Low-Carb No-Bake Cheesecake – Completely Sugar-Free
Ingredients
For the crust:
100g peanut or almond flour (approx. 1 cup)
50g softened cream cheese (approx. 3.5 tbsp)
3 tbsp calorie-free sweetener (e.g., erythritol, monk fruit, or your choice)
½ tsp cinnamon
For the filling:
400g softened low-fat cream cheese
2 tbsp calorie-free sweetener (your choice)
450g unsweetened natural yogurt (approx. 1.75 cups)
50g skim milk powder (approx. ½ cup)
1 tbsp neutral-tasting, colorless gelatin
3 tbsp cold water (for softening the gelatin)
For garnish (optional):
A sprinkle of cinnamon
Lemon zest
Fresh berries (a small amount – hardly noticeable) (Carbohydrate content)
Preparation
Prepare the crust:
Line the bottom of a 20cm springform pan with parchment paper and lightly grease the sides.
In a bowl, combine peanut or almond flour, softened cream cheese, sweetener, and cinnamon.
Mix with a fork or your hands until a crumbly, slightly sticky mixture forms.
Press the mixture evenly and firmly into the prepared pan.
Refrigerate the crust while you prepare the filling.
Prepare the filling:
6. Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
7. Then, microwave for 10–15 seconds until melted. Let it cool slightly (it should not set).
8. In a large bowl, beat the cream cheese and sweetener until creamy.
9. Add the yogurt and nonfat dry milk powder and mix until smooth.
10. With the mixer on low speed, slowly pour in the melted gelatin and mix well.
Assemble and Chill:
11. Remove the prepared base from the refrigerator and pour the cream filling evenly over it.
12. Smooth the surface with a spatula and gently tap the springform pan on the work surface to release any air bubbles.
13. Refrigerate for at least 4 hours, or preferably overnight, until set.
14. Before serving, carefully loosen the edges with a thin knife and remove the springform pan.
15. If desired, dust with cinnamon, garnish with lemon zest, or a few fresh berries.
Serve chilled.
