Go Back
+ servings
Print

NO-BAKE LEMON CHEESECAKE JARS - Low Carb

A smooth, creamy No-Bake Lemon Cheesecake Jars with is Low carb without any compromise with flavours.  A perfect summer dessert with light, airy filling and real lemon flavour
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people

Ingredients

For Cheesecake base

  • 1/2 cup almond flour
  • 1/4 cup Coconut Flour
  • 1.5 tbsp butter
  • 2-3 tspn low carb sweetener

For Lemon Cheesecake filling

  • 1/4 cup Fresh Lemon Juice
  • 2 tspn unflavored gelatin
  • 200 gm cream cheese (at room temperature)
  • 1.2 cup whipping cream (not whipped)
  • 1 tbsp Fresh Lemon zest
  • 1/2 cup low carb sweetener (or more as per taste)( I used Erythritol)
  • 1/2 tspn Pure Vanilla Extract
  • Whipped cream and lemon wedges to serve

Instructions

  • Start with making the cheesecake crust. In a pan add butter. Once it melts, add coconut flour and almond flour.
  • Toast it on low heat until you get a nice nutty aroma. Stir continuously to avoid buring. Remove and let it cool down.
  • Once it is cold, add sweetner. Mix well.
  • Divide the crust mixture equally among the serving dessert jars.
  • For Cheesecake filling start with blooming the gelatin. In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatin bloom.
  • Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
  • Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
  • Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla essence, sweetener to the cream cheese.
  • Using a hand blender mix everything until well incorporated(for about 1-2 minutes). Scarp the bottom of the bowl with a spatula.
  • Divide the cheesecake filling equally among the dessert jars.
  • Tap the jar lightly to release any air bubble. level the top with the back of a spatula.
  • Lightly cover with a cling wrap and refrigerate for at least 4-5 hours or overnight.
  • Top with whipped cream, lemon wedges while serving.

Notes

  • I have used 120ml dessert jars here. I got 4 dessert jars from this recipe.