Indulge in this scrumptious low-carb, no-bake lemon cheesecake - a perfect blend of tangy and sweet flavors, all while keeping your carb intake in check.
Cheesecake Base:
- 1 cup roasted macadamia nuts (134 g/ 4.8 oz)
- 1/2 cup roasted blanched almonds (73 g/ 2.6 oz)
- 2 tbsp powdered Allulose or Erythritol (20 g/ 0.7 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1 tsp sugar-free vanilla extract
Cheesecake Layer:
- 2 1/2 cups heavy whipping cream (divided (600 ml/ 20 fl oz))
- 500 g full-fat cream cheese or mascarpone (1.1 lb)
- 3/4 cup powdered Allulose or Erythritol (120 g/ 4.2 oz)
- 1/2 cup fresh Meyer lemon juice (120 ml)
- Zest of 1-2 Meyer lemons (to taste)
- 1/2 to 1 Meyer lemon (sliced for decoration)
Roast Nuts: Preheat the oven to 140°C (285°F) fan-assisted or 160°C (320°F) conventional. Place nuts on a baking tray in a single layer and roast for about 25 minutes until golden and fragrant. (Optional: Can use raw nuts)
Prepare Base: Process warm nuts in a food processor until finely chopped. Add sweetener, butter, and vanilla, and process again until it comes together. Press this mixture into a springform pan lined with parchment paper and refrigerate.
Cheesecake Layer: In a bowl, mix 2 cups of heavy cream with cream cheese (or mascarpone), sweetener, lemon juice, and zest until smooth and creamy using a mixer. Spread over the chilled nut base and refrigerate for at least 3 hours.
Final Touches: Beat the remaining heavy cream to stiff peaks and pipe or spread over the cheesecake. Decorate with lemon slices.
To Serve: Run a sharp knife around the edges to release the cheesecake. Serve immediately or chill for an hour. Store in the fridge for up to 5 days.
Per Serving (1 slice):
- Net Carbs: 4.4 grams
- Protein: 5.6 grams
- Fat: 47.3 grams
- Calories: 468 kcal
Meyer lemons are less acidic and have a slight orange hue. If using regular lemons, adjust the juice quantity to taste.