Are you looking for a delicious and healthy dessert that won’t break your diet? Look no further than this 3 ingredient no bake keto cheesecake! Made with simple ingredients and ready in just a few minutes, this cheesecake is the perfect treat for anyone following a keto diet or looking for a low-carb dessert option.
Ingredients:
- 16 oz. cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the powdered erythritol and vanilla extract, and beat until well combined.
- Pour the mixture into a 9-inch springform pan and smooth out the top.
- Chill in the refrigerator for at least 2 hours, or until set.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
- Calories: 215
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 175mg
- Potassium: 78mg
- Total Carbohydrates: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Equipment:
- Large bowl
- Mixer
- 9-inch springform pan
- Refrigerator
Serving Suggestions:
This cheesecake is delicious on its own, but you can also top it with fresh berries or a sugar-free whipped cream for an extra special treat.
Variations:
Get creative with your flavors by adding in some cocoa powder for a chocolatey twist, or swap out the vanilla extract for almond or lemon extract for a different flavor profile.
Substitutions:
If you don’t have erythritol, you can use another keto-friendly sweetener of your choice such as stevia or monk fruit sweetener. Just be sure to adjust the amount to taste.
Storage:
This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Tips:
- Make sure your cream cheese is softened before mixing to ensure a smooth and creamy texture.
- For a firmer cheesecake, chill for longer in the refrigerator or freezer.
- Use a silicone spatula to smooth out the top of the cheesecake for a professional look.
Notes:
This cheesecake is keto-friendly, gluten-free, and low-carb, making it a great dessert option for those with dietary restrictions.
Frequently Asked Questions:
Can I use regular sugar instead of erythritol?
While you can use regular sugar in this recipe, it will not be keto-friendly. If you are not following a keto diet, you can use sugar in place of erythritol.
Can I make this cheesecake without a springform pan?
While a springform pan is recommended for this recipe, you can use a regular cake pan or pie dish instead. Just be sure to line the pan with parchment paper or plastic wrap for easy removal.
Can I freeze this cheesecake?
Yes, this cheesecake can be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
If you’re a fan of the classic chocolate and peanut butter combination, you’ll love this variation of the 3 ingredient no bake keto cheesecake. With just a few additional ingredients, you can transform the original recipe into a chocolatey, peanut buttery delight.
Ingredients:
- 16 oz. cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup creamy peanut butter
Instructions:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the powdered erythritol, vanilla extract, and cocoa powder, and beat until well combined.
- Stir in the peanut butter until fully incorporated.
- Pour the mixture into a 9-inch springform pan and smooth out the top.
- Chill in the refrigerator for at least 2 hours, or until set.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
- Calories: 245
- Total Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 69mg
- Sodium: 195mg
- Potassium: 120mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 6g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Equipment:
- Large bowl
- Mixer
- 9-inch springform pan
- Refrigerator
Serving Suggestions:
Top with chopped peanuts or sugar-free chocolate chips for a little extra crunch.
Variations:
Swap out the peanut butter for almond butter or cashew butter for a different nutty flavor.
Substitutions:
If you don’t have erythritol, you can use another keto-friendly sweetener of your choice such as stevia or monk fruit sweetener. Just be sure to adjust the amount to taste.
Storage:
This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Tips:
- Make sure your cream cheese is softened before mixing to ensure a smooth and creamy texture.
- For a firmer cheesecake, chill for longer in the refrigerator or freezer.
- Use a silicone spatula to smooth out the top of the cheesecake for a professional look.
Notes:
This cheesecake is keto-friendly, gluten-free, and low-carb, making it a great dessert option for those with dietary restrictions.
Frequently Asked Questions:
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer a little extra texture in your cheesecake.
Can I use regular sugar instead of erythritol?
While you can use regular sugar in this recipe, it will not be keto-friendly. If you are not following a keto diet, you can use sugar in place of erythritol.
Can I freeze this cheesecake?
Yes, this cheesecake can be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Whether you prefer the classic vanilla flavor or the chocolate peanut butter twist, this 3 ingredient no bake keto cheesecake is a delicious and guilt-free dessert option that is sure to satisfy your sweet tooth. With just a few simple ingredients and no baking required, this cheesecake is the perfect treat for