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Craving a refreshing and delicious dessert that’s kind to your body? Look no further than this No-Bake Lemon Cheesecake! It’s perfect for any occasion, from spring celebrations to summer barbecues.

Here’s what makes this cheesecake special:

• Sugar-free and gluten-free: Enjoy a delicious treat without compromising your dietary needs.
• Creamy and zingy: The perfect balance of sweet and tart, thanks to the luscious cheesecake filling and vibrant lemon flavor.
• No gelatin needed: The whipped cream and mascarpone come together beautifully for a smooth and stable texture.
• Easy to customize: Top with whipped cream, fresh berries, or even sliced lemon for an extra touch of elegance.

Ready to whip up this delightful dessert? Let’s get started!

Ingredients (makes 12 slices):

• For the crust (optional):

  • 1 cup macadamia nuts (roasted or raw)
  • 1/2 cup almonds (roasted or raw)
  • 2 tbsp powdered sweetener (such as Allulose or Erythritol)
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

• For the cheesecake filling:

  • 2 1/2 cups heavy whipping cream
  • 8 oz full-fat cream cheese or mascarpone cheese, softened
  • 3/4 cup powdered sweetener
  • 1/2 cup fresh lemon juice (adjust to taste)
  • Zest of 1-2 lemons (adjust to taste)
  • 1/2 – 1 lemon, sliced, for decoration (optional)

Instructions:

1. (Optional) Roast the nuts: Preheat your oven to 285°F (fan-assisted) or 320°F (conventional). Spread the nuts on a baking sheet and bake for 25 minutes, or until golden brown and fragrant. Allow to cool slightly.
2. Prepare the crust (optional): Process the nuts, sweetener, butter, and vanilla extract in a food processor until finely ground. Press the mixture into the bottom of an 8-inch or 9-inch springform pan lined with parchment paper. Refrigerate while you prepare the filling.
3. Make the cheesecake filling: In a bowl, whip 2 cups of heavy cream until soft peaks form. Set aside.
4. In another bowl, beat the cream cheese (or mascarpone), remaining sweetener, lemon juice, and zest until smooth and creamy.
5. Gently fold the whipped cream into the cheesecake mixture until just combined.
6. Pour the filling over the chilled crust (or directly into the pan if not using a crust) and spread evenly.
7. Refrigerate for at least 3 hours, or until set.
8. To serve: Run a knife around the edges of the pan to loosen the cheesecake. Whip the remaining 1/2 cup of heavy cream until stiff peaks form. Pipe or spread the whipped cream on top of the cheesecake. Decorate with lemon slices (optional).

Tips:

• For a less tart cheesecake, start with 1/4 cup of lemon juice and add more to taste.
• You can use regular lemons instead of Meyer lemons, just adjust the amount of juice accordingly.
• Store leftover cheesecake in the refrigerator for up to 5 days.

Enjoy this delightful low-carb and no-bake lemon cheesecake! It’s sure to become a new favorite dessert for any occasion.