SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE
This is a delectable dessert for those of you who are on any of the low carb diets out there. It's so quick and easy, you can have it done 5 minutes after you start. This will satisfy your sweet tooth without ruining all your hard work!
Provided by MaxBetta
Categories Cheesecake
Time 5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 3
Steps:
- Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
- In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
- Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
- Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
- For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!
Nutrition Facts : Calories 266.4, Fat 27.6, SaturatedFat 16.4, Cholesterol 96, Sodium 136.6, Carbohydrate 2.6, Sugar 1.3, Protein 3.1
LOW CARB NO BAKE CHEESECAKE RECIPE - (4.3/5)
Provided by MidlifeMommyAdventures
Number Of Ingredients 8
Steps:
- CRUST: Melt butter and stir into the almond meal. Spread out in the bottom of an 8 in pie pan, if all you have is a 9 inch, that will work too. Bake for about 7 or 8 minutes at 375°F CAKE: Using an electric mixer with the whisk attachment, whip your cream until semi stiff peaks form. Add 5 drops of liquid sweetener and the vanilla. Whip it some more, then set aside. Cream the cream cheese, liquid sweetener and vanilla together in a large bowl. Scrape the sides well before going to the next step. Fold in the whipped cream, about a third at a time. Scrape the sides of the bowl well, making sure it is well mixed. Pour into your prepared pie pan and chill in the fridge for a couple of hours. (if you can't wait that long, I won't tell)
PERFECT LOW CARB KETO CHEESECAKE RECIPE
A creamy and delicious Keto Cheesecake made with such ease! It's a great low carb and gluten-free dessert that your friends and family will love. Oh, and did I mention that there is no water bath for this Sugar-Free Cheesecake?!
Provided by Stephanie Parlegreco
Categories Desserts
Time 6h
Number Of Ingredients 12
Steps:
- Bring all your ingredients to room temperature.
- Preheat the oven to 325 degrees.
- In a small bowl stir all the crust ingredients: almond flour, swerve brown sugar, flaxseed meal, melted butter, salt, and cinnamon.
- Add the mixture to the springform pan and press down evenly. If you have enough you can press it up the sides too.
- Place in the oven and bake for 10 minutes. Remove and let cool.
- In a medium-sized bowl add the cream cheese, and using a hand or stand mixer, start mixing the cream cheese.
- Add the sour cream and mix it again.
- Now add the low carb sweetener, eggs, vanilla, and lemon juice. Mix again until smooth, you don't want any lumps.
- Tap the bowl on the counter to remove any air bubbles.
- Pour the batter into the prepared crust, and gently tap again to make sure the filling is spread out evenly in the pan.
- Place the cheesecake in the middle of the oven and cook for 50 minutes. You want the center of the keto cheesecake to still be a little jiggly. *DO NOT OPEN THE OVEN DURING THE COOKING PROCESS.
- Once the cheesecake is done cooking, turn the oven off, crack the door open, and leave the cheesecake for 30 minutes.
- Remove from the oven and let it cool for 1 hour. *About 10 minutes into the cooling time, run a very thin knife around the inside of the springform pan to loosen the crust from the sides.
- Loosely cover the cheesecake with plastic wrap and place in the fridge for 4-6 hours, but overnight is best.
Nutrition Facts : ServingSize 1 Slice, Calories 473 calories, Sugar 4.1 g, Sodium 406.5 mg, Fat 45 g, SaturatedFat 21.4 g, TransFat 0.5 g, Carbohydrate 8.3 g, Fiber 2 g, Protein 9.8 g, Cholesterol 137.9 mg
LOW CARB VANILLA CHEESECAKE PUDDING
A sweet and creamy low-carb cheesecake fix that needs only 6 ingredients and 15 minutes to make! It's the ultimate no bake, no wait keto sweet treat for those days when you want to spoil yourself.
Provided by Anna Mazlin
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Use food processor or mini chopper to finely grind walnuts
- Divide walnuts equally among four dessert cups
- Using a hand mixer, beat together remaining ingredients until smooth
- Spoon on top of ground walnuts
- Chill until ready to serve or serve immediately
Nutrition Facts : Calories 396 kcal, Carbohydrate 5 g, Protein 6 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 100 mg, Sodium 202 mg, Sugar 2 g, ServingSize 1 serving
MINI KETO CHEESECAKE RECIPE
This Mini Keto Cheesecake Recipe is rich, decadent, and easy to make with just 5 ingredients in 30 minutes! It's a great choice when everyone else is eating regular cheesecake, but you're trying to stay low carb or keto. These mini cheesecakes are creamy and rich with just 2g net carbs per serving.
Provided by Sarah
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 325F; line 5 muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
Nutrition Facts : Calories 181 calories, Sugar 1, Sodium 170, Fat 17, SaturatedFat 9, Carbohydrate 2, Protein 4, Cholesterol 115
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