Cheese. Cake. Two of my favorite things. So when you put those two words together, it’s just magical. There’s a reason those Golden Girls sat around the table eating cheesecake. Cheesecake solves everything. Ok, not really. But it’s so delicious you might forget all your worries for a bit.
Cheesecake is one of my favorite desserts and this recipe can’t get much easier. Plus, you only have to bake the crust. Not bake the cheesecake for 50 minutes and let it cool for 2 hours then have to refrigerate a day before you can even think about eating it. Nope, not this one.
This one you can be eating in just a few short hours after you make it. Or you can just spoon the filling out of the bowl after you whip it together. You decide. But if you like the beaters after you mix it, the filling might not make it on top of the crust. Don’t say I didn’t warn you.
First thing to do is prepare the crust. Mix all the ingredients, press in a pie plate, and bake.
While that cools, make your filling. I let the crust cool for probably a good hour. Partially because I was doing other things and partially because I didn’t want the filing to sit on a warm crust and trap the heat in. Would have made for a very soggy crust!
Top the filling on the crust and refrigerate. I suggest leaving it for at least 4 hours or overnight. I would like to think that if the Golden Girls were on Keto, this would be the cheesecake they sit around the table and eat. #goldengirlapproved
**UPDATE TO RECIPE!! While the cheesecake is absolutely delicious with the recipe below, my husband found it a little too ‘tangy’ from the sour cream – so the next time I made it, I only put about 1/4 c sour cream in it and I upped the vanilla to 2 tsp. It was PERFECT. I’ve had so many compliments on this cheesecake, it’s definitely a crowd pleaser.**
No Bake KETO Cheesecake
Crust:
2 cups Almond Flour
1 tsp vanilla extract
3 tbsp powdered Swerve Sweetener
1/3 cup butter, melted
Filling:
16 oz cream cheese at room temp
1 tsp vanilla
1 cup powdered Swerve Sweetener
1/2 cup sour cream
3/4 cup heavy cream
For the crust:
Preheat the oven to 350. Stir all ingredients together until well mixed. Press into bottom of pie plate. Bake for 10-15 minutes or until golden brown. Cool
For the filling:
With your hand mixer or standing mixer, blend together the cream cheese, swerve, and vanilla until fluffy. Mix in sour cream. Slowly pour in heavy cream and mix until thickened. Pour on crust and smooth top of filling. Chill for minimum 4 hours and enjoy!
I found this recipe on Pinterest but next time I think I will double the vanilla in the filling and cut back on the sour cream. It was a little too tangy for my taste and I like a little more vanilla flavor. But it was definitely good and I’ll make it again.
If you make it, comment below!
*Nutritional values are based on items I used. You should always check your own.
. Gently press out slightly. Freeze and then enjoy! Keep stored in freezer.
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