Comments on: Keto No-Bake Cheesecake Filling & Crust

By: Samantha

Samantha — Mon, 11 Oct 2021 10:33:40 +0000

Turned out great

By: Jean M

Jean M — Tue, 27 Jul 2021 22:00:14 +0000

***This is an update, as it's the second time I've made this and it was perfect! It took about an hour to set, and I stirred it every 15 minutes. Be patient, it will set! I used about 1/3 of a cup of crushed walnuts and 1 and 1/3 almond flour for the crust. It had much more flavor this time. I added more sweetener to the crust and filling (just to suit my personal taste). I added 1 tsp of strawberry extract instead of lemon, going for a strawberry cheesecake flavor. It's hard to believe this is keto, as it tastes as good as any cheesecake. The consistency was much better and I followed the recipe exactly. Definitely top it with fresh strawberries and keto whipped cream for a decadent dessert! Thanks, so delicious!!!

By: Jean M

Jean M — Sat, 03 Oct 2020 18:27:19 +0000

This recipe was so easy and I had all ingredients on hand. But my filling did not seem to thicken up after 45 mins in the fridge. So I mixed some Xantham gum with water, added it, and took the hand mixer to it again. It did come out thicker and not so runny. To my personal taste, it needed more sweetener (probably because I added the extra gel). The Filling was more like jelly, and not fluffy, which I wasn't crazy about (again probably user error). The crust flavor was good but I would add some walnuts to it for a nuttier flavor. The crust stuck terribly to the glass pan. Maybe I pressed it fill down too much. Strawberries on top are a must! It added the sweetness that I needed. And of course keto whipped cream on top!!! I flavored with vanilla and strawberry extract. I will definitely try this again with the aim to perfect the filling. What a nice change to have a "real" dessert. Love your recipes!

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 03 Oct 2020 10:33:12 +0000

In reply to Sarah. I have found that gelatin can vary so I'd try a tablespoon and a half.

By: Sarah

Sarah — Sat, 03 Oct 2020 00:42:38 +0000

In reply to Lisa MarcAurele. I mixed mines in a food processor and it set in fridge but it was kinda soft. I want to make it again. Should i add more gelatin? If so how much

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 29 Sep 2020 16:38:34 +0000

In reply to Liz. Absolutely! The data for a crustless cheesecake has been added to the recipe notes.

By: Liz

Liz — Mon, 28 Sep 2020 20:45:47 +0000

Can I make this without the crust? If so, can you provide the macros?

By: Dana Durham

Dana Durham — Sat, 04 Jul 2020 01:23:45 +0000

In reply to Al Roy. So good! Thanks for this!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 04 Jun 2020 17:05:30 +0000

In reply to Mila. No need to wait for the gelatin water mixture to fully cool. It can be warm or hot when added.

By: Mila

Mila — Thu, 04 Jun 2020 15:07:26 +0000

In reply to Lisa. Do I need to wait for the gelatin to cool down or add it to the cream cheese when its still hot? Can I use greek yogurt instead of cream cheese?

By: socalmom22

socalmom22 — Sat, 23 May 2020 21:33:39 +0000

This recipe gets an A+. The whole family, even those who are lactose intolerant loved this cheesecake. Turned out much better and more delicious than I could have imagined. I think this will be my go to dessert. Also much more time saving than a baked cheesecake. I did add juice of 1 lemon because I prefer mine less sweet.

By: Sue

Sue — Fri, 22 May 2020 07:40:26 +0000

Hi,
I enjoyed your cheesecake recipe thank you, minus lemon flavours and added coffee to the boiling water and added vanilla essence, it’s amazing, set well in the fridge. I’m a coffee lover and this is right up my alley...thanks again