Low Carb No Bake Cheesecake

A really quick and easy no frills low carb no bake cheesecake recipe that is gluten free, refined sugar-free and nets around 1g of carbs per slice! With its wonderfully tasty base, topped with an abundance of soft cheesecake filling I’m sure it will be a firm favourite for you too.

What could be better than a creamy sweet slice of cheesecake? Not much right and they don’t come better than this gluten and refined sugar beauty. This cheesecake has a delectable vanilla and orange(optional) infused cheesecake filling which sits on top of a nutty bed of biscuity deliciousness.

It really is a mind-blowingly easy dessert to make, tastes amazing and is sure to go down a treat. Well if you want to share it of course. But just remember it does need time to chill so this cheesecake needs to be made in advance, preferably the night before.

This dessert really couldn’t be easier to make. In a few steps it will be ready to chill to perfection in your fridge. But you do need to be prepared and make this in advance. I usually make mine the day before as I think it actually makes it taste even better!

How this low carb no-bake cheesecake can support diabetes management

As with all of my desserts and sweet treats, this cheesecake is no exception and has been given the WHK makeover. This means the ingredients I use help to make a low countable carb dessert. So instead of a traditional biscuit base this cheesecake uses almond and coconut flour with a powdered sugar replacement for a hit of sweetness.

Cream and yoghurt are another great low carb count option which helps to reduce the countable carbs in this dessert

Again I opted for sugar replacements to sweeten and flavour the filling which means we don’t have to carb count these ingredients.

We have found that making ingredient changes like this in recipes helps us to support our daughter’s overall type 1 diabetes management. This is because it not only results in less dramatic blood glucose spikes but it helps to reduce the error rate in the insulin given as we need to give less insulin for a meal.

If you would like to read more about some of the changes we have made then why not check out my blog posts, THE BENEFITS OF A WHOLE FOOD DIET AND DIABETES and TYPE 1 DIABETES AND OUR RELATIONSHIP WITH FOOD 

What you will need for this low carb no bake cheesecake

• Ground almonds/ almond flour
  • Gluten-free and adds an extra nutty flavour
  • Used instead of biscuits as it is a great no-carb-count option
• Coconut flour
  • Another great gluten-free flour
  • Made from dried, ground coconut
• Butter
  • I still prefer to use butter over coconut oil but you could always substitute.
  • Is the glue that helps to keep the base together
• Xylitol / Erythritol
  • Great natural sugar alternatives that won’t raise blood glucose levels
  • I used xylitol as that is our taste preference
  • See notes above on using sweeteners for more information
• Cream cheese
  • use a good quality cream cheese as I have found some are just too runny
  • I always use Philadelphia
• Vanilla extract or Sugar free vanilla drops
  • Again it comes down to preference
  • I prefer to use the My Protein FlavDrops
• Vanilla pod
  • I know these are expensive but they are so worth the money in my opinion
  • By scraping out the vanilla seeds you will be rewarded with the best irresistible vanilla flavoured filling
  • See Serving Options and Tips on how to best remove the seeds from the pod
• Powdered sweetener / xylitol
  • It needs to be a powdered sweetener in the filing to ensure it dissolves and keeps the filling completely smooth
  • I use either NKD Living Powdered Erythritol or Natural Sweetener Powdered Bon Raw
• Greek yogurt
  • Adds a little tangy sourness to the filling
  • Make sure it is a greek yoghurt and not greek style yoghurt, which is too runny
• Double cream
  • Whipped to make this delectable filling irresistible
• Orange rind (optional)
  • Adds a little tang against all the creamy vanilla sweetness but this is just my preference.

How to make the low carb no bake cheesecake

This dessert really couldn’t be easier to make. In a few steps it will be ready to chill to perfection in your fridge so you do need to be prepared and make this in advance. I usually make mine the day before as I really think it actually makes it taste even better!

For the Base

The first step is to prepare a 20cm/8in springform tin with parchment paper at the bottom.

Place all the dry base ingredients into a bowl and mix well. You may need to sift the powdered sweetener to ensure there aren’t any lumps. Now add the melted butter and combine. Pour the mixture into your tin and press it firmly and evenly. I find the back of a large spoon helps.

For the filling

In a bowl lightly whip the cream cheese to soften it. Then mix in the sifted powdered sweetener, vanilla drops, vanilla seeds, greek yoghurt and orange zest if you are using.

Next, using a stand or hand mixer whip the cream until thick and stiff, but be careful not to overwhip. Then gently fold the cream into the cream cheese mixture until you have a lovely smooth filling. You may want to taste it at this point to ensure that it has the right flavour and sweetness balance for you.

Bringing the Cheescake together

Simply spoon the filling onto your base and smooth it around the tin for an nice thick even layer.

Refrigerate the cheesecake for a minimum of 6-8 hours. Although I have found overnight to be preferable as the filling is quite soft.

