Summertime is perfect for casual dinner parties and impromptu barbecues. For these occasions, it’s great to have an easy dessert recipe to throw together the day before; one that doesn’t require an oven. An egg-less no-bake dessert fits the bill. This Keto no bake cheesecake with pineapple drizzle and macadamia nut crust will satiate your sweet tooth while leaving you guilt free!
Today I’ve partnered with Atkins Nutritionals, Inc. to bring you this low carb treat. I’ve received hundreds of messages about the keto diet and what I do when I am craving a dessert. The truth is your body craves less sugary foods once you reach ketosis. However, when the occasional craving arises, it’s important to have some easy, go-to options to keep you on track.
The foundation of this recipe are Atkins White Chocolate Macadamia Nut Bars. They include real almond butter and are packed with 12g of protein and 9g of dietary fiber. I love them by them alone, but combined with this fluffy cheesecake filling, they really hit the spot!
Aside from looking adorable, an individualized dessert will keep you from overindulging. These mini no bake cheesecakes are also perfect for entertaining. Although I have to admit my husband and I kept them all to ourselves and enjoyed them for 3 nights straight after our kids went to bed.
Keto No Bake Cheesecake Recipe
MINI NO BAKE CHEESECAKE CUPS WITH PINEAPPLE DRIZZLE CONTAINS 9 NET CARBS PER SERVING. SERVING SIZE ONE JAR.
[This post and recipe may contain affiliate links.]
No bake Cheesecake Ingredients
- 2 Atkins White Chocolate Macadamia Nut Bars cut into quarters
- 2 packages of cream cheese softened
- 1/2 cup Truvia baking blend
- 1 Tbsp vanilla
- 1/2 cup heavy whip cream
Pineapple Drizzle Ingredients
- 1/2 cup fresh Pineapple chopped (Please note that in order to stay in ketosis you must use 1/2 cup of pineapple or less)
- 1 Tbsp water
- 1 Tbsp Truvia
Crust Cut the 2 Atkins White Chocolate Macadamia Nut Bars into 4ths. Add a drop of coconut oil into the bottom of each mini jar and press the quartered bars down firmly. The oil will keep the bars from sticking to the jars. Set aside.
No bake cheesecake In a medium bowl, beat the cream cheese with a hand mixer or Kitchen Aid until smooth. Add the vanilla and sweeteners and mix again until thoroughly combined making sure to scrape the bowl. Add the heavy cream and whip for 3 minutes on high. Using an icing bag or a zip lock bag (like me) squeeze the cheesecake filling into the jars, turning the jars in a circular motion. Refrigerate overnight or at least for 2 hours.
Pineapple Drizzle Chop the fresh pineapple into small pieces. Place pineapple, water, and Truvia into a saucepan over medium heat, cover. Bring the mixture to a boil and then turn the heat to low and let simmer, uncovered. Simmer for about 10-15 minutes until sauce thickens. Let it cool. (You can make this low carb sauce using blueberries or raspberries as well or purchase your favorite sugar-free sauce, making it faster and easier!)
To Serve: Spoon approx. 1 tsp of the pineapple sauce over each mini cheesecake jar. You can garnish with a fresh sliver of pineapple as well.
If you’d like to try more of my yummy low carb keto recipes Click Here.
This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine.
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