keto

no-bake

chocolate

cheesecake

​​

Yield: 1 serving

Serving Size:  one 4oz verrine

CRUST:

  • 1 tsp melted butter (OR natural butter-flavored coconut oil [see link below])

  • 1 tsp powdered erythritol (OR other erythritol-based sweetener)

  • 2 Tbsp (14g) superfine almond flour (OR other nut flour)

  • 1 tsp unsweetened cacao powder (optional) (I used dutch-processed dark cacao for more of an oreo cookie taste)

  • 1/16 tsp (a dash) fine sea salt (omit if using salted butter)

CHEESECAKE FILLING:

  • 3 Tbsp (57g) warm cream cheese (OR vegan cream cheese alternative)

  • 1 Tbsp (12.5g) powdered erythritol (OR other erythritol-based sweetener)

  • 1 Tbsp (12g) keto chocolate (OR this DIY recipe // OR natural unsweetened chocolate AKA "cacao paste")

  • 1/4 tsp vanilla extract (or other flavoring)

  • (optional) 1/4 tsp instant coffee powder

 

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Vegan Cream Cheese: https://urbanvegan.net/cream-cheese/

Pure Raw Vanilla Bean Powder: https://amzn.to/2Q2Y9Kq

Oreo-style Dark Cacao Powder: https://amzn.to/2xjaS35

Natural Cacao Powder: https://amzn.to/2EtyqXy

Keto Chocolate: http://amzn.to/2ykIZKT

Unsweetened Chocolate "Cacao Bean Paste": https://amzn.to/2IqGvN8

Vanilla Extract: https://amzn.to/2JDscHy

Almond Flour: https://amzn.to/2Q2rYLe

Natural Butter-flavored Coconut Oil: https://amzn.to/2E9W6PV

Fine Sea Salt: https://amzn.to/2Hj0nCT

Decaf Instant Coffee Powder: https://amzn.to/2K0FONZ

Vegan Whipped Cream DIY Recipe (Just sub the sugar for powdered keto sweetener): https://minimalistbaker.com/how-to-make-coconut-whipped-cream/

Vegan Cream Cheese DIY Recipe: https://itdoesnttastelikechicken.com/vegan-cashew-cream-cheese/


EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Ceramic Saucepan: https://amzn.to/2GZtAmw

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

Directions:

1. Toast the almond flour in a small microwave-safe bowl, stirring every 20 seconds until lightly toasted. Mix in the remaining crust ingredients, then press into the bottom of a 4oz glass or cup. Chill in the freezer.

2. In a small bowl, whisk the warm cream cheese until fluffy, then mix in the sweetener and vanilla. In a separate small bowl, whip the chilled cream to soft peaks and set aside. (A hack for whipping such a small amount of cream: use a baby food jar or an equally small jar, add the cold cream into the jar, seal the lid, then shake vigorously for a minute.)

4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. 

5. Spoon the cheesecake filling over the chilled crust, using a spoon or spatula to smooth the surface. Chill in the fridge for at least 30 minutes, up to over-night, before serving. 

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