This recipe is designed to teach everyone how to make keto no bake cheesecake
Course Dessert
Prep Time 5 minutesminutes
Cook Time 0 minutesminutes
Servings 16squares
Calories 166kcal
Ingredients
Crust
168gramsalmond or coconut flour (1 3/4 cups)for coconut flour it is 1 1/3 cups not 1 3/4 cups
65gramsbrown sugar sweetener of choice (1/3 cup)
1/8tspsalt
4gramsvanilla extract (1 tsp) adjust to taste
1/4cupbutter, melted and cooled
dry spices of choice, optional
Filling
118mlvery HOT water (1/2 cup)
1/4ozplain gelatin powder (2 1/2 tsp)
16ozvery soft cream cheese
123gramsplain Greek yogurt of choice (1/2 cup)
133gramsgranulated sweetener of choice (2/3 cup)
1tspvanilla extract
berries or add-in and topping of choice, optional
Instructions
Crust
Line an 8 x 8-inch cake pan with parchment paper and allow the paper to hang over the sides. Sift all the dry ingredients into an 8 x 8-inch cake pan until there are no lumps
Pour in the extract and melted butter. Stir or use finger and combine until all the dry ingredients are moist. Use hands or back of a measuring cup and press the mixture firmly throughout the bottom of the cake pan. Place in the refrigerate while making the filling
Filling
In a small bowl use a fork and stir together the HOT water and gelatin powder for about 30 seconds or until the powder is fully dissolved. Pour the dissolved gelatin into a large mixer bowl
Add the soft cream cheese and beat on low 10 seconds to break up the cream cheese. Increase speed to medium and beat on medium for 2 minutes or until smooth
Scrape down the sides of the bowl and push the cream cheese to the center of the bowl. Add the yogurt and beat on low 10 seconds until the yogurt begins to combine with the cream cheese. Increase speed to medium and beat for 1 minute until smooth
Scrap down the sides of the bowl and push the mixture to the center of the bowl. Add the sweetener and the extract. Beat on low 10 seconds to combine the increase speed to medium and beat for 1 minute or until smooth and creamy
Scrape down the sides of the bowl and if desired fold in add-in of choice. Remove the crust from the refrigerator
Spread the filling evenly throughout the crust. Place in the refrigerator for 2 hours or until firm
Remove from the refrigerator. If desired top with the toppings of choice. Cut desired size pieces. Store leftovers in an airtight container in the refrigerator up to 1 week