This is a great no-bake cheesecake. Yes this is a low-carb cheesecake with a crust! It's even refined-sugar free. I promise you won't even know it's diet-friendly, not by just its taste but by the size of your slice! Great for birthdays, holidays, and parties.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Coconut Sweet and Condensed Milk:
Crust:
Filling:

Directions

Instructions Checklist
  • Pour coconut milk and sucralose into a saucepan and bring to a simmer over low heat. Let bubble, stirring constantly, for 15 minutes. Pour into a bowl and allow to cool.

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  • Mix almond flour and Splenda® together in a bowl and add melted butter. Coat a pie plate with nonstick spray. Cut a circular piece of parchment paper to fit and place in the bottom of the pie plate. Spread crust mixture into the prepared pie plate and refrigerate until set, about 20 minutes.

  • Place cream cheese in a mixing bowl and mix until broken up. Add Splenda®, lemon juice, and vanilla extract and blend well. Mix in coconut milk mixture slowly until desired consistency is reached. Pour filling into the pie plate and chill in the refrigerator for 1 hour.

Cook's Note:

If you want to cut fat and calories, you can opt to use light or fat-free cream cheese. No other changes will be needed to the batter.

Nutrition Facts

332 calories; protein 7.6g 15% DV; carbohydrates 7g 2% DV; fat 31.2g 48% DV; cholesterol 69.2mg 23% DV; sodium 193.5mg 8% DV. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/03/2020
The taste was good but it didn't "set up" at all. It was like cheesecake pudding. Something seems to be missing and I followed the recipe exactly! Read More
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