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No Bake Sugar Free Cheesecake Recipe

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4.4 from 11 reviews

This No Bake Sugar Free Cheesecake is a creamy, low-carb dessert perfect for those seeking a sweet treat without the guilt. Featuring a crunchy almond and coconut flour base, a smooth cream cheese filling lightly sweetened with erythritol and stevia, and topped with fresh berries and whipped cream, this cheesecake requires no baking and sets in the fridge or freezer for a fuss-free finish.

Ingredients

Base

  • 3/4 cup (75g) almond flour (or ground almonds)
  • 1/4 cup (30g) coconut flour
  • 1 tbsp powdered sweetener
  • Pinch of salt
  • 1/4 cup (57g) butter, melted

Filling

  • 1.5 cups (360g) cream cheese or mascarpone, room temperature
  • 2/3 cup (107g) powdered erythritol
  • 1 tsp lemon juice
  • 1 tbsp vanilla extract
  • 1 cup (240ml) heavy cream / double cream
  • 5 - 10 drops liquid stevia (optional, for extra sweetness)

Topping

  • 3/4 cup (180g) heavy cream / double cream
  • 1/2 cup (75g) strawberries, halved or quartered
  • 1/3 cup (40g) raspberries

Instructions

  1. Prepare the base: In a mixing bowl, combine the almond flour, coconut flour, powdered sweetener, and a pinch of salt. Stir to mix well. Pour in the melted butter and stir until a flaky crumb forms.
  2. Form the base: Grease a 7-inch non-stick loose bottom baking tin lightly with melted butter. Press the base mixture into the bottom of the tin using the back of a spoon, smoothing the surface and edges to create a neat crust.
  3. Make the filling: In a clean mixing bowl, beat the cream cheese, powdered erythritol, lemon juice, and vanilla extract together with an electric mixer for about one minute until smooth. Taste and adjust sweetness with optional liquid stevia if desired.
  4. Whip the cream: In a separate bowl, whip 1 cup of heavy cream until thick but not stiff, making sure not to overwhip.
  5. Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and smooth.
  6. Assemble the cheesecake: Spoon the filling over the prepared base and smooth the top with a silicone spatula.
  7. Set the cheesecake: Place the cheesecake in the refrigerator for 6 to 8 hours or overnight to fully set. Alternatively, freeze until firm. For best texture, refrigerate overnight then freeze for 30 minutes before serving.
  8. Prepare topping: Whisk 3/4 cup of heavy cream in a mixing bowl using an electric whisk until thick but still soft, avoiding overwhipping.
  9. Decorate the cheesecake: Carefully remove the cheesecake from the tin. Spread the whipped cream evenly on top, creating light ripples with a spatula. Decorate with halved or quartered strawberries and raspberries. Optionally dust with a little powdered erythritol for extra sweetness.

Notes

  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • Adjust sweetness as desired, especially if using liquid stevia, which is potent.
  • The crust can be pressed firmly for a more compact base or kept crumbly for texture.
  • If freezing for storage, thaw the cheesecake in the fridge before serving for best texture.
  • Ensure cream is not overwhipped at any stage to maintain a light, creamy texture.

Find it online: https://cookedbygrace.com/no-bake-sugar-free-cheesecake-recipe/