Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake

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Keto and Co Peanut Butter Crunch Granola No-Bake Cheesecake
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  • Summer is officially here and it’s hot! We want to keep enjoying delicious Keto treats, but turning on the oven doesn’t sound so appealing right now. No worries —this no-bake cheesecake recipe is coming to the rescue! The Keto and Co Peanut Butter Crunch Granola makes the perfect crust for this decadent creamy filling. And cheesecake has never been so easy to make! Whip up in minutes and let your fridge do the rest of the work. Then say hello to your new favorite summer dessert!

    cheesecake

    Crust Directions:

    1. Remove cream cheese from refrigerator to bring to room temperature
    2. Lightly spray a 9 inch springform pan with oil
    3. Grind Keto and Co granola into crumbs using a blender or food processor
    4. Mix granola crumbs with melted butter and brown erythritol
    5. Pack crust mixture tightly into the bottom of springform pan using a rubber spatula, the back of a spoon, or your hands
    6. Store pan in freezer while you make filing

    Filling Directions:

    1. Combined softened cream cheese and granulated erythritol into a bowl and use a mixer to whip together at medium high speed until smooth and creamy
    2. Add in powdered erythritol, sour cream, vanilla, and lemon juice and continue to mix until fully blended
    3. With mixer running at medium speed, pour in heavy cream slowly
    4. Turn mixer to high speed until mixture is completely smooth and whipped into a thick pudding-like texture
    5. Spoon cheesecake filling on top of crust and smooth top with a rubber spatula
    6. Wrap well with plastic wrap and refrigerate for at least 6-8 hours before serving
    7. If desired, top with berries to garnish

    full cheesecake

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