This keto lemon cheesecake is a showstopping low carb dessert that requires no baking! Less than 7 ingredients and so simple to prepare!
- 1 8-inch keto pie crust
- 2 1/2 cups cream cheese softened
- 1 cup sugar free powdered sugar
- 1 1/4 cups heavy cream
- 1/4 cup + 1 tablespoon lemon juice
- 1–2 drops yellow food coloring optional
- 1 cup lemon curd optional
Prepare your cheesecake crust and refrigerate until ready to fill.
In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick.
Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
Remove from the refrigerator and if desired, top with a thick layer of lemon curd.
TO STORE: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake stored in the refrigerator, covered. It will remain fresh for up to 2 weeks. If you do prefer a creamier cheesecake, let it sit at room temperature for 30 minutes, before enjoying it.
TO FREEZE: Place lemon cheesecake slices in a shallow container and store in the freezer for up to 6 months.