No Bake Low Carb Keto Cranberry Holiday Cheesecake
Servings 10 servings
Calories 442kcal
Ingredients
No Bake Crust
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut flour
- 1/4 cup Monk Fruit Allulose Confectioners
- 6 tbsp salted butter softened
No Bake Cheesecake
- 3/4 cup water
- 2 tsp gelatin
- 16 ounces cream cheese room temperature
- 2 tsp vanilla extract
- 1 cup heavy cream
- 2 tsp vanilla liquid stevia or monk fruit liquid
- pinch salt
Sugar Free Cranberry Sauce
- 1/2 cup my sugar free cranberry sauce recipe divided
Topping
- 1 cup fresh cranberries
- 1 tbsp monk fruit allulose sweetener granulated
- 1 cup heavy cream
- 1 tsp vanilla liquid stevia or sweetener to taste
Instructions
No Bake Crust
- Grease an 8 inch spring form pan. Set aside.
- Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.
No Bake Cheesecake
- Boil the water then add the gelatin and stir until dissolved. Set aside to cool.
- Add the cream cheese and vanilla extract to a stand mixer or a medium bowl using an electric mixer, blend together. Pour in the heavy cream and sweetener and blend until combined. Taste and adjust sweetener if needed.
- Drizzle in the cooled gelatin and blend until incorporated. Set aside.
Assemble
- Spread 1/4 cup of the prepared cranberry sauce over the crust.
- Spread the cheesecake batter onto the crust and refrigerate 3-4 hours or overnight.
- Spread the remaining 1/4 cup of cranberry sauce over the top of the cheesecake batter. Remove the spring form when you are ready to decorate with topping.
Topping
- Place the fresh cranberries in a small bowl and stir to coat with sweetener. Place a few cranberries onto the center of the cheesecake. Set aside.
- Place the heavy cream in a stand mixer with the vanilla stevia or sweetener of choice and using the whisk attachment, whip until stiff peaks. Place into a pastry bag with the star tip or piping tool and cover the top of the cheesecake with whipped cream all around the cranberries in the center. Add some cranberries around the edges.
Storage
- Place in the fridge until ready to serve for up to 5 days.
Notes
This cheesecake makes 10 servings which includes toppings.
One slice has 5 g net carbs.
Nutrition
Serving: 1slice | Calories: 442kcal | Carbohydrates: 8g | Protein: 5g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 213mg | Potassium: 88mg | Fiber: 3g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.2mg