Every summer, as I pass rows and rows of beautiful, vibrant, colorful berries in the grocery store and farmer’s markets, I picture all the fun desserts I can make with them. I usually get them home and they’re gone within 2 days, before I can even have the chance to bake with them.
This last week, I made sure to be extra vigilant in making sure that little hands stayed out of the berry baskets so I would have enough to make this No-Bake Lemon Cheesecake and cover it in fresh berries.
I prefer to bake as little as possible in the hot summer months, because the last thing we need is a hot oven making the house warmer than it needs to be, so this no-bake cheesecake was on my mind for quite a while. The addition of the lemon juice and zest compliments the slightly sweet berries just perfectly.
And there is no added sugar in this dessert, I use Lakanto Monkfruit Sweetener to keep the carbs down and to minimize the effect on our blood glucose. Although there are carbs in the crust, this is still pretty low-carb compared to similar sugar-laden cheesecakes. Only 10g carbs per slice, not too bad.
And of course, I had to add some of our family’s favorite LCHF Whipped Cream. Little star accents among the berries make this the perfect 4th of July treat. And make sure to save a little extra to pipe directly into the kids’ mouths, because they will absolutely be right there waiting for it.
And if you’re feeling extra festive, make a double batch of the pie crust dough and get creative with your borders. Roll out the extra dough and use cookie cutters to make cute, holiday-appropriate shapes, brush lightly with an egg wash, sprinkle a little extra Lakanto on them, and bake up some cute little accent cookies.
- 3/4 cup + 2 Tbsp (105g) Otto's Cassava Flour
- 2 Tbsp Arrowroot Starch
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Real Salt
- 1/2 cup Grass-Fed Butter, cold, cut into chunks
- 1 large Egg, whisked
- 1/4 cup Cold Water, more or less, as needed
- 1/4 cup Fresh-Squeezed Lemon Juice
- 1 tsp Grass-Fed Unflavored Gelatin
- 16 oz Cream Cheese, full-fat, room temp
- 1 cup Sour Cream
- 2 tsp Pure Vanilla Extract
- 1 1/4 cups Powdered Lakanto Sweetener
- Zest of 1 Lemon
- 1 cup Heavy Cream
- Fresh Raspberries
- Fresh Strawberries
- Fresh Blueberries
- LCHF Whipped Cream
- Preheat the oven to 400°F. Have a 10" x 15" rimmed baking sheet ready (no need to grease or line with parchment).
- Whisk together the cassava flour, arrowroot, cinnamon, and salt. Add the butter chunks to the flour and cut into the dry ingredients with a pastry blender or forks, until all butter is incorporated and resembles coarse crumbs.
- Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse crumb mixture.
- Add the water 1 tablespoon at a time and work into the flour mixture until you have a dough that holds its shape but is not sticky. Add as little or as much water as you need (up to 1/2 cup).
- Cover your work surface with a sheet of parchment paper and dust with some arrowroot starch. Place the dough ball in the canter and flatten slightly with your hand, dusting with more arrowroot on top. Place another sheet of parchment on top and roll the dough into a rectangle large enough to fit the baking sheet. It should be about 1/4" thick.
- Remove the top piece of parchment and place the rimmed baking sheet upside down on the pie crust. Carefully turn the baking sheet and pie crust over. Remove the parchment paper and press the crust to the bottom and up the sides of the baking sheet. If there are tears, just push them back together, the crust is forgiving. Pierce the bottom of the crust with a fork to release air as it bakes, and bake in the preheated oven to 12 minutes. Remove and set aside to cool while you prepare the filling.
- Add the lemon juice to a small bowl and sprinkle the gelatin on top. Set aside while the gelatin softens.
- In a large mixing bowl, beat the cream cheese until it's soft ad fluffy with a hand mixer (or in the bowl of a stand mixer. Beat in the sour cream until fully incorporated.
- Add in the vanilla, powdered Lakanto (or sweetener of your choice), lemon zest, and lemon juice with gelatin. Beat until fully combined and the mixture is smooth.
- Add in the heavy cream and beat on LOW until incorporated, then on HIGH for 3-5 minutes, or until the mixture is thickened and you have almost stiff peaks on the beater. Pour the mixture into the baked/cooled pie crust.
- Cover the cheesecake and refrigerate until firm, at least 4-6 hours or overnight. Decorate with fresh berries and garnish with LCHF Whipped Cream, if using. Cut into 3-4" squares and serve cold. Store leftovers in the fridge for up to 1 week.
- Nutrition Facts do not include fresh berries or LCHF Whipped Cream, as those amounts may vary from serving-to-serving.
- If you have any extra pie crust dough, roll and cut into shapes, brush with an egg wash, and sprinkle with maple sugar or zero-carb granulated sugar. Bake for 10 minutes at 400°F for pie crust cookie accents.
Nutrition Information:Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 282Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 0gCholesterol: 91mgSodium: 213mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 3g
Nutrition is calculated by a third party and may not be 100% accurate