Low Carb No Bake Cheesecake With Shortbread Crust Recipes

KETO NO BAKE CHEESECAKE

Steps:

• In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
• Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
• Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
• In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
• Slowly pour in the gelatin mixture, beating well after each addition.
• Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
• Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

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!

LOW CARB NO BAKE CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 400 degrees.
• For crust, mix all four ingredients until moistened.
• Press into greased pie pan or spring form pan.
• Bake for 5-10 minutes until lightly browned.
• Cool completely.
• For filling, whip heavy cream and Splenda until stiff. Set aside.
• Beat cream cheese until smooth.
• Add sour cream, vanilla, and Splenda. Mix well.
• Fold whipped cream into filling mix.
• Spread filling on top of crust.
• Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.

LOW CARB NO BAKE CHEESECAKE

Steps:

• Mix gelatin and Splenda. Add boiling water, stirring until dissolved.
• Beat the cream cheese with the vanilla.
• Slowly add the gelatin until well-mixed.
• Chill until firm.

LOW CARB CHEESECAKE NO CRUST

Steps:

• Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
• Then add 2 eggs and beat again.
• Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
• Until center is firm.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.