No Bake Keto Vanilla Cheesecake - Easy Low Carb Recipe

This mouthwatering keto vanilla cheesecake is such a sweet keto dessert. Also, it doesn't need any baking, it is super easy and so delicious. Further more, You can top it with keto raspberry jam for extra deliciousness. Enjoy a piece of this Easy made delicious keto cheesecake when you crave something sweet.

Keto vanilla cheesecake ingredients:

Crust:

• Almond flour
• Coconut flour
• Melted butter
• Erythritol

Filling:

• Cream cheese
• Heavy cream
• Vanilla extract
• Powdered Erythritol
• Gelatin

How to make the keto vanilla cheesecake:

Making the crust:

• In a small bowl mix erythritol and melted butter, almond flour, coconut flour, until they come together.
• Then, put the mixture in a baking dish or springform and press firmly into the bottom.
• Refrigerate while preparing the filling.
  
  Tips:

These ingredients make a medium thickness crust layer. If you prefer a thicker crust layer, double the ingredients.

If you don't have or don't like to use coconut flour, you can replace it with almond flour.

How to make the filling:

• Firstly, dissolve the gelatin in 2 tablespoon boiling water, keep staring the glutin in the boiling water until dissolved.
• Then put the gelatin aside to cool down.
• In a medium-size bowl, mix the cream cheese, heavy cream, vanilla extract and powdered erythritol Using hand mixture (make sure cream cheese is in room temperature).
• Add the gelatin and keep mixing.
• Spread the filling equally over the crust and refrigerate for 6 hours or overnight.

Topping options:

• Whipped cream.
• Keto chocolate glaze.
• Keto raspberry jam.
• Low carb strawberry jam.

More keto cheesecake recipes:

• Sugar-Free Greek Yogurt Cheesecake
• Gluten Free Lemon Flavoured Cheesecake
• Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe

How to store keto vanilla cheesecake:

Keep it in the refrigerator for a maximum of three days. However, you can freeze it if you like to keep it longer.