No Bake Cheesecake with Zero Carb Crust
In the summer I don’t want to turn on the oven to heat up the house but I do like making cute keto desserts for company. One of my go-to easy and cute desserts is my no-bake cheesecake! This time I made my no-bake cheesecake with a zero carb crust!
I love to make cute desserts in jars! They are simple yet so elegant!
If you aren’t interested in a pork rind pie crust, you can use my other keto crust that I used for my dairy free no bake cheesecake (click HERE to find that recipe.)
If you want to watch us make this No Bake Cheesecake with Zero Carb Crust, subscribe to our new YouTube Channel to get updated when the video comes out which will be in a day or two, and comment below on what video recipe we should make next!
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No Bake Cheesecake with Zero Carb Crust
Equipment
Ingredients
- 2 ounces pork rind crumbs crushed
- 1 tablespoon coconut oil or Butter melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon stevia glycerite
FILLING:
- 2 cups heavy cream
- 3 8 oz packages cream cheese, softened
- 1 cup Natural Sweetener
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon Redmond Real Salt
Instructions
- Place the pork rinds in a food processor. Pulse until fine crumbs. Add the coconut oil/butter, cinnamon and stevia. Scrape the sides to combine the mixture well.
- Divide the mixture into small jars and press with your fingers to compact the crust.
- To make the filling, place the heavy cream into a large bowl and use a hand mixture to combine until the cream whips to medium peaks. Add the natural sweetener and combine until well mixed.
- Add the cream cheese, vanilla and salt and combine until smooth.
- Divide the filling into the small jars.
- Cover and refrigerate for at least 4 hours or up to 5 days.
Nutrition
TESTIMONY OF THE DAY
“Maria and Craig! I wish I could tag you. I could hug you both so tight!
Your plan works!
I have never seen results like this in my life! I have been keto for 2 years and took part in many 90 day challenges and never had results like I have in the past 30 days. I will post pictures in the comments of my 30 day before/after. I lost 11.6 lbs (even the 3 I gained during my period) and 18 inches!! Eighteen! Wow! Today I am having a “cheat” day by making your bacon cheeseburger pizza and your chocolate milkshakes, then tomorrow onto round two of the 30 day cleanse! I love that my “cheat” day isn’t really a cheat at all, thanks to you!
You are my heroes!” – HeidiJo
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Looks awesome! I’d like to see a keto French silk chocolate pie video/recipe next!
Thanks!
Should the cream cheese be room temperature? Can the heavy cream be cold?
Either way works. 🙂
Your link in the recipe for the pork rinds actually goes to Redmond salt. What pork rinds did you use? This recipe looks amazing!!
Sorry about that. I fixed it. Thanks!
Hi Maria! Thanks for thr recipe – i made it today in a 7 inch springform pan and the crust was super thin. I added more pork rinds, then watching the video (so cute by the way!), it looks like the measurements in the video are different to the recipe? Should i double the crust maybe?
If you want more crust you can double it next time, yes. 🙂
Thank you! The butter ans swerve measurements, should we go by the video or written recipe on the blog?
Go by what is written in blog post. 🙂
I have to ask, can you taste the pork rinds in the crust?
Nope. 🙂
If you want to make it in a springform pan, what size pan should you use? Or would it work in a deep dish pie plate?
I would use a 9 inch or so.
Is there a possible substitution for pork rinds? They’re really difficult to find where I live, and the most of those rare cases when you find them they’re filled with sugar and/or maltodextrin or flour 🙁 Thanks for be always inspiring with your recipes 🙂
We use these. 🙂
https://amzn.to/2WIOflC
I used almond flour but i had to count the servings different for the carbs. It came out amazing!
Awesome! Thanks!
Any recommendations on quality/healthy cream cheese? My grocery store cream cheeses are full of gums and vegetable oil stabilisers. Or are these fillers unavoidable?
Depends on where you live. Sometimes trader joes has good ones. 🙂
I’ve been making this recipe for years now, and it is always delicious.
When I make it, I skip the crust- for simplicity’s sake. Otherwise, I follow the recipe as it’s written. I’ve used various different sweeteners. I recommend Swerve confectioners since it’s the easiest to blend in, but honestly- they’re all good.
Thank you for this amazing desert recipe, Maria! I’m going to make more when I get home from work today. 😛
Thank you for this feedback!:)