Low Carb Chilled Lemon Cheesecake | dietplan-101.com

This is a quick and easy Low Carb non-baked cheesecake. Simply combine ingredients and allow it to set in the refrigerator. The cheesecake will start to melt if it is left too long at room temperature. Keep refrigerated to firm it up if it has softened. Always plan ahead as you need to chill the cheesecake for at least 8 hours.


Ingredients:

  • 1 oz (28 g) powdered gelatin
  • 1 cup of water (at room temperature)
  • 1 lb (454 g) cream cheese (at room temperature)
  • 8 sachets sugar substitute (or to taste)
  • lemon juice & zest (of 1 lemon, or to taste)
  • pinch of salt

For garnishing:

  • some lemon slices & shredded lemon zest
lemon-cheesecake-ingr

Instructions:

  1. Pour water into a saucepan, then sprinkle the powdered gelatin over the water and let it stands for 10 minutes.
  2. Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
  3. Gently heat the soaked gelatin, stirring until dissolved.
  4. Add gelatin to the cream cheese and beat until well blended.
  5. Add in lemon juice and zest, a pinch of salt, and mix until well combined.
  6. Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminum foil in case of a leak…..but it didn’t.)
  7. Keep refrigerated for at least 8 hours or overnight.
  8. When the cheesecake has been set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest…Serve chilled.

Notes: Serves 10, each serving: 2.5 g Net Carbs

Low Carb Chilled Lemon Cheesecake
chilled-lemon-cheesecake-steps

Low Carb Chilled Lemon Cheesecake Recipe

This is a quick and easy Low Carb non-baked cheesecake. Simply combine ingredients and allow it to set in the refrigerator. 
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Prep Time 30 mins
Refrigeration 8 hrs
Total Time 8 hrs 30 mins
Course Appetizer, Dessert
Cuisine American
Servings 10 slices
Calories 169 kcal

Ingredients
 
 

  • 1 oz powdered gelatin
  • 1 cup water at room temperature
  • 1 lb cream cheese (at room temperature)
  • 8 sachets sugar substitute or to taste
  • 1 lemon juice & zest of 1 lemon, or to taste
  • 1 pinch of salt
Makes: 9inch round

Instructions
 

  • Pour water into a saucepan, then sprinkle the powdered gelatin over the water and let it stands for 10 minutes.
  • Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
  • Gently heat the soaked gelatin, stirring until dissolved.
  • Add gelatin to the cream cheese and beat until well blended.
  • Add in lemon juice and zest, a pinch of salt, and mix until well combined.
  • Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminum foil in case of a leak…..but it didn’t.)
  • Keep refrigerated for at least 8 hours or overnight.
  • When the cheesecake has been set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest. Serve chilled.

Video

Notes

This recipe yields 10 servings. (9″ round)
Each serving is 1 slice. (2.5 g net carbs)
The nutritional value for reference is for 1 serving 
 

Nutrition

Calories: 169kcalCarbohydrates: 4gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 152mgPotassium: 63mgFiber: 0.01gSugar: 2gVitamin A: 609IUVitamin C: 1mgCalcium: 49mgIron: 0.1mg
Keyword cheesecake, lemon cheesecake, low carb
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