Gingerbread No Bake Cheesecake
Something this delicious, this rich, and this easy seems like it shouldn’t be allowed…but it’s every bit as deluxe and tasty as it sounds.
Ingredients
Crust
- 1cupfine almond flour4 oz.
- 0.25cupbrown erythritol blendpacked
- 0.25tsp.salt
- 0.25cupunsalted buttermelted
Cheesecake
- 1lb.cream cheeseat room temperature
- 1cupsour cream
- 1tsp.pure vanilla extract
- 1servingGingerbread Keto Chow
- 0.5cuppowdered erythritol
- 0.25cupheavy cream
Instructions
- To make the crust, preheat the oven to 350℉.
- Mix the almond flour, erythritol, and salt in a medium bowl.
- Stir in the butter and mix until it holds together when pressed between your fingers.
- Press the crust into the bottom of a 9” round cake pan or baking dish as evenly as possible.
- Bake for 10-13 minutes, or until beginning to brown slightly.
- Set the crust aside to cool while you make the filling.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer until the cream cheese is soft and has no lumps.
- Add the sour cream and vanilla extract and beat on low speed until fully combined.
- Stop the mixer, add the Keto Chow and powdered erythritol, and set mixer to lowest speed. Mix until the Keto Chow and erythritol are incorporated into the batter, then increase speed and beat to mix well.
- Add the heavy cream and beat until the mixture is well mixed.
- Evenly spread the cheesecake batter into the cooled crust.
- Cover and chill in the refrigerator overnight.
Nutrition
Serving: 1sliceCalories: 429.04kcalCarbohydrates: 19.06gProtein: 10.65gFat: 40.64gSaturated Fat: 20.25gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 13.18gTrans Fat: 1.24gCholesterol: 99.37mgSodium: 371.59mgPotassium: 415.25mgFiber: 2.37gSugar: 4.11gVitamin A: 1170.66IUVitamin C: 15.3mgCalcium: 218.08mgIron: 0.85mgSugar Alcohol: 10.69gNet Carbs: 5.99g