Who doesn’t like cheesecake, am I right?! What if I told you that you could have cheesecake in an hour, without the fuss of baking it, AND its low carb. I’m not kidding. Sally’s monthly challenge for July was no bake cheesecake jars. I thought this would be a great recipe to convert to low carb and share with you all. I hope all enjoy it! Nutritional facts at the end.
No Bake Cheesecake Jars
Prep Time: 30 Minutes Bake Time: 0 Minutes Chill Time: 30 minutes Total Time: 1 Hour Servings: Four 6 oz. Ball Jars
- 1 Cup Almond Flour
- 2 1/2 Tablespoons Salted Butter
- 1 1/2 Teaspoons Truvia (granulated)
- 3/4 Teaspoon Cinnamon
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Sour Cream, at room temperature.
- 8 oz. Full-fat cream cheese, softened to room temperature.
- 1 Tablespoon Truvia (granulated)
- 1 Teaspoon lemon juice
- 1/2 Teaspoon vanilla extract
- This recipe yields about four 6 oz. ball jars. Chill ball jars in refrigerator while you prepare the crust and filling.
- For the crust, measure out 1 cup of almond flour into a non-stick skillet. On the stove, heat the almond flour on low-medium heat, stirring constantly. You must watch the skillet carefully. The almond flour can very easily burn. Stir with a wood spoon constantly until the almond flour is lightly toasted, and is a golden brown, about 4-5 minutes. See tips in my post on what to do if your almond flour gets a little too toasty.
- Add in Truvia and cinnamon to the toasted almond flour. Melt butter in the microwave. Add all but 1/2 teaspoon of the butter to the crust mixture. Mix until the toasted almond flour mixture resembles cheesecake crust. Continue to add in the melted butter in small amounts until the desired texture is reached. You may not use all of the butter. Set aside the crust mixture.
- For the filling: using a stand mixer fitted with a whisk attachment, whisk the heavy whipping cream on medium-high speed until stiff peaks form, about 5-6 minutes. Set aside.
- Using a stand mixer fitted with a paddle attachment, mix the cream cheese, sour cream, Truvia, lemon juice, and vanilla extract. Mix on medium-high speed until there are no lumps, about 4-5 minutes. Don’t be afraid to beat the heck out of it!
- With a spatula, fold in the whipped heavy cream into the cream cheese mixture. Slowly slide the spatula through the mixture, turn the bowl, and then slide through the mixture again, until all of the whipped cream is incorporated into the creamed cheese mixture. Be careful not to deflate the whipped cream.
- Take the Ball Jars out of the refrigerator. Fill the bottoms of the jar with the crust mixture. If you are using 6 oz. jars, fill about 3/4 inches from the bottom. If using a slightly larger jar, fill about 1/2 inch from the bottom. You may need to use your fingers to pack down the crust in the 6 oz. jars.
- Using a spoon, scoop the cheesecake mixture into each of the jars, leaving about an inch and a half of space at the top of the jar. (You have to leave room for the toppings!)
- Once all of the jars are full, place the lids back on the jars and place in the refrigerator to cool about 30 minutes.
- Serve and Enjoy!
Notes: For my second go at these cheesecake jars, I split the batter into three bowls. I kept one bowl plain, and added 2 tsp. cocoa powder to the second bowl, and 2 tsp. crushed freeze dried strawberries to the third bowl for three different flavors of cheesecake! Layer the different flavors in the jars, or serve each flavor on their own!
Sealed cheesecake jars will keep for 5 days in the refrigerator.
Nutritional Facts: Per one jar of plain cheesecake flavor
Calories: 585, Carbs: 9.7 g , Fat: 52.9 g, Protein: 10.9 g, Fiber: 3.3 g, Net Carbs: 6.4 g.