NO BAKE CHEESECAKE WITH LEMON CURD FILLING – Low Carb, Sugar Free, Gluten Free
This no bake cheesecake with hidden lemon curd filling is scrumptious! The no bake cheesecake is so rich and creamy while the surprise lemon curd filling is so refreshing! I can probably eat this for breakfast, lunch and dinner! But I won’t…
I started to crave lemons about two months ago, which made me want to eat my Lemon Jello Cheesecake from about a year ago so badly, so I made it last month and also updated the recipe and video. However, I still craved lemons somehow, so I made this no bake cheesecake with lemon curd filling hidden inside. (I’m still craving lemons though…)
I’m not a big fan of no bake crusts, but I decided to go with no bake crust for this cheesecake, using toasted nuts. At the first attempt I used 1 cup of walnuts and 1/2 cup of pecans, but the bitterness of the walnuts spoiled the cheesecake, so I decided to use less walnuts and more almonds, which turned out great 🙂
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No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free
- 2 Eggs
- 2 Egg Yolks
- 1/2 cup Lemon Juice (120 cc)
- 1 tbsp Stevia Powder
- 1/4 tsp Xanthan Gum
- 2 oz Unsalted Butter (56 g)
- 1 1/2 cups Toasted Nuts (I used 1 cup Almonds, 1/4 cup Walnuts and 1/4 cup Pecan Nuts)
- 2 oz Melted Unsalted Butter (56 g)
- 1 tsp Stevia Powder
- 1 1/2 cups Heavy Cream (360 cc)
- 13 oz Cream Cheese, Room Temp (365 g)
- 2 tbsp Stevia Powder
- 3 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1 tbsp Grated Lemon Zest
- 1/3 cup Sour Cream (90 g)
- 2 tbsp Water
- 4 tsp Gelatin
- 1/4 cup Boiling Water (60 cc)
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.
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.
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 464 kcal, Protein 8.8 g, Total Fat 45.3 g, Total Carbohydrate 6.3 g, Dietary Fiber 1.6 g, Sugar 4.5 g
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