by Denise 9 Comments
This low carb no bake cheesecake isdelicious! The picture doesn’t do it justice at all. My mother in law told me over an over again how much she liked it and even my son Max ate the nut crust! He never eats nuts. So this was definitely a keeper in my household.
(Please Note: I recently did a makeover on this recipe (pictured below) andyou can find it here.I tweaked the ingredients a bit and made the serving sizes smaller to lower the carb count. In my opinion it tastes better and the portion is more reasonable. The net carb count for the new version is 5.7g)
This is a low carb dessert because I used a sugar substitute called Swerve
It’s really quite good and you can read more about my take on sugar substitutes here. I don’t believe in using them all the time but every once in awhile it’s nice to have a good dessert, especially on the weekends. And there is an added bonus about this recipe….you make it in a jar! Have you noticed the mason jar obsession over the last few years? Well it’s right up my alley because as I kid I always liked to eat out of cups…still do for that matter. So for those fellow jar or cups eaters (those who like to eat out of these things…not eat these things), this one is for you.
To Make This No Bake Cheesecake…
You start by grinding the nuts and then mix it with the sweetener and press into the bottom of a mason jar or ramekin. Next you mix the cream cheese, Swerve, vanilla and whipping cream in a mixer and add to nut crust. Lastly you make the topping with frozen or fresh berries that cook on the stove with a sugar free syrup. Refrigerate for until you are ready to eat and that’s it! Scroll down for the full recipe. A note on the all the sweeteners: You can easily make this more natural by substituting coconut sugar, honey or maple syrup. It may taste a bit different but I’m sure it will give it an unusual twist. I liked that the cheesecake part was more creamy than cheesy. I adapted this recipe from Living Low Carb One Day at a Time. You can check out herrecipe here. 1 serving = 828 cals / 81.6g fat / 51.8g carbs / 39.1.6g fiber / 11.9g protein = 12.7g net carbs (Note: These are very filling and you could get 2 servings out of one jar or ramekin. Also without the berry topping the net carb count would be 7.8g.)
Low Carb No Bake Cheesecake
This low carb no bake cheesecake is delicious! The picture doesn't do it justice at all. My mother in law told me over an over again how much she liked it and even my son Max ate the nut crust! He never eats nuts. So this was definitely a keeper in my household.
Servings 4
Author Denise Wright (MyLifeCookbook.com)
Ingredients
- 1 ½cupsmixed nuts(I used almonds, hazelnuts and pecans)
- 1Tablespoonpowdered sugar substitute(I used Swerve)
- ½teaspooncinnamon
- 8ozcream cheesesoftened
- 1 ½cupsheavy cream
- ½cupsugar substitute(I usedSwerve)
- 1 ½teaspoonsvanilla extract
- 1 ½cupsfrozen berries
- 2-4TablespoonsSF flavored syrup(I used Torani Raspberry SF syrup)
Instructions
For the topping: Add berries and syrup to a pan and heat. Once the berries soften, mash with a fork and let mixture thicken. Remove from heat and cool.
For the crust: Put the nuts, cinnamon and Swerve in a food processor and pulse until the nuts get sticky.
Divide the crust mixture into 4 jars or ramekins and press down to make a crust.
For the filling: In a mixer whip the cream cheese and Swerve until it is nice and creamy. Add vanilla and cream and whip until fluffy.
Add whipped mixture evenly between jars or ramekins. Add fruit topping on top and then refrigerate untill ready to eat.
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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.Comments
Mallory Smith
Also, what size of jars did you use? Thanks so much.
Reply
Denise
Hi Mallory,
I made this so long ago but I’m pretty sure they were 8oz size jars. I think they call them jelly jars.Reply
Mallory Smith
Hello! I can’t get my hands on sugar free syrup. Any thoughts as to whether sugar free jam/jelly would work?
Reply
Denise
As for the syrup, you can try just adding some sweetener to the berries and cook them down. That should work fine.
Hope that helps.Reply
Rene
I would like to try the low carb no bake cheesecake but am allergic to nuts, anything else you could suggest for the crust?
Reply
Denise
Hi Rene,
I don’t know much about nut allergies but can you eat seeds? Sunflower seeds or pumkpin seeds (the kernels of both) would work. You could also experiment with unsweetened coconut flakes. Hope that helps and let me know if you were successful!Reply
Sam
What’s the carbs in this per serving? And calorie count..
Reply
Denise
’ve add the nutrition to the recipe. This is an old recipe that I need to up date. As I recall these were very filling and you could probably get 8 total servings instead of 4. So that would cut the calories and carbs in half and would be a more realistic portion. I hope to redo this recipe soon.
Reply
Patti
Sounds and looks yummy!
Reply
