Easy Keto No Bake Patriotic Cheesecake
Easy Keto No Bake Patriotic Cheesecake
This recipe is designed to teach everyone how to make easy keto no bake patriotic cheesecake
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Servings: 12
Ingredients
Crust
- 160 grams (1 1/2 cups) coconut flour
- 60 grams (1/3 cup) brown monk fruit sweetener
- 1/4 tsp salt
Cheesecake
- 72 grams (2 1/2 oz) whole frozen strawberries, thawed
- 74 grams (2 1/ oz) frozen blueberries, thawed
- 118 ml (1/2 cup) water, boiling
- 7 grams (2 1/2 tsp) unflavored gelatin powder
- 16 oz room temperature cream cheese, very soft
- 123 grams (1/2 cup) room temperature vanilla Greek yogurt
- 133 grams (2/3 cup) granulated monk fruit sweetener
- 2 tsp vanilla extract
Instructions
- Line an 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal. Blend the strawberries for 1 minute until completely pureed then set aside. Blend the blueberries for 1 minutes until fully pureed then set aside. Stir the boiling water and gelatin together in a small bowl for 1 minute until powder is fully dissolved.
- Pour the gelatin/water mixture in a large mixer bowl. Add the softened cream cheese. Beat on medium speed for 2 minutes until creamy. Add the yogurt. Beat for 1 minute until fully combined and smooth. Add the sweetener and the extract. Beat on medium 1 minutes until smooth and creamy. Stop the blender and scrape down the sides of the bowl as needed.
- Divide the cheesecake among 3 bowls. (about 243 grams of filling in each bowl) Add the strawberry pureed to one bowl of the filling. Beat the pureed in until fully combined. If desired add red gel food coloring for a more dominant red color. Set aside. Add the blueberry pureed to the second bowl of filling. Beat the pureed into the filling until fully combined. If desired add blue gel food coloring for a mor dominant color. Set aside Leave the third bowl of filling plain.
- Remove the crust from the refrigerator. Scoop into the prepared crust by alternating colors of red, white and blue in rows. (see video) Use a butter knife and drag the knife through the colors to create a swirl look. Make sure the top of the cheesecake is even. Place in the refrigerator and chill 2 to 4 hours or until firm.
- Remove from the refrigerator. Serve as is or top with blueberries and strawberries in the shape of a flag. Cut into desired size squares and serve