cream.
Because nothing is used to set the cheesecake, refrigerate until ready to serve. Cheesecake will keep for 4-5 days and can be frozen.
My preference is to use pecans and process them to meal for this recipe. A mix of almond meal and pecan meal also works well. Almond meal also works well but my preference is to use whole almonds with the skin instead of blanched almond meal.
Press the base in very firmly to help prevent it crumbling. Use the base of heavy jar to compress it into the spring form pan and up the sides.
Use alternative sweetener of choice int he filling such as coconut sugar or an alternative low carb sweetener. Be conservative with how much you use and taste the filling mixture before adding any additional.
My preference is to not have a sweet base as I like the contrast between the flavors of the base and the filling. Add more sweetener to taste if required.
Make sure you use fresh pure cream and whip it as instructed as it makes the cheesecake lighter in texture.
Add the zest of one lemon for additional lemon flavor.
If you are in the US and wish to utilize all of your cream cheese, you can add all of the cream cheese from three 8 oz packets without making any other changes to the recipe.
Serving: 1serve | Calories: 238kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Fiber: 1g