No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free

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4 from 155 votes

No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free

20 minutes
Calories 1330kcal


  • 2 egg yolks
  • 1/2 cup lemon juice (120 cc)
  • 1 tablespoon stevia powder
  • 1/4 teaspoon xanthan gum
  • 2 ounces unsalted butter (120 cc)
  • 1 1/2 cups toasted nuts (120 cc)
  • 2 ounces unsalted butter (120 cc)
  • 1 teaspoon stevia powder
  • 1 1/2 cups heavy cream (120 cc)
  • 13 ounces cream cheese (120 cc)
  • 2 tablespoons stevia powder
  • 3 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated lemon zest
  • 1/3 cup sour cream (120 cc)
  • 2 tablespoons water
  • 4 teaspoons gelatin
  • 1/4 cup boiling water (120 cc)


  • Lemon Curd Whisk together the eggs, egg yolks, lemon juice and stevia in a saucepan.
  • Add the xanthan gum and whisk well to combine.
  • Add the butter and cook the mixture over low - medium heat, stirring frequently until thick.
  • Remove from the heat.
  • Strain the lemon curd through a fine mesh sieve into a bowl.
  • Place a piece of cling wrap over the curd.
  • Stick the wrap to the curd by pressing lightly.
  • Chill for one hour or until cold.
  • Base Add the toasted nuts in a food processor and pulse until finely ground.
  • Add the butter and stevia and blend well.
  • Press evenly into the bottom of an 8 inch springform pan.
  • Chill while preparing cheesecake.
  • Cheesecake In a large bowl, beat the heavy cream until very creamy (just before soft peaks begins to form) and chill.
  • Transfer to the fridge.
  • In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.
  • Add the boiling water and stir to dissolve the gelatin and set aside.
  • In a large bowl, cream the cream cheese.
  • Add the stevia, lemon juice, vanilla, lemon zest and sour cream and beat until smooth and well-combined.
  • Beat in the gelatin mixture to the cream cheese mixture.
  • Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.
  • Pour about 2/3 of the mixture over the base.
  • Using a spatula or spoon, make a well in the center.
  • Spoon the curd into the well.
  • Pour the remaining mixture.
  • Refrigerate for 4 hours, or preferably overnight.
  • Run a knife around the edge of the pan and release the spring on the pan.


Calories: 1330kcal

Originally posted 2019-02-20 18:38:02.

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