When you are ready to serve carefully remove the bottom tin and parchment paper. Place it on a serving plate and enjoy!

Serving Options and Tips

How to get the seeds from your vanilla pod – Using a small sharp knife, slice down the centre of the pod lenghtways and run your knife along the edge to remove the tiny black seeds. But make sure not to drag to hard so you don’t remove the woody elements as well.

Before Serving – Thsi is quite a soft cheesecake, so I like to pop it into the freezer for an hour before serving to ensure the cheesecake will cut into beautiful slices. It basically just helps to firm it up so the filling doesn’t stick to your knife.

When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.

Serving Suggestions – This no bake cheesecake is wonderful as it comes but if you want to add a little colour to your plate then you could try some of the suggestions below:

• A bowl of fresh fruit or berries.
• Some dark chocolate shavings on top
• Decorate with some extra pipped whipped cream and your favourite fruit of confectionary (I love maltesers!)
• With a good dollop of REFINED SUGAR-FREE JAM. Blueberry is my favourite

How to store the low carb no bake cheesecake

This Cheesecake needs to be kept in the fridge and will keep happily for up to 5 days. But I’m not sure it will last that long!

Can I Freeze this Cheescake?

Absoloutely Yes! You can freeze this for up to a month, as a whole dessert or as slices if you prefer. I tend to open freeze the cheesecake and once totally frozen wrap the dessert or slices in foil. But remember to remove the foil when defrosting in the fridge otherwise all your lovely filling will stick to the foil.

If you like an easy dessert then why not take a look at these other easy recipes:

• EASY GRAPE DESSERT
• SIMPLE SKIN BAKED BANANAS WITH CHOCOLATE
• AVOCADO CHOCOLATE ICE CREAM – NO CHURN

Diabetes Note

As the title suggests, this really is a low carb no bake cheesecake which nets a mere1g of carbs per serving. It uses almond flour, coconut flour and sugar replacements that are all carb count free ingredients.

Carb Counting

The overall carb count for this low carb no bake cheesecake based on the ingredients we would count for is:

• Double Cream = 400ml – 6.4g of carbs
• Greek Yogurt = 175g – 5.2g of carbs

Now add all the carbs together – 6.4+5.2= 11.6g of carbs

Finally divide this by the serving size, 12 – 12/12 = 1g of carb per portion

Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.

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Low Carb No Bake Cheesecake

This Low Carb No Bake Cheesecake recipe is not only gluten and refined sugar-free but its also only around 2g of countable carbs per slice!

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Recipe by Michelle

5 from 1 vote

Course: DessertCuisine: BritishDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

12

servings

Prep time

20

minutes

Chilling time

6-8

hours

Ingredients
Base

• 200 g almond flour

• 50 g coconut flour

• 75 g butter, melted

• 25 g powdered xylitol or erythritol, sifted

• Filling

• 400 g cream cheese

• 100 g powdered xylitol or erythritol, sifted

• 175 g greek yogurt

• 1 tsp vanilla extract or 5-7 sugar-free vanilla drops

• 1/2 vanilla pod

• 1 lemon or orange rind, grated (optional)

• 400 ml double cream

Directions
Base

• Prepare a 20cm/8in springform tin with parchment paper at the bottom
• Place all the dry base ingredients into a bowl and mix well. You may need to sift the powdered sweetener to ensure there aren’t any lumps.
• Add the melted butter and combine
• Pour the mixture into your tin and press it firmly and evenly. I find the back of a large spoon helps.
• Filling
• In a bowl lightly whip the cream cheese to soften it. Then mix in the sifted powdered sweetener, vanilla drops, vanilla seeds, greek yoghurt and orange zest if you are using.
• Next, using a stand or hand mixer whip the cream until thick and stiff but be careful not to overwhip.
• Gently fold the cream into the cream cheese mixture until you have a lovely smooth filling.
  You may want to taste it at this point to ensure that it has the right flavour and sweetness balance for you.
• Spoon the filling onto your base and smooth it around the tin for an nice thick even layer.
• Refrigerate for a minimum of 6-8 hours. Although I have found overnight to be preferable as the filling is quite soft.
• When you are ready to serve carefully remove the bottom tin and parchment paper. Place it on a serving plate and enjoy!

Equipment

• 8-inch Spring Form Cake Tin
• Electric Whisk or Stand Whisk
• Mixing Bowl

Tips and Notes

• When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
• The longer you can leave this cheesecake to chill the better. Overnight is preferable!
• Make sure to use greek yoghurt and not greek style yoghurt as it is just too runny
• Diabetes Note – This cheesecake uses almond flour, coconut flour and sugar replacement that are all carb count free ingredients. This helps to make this dessert have an overall lower countable carb amount. Only g per slice (based on listed ingredients and suggested serving size)

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