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Free No-Bake Cheesecake in a Cup

Cheesecakes are a favorite dessert amongst the keto community. The beauty of this recipe is that it does not require an oven and can be prepared in 15 minutes! Top with a few berries for added flavor.

Ingredients:

For the Crust:

  • 2 tbsp almond flour

  • 2 tbsp finely crushed walnuts

  • 1 tsp powdered erythritol

  • Pinch of cinnamon

  • 1 1/2 tsp butter or coconut oil, melted

For the Cheesecake:

  • 2 oz cream cheese, softened

  • 1 1/2 tbsp powdered erythritol

  • 1/2 tsp pure vanilla

  • 1/4 cup heavy cream

  • Optional topping: sliced strawberries

Directions:

  • Lightly toast the almond flour and crushed walnuts in a dry skillet over medium heat for a minute or two, while stirring to avoid burning. Transfer to a bowl and combine with the remaining ingredients for the crust.

  • Divide the crust and press into 2 (8 oz) ramekins and refrigerate while you prepare the cheesecake.

  • Whip the heavy cream in a small bowl until soft peaks form and set aside.

  • Combine the cream cheese, erythritol, and vanilla in another bowl. Beat with an electric mixer. Add the whipped cream and beat again for about 30 - 60 seconds, or until smooth.

  • Spoon or pipe the cheesecake mixture on top of the crust. Place in the freezer for about 20 minutes or the refrigerator for about an hour

  • Top with sliced strawberries, if desired and enjoy!

Tips:

  • These cheesecakes will keep well in the fridge for 4 days or longer in the freezer. Double or triple the recipe to have desserts on hand for a convenient treat!

  • If looking for brand recommendations, we love Swerve brand erythritol, Simply Organic pure vanilla extract, Anthony’s Organic Almond flour or Anthony’s organic coconut flour and Food to Live brand walnuts!

Prep Time: 15 minutes, plus 20 minutes - 1 hour chill time

Servings: 2

Macros: Fat: 32g | Total Carbs: 13.5g | Fiber: 1.5g | Sugar Alcohols: 8.5g | Net Carbs: 3.5g | Protein: 5.5g | Calories: 321