Low Carb Italian Cheesecake

Servings: 12 servings Total Time: 2hours hrs 15minutes mins

This no-bake Italian cheesecake is light, “not too heavy”, and absolutely delicious.

Ingredients 

Crust

• 2 cups of almond flour
• 6 tbsp of butter
• 2 tbsp of sweetener ( I use a erythritol and monk fruit mix)
• 1 tsp Vanila
• A pinch of salt

Cheesecake filling

• ¼ teaspoon kosher salt
• 8 ounces Ricotta or Mascarpone, room temperature
• 6 ounces Philadelphia cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 tbsp of lemon juice
• 3 cups cold heavy whipping cream
• 1 cups powdered sweetener

Topping

• 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries
• 2-4 tablespoons granulated sugar

Instructions

1. Mix the crust ingredients together until if moist and clumping together. Take a 9-inch spring pan and press the dough into the bottom of the spring pan. Bake it for 8 minutes at 350.
2. Take crust out of oven and let cool to room temperature. Set a side
3. Put together the ricotta, cream cheese, and vanilla bean paste and use a hand mixer and mix until completely smooth. Use a mixing bowl to whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the ricotta cream cheese mixture into the whipped cream until combined.
4. Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set.
5. For topping you can combine 3 cups of fresh fruit with sweetener to taste.  
6. Enjoy the yummy cheesecake