Name: Keto No Bake Cheesecake with Easy & Delicious Blueberry Sauce
Prep time: 15 min
Ingredients: 100 g Finely ground & blanched Almonds ((1 Cup)); 50 g Unsalted Butter; 25 g Erythritol ((2 Tablespoons)); 5 ml Unsweetened Vanilla Extract ((1 Teaspoon)); 2 g Salt ((1/4 Teaspoon) ); 250 g Mascarpone cheese; 150 g Sour cream (24% fat); 60 g Powdered Erythritol 60g ( (1/2 Cup) ); 15 ml Freshly squeezed Lemon Juice ((1 Tablespoon)); 100 g Frozen wild Blueberries; 30 g Powdered Erythritol ((1/4 Cup)); 7 g Inulin ( (1 Tablespoon) ); 15 ml Freshly squeezed Lemon Juice ((1 Tablespoon) )

Keto No Bake Cheesecake with Easy & Delicious Blueberry Sauce

No bake cheesecakes are not just time and energy saving compare to the baked ones, but also the freshness of the cream is irresistible! I made the crust extra fragrant by toasting the almomds and also lightly caramelizing the butter, wich goes perfectly well together with the fresh cream cheese and the aromatic blueberry sauce. Hope you enjoy😋

This recipe is keto friendly, sugar-free, egg-free, gluten-free, low carb, and LCHF.

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Prep Time 15 mins

Chilling Time 3 hrs

Servings 8 cheesecake cups

Ingredients

Crust

100 g Finely ground & blanched Almonds (1 Cup)
50 g Unsalted Butter
25 g Erythritol (2 Tablespoons)
5 ml Unsweetened Vanilla Extract (1 Teaspoon)
2 g Salt (1/4 Teaspoon)

Filling

250 g Mascarpone cheese
150 g Sour cream (24% fat)
60 g Powdered Erythritol 60g (1/2 Cup)
15 ml Freshly squeezed Lemon Juice (1 Tablespoon)

Blueberry Sauce

100 g Frozen wild Blueberries
30 g Powdered Erythritol (1/4 Cup)
7 g Inulin (1 Tablespoon)
15 ml Freshly squeezed Lemon Juice (1 Tablespoon)

Instructions

Heat up a pan over a medium high heat.
Without greasing the pan, toast the blanched ground almonds, until lightly brown and fragrant. To avoid from burning, mix continuosly. As soon as it starts to color and smell good, take the pan off the heat. It will still continue to brown with the remaning heat from the pan, so continue to stirr for about a minute until it reaches its golden color. Put it apart in a bowl.
Using the same pan (no need to wash), melt the butter, erythritol, salt and vanilla extract together and stirr until everything is dissolved. Turn off the heat or take the pan off the heat, and add the toasted almomds to the pan. Mix until everything is well combined.
In a muffin baking tray, line 8 cupcake liners. Divide the toasted almond mixure equally into the liners, approx. 1 tablespoon each. While they are still warm, press tightly to the bottom, using the back of the spoon, to form the crust. Refrigerate, while you make the filling.
In a mixing bowl, mix mascarpone cheese, sour cream, erythritol powder, and lemon juice together. Whisk until smooth and silky.
Take out the crust from the fridge, and fill them with the cream cheese mixture. The filling will not come to the top, so to divide equally into 8, take a scoop at a time. When they are all filled, shake the tray back & foth, side to side to even the surface.
Refrigerate for 3 hours or more, up to overnight.
You can make the blueberry sauce meanwhile, or in ahead, since it should be completely cooled or chilled before serving.
In a small saucepan, throw in the frozen blueberries, and mix with powdered erythritol, inulin and lemon juice. Let it cook for few minutes until everything is dissolved. Let it completely cool. The sauce thickens as it cools down.
Plate the chilled cheesecake with a couple of fresh blueberries and about a teaspoon of our delicious blueberry sauce.
Sprinkle some powdered erythritol (optional), and enjoy!