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.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Serving Size 4servings
Ingredients
For The Pecan Nut Base:
1cupraw pecan nuts(blended until fine)
2tbspbutter(melted)
1tbsphoney
For The Cheesecake Filling:
9ozcream cheese(250g)
1lemon(zested and juiced - about 3 tablespoons)
1tsplemon zest
3tbsphoney
Instructions
For The Crumble:
Mix the finely chopped pecan nuts with butter and honey. Divide between 4 glasses or small bowls and put in the refrigerator.
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.
Notes
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.