Low-Carb No-Bake  Cherry  Cheesecake
Ingredients

Crust
  • 1 1/2 cups  almond flour
  • 1/4 cup butter, melted
  • 2 tablespoons granulated erythritol (or any low-carb sweetener)
  • 1/2 teaspoon cinnamon (optional)
Filling
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup powdered erythritol (or another keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1 can (14 oz.) sweetened condensed milk substitute (see below)
  • 1/4 cup lemon juice
Topping
  • 1 cup fresh or frozen cherries, pitted (for a low-carb option, use a smaller amount or use a no-sugar-added cherry pie filling)

Instructions

Prepare the Crust
  1. Mix Ingredients: In a medium bowl, combine the almond flour, melted butter, granulated erythritol, and cinnamon. Stir until the mixture resembles wet sand.
  2. Form the  Crust: Press the mixture evenly into the bottom of a 9-inch springform pan or  pie dish. Use the back of a spoon or a flat-bottomed cup to press it firmly.
  3. Chill: Place the  crust in the refrigerator to set while you prepare the filling.
Prepare the Filling
  1. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add Sweetener: Gradually add the powdered erythritol and continue to beat until fully incorporated and smooth.
  3. Add Vanilla and Lemon Juice: Mix in the vanilla extract and lemon juice until well combined.
  4. Add Sweetened Condensed Milk Substitute: Slowly pour in the keto sweetened condensed  milk, mixing continuously until the filling is smooth and  creamy.
Assemble the Cheesecake
  1. Pour Filling: Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula.
  2. Chill: Refrigerate the  cheesecake for at least 4 hours, or until fully set. For best results, chill overnight.
Prepare the Topping
  1. Cherries: If using fresh or frozen cherries, pit them and chop if desired. If using a sugar-free cherry pie filling, spread a thin layer over the top of the chilled cheesecake.
  2. Optional: If using fresh or frozen cherries, you can create a simple syrup by simmering them with a small amount of water and sweetener until thickened.
Serve
  1. Slice and Enjoy: Once the cheesecake is set, slice and serve. Store leftovers in the refrigerator for up to 3-4 days.

Low-Carb No-Bake  Cherry  Cheesecake
Ingredients

Crust
  • 1 1/2 cups  almond flour
  • 1/4 cup butter, melted
  • 2 tablespoons granulated erythritol (or any low-carb sweetener)
  • 1/2 teaspoon cinnamon (optional)
Filling
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup powdered erythritol (or another keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1 can (14 oz.) sweetened condensed milk substitute (see below)
  • 1/4 cup lemon juice
Topping
  • 1 cup fresh or frozen cherries, pitted (for a low-carb option, use a smaller amount or use a no-sugar-added cherry pie filling)

Instructions

Prepare the Crust
  1. Mix Ingredients: In a medium bowl, combine the almond flour, melted butter, granulated erythritol, and cinnamon. Stir until the mixture resembles wet sand.
  2. Form the  Crust: Press the mixture evenly into the bottom of a 9-inch springform pan or  pie dish. Use the back of a spoon or a flat-bottomed cup to press it firmly.
  3. Chill: Place the  crust in the refrigerator to set while you prepare the filling.
Prepare the Filling
  1. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add Sweetener: Gradually add the powdered erythritol and continue to beat until fully incorporated and smooth.
  3. Add Vanilla and Lemon Juice: Mix in the vanilla extract and lemon juice until well combined.
  4. Add Sweetened Condensed Milk Substitute: Slowly pour in the keto sweetened condensed  milk, mixing continuously until the filling is smooth and  creamy.
Assemble the Cheesecake
  1. Pour Filling: Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula.
  2. Chill: Refrigerate the  cheesecake for at least 4 hours, or until fully set. For best results, chill overnight.
Prepare the Topping
  1. Cherries: If using fresh or frozen cherries, pit them and chop if desired. If using a sugar-free cherry pie filling, spread a thin layer over the top of the chilled cheesecake.
  2. Optional: If using fresh or frozen cherries, you can create a simple syrup by simmering them with a small amount of water and sweetener until thickened.
Serve
  1. Slice and Enjoy: Once the cheesecake is set, slice and serve. Store leftovers in the refrigerator for up to 3-4 days.