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No Bake Cheesecake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 9
Calories 353kcal

Ingredients

Crust

Filling

Topping (optional)

Instructions

  • Line an 8x8 baking dish with parchment paper.
  • Add salted almond butter (1 cup) and cocoa powder (1/4 cup) to a small bowl, and microwave using 30 seconds interval until the almond butter has melted and the ingredients easily combine.
  • Pour into the prepared baking dish, and spread evenly along the bottom.
  • Place baking dish in the freezer for about 30 minutes, or until your "crust" has hardened.
  • Meanwhile, in a medium bowl, use an electric mixer to cream together softened unsalted butter (1/2 cup) and softened cream cheese (1 cup) until they're light and fluffy.
  • Add erythritol (1/4 cup), vanilla (1/2 teaspoon) and salt (1/4 teaspoon), and mix to combine.
  • Spoon the filling into the baking dish over the hardened crust. Smooth out the top with a rubber spatula.
  • Place baking dish in the freezer for 30 minutes. Once the cheesecake has set, slice it into 9 pieces. (Option to sprinkle and/or drizzle with low carb chocolate on top.) Enjoy!

Notes

  • Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
  • Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Nutritional information is based on 1 slice if you cut these into 9 slices:

Nutrition

Calories: 353kcal | Total Carbohydrates: 13g | Protein: 8g | Fat: 35g | Sodium: 173mg | Fiber: 4g | Sugar: 2g | Net Carbs: 4g | Sugar Alcohol: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com