No-Bake Cheesecake With Almond Flour Crust Recipe

(100 ratings)

Total Time: 20 min

Prep Time: 20 min

Cook Time: 0 min

Servings: 8 (1 slice each)

Nutrition Highlights (per serving)

238 calories

16g fat

17g carbs

6g protein

Show Nutrition Label

Nutrition Facts
Servings: 8 (1 slice each)
Amount per serving
Calories	238
% Daily Value*
Total Fat 16g	21%
Saturated Fat 8g	40%
Cholesterol 42mg	14%
Sodium 239mg	10%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	0%
Total Sugars 14g
Includes 10g Added Sugars	20%
Protein 6g
Vitamin D 0mcg	0%
Calcium 86mg	7%
Iron 0mg	0%
Potassium 144mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Full disclosure: This easy no-bake cheesecake recipe is actually made with an almond flour crust that requires about 10 minutes in the oven. But after that, you can say bye-bye to the oven. Directions for a crustless version, making it a true no-bake cheesecake, are also given below.

As far as toppings go, keep in mind that the nutrition facts provided for this recipe are for plain cheesecake, so the calorie count will increase slightly depending on whether you choose to add toppings and what those toppings are.

You can also add more agave syrup to taste, just keep in mind that 1/4 cup for the entire recipe yields about 5 grams of carbohydrates per serving. As a popular sugar alternative, agave syrup has a lower glycemic index (GI) than other sweeteners, including sugar, making it a healthy choice for some low-carb diets.

Ingredients

1 almond flour pie crust
16 ounces low-fat cream cheese (room temperature)
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/4 cup agave syrup (or to taste)

Preparation

Bake the almond flour pie crust according to the package directions (about 10 minutes), either in a deep-dish 9-inch pie pan or 9-inch springform pan, patting the crust mixture halfway up the sides of either pan.
In a medium bowl with a hand mixer or stand mixer, combine the cream cheese, vanilla, lemon juice, and agave syrup. Then increase the speed to medium-high and beat for 5 minutes until smooth, light, and fluffy.
Spread the cream cheese mixture into the fully cooked almond crust. Smooth off and chill for at least 2 to 3 hours or until thoroughly cold and set.
When ready to serve, run a knife around the edge of the springform pan and remove the collar. (If you used a pie pan, this step is unnecessary.) Top the cheesecake with your desired fruit topping and serve immediately.

Variations and Substitutions

To make a crustless version of this no-bake cheesecake, simply chill the cream cheese mixture in a bowl. Once the mixture has set, serve in 8 individual dishes with a fruit topping of your choice.

Cooking and Serving Tips

You can top this no-bake cheesecake in many ways.

Try spreading a bit of no-sugar-added all-fruit jam on top of the cheesecake or top with fresh seasonal fruit.
You could also make a low-sugar fruit sauce by cooking frozen berries with your sweetener of choice until thickened and then cool before topping.

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