This Low-Carb Cheesecake Proves We Don't Need Sugar

Healthy eating is one of those issues that always seems to be on the table these days. If you go down the rabbit hole of internet research (like I have) on what, when, and how to eat to be optimally healthy, you’ll find a lack of consensus that can make you want to tear your hair out. There’s a lot about our health that we don’t know for sure, but one of the few common threads is the benefit of cutting back on certain types of carbs. More and more science is telling us that the human body isn’t made to handle the amount of processed and refined carbohydrate that people in developed countries tend to consume. That’s bad news for sweet-toothed individuals such as myself.

Luckily, the healthy alternative to guzzling carbs is actually eating more healthy fats - the tastiest of all molecules! Inspired by a recipe from Keto Connect on YouTube, I created a low-carb version of my favorite fatty pleasure: cheesecake. Here’s how to make a cheesecake with lots of good fat and just a little sweetness from unrefined sources.

No-Bake Maple-Cherry Cheesecake

• Prep Time:2 hrs 45 mins
• Cook Time:10 mins
• Total Time:2 hrs 55 mins
• Servings:3
• Medium

Ingredients

• Crust
• 1/2 cup shelled nuts
• 2 tbsp butter melted
• 2 tbsp pure maple syrup optional
• Filling
• 8 oz full fat cream cheese softened
• 4 tbsp full fat sour cream
• 6 tbsp heavy cream
• 6 tbsp pure maple syrup
• Topping optional
• Fresh or frozen fruit

• Step 1

  Make the Crust:
  Crush the nuts in a plastic bag. Combine the crushed nuts with the melted butter and maple syrup in a bowl. Press the mixture into the bottom of your container(s) and freeze until firm, about 30 minutes.

  

• Step 2

  Make the Filling:
  Combine all the ingredients in a bowl and mix with a hand mixer, whisk, or fork until smooth. Spread the filling on top of the crust and move it to the fridge for at least 2 hours.

  

• Step 3

  Make the Topping:
  Heat the fruit in a saucepan over medium heat, squashing it with a fork to release the juice. Bring it to a boil then reduce the heat and simmer until the juice has thickened. Scoop out the solids and refrigerate them until cool. If you can’t get to a stove you can always muddle some fresh fruit with a fork. Top the cheesecake and you’re ready to dig in!

  

#SpoonTip I used cashews for my crust, but any nut will work. Try pistachios, walnuts, pecans, or almonds - or a mix! Try to find grass-fed varieties of all the dairy ingredients, and make sure your maple syrup came from a tree, not a corn stalk. If you want to go even more low carb, you can omit the maple syrup in the crust and go with pecans.

I topped mine with some reduced frozen cherries but you can skip the topping or use berries for a lower-carb option. This cake is perfect to serve in individual glasses but works just as well in one bigger container. Enjoy!