06/04/2024
No bake Low Carb Strawberry Cheesecake 🍓
For cream cheese filling:
Cream cheese 180g
All purpose cream 125ml
Sweetener 2-3 tbsp. (Can be adjusted according to your preference)
Salt pinch only
Lemon juice 1/2 tbsp.
For the crust:
Almond flour 1/4 cup
Coconut flour 1/4cup
Sweetener 1 sachet only
Melted Butter 27g
For toppings:
Frozen/fresh strawberries 50-100g
Water 2tbsp (for simmering)
Xanthan gum 1/8 tsp. (Used as thickener)
Sweetener 1 sachet only
Procedure:
Crust:
✓in a small pan, cook almond and coconut flour in low heat until just browned, when cooled add 1 tsp sachet and cooled melted butter. Mix until look like a wet sand.
✓transfer your crust into the desired container, spread and press until flattened. Set aside.
Cream cheese fillings:
✓Use an electric mixer beat together: cream cheese, salt, lemon juice and set aside
✓in a another mixing bowl, beat APC at high speed until thickened.
✓put together cream cheese mixture and APC using mixer. Beat until well combined.
✓get your prepared crust and put your cream cheese mixture on top of it. Put in the fridge.
Strawberry toppings:
✓in a small sauce pan, simmer strawberry, sweetener, xanthan gum and water together. Cook until thickens. You may crush whole strawberry pieces to achieve this jam like texture.
✓when already cooled down, put as your toppings.
*Put your cheesecake on the freezer for 3hrs, before eating so you can slice easily. Serve chilled. Enjoy!
*Cheesecake tastes better when refrigerated at least overnight. 😋
* I used 9inches round tin can, if you want a thicker cheesecake just use a smaller size of container.
