Hi there, I’m Arica from the blog Aspen on Main! Over there I like to share easy, from-scratch recipes and all about how I’m implementing modern homesteading practices into my life. I’m so happy to be sharing with you today my easy no-bake sugar free, gluten free, keto-friendly cheesecake (I know, it’s a mouthful)!
Cheesecake is one of my absolute favorite desserts, especially for summer. There’s just something about an ice cold slice of cheesecake topped with fresh fruit that hits the spot on a hot summer day! For years, I’ve made traditional no-bake cheesecakes, which contained loads of sugar, but were absolutely delicious. In the past year or so, I’ve been working toward eating better and reducing my sugar intake, but I’ve got to admit, I really love dessert. Recently I found an alternative to sugar that I absolutely love, and you can’t even tell that it’s not sugar (more on that later)!
This no-bake cheesecake is made with fresh, fluffy homemade whipped cream, tangy cream cheese and a sugar cookie-like almond flour crust. This is a basic cheesecake recipe that can be enjoyed as-is OR topped with any topping you’d like. My favorites are blueberries and cherries! Without further ado, let’s get into how to make this delicious cheesecake!
TOOLS YOU MAY NEED
- Stand mixer or medium bowl and hand mixer
- Spatula and mixing spoon
- 2-3 small mixing bowls
- Measuring cups and spoons
- 8″ x 8″ pan or springform pan
INGREDIENTS
- Heavy whipping cream
- Cream cheese
- Almond flour
- Butter
- Powdered Swerve
- Vanilla extract
- Cinnamon (optional)
NOTES
- When making homemade whipped cream, chill the bowl first for 30-60 minutes. It will make it a bit easier for your cream to form stiff peaks.
- If you don’t have a powdered sweetener, add granulated sweetener to a high powered blender or food processor and blend on high until it turns to powder. It may not
- Gluten free graham crackers are an alternative if you don’t want to use almond flour, but they typically aren’t sugar free.
- There are lots of sweeteners available on the market today. In my experience, erythritol-based sweeteners are my favorite.
- This recipe is super versatile and can be topped with anything you desire. It could also double as a fruit pizza recipe!
HOW TO MAKE SUGAR FREE NO-BAKE CHEESECAKE
In a small bowl, mix together almond flour, granulated Swerve (or sweetener of choice) and melted butter until it’s the texture of sand and you can form a loose ball in your hand.
Add the almond flour mixture to the bottom of an 8”x8” pan or a springform pan and press down with your fingers or a flat object like the bottom of a measuring cup.
Place the crust in the refrigerator to set for 30 minutes to 1 hour.
In the meantime, place the heavy whipping cream, powdered Swerve and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk on high for about 2 minutes or until stiff peaks form.
Transfer the whipped cream into a separate bowl and keep cold in the refrigerator until your’e ready to use it.
In the same bowl of your stand mixer, add softened cream cheese, powdered sweetener and vanilla and mix with the paddle attachment until it’s nice and smooth.
Fold the homemade whipped cream into the cream cheese mixture and smooth over top the chilled almond flour crust.
Allow your no-bake cheesecake to chill for 2-4 hours, or overnight, before enjoying!
I hope you enjoy this no-bake sugar free recipe! Special thanks to Becky for having me on her blog! If you like this recipe, be sure to check out my blog Aspen on Main or find me on Instagram or Facebook!
Arica | aspenonmain.com
Oh, wow! I will definitely be making this over the summer!! Thank you. I have a question: Can you use powdered coconut sugar in place of swerve? Thank you, again!
Hi Anne, thanks for the question! While I’ve never used powdered coconut sugar before, I think any powdered sweetener would work just fine in this recipe. I hope you enjoy it!