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Unlock the Secret to Indulgence with Our Best Ever Dessert Recipe: No-Bake Sugar-Free Cheesecake

Don’t miss out on experiencing the ultimate indulgence without guilt with our Best Ever No-Bake Sugar-Free Cheesecake. This masterpiece combines the creamy allure of nut butter and coconut cream, nestled in a luscious cocoa almond crust.

Why settle for ordinary when you can savor the extraordinary? This visually stunning creation is a must-have treat that promises unforgettable flavor while maintaining your health goals. The real challenge? Waiting for it to set—because once you taste it, there’s no turning back! 🩷

Step into a dessert revolution where flavors truly captivate. Our No-Bake Sugar-Free Cheesecake is more than just a dessert; it’s a symphony of taste and well-being. Each bite of this harmonious blend delivers delicious freedom from traditional sugars, offering pure delight at your convenience.

Why You’ll Love It:

This easy and indulgent creation is perfect for every occasion—whether a lively family gathering or a serene moment of personal indulgence. It’s your passport to a world where cheesecake dreams come true. Let the elegance and ease of this recipe be your guide.

Note: This post contains affiliate links. Purchases made through these links may earn me a small commission at no added cost to you. I only recommend products I personally use and cherish for enhancing your family’s well-being.

No-Bake Bliss: The Best Ever Sugar-Free Cheesecake Save
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No-Bake Bliss: The Best Ever Sugar-Free Cheesecake

Recipe by Adrianne ReevesCourse: DessertDifficulty: Easy
Servings

8-12

servings
Prep time

20

minutes
freezing

3

hours 
Calories

332

kcal

Savor the best ever sugar-free no-bake cheesecake, featuring a rich nut butter filling and cocoa almond crust. Effortlessly delicious and guilt-free!

Things you need

  • For the Crust

  • 1/4 cup coconut oil

  • 3 tablespoons granulated erythritol or sugar of choice

  • 2 cups almond flour

  • 6 tablespoons cocoa powder

  • 1 teaspoon vanilla

  • Mix and press into a springform pan lined with parchment paper. (I like to use a bit of coconut oil to keep the paper in place!)
    Place in the freezer until ready to use.

  • For the Filling

  • 2 x 8 oz packs of cream cheese, room temperature

  • 1 cup of nut butter of choice

  • 2/3 cup swerve confectioners sugar or powdered sugar of choice

  • 1 cup of coconut cream (not milk, use the thick cream at the top of a can)

  • 2 teaspoons vanilla

Directions

  • Beat all the filling ingredients until fluffy with a hand mixer, then pour into the pan, leveling it before returning to the freezer for 3 hours.
  • Once set, remove from the pan and decorate with your favourite toppings like chocolate drizzle and fresh raspberries.
  • Ensure the cheesecake is completely set but not frozen solid. You have two options for serving:
  • Slice and Serve: Slice the cheesecake, decorate each piece with your favourite toppings like chocolate drizzle and fresh raspberries, then refreeze on a pan for a couple hours so you can take them off and wrap individually. When ready to enjoy, allow individual slices to thaw unwrapped on a plate for 30-45 minutes.
  • Whole Cake: Decorate the cheesecake while whole, and either serve immediately or return it to the freezer. If serving later, transfer the whole cake to the fridge for about 3 hours to soften to a suitable cutting consistency.

Notes

  • You can really play around with your toppings but I don’t suggest putting anything in the filling as it will make it really difficult to cut.

Nutritional Facts (Approx. Per Serving):

  • Calories: Approximately 320
  • Total Fat: 28g
  • Saturated Fat: 15g
  • Cholesterol: 50mg
  • Sodium: 210mg
  • Total Carbohydrates: 18g
  • Protein: 8g