This is the easiest, tastiest Keto Cheesecake Recipe that you’ve been screaming out for. I’ve labelled it as No-Bake but if you want to increase the gooeyness of the biscuit base I would suggest following the guideline below which does include a brief, no-fuss 12-minute bake.

At just 7-ingredients and an easy 20 minute prep time, this cheesecake really can be a mid-week or weekend, time-manageable delight which will be sure to put a smile on all the families faces.

The pecan nuts work amazingly well with the lemon flavoured cream and this easy recipe really does fit into the Casual Keto Club

! If you want to go all out with these cheesecake also try adding a pinch of cinnamon to your lemon cream mixture and also add some freshly grated lemon zest for increased aesthetic pleasure.

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Ingredients

500g of Pecans

1oz of Melted Butter

40g of Sweetener

Juice of 2 Lemons

600g of Cream Cheese

500ml of Whipped Cream

Pinch of Salt

Method

1. Blitz the pecan nuts in a bowl or food processor – if you’re using a stick blender use a Tea Towel to prevent any Pecan Nuts from escaping the blow whilst blending.

2. When the nuts are thoroughly blitzed to a chunky paste, pour in the melted butter, salt and 10g of sweetener. Stir thoroughly.

3. Put the ‘biscuit base’ in a ovenproof dish and bake at 220 degrees for 12 minutes.

4. Whilst the nuts are baking, whip the cream cheese, whipped cream and sweetener together in a separate bowl. Gradually add the lemon juice and when the mixture is throughly combined leave to one side.

5. Remove the nuts from the oven and spread the cream mixture evenly on top. Place in freeze for 90 minutes then place in the fridge for 30 minutes.

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