We made this amazing Keto Crustless Cheesecake recipe that the whole family seemed to enjoy! They are high in fat and low in carbs which makes them great for the Keto diet! So delicious!
No Bake Crustless Pumpkin Cheesecake ~
Ingredients
1 Cup Heavy Cream
2 (8oz) Packages Of Cream Cheese (Softened)
1 Cup Canned Pumpkin
1 Cup Splenda or The Sweetener Of Your Choice
1 TSP Vanilla Extract
1 TSP Pumpkin Spice
1/4 TSP Salt
For Topping
Whipped Cream (Optional)
Instructions
In a medium bowl, beat heavy cream to stiff peaks. Set aside.
In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add vanilla, pumpkin spice and salt. Beat until incorporated. Remove bowl from mixer.
Add whipped cream to the cream cheese and pumpkin mixture. Fold until combined.
Refrigerate until set.
Serve with whipped cream on top!
Makes 10 1/2 cup servings
Notes: You can use 1 15oz can of pumpkin if you want a strong pumpkin flavor, but our family was happy with 1 cup.
No Bake Crustless Raspberry Cheesecake ~
Ingredients
1 Cup Heavy Cream
2 (8oz) Packages Of Cream Cheese (Softened)
1 Cup Fresh Raspberries Pureed (235 grams)
1 Cup Splenda or The Sweetener Of Your Choice
1 TSP Vanilla Extract
1/4 TSP Salt
For Topping
Whipped Cream (Optional)
Instructions
In a medium bowl, beat heavy cream to stiff peaks. Set aside.
Place your fresh raspberries in a blender or food processer and puree them. The pureed raspberries should equal a cup (235 grams of fresh raspberries)
In a large bowl beat cream cheese until light and fluffy. Add pureed raspberries and beat until no lumps remain. Add vanilla and salt. Beat until incorporated. Remove bowl from mixer.
Refrigerate until set.
Serve with whipped cream on top!
Makes 10 1/2 Cup Servings
No Bake Crustless Chocolate Cheesecake ~
Ingredients
1 Cup Heavy Cream
2 (8oz) Packages Of Cream Cheese (Softened)
1 1.4 oz Box Of Sugar Free Jello Chocolate Pudding
2 Cups Milk For Jello Pudding
1 TSP Vanilla Extract
1/4 TSP Salt
For Topping
Whipped Cream (Optional)
Instructions
Prepare Jello Pudding as directed. Refrigerate.
In a medium bowl, beat heavy cream to stiff peaks. Set aside.
In a large bowl beat cream cheese until light and fluffy. Add prepared Sugar Free Chocolate Jello Pudding and beat until no lumps remain. Add vanilla and salt. Beat until incorporated. Remove bowl from mixer.
Add whipped cream to the cream cheese and chocolate pudding mixture. Fold until combined.
Refrigerate until set.
Serve with whipped cream on top!
Makes 11 1/2 Cup Servings
Nutritional Information (Does not include added whipped topping on top of the cheesecake)
Crustless Pumpkin Cheesecake Nutrition Information:
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