No bake low carb Blueberry Cheesecake

This is by far the most delectable basic low carb cheesecake recipe I’ve ever tasted. To me it’s the texture that really sets it apart lighter, not so dense. So simple to make that you think it will be bland but the flavor is perfect.

WHAT YOU NEED

For the crust

2 oz Butter (melted)

1 and 1/2 Cup of Almond Flour

1 Tsp Cinnamon powder

2 Sticks of Equal Gold

For the filling

227g Cream Cheese

1 Tsp parmesan cheese

1/2 Cup All purpose cream

1 Packet of gelatin i use knox

1 Tsp Vanilla extract

1 Tsp Virgin coconut oil

1 Tsp MCT oil

4-5 sticks of Equal Gold

Blueberry in can

WHAT TO DO

For the crust

Combine in a round pan almond flour, sugarfree, cinnamon and melted butter

Use fork to blend everything together

Use spatula to press firmly into round container

(put crust in refrigerator for atleast an hour so it can harden before adding the filling)

For the filling

Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.

I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream

Pour in only half of the gelatine mixture into beaten cream

The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.

Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.

Take a rubber spatula to evenly spread the filling into the prepared crust.

Chill for the next 2-3 hours

Add blueberry for toppings

Serve and enjoy.

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