No Bake Keto Cheesecake
Creamy and tasty, this No Bake Keto Cheesecake will impress even people that are not on a low carb diet!
Servings: 12
Calories: 326kcal
Ingredients
For the crust:
- ⅓ cup/ 30 g coconut flour
- ⅔ cups / 60 g ground walnuts
- ⅙ cup / 40 g cup butter, melted
- 1 tbs xylitol, optional
For the filling:
- 14 oz/ 400 ml can coconut cream, cold*
- 2 ¼ cups / 500 g cups cream cheese, (17,6 oz)
- 1 tbs / 12 g gelatin powder
- ½ cup / 110 g xylitol
- 2 teaspoons vanilla extract
For the topping
- 2 cups / 250 g frozen raspberries
- 1-2 tbs xylitol
- chocolate with at least 80% cocoa, optional
Instructions
Crust:
- Place all ingredients in a bowl and mix them well until combined. Press the mixture onto the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper.
- Leave the pan in the fridge while preparing the filling.
Filling:
- Remove the liquid from the coconut cream can (the coconut water) and transfer it to a small heat proof bowl. Add the gelatin and let it bloom.
- In a large mixing bowl combine coconut cream (the solid part), xylitol, cream cheese and vanilla extract. Beat with an electric mixer 3-4 minutes, until smooth and thick.
- Dissolve the gelatin together with the coconut water on a double boiler. Let it cool for 5 minutes and then gradually fold it into the cream cheese filling with a rubber spatula.
- Pour the filling into the pan, on top of the crust. Smooth it out with a spatula. Refrigerate for 6-8 hours. Before serving cover with raspberry topping.
Topping:
- In a small saucepan over medium heat combine raspberries and xylitol. Mix continuously until the mixture starts simmering. Remove from the heat and let cool for 15 minutes.
- Spoon it over the cheesecake. Optionally sprinkle with dark chocolate shaves.
Notes
- Make sure the coconut cream has been cooled at least 1 day in the fridge, before using it for the recipe.
- If the xylitol and the coconut cream make lumps in the filling and you have challenges to break them, use a food processor or blender.
- If you decide to make this cheesecake in a non keto version, with powdered sugar, instead of xylitol, use less gelatin: about 3 teaspoons (8-10 g). Sugar helps the gelatin to solidify liquids. Sugar alcohols (xylitol among them) don’t have this effect.
Nutrition
Calories: 326kcal | Carbohydrates: 11.2g | Protein: 6.9g | Fat: 30g | Saturated Fat: 19.2g | Fiber: 3.9g | Sugar: 2.2g
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