Go Back

No-Bake Patriotic Cheesecake (THM S, keto, low carb)

Molly Miller
A creamy & refreshing dessert that is sure to be a hit with your family & friends at any patriotic event. It's quick to put together & turns out beautifully!
Prep Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 -10

Ingredients
  

  • Filling:
  • 2 8 ounce packages reduced fat cream cheese
  • 1 c. powdered erythritol OR 2/3 c. gentle sweet
  • 1 tsp. almond or vanilla extract half and half is also nice
  • 1 c. cream
  • Crust:
  • 1 c. baking blend or almond flour half bb & half almond flour is my favorite
  • 1/2 c. powdered erythritol OR 1/3 c. gentle sweet
  • 1/2 c. melted salted butter
  • 1 T cinnamon I'm a cinnamon fan so I love this much cinnamon in the crust, but you can reduce it if you want ;
  • Berry Topping:
  • 1 c. fresh raspberries or strawberries if you use strawberries, you'll need to cut them in half
  • 1 c. fresh blueberries

Instructions
 

  • Put a glass bowl in the freezer a few hours before making this dessert. Let the cream cheese soften on the counter
  • Preheat the oven to 350. Cut a circle out of parchment paper using the bottom of your springform pan. Cut inside the lines of the circle and place in the pan. Mix the crust ingredients together and press into the bottom of your Springform pan. Spray with coconut or olive oil. Bake crust for 10 minutes and let cool. In the meantime, make the filling.
  • Take the cold bowl out of the freezer and whip the cream until stiff peaks form, usually about 3-5 minutes. If you're having a hard time whipping the cream, simply put the cream in the frozen bowl for 20 minutes in the freezer & it will whip up right away
  • In a separate bowl, combine the softened cream cheese, sweetener and extract
  • Carefully fold the cream into the cream cheese mixture
  • Once combined, spread the filling on top of the crust and set in the freezer until firm
  • 1 hour before serving, arrange the berries on top in a flag pattern & let thaw on the countertop. Serve once thawed or keep in the fridge.