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Keto 5-Ingredient No-Bake Cherry Cheesecake
How to Make It
Step
Recipe Steps steps 7 6 h 35 min
Step 1
Place the biscuits in a food processor and pulse until fine. Transfer to a bowl. Melt the butter and add it to the biscuits. Mix until fully incorporated.
Step 2
Transfer to a 20cm/8-inch springform pan, and press down firmly. Transfer the pan to the freezer while you prepare the other elements.
Step 3
Add 1 cup of heavy cream to a bowl. Use a hand mixer to beat until it’s whipped. Set the bowl aside.
Step 4
To another bowl, add the cream cheese and whisk until it softens. Add it to the whipped cream and mix until incorporated.
Step 5
Place the remaining ½ cup of heavy cream in a small saucepan over low heat. Once it comes to a simmer, add the jello and whisk. Keep whisking until the powder dissolves. Take the saucepan off the heat and pour it into the cream cheese bowl with one hand while whisking with the other.
Step 6
Keep whisking until no lumps remain and all steam has escaped. Take the springform pan out of the freezer and pour the cherry cheesecake over the crust and spread using a spatula. Transfer to the fridge to set for 6-12 hours.
Step 7
Cut the cheesecake into 12 slices. Garnish as desired and serve immediately. Store any leftover cheesecake in an airtight container in the refrigerator for 3-5 days.
Ingredients
- Keto Graham Crackers – 150 g
- Butter – 0.25 cup
- Cream cheese – 400 g
- Whipping cream – 1.5 cup
- Jell-o, Cherry, No Sugar – 50 g
