My dad requested cheesecake for dessert on Thanksgiving this year. I was happy to oblige, but our chickens have not been laying many eggs and I didn't have enough for my usual cheesecake recipe. I ended up tweaking Briana's No-Bake Cheesecake from her cookbook Necessary Food (If you are into low-carb cooking, THM, Keto, etc. then I highly recommend this cookbook) and it was a hit! Definitely not the same texture as regular baked cheesecake, but it tasted great.
No-Bake Cheesecake - Low Carb, Sugar Free
Crust:
3 T Butter
1 T Gentle Sweet, or your sweetener of choice (Swerve, Pyure, Erythritol, etc.)
1 cup Almond Flour
2 T Oat Fiber
Mix crust ingredients thoroughly and press into the bottom of a pie plate. If your butter is cold, you'll need to warm or melt it. Mine was room temp and it blended right up.
Cheesecake:
2 8oz pkgs Cream Cheese
2/3 cup Sour Cream
2 T Lemon Juice
1 tsp Vanilla
4 T Gentle Sweet or sweetener of choice, to taste
4 tsp Great Lakes Gelatin (the red can)
3 T Hot Water
2/3 cup Heavy Cream
Beat cream cheese, sour cream, lemon juice, vanilla, and sweetener until thoroughly combined. It would be easier if the cream cheese was not cold, but I never mange to think ahead enough to set it out so I just rely on my Kitchen Aid mixer to beat the cream cheese. Be sure to scrape the sides of the bowl well with a spatula so it's all combined.
Dissolve the gelatin in hot water, then add to cheesecake mixture and beat well. Add heavy cream and mix for a few more minutes. Give it a taste to see if it's sweet enough - if not, add another tablespoon of sweetener, mix, and taste again.
Pour cheesecake mixture over crust and refrigerate at least an hour, or longer if you can. I was able to cut and serve this after just about an hour but it gets firmer if it can chill longer. Serve with toppings of choice - we had 1 fruit and 2 chocolate ganache here. :)
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