Quick Keto Lemon Cheesecake (No Bake)
A recipe for quick keto cheesecake with a zippy lemon flavor and a pecan nut crust. The best part: It’s A No Bake Wonder! 7 Simple Ingredients. 10 Minutes to throw together. Gluten-Free. Low-Carb. Keto.
Servings: 4 servings
For The Pecan Nut Base:
- 1 cup raw pecan nuts (blended until fine)
- 2 tablespoon butter (melted)
- 1 tablespoon honey
For The Cheesecake Filling:
- 9 oz cream cheese (250g)
- 1 lemon (zested and juiced - about 3 tablespoons)
- 1 teaspoon lemon zest
- 3 tablespoon honey
For The Cheesecake:
In a food processor, mix the cream cheese, honey, zest and lemon juice until blended. Divide evenly on top of the pecan nuts and return to refrigerator for at least 30 minutes.
Tips and Tricks:
1. This recipe can also be made as one cheesecake. Follow the same steps but layer the ingredients into a small pie dish and cut into slices after refridgerating for at least 30 minutes.
Calories: 512kcal | Carbohydrates: 26g | Protein: 6g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 257mg | Potassium: 227mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1048IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 1mg