Name: No-Bake Cheesecake With Almond Flour Crust Recipe
Prep time: 20 min
Total time: 20 min
Yield: 8 (1 slice each)
Cuisine: U.S. Regional
Ingredients: 1 almond flour pie crust; 16 ounces cream cheese (room-temperature low-fat); 2 teaspoons vanilla extract; 1 teaspoon lemon juice; 1/4 cup agave syrup (or to taste)

Nutrition Highlights (per serving)

Calories 238

Fat 16g

Carbs 17g

Protein 6g

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.

(87 ratings)

Total Time 20 min
Prep 20 min, Cook 0 min
Servings 8 (1 slice each)

In all fairness, this easy no-bake cheesecake recipe is 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 completely no-bake, are also given below.

You can top this stunner in many ways. The easiest way is to spread a bit of no-sugar-added all-fruit jam over the top of the baked and cooled cheesecake.

Other options are to top with fresh fruit in season or to make a fruit sauce by simply cooking frozen berries with agave syrup to taste until thickened and cool before using. You don't want that luscious cheesecake to melt!

The calorie counts given are for plain cheesecake with no toppings. You can add agave syrup to taste, just remember that the 1/4 cup for the entire recipe only yields about 5 grams of carbohydrates per piece.

Ingredients

1 almond flour pie crust
16 ounces cream cheese (room-temperature low-fat)
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 directions, 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 using a stand mixer, combine 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 cream cheese mixture into 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. Cover the cheesecake fruit topping and serve.