No-Bake Keto Cranberry Cheesecake
This easy no-bake keto cranberry cheesecake has the sweetest topping made with fresh cranberries. It's the perfect holiday pie.
Ingredients
Keto Pecan Crust
- 6 tbsp Butter melted
- 2 cups Pecans ground, raw
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Vanilla Extract
No-Bake Cheesecake Filling
- 16 ounces Cream Cheese softened
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- 1/3 cup Swerve Confectioner's Sugar Substitute
Keto Cranberry Topping
- 1/2 cup Water
- 1 1/2 cups Cranberries fresh
- 1/2 tsp Vanilla Extract
- Lemon Zest from 1 lemon
- 1/2 cup Swerve Confectioner's Sugar Substitute
Instructions
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Mix all of the ingredients for the crust in a bowl, and press firmly into the bottom of a well-greased 9-inch springform pan.
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Blend the cream cheese and ⅓ C. Swerve in a mixing bowl until smooth.
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Add in the heavy whipping cream and vanilla, and blend on high until smooth and fluffy.
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Spread the filling over the crust in the springform pan, and chill for at least 4 hours.
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In a saucepan over medium heat, mix all of the topping ingredients except the vanilla. Simmer for 10-15 minutes until the mixture has thickened and the berries have burst open.
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Let the topping mixture cool.
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Spread the topping over the cheesecake, and chill for another hour before serving.
Recipe Notes
Calories: 445 Per Serving
Net Carbs: 5 Net Carbs Per Serving