Keto Cheesecake No Bake

Keto Cheesecake No Bake

Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!

As I currently have some time, I had been surfing on the web a few days ago. In need of new, intriguing ideas, inspirational recipes that We have never used before, to surprise my loved ones with. Looking for quite some time yet could not find any interesting things. Right before I wanted to give up on it, I came upon this scrumptious and easy treat simply by accident over Suncakemom. It looked so delightful on its snapshot, it called for prompt actions.

It had been not difficult to imagine how it’s made, its taste and just how much my husband will like it. Actually, it is rather easy to delight him in terms of treats. Anyway, I went to the page and simply followed the simple instuctions that had been accompanied by superb photos of the procedure. It really makes life much easier. I can suppose it is a slight effort to take photographs in the middle of baking in the kitchen as you may most often have gross hands therefore i genuinely appreciate the time and energy she devote for making this post and recipe conveniently implemented.

With that said I’m inspired to present my own recipes in a similar way. Appreciate your the concept.

I had been fine tuning the initial recipe create it for the taste of my loved ones. I must tell you it turned out a great outcome. They loved the flavor, the overall look and loved getting a sweet such as this in the midst of a lively workweek. They ultimately requested even more, many more. Thus next time I am not going to commit the same miscalculation. I am likely to multiply the quantity .

Quick Keto Cheesecake No Bake first appeared on suncakemom.


Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.

Grind the nuts and the butter together.

Cream the cheese and sweetener of choice with an electric beater.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.


Rinse, clean then cut the strawberries up.

On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)

Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.

Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)


When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.