No Bake Praline Cheesecake
Today is National Praline Day! I thought it would be a perfect day to show you how to make my No-Bake Praline Cheesecake!
This no bake cheesecake is one of my favorite recipes! I LOVE and prefer no bake cheesecakes over a baked cheesecake!
Make sure to wait until it is frozen before removing from the silicone mold. Then allow it to thaw before serving.
We recorded a YouTube video making my No Bake Praline Cheesecake!
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No Bake Praline Cheesecake
- 1 cup unsweetened almond milk
- 3 teaspoons Further Food gelatin
- 5 - 8 ounce blocks of cream cheese at room temperature
- 1 1/2 cups Natural Sweetener Confectioners (or to desired sweetness
- 1 vanilla bean scraped clean (or 1 teaspoon vanilla extract)
- 1 cup butter
- 1 cup crushed salted pecans keeping some larger than others
- 1/2 to 3/4 cup Natural Sweetener Confectioners
- 1 teaspoon ground cinnamon
- Place the almond milk in a small saucepan (or small microwave-safe bowl). Sift the gelatin into the almond milk. Heat gelatin mixture until the gelatin melts, over medium-high heat for about 2 minutes. (or in the microwave for 10 seconds or until liquefied).
- Add in the cream cheese, natural sweetener and mix well with an electric mixer. Add extract and beat until smooth. Taste and adjust sweetness to your liking. Pour the batter into a silicone buche pan or a 9x5-inch loaf pan
- Make the Praline Crust: Place the butter in a large saucepan and heat until butter starts to bubble and brown flecks appear, stirring often. To watch a video on browning butter, watch it HERE.
- Once the butter is dark brown, but not black, add the natural sweetener. Remove from heat and add the crushed nuts and cinnamon. Stir well to combine.
- Remove cheesecake from the freezer. Place 1 1/4 cup of the praline mixture onto the cheesecake layer (this will be your crust). Place back in the freezer until frozen. Place the extra praline mixture in aside to cool to room temp.
- Once the cheesecake is totally frozen, remove it from the mold or loaf pan. Place on a serving platter with the crust side down and drizzle the top with reserved praline mixture (you may need to re-heat the topping if it hardened too much by placing it back on the stove or heating in the microwave until you are able to drizzle it). The topping will harden since the cheesecake is frozen.
- Store in fridge for up to 3 days or freezer for up to a month. Allow to thaw before cutting into slices for serving.
TESTIMONY OF THE DAY
I just had to share my results…So in the beginning of the year I decided to try the meal plan provided in your book The 30 Day Ketogenic Cleanse, mainly so I didn’t have to come up with a weekly menu or grocery list. I wasn’t thinking that I would see much weight change. BOY WAS I WRONG! Two weeks into the meal plan weight started melting off. I started the 30 Day Cleanse snuggly fitting into a size 6. By the time the 30 days were over I was loosely fitting into a size 4. My mind was blown away. I was feeling better every day. I finally felt in control instead of food controlIng me. I was so excited, I didn’t want to stop with just the cleanse so I continued with the meal plan provided in your book Easy Dairy Free Ketogenic Cookbook. Again, MIND BLOWN. I’m now fitting into size 2…..WHAAAAAT?!?!?!?
I’m super passionate about this lifestyle (not just KETO, but the supplements and fitness as well) My goal is to be one of your KETO Coaches one day. You and Craig have helped me change from the inside out…Thank you! Thank! Thank you! You are both such an inspiration!” Kristen W.️
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which gelatin from Further foods should I order for this cheesecake? There are many choices.
They only have one gelatin. The others are collagen which won’t work. 🙂
If I half the recipe do I half the gelatin as well?
if i sub the pecans for pork rinds, will that still work?
It might work, yes.