These delicious no-bake cheesecakes layered in jars and topped with fresh strawberries are so quick and easy to prepare and they also are healthy… they are low carb, keto friendly and sugar-free.
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Honestly, I think that maybe I and my oldest son might be obsessed with cheesecakes.
If you are looking for the perfect dessert for a picnic or party summer in the backyard with your friends or family, you are in the right place. Your guests will definitely feel special when you hand them their own dessert jar!
Since you are reading this post, you are probably interested in trying the Ketogenic Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this 30-Day Keto Diet Meal Plan created for busy people, and never worry about what will be your next meal tomorrow!
Get it now >
Today I’m going to share with you a very simple recipe of no-bake cheesecake layered in jars. They look so pretty and taste amazing. And you don´t even notice they are low-carb.
There is fresh lemon juice, lemon zest, to give that kick to your palate. The lemon juice with gelatin is absolutely necessary to stabilize these cheesecake filling. And fresh lemon zest gives it a refreshing flavor. The lemon cheesecake filling is light, airy and fluffy. The most amazing is that the cocoa filling is also low carb and sugar-free. I used this erythritol sweetener which is a natural sweetener that is perfect for those who are on a keto or paleo diet, and it’s also great for diabetics.
The cocoa filling is made with almond flour, coconut flour, and cocoa powder.
These cheesecakes will need to refrigerate for 4 – 6 hours before serving.
Seriously, you’re going to fall in love with these no-bake cheesecakes.
Since you are reading this post, you are probably interested in trying the Ketogenic Diet. As a beginner, you might struggle with planning your diet in advance. Just get yourself this 30-Day Keto Diet Meal Plan created for busy people, and never worry about what will be your next meal tomorrow!
Get it now >
| Prep Time | 20 minutes |
| Servings |
people
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- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1,5 tbsp butter
- 2 or 3 tbsp low carb sweetner
- 1 tbsp cocoa powder
- 1 cup fresh strawberries
- 1/4 cup fresh lemon juice
- 2 tbsp unflvored gelatine
- 200 g Cream Cheese at room temperature
- 300 ml whipped cream
- 1 tbsp fresh lemon zest
- 1/2 cup low carb sweetener (or more as per taste)( I used Erythritol)
- 1/2 tsp Vanilla Extract
Ingredients
Cocoa Filling
Cheesecake Filling
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|
- In a food processor mix almond flour, coconut flour, butter, sweetener, and cocoa powder. Set aside.
- Clean and slice the strawberries. In a blender puree the strawberries and set aside.
- In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatine bloom.
- Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
- Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
- Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla extract, sweetener to the cream cheese.
- Using a hand blender mix everything until well incorporated(for about 1-2 minutes).
- Reserve some of this mixture and add to the strawberry puree.
- For the first layer, divide half the cheesecake filling equally among the dessert jars.
- Divide the cocoa mixture equally among the serving dessert jars. Then the remaining cheesecake mixture again and finally the strawberry filling
- Refrigerate for at least 4-5 hours or overnight
Nutrition Facts
Amount Per Serving
Calories: 530 | Total Fat: 51 g | Cholesterol: 180 mg | Total Carbohydrates: 11 g | Protein: 9 g
