Looking for a satisfying treat that doesn't require any actual baking? Then you'll love this no-bake cheesecake recipe. We did this recipe very small so you can make a few minis or a 6" round. However, you could easily double it to make a full sized 8-9" pie. Experiment with different toppings and you'll never get tired of this tasty treat. For other no-bake pies, check out our Lemon Supreme Pie. Enjoy!
Keto No-Bake Cheesecake
4oz cream cheese, softened
1/2c heavy cream
1/2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 tsp gelatin powder (we use Knox)
Optional
dash of cinnamon (about 1/64 tsp - check out these cute mini measuring spoons)
1. In a small mixing bowl, beat cream cheese and cinnamon until smooth. Sprinkle in the gelatin slowly to avoid clumping. Set aside while making the whipped cream.
2. In large mixing bowl, beat heavy cream until soft peaks form. Add sweetener and vanilla, beat until stiff peaks form.
3. Fold the cream cheese into the whipped cream and blend until smooth and creamy.
4. Pour over crust and refrigerate for 6 hours, overnight is best. Top with fresh fruit puree or sugar-free caramel sauce.
Keto Crust
There are several keto options and if you have a favorite, by all means use it. For a truly no-bake cheesecake, we like to use crumbled up keto cookies mixed with a little bit melted butter. For mini's, use about 2T per cupcake well. Just firmly press it into a lined muffin tin. For a small pie, we like to use a 6" springform pan. Line with parchment and press into the pan evenly. Pour the filling over it and refrigerate.
NOTE: The mini's are the perfect size to freeze and thaw as needed.
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