NO BAKE SUGAR FREE CHEESECAKE RECIPES RECIPES

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THE BEST KETO NO BAKE CHEESECAKE RECIPE - KETOCONNECT



The BEST Keto No Bake Cheesecake Recipe - KetoConnect image

A delicious low carb treat that the whole family will love! And the best part, no oven required!

Provided by Matt Gaedke

Categories     Dessert

Total Time 315 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

2 1/2 cups Almond Flour
8 tbsp butter, melted
1/2 cup Low Carb Sugar Substitute
1 pinch Pink Himalayan Salt
1 tsp vanilla extract
16 oz cream cheese, room temperature
1 tbsp vanilla extract
3/4 cup Low Carb Sugar Substitute (powdered)
1 cup Heavy Cream

Steps:

  • In a glass bowl melt the butter.
  • To the butter add all remaining base ingredients.
  • Mix well to distribute all ingredients evenly.
  • Line a cheesecake pan with parchment paper and add the crust mixture in.
  • Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
  • In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
  • Slice and serve, you may need to allow it to soften if coming from the freezer.

Nutrition Facts : Calories 498 kcal, CarbohydrateContent 10 g, ProteinContent 11 g, FatContent 48 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 92 mg, SodiumContent 287 mg, FiberContent 4 g, SugarContent 3 g, UnsaturatedFatContent 9 g, ServingSize 1 serving

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE RECIPE | BBC GOO…



No-bake chocolate hazelnut cheesecake recipe | BBC Goo… image

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

Provided by Good Food team

Categories     Dessert

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 12

Number Of Ingredients 9

140g unsalted butter
300g digestive biscuit, broken up
500g cream cheese, softened
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
4 tbsp hazelnut chocolate spread
25g hazelnuts, roughly chopped

Steps:

  • Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
  • Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
  • Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

Nutrition Facts : Calories 680 calories, FatContent 56 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

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