Low-Carb No Bake Strawberry Cheesecake

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

This recipe was prepared using the Braun MultiMix Hand Mixer with chopper* attachment and MultiWhisk Beaters attachment.

*Chopper attachment only available on MultiMix HM5130 Model.  Hand chop or use alternative appliance if you do not have this model.

 

Ingredients

For the crust:

  • 1 cup sliced toasted blanched almonds
  • 1 cup walnut halves
  • 1/4 cup salted butter, melted

For the filling:

  • 2 cups strawberries + additional for garnish
  • 24 oz full fat cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest
  • 1 tsp Stevia, or more to taste
  • 1/4 cup heavy cream

  1. Line an 8-inch spring form pan with parchment.
  2.  Add the walnuts and almonds to the chopper attachment of the Braun MultiMix Hand Mixer. Finely chop at a high speed of 7-8. Add to a bowl and stir in the melted butter. Using your hands, press dough firmly into the prepared pan. Set aside.
  3.  Wipe out the chopper attachment and puree the strawberries. Transfer to a bowl and add the cream cheese and blend until smooth.
  4.  Pour in the lemon zest, vanilla extract, Stevia and heavy cream and continue blending until the mixture has become lighter and fluffy.
  5.  Pour batter over the prepared crust. Cover with plastic wrap and chill in the fridge at least 8 hours or overnight before serving.
  6. Once the cheesecake is firm, run a sharp knife along the inside of the spring form pan to release the cake before opening. Decorate with fresh strawberries, if desired.

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