Low Carb Keto No-Bake Layered Cheesecakes
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.
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
Ingredients
Cocoa Filling
  • 1/2cup almond flour
  • 1/2 cup coconut flour
  • 1,5tbsp butter
  • 2 or 3tbsp low carb sweetner
  • 1tbsp cocoa powder
Cheesecake Filling
  • 1cup fresh strawberries
  • 1/4cup fresh lemon juice
  • 2tbsp unflvored gelatine
  • 200g Cream Cheeseat room temperature
  • 300ml whipped cream
  • 1tbsp fresh lemon zest
  • 1/2cup low carb sweetener(or more as per taste)( I used Erythritol)
  • 1/2tsp Vanilla Extract
Instructions
Cocoa Filling
  1. In a food processor mix almond flour, coconut flour, butter, sweetener, and cocoa powder. Set aside.
Cheesecake Filling
  1. Clean and slice the strawberries. In a blender puree the strawberries and set aside.
  2. In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatine bloom.
  3. Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
  4. Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
  5. Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla extract, sweetener to the cream cheese.
  6. Using a hand blender mix everything until well incorporated(for about 1-2 minutes).
  7. Reserve some of this mixture and add to the strawberry puree.
  8. For the first layer, divide half the cheesecake filling equally among the dessert jars.
  9. Divide the cocoa mixture equally among the serving dessert jars. Then the remaining cheesecake mixture again and finally the strawberry filling
  10. Refrigerate for at least 4-5 hours or overnight

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