This no‑bake cheesecake tastes like the classic, creamy dessert but is made with simple ingredients that keep it naturally gluten‑free, low‑carb, and gentle on blood sugar. The filling is rich and velvety, with just the right amount of sweetness. The high‑protein base helps make each slice satisfying without feeling heavy. It’s the kind of dessert that feels indulgent enough for celebrations but balanced enough for everyday enjoyment—proof that low-carb treats can still taste like the real thing.
Mix together almond flour, flax seed, and butter in a small bowl.
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This cheesecake sets softly, so it’s best served in small cups or jars where it can stay creamy without needing to hold a firm cup form. If you do prefer to serve them from muffin tins and need them to hold cup form, you can: decrease the yogurt by 1/4 cup (1/4 cup total) and add 1 tablespoon of coconut flour or 2-3 tablespoons of protein powder to firm.
Nutrition facts are based on using reduced fat cream cheese, cottage cheese, sugar-free syrup and monk fruit sweetener.
Using all full sugar and fat products changes the nutrition information to: 170 calories, 12g fat, 6.5g saturated fat, 170mg sodium, 8g carbs, 1g fiber, 6.5g sugar, 6g protein.