No Bake Keto Cheesecake

This no bake keto cheesecake is so thick and rich, you won't believe it is low carb! No eggs or dairy needed, this is one showstopping keto dessert!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings Slices

Calories 192kcal

Author Arman

Ingredients

1 crust of choice * See notes
2 cups raw cashews soaked overnight ** See notes
1/2 cup coconut oil
3/4 cup coconut milk
3/4 cup granulated sweetener of choice *** See notes
1 tsp vanilla extract
1 cup cream cheese dairy free or standard

US Customary - Metric

Instructions

Prepare your crust of choice into an 8 inch springform pan. If leaving the cheesecake crustless, grease an 8-inch pan and set aside.
In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined.
Pour the mixture over the crust and freeze for at least 3 hours, or overnight.
Remove from the freezer and assemble the cheesecake by removing it from the springform pan. Top with extra whipped cream and slice into pieces.

Notes

* You can use a store-bought crust or make a simple shortbread crust.

** To soak cashews, place raw cashews in a bowl and cover with water for at least 6 hours. For a quicker method, top cashews with boiling water and let sit for 2 hours.

*** Monk fruit sweetener or erythritol.

TO STORE: No bake cheesecakes must always be stored in the refrigerator in either a sealable container or covered. It will keep well for up to 1 week.

TO FREEZE: Place slices of the cheesecake in a shallow sealable container, and store in the freezer for up to 6 months.

Nutrition