Name: Keto Cheesecake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup cashews; 1 tbsp Unsalted Butter (prefer grass fed); 1 tbsp sugar free maple syrup; 4 oz Cream Cheese; 2 tbsp sour cream; 1/4 cup heavy whipping cream; 1/4 cup erythritol

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Cheesecake is widely regarded as one of the most keto friendly desserts.

All the typical ingredients are amazing for keto, and you really get a chance to enjoy something delicious and sweet and still be in ketosis.

Cashews are great or keto, second only to macadamia buts. So making a crust out of them is a completely natural thing to do!

The kicker with nuts of any kind, is finding an inexpensive place to procure them. A lot of standard grocery stores charge an arm and a leg, but sometimes you can find a vendor that has them for an affordable cost or simply order them online.

Pro Tip: Visit an Indian store, you’ll definitely find cashews at a cheaper rate there.

Cashews are great for the crust, because they really have the perfect amount of crunch that you are looking for, as well as that smooth cashew-only flavor.

Keto Cheesecake (Cashew Crust)

Keto Cheesecake

Yield: 4 Mini Cheescakes

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Easy, delicious no bake perfectly keto cheesecake recipe with cashew base.

Ingredients

Cashew Crust

1/4 cup cashews
1 tbsp Unsalted Butter (prefer grass fed)
1 tbsp sugar free maple syrup

Cheesecake filling

4 oz Cream Cheese
2 tbsp sour cream
1/4 cup heavy whipping cream
1/4 cup erythritol

Instructions

Crust

Process cashews or crush in a plastic ziploc bag. Do not crush them too fine. Optional - you can also roast the cashews a little before crushing.
Add melted butter, maple syrup and cashews in a bowl and combine well.
Place crust mixture in bottom of 4 muffin cups. Keep them in fridge.

Filling

With a hand mixer mix together cream, sour cream, heavy whipping cream and erythritol.
Take cold crusts out after 2-3 hours from fridge
Fill the muffin cups with the filling and keep inside the fridge for 1 hour.
Store in fridge and eat them cold. Enjoy!