Keto No-Bake Triple Cheesecake

Keto No-Bake Triple Cheesecake

    Keto No-Bake Triple Cheesecake

    Triple
    Keto no Bake triple cheesecake 


     These are what I came up with, and if I do say so myself they’re pretty dang good. I don’t have a video tutorial yet, but hope to in the near future. So for now I’ll try to explain the process. 

    These are layered, bottom layer is a kind of cookie-ish crust, middle is a peanut butter no-bake cheesecake and top is a chocolate no bake cheesecake. Then I topped them with sugar free whipped cream which is totally optional, but definitely delicious. 
    I made a cream cheese base for these, divided it in half, and then added the chocolate and peanut butter to each to make separate layers, but both on their own would be just as good!



    Recipe by : Nancy 

    Ingredients:

    Crust:


    • 1 C Almond flour
    • 1/4 C baking pecans
    • 1/4 C sugarfree sweetener
    • 1/4 C cocoa
    • 1/2 tsp. cinnamon
    • 1/2 tsp. salt
    • 3 Tbsp. melted butter


    Instructions:

    Pulse all ingredients in a food processor, and portion into 12-18 cupcake liners and bake at 325 for 5-6 minutes. Allow to cool.
    For the cheesecake filling. Make a base with 8 oz. softened cream cheese, 1 tsp. vanilla, and 1/2 C sugarfree powdered sweetener. Mix well with a hand mixer, making sure you don’t have any lumps. Divide your base into two equal parts.


    To half of your base mix in 1/2 C Peanut Butter, and to the other half mix in 1/2 C melted sugarfree chocolate chips. I use Lilly's, they’re the best! Be careful when melting that you don’t over cook them, the mixture needs to be a thick liquid. Then use heavy whipping cream to make a sugar free whipped cream to fold into each half. Use 1 C whipped cream, 1 tsp. vanilla, and 1/4 C powdered sweetener. 


    Mix this til you get a thick whipped cream, and fold into each part of the cheesecake (half into pb mixture, and half into chocolate mixture) until smooth. 
    Then spoon equal portions into your cooled crusts, and refrigerate 5-8 hours until set. Hopefully all of this makes sense! 

    They’re actually really simple, just detailed to explain! I’m still figuring out macros, and they will entirely depend on the brands you use!

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