This no-bake cheesecake recipe is a breeze to make and making mini-cheesecakes means they're twice as fun. Keto friendly, with less than 3 carbs per serving, this recipe with it's buttery and nutty crust, thick and creamy filling, can be your go-to for company, Cheesecake Day, or anytime you want a rich, luxurious, no-added sugar dessert.
Finish it with everyone's favorite berry topping and you'll have a winner every time!
NUTRITIONAL INFO (PER SERVING): 1, 4oz jar
- Calories: 245kcal
- Protein: 6g
- Fat: 28g
- Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar Alcohols: 2g
- Net Carbs: 2.5g
To make it Vegan:
Use vegan cream cheese in place of regular cream cheese
Use coconut cream in place of heavy whipping cream
Use coconut oil in place of butter
To make one cheesecake:
Use a 9” pie pan and refrigerate 4 hours before serving
want more of a challenge? try this recipe for a Baked Lakanto Cheesecake
