Mini No Bake Lemon Cheesecake (Keto)
The richness of cream cheese is combined with the tartness of lemon and a low carb sweetener and then whipped and served in mini jars or ramekins for the ultimate quick and light dessert.
Equipment
- 1 Hand or stand mixer
Ingredients
- 16 ounces cream cheese room temperature
- ½ cup one for one powdered sugar replacement artificial sweetener
- ½ cup heavy whipping cream
- 2 tablespoons fresh lemon juice* approximately 1-2 lemons
- ¼ teaspoon salt optional
- keto cookies for topping optional
Instructions
- Remove the cream cheese from the refrigerator and allow it to come to room temperature.
- Add the cream cheese to the mixing bowl and mix on medium until there are no lumps and it is soft and creamy.
- Add the sweetener, lemon and salt to the mixing bowl and mix on medium until they are fully incorporated with the cream cheese.
- Add the heavy whipping cream to the mixing bowl. If using a stand mixer, switch to the whisk attachment. Mix on high for one minute until light and fluffy.
- Spoon into small ramekins or jars. Makes 6 four ounce servings (or 4 large six ounce servings).
- Refrigerate the mini cheesecakes for at least 4 hours before serving.
- Before serving, crumble 1-2 cookies per serving and and then sprinkle the cookies on top of each mini cheesecake.
Notes
For a light lemon flavor, use 2 tablespoons of fresh squeezed lemon juice. For a more lemony flavor, add an additional tablespoon of lemon juice. There are no raw eggs or flour, so you may taste the batter if you want to add additional lemon juice to taste.
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