Description
A luscious no-bake cheesecake with a creamy texture and a delightful almond flour crust, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup melted coconut oil
- 1/4 cup low-sugar sweetener (like erythritol)
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup low-sugar sweetener (like erythritol)
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 1/2 cup heavy cream
Instructions
- Combine the almond flour, melted coconut oil, and 1/4 cup of low-sugar sweetener in a mixing bowl. Press this mixture into the bottom of your springform pan.
- Beat the softened cream cheese with Greek yogurt, 1/4 cup of low-sugar sweetener, vanilla extract, lemon juice, and zest until smooth and creamy.
- Whip the heavy cream in a separate clean bowl until stiff peaks form, then fold it gently into the cream cheese mixture.
- Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
- Refrigerate for at least 240 minutes, or until the cheesecake is set.
- Slice into wedges and serve chilled.
Notes
For added flavor, consider using a low-carb sweetener suitable for your diet. This cheesecake can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg