How to Make Low Carb No Bake Cheesecake in 5 Easy Steps

Are you ready to indulge in a creamy dessert that won’t derail your healthy eating goals? I know I am! Today, I’m excited to share my recipe for a Low Carb No Bake Cheesecake that is not only delicious but also incredibly easy to make. With just a few simple ingredients, you can whip up this delightful treat in no time. Plus, it’s perfect for those of us who are looking for Sugar Free Desserts that satisfy our sweet tooth without the guilt. So, let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare – no baking required!
• Low carb and gluten-free, making it a great option for various diets.
• Rich and creamy texture that feels indulgent.
• Perfect for entertaining or a cozy night in.
• Can be made ahead of time for stress-free serving.

Ingredients

To make this Low Carb Cheesecake, you’ll need the following ingredients:

• 200 g almond flour
• 40 g coconut flour
• 1 tbsp ground flaxseed
• 75 g butter, melted
• 25 g powdered xylitol, sifted
• 350 g mascarpone cheese
• 125 g full-fat Greek yoghurt
• 100 g powdered xylitol, sifted
• 1.5 tsp vanilla bean paste
• 300 ml double cream

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part – making our Sugar Free Low Carb cheesecake!

1. Line the base of an 8-inch / 20 cm springform tin with baking paper.
2. In a large bowl, combine the almond flour, coconut flour, and ground flaxseed.
3. Stir in the powdered xylitol. Then pour over the melted butter and mix thoroughly until the mixture looks like wet sand and holds together when pressed.
4. Tip the base mixture into your prepared tin and press it down firmly and evenly with the back of a spoon (or with your fingers).
5. Pop the tin into the fridge while you get on with the filling. This helps the base firm up beautifully.

Once the base is set, we’ll move on to the creamy filling!

6. In a mixing bowl, combine the mascarpone cheese, Greek yoghurt, powdered xylitol, and vanilla bean paste. Beat until smooth and creamy.
7. In another bowl, whip the double cream until soft peaks form.
8. Gently fold the whipped cream into the mascarpone mixture until well combined.
9. Pour the filling over the chilled base and smooth the top with a spatula.
10. Chill in the fridge for at least 4 hours, or overnight for best results.

And there you have it! A luscious Gluten Free Cheesecake that’s ready to impress.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your cheesecake turns out perfectly:

• Make sure your ingredients are at room temperature for a smoother filling.
• Use high-quality mascarpone cheese for the best flavor.
• Don’t skip the chilling time; it’s essential for the cheesecake to set properly.
• For a fun twist, add some lemon zest or cocoa powder to the filling for extra flavor.
• If you want to make it even more decadent, top with fresh berries or a drizzle of sugar-free chocolate sauce.

How to Serve

This Low Carb Yum cheesecake is perfect for any occasion! Here are some serving suggestions:

• Slice into wedges and serve chilled.
• Top with a dollop of whipped cream and fresh berries for a pop of color.
• Pair with a cup of coffee or tea for a delightful afternoon treat.
• Bring it to gatherings or potlucks as a Free Dessert option that everyone will love!

Make Ahead and Storage

This cheesecake is a fantastic make-ahead dessert! Here’s how to store it:

• Keep it covered in the fridge for up to 5 days.
• For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil. Thaw in the fridge before serving.
• Don’t forget to label your containers with the date!

Now that you have this easy recipe in your back pocket, you can enjoy a delicious, creamy dessert anytime you crave something sweet. And if you’re looking for more quick family dinners or easy pasta recipes, check out my Homemade Smoothies or my Energy Boosting Smoothie for a refreshing treat. Happy baking!