Quick 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 lately have some time, I had been looking on the web yesterday. In search of new, exciting tips, inspirational recipes that I have never used before, to surprise my family with. Searching for a long time yet could not find any interesting stuff. Right before I wanted to give up on it, I came upon this tempting and simple treat by accident over Suncakemom. It seemed so scrumptious on its photo, it called for instant actions.

It had been not so difficult to imagine just how it is created, how it tastes and how much my hubby will like it. Mind you, it is very simple to keep happy the man when it comes to treats. Anyways, I visited the site and then used the detailed instuctions that have been accompanied by nice images of the process. It really makes life much easier. I could imagine that it is a slight effort to shoot snap shots down the middle of baking in the kitchen because you most often have sticky hands therefore i sincerely appreciate the time and effort she put in to make this post .

Having said that I’m empowered presenting my own, personal recipe in a similar way. Many thanks the thought.

I had been tweaking the original formula create it for the taste of my loved ones. I have to mention that it was an incredible outcome. They prized the flavour, the structure and enjoyed getting a delicacy such as this in the midst of a hectic week. They basically asked for even more, more and more. Thus next time I am not going to make the same miscalculation. I’m going to multiply the quantity .

There are more Keto Cheesecake No Bake at SunCakeMom

Cake

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.

Topping

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.)

Assembly

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.

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