Description
A refreshing no-bake cheesecake that combines the tangy flavor of lemon with a creamy texture, perfect for a keto lifestyle.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol or another keto-friendly sweetener
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Prepare the crust by mixing almond flour, cocoa powder, and granulated erythritol in a bowl. Add melted butter and mix until crumbly. Press into a 9-inch springform pan and chill.
- For the filling, beat cream cheese until smooth, then add sour cream, powdered erythritol, lemon juice, lemon zest, vanilla, and salt. Mix until creamy.
- Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Pour the filling over the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours to set.
- Once set, remove from the springform pan, slice, and serve with optional toppings like fresh berries or chocolate drizzle.
Notes
- Ensure all ingredients are at room temperature for easier mixing.
- Chill the cheesecake overnight for best flavor and texture.
- Use a sharp knife dipped in hot water for clean slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
