No-Bake Strawberry Cheesecake
Cream cheese and coconut cream give this cheesecake more fats and calcium, while strawberries add a little fiber and a fresher flavor. Overnight chilling makes the texture dense and tender, so this dessert fits well into a keto menu without using the oven.
Mix almond flour (35 g) with butter (10 g) and firmly press the base into the bottom of a 10 cm pan. Chill the base for 10-15 minutes so it becomes denser. Separately warm the coconut cream (50 g), add allulose (20 g), then stir in the cream cheese (100 g) until completely smooth and spread the mixture over the base.
Blend the strawberries (70 g) into a puree, bring it just to a boil, then add xanthan gum (0.3 g) and whisk quickly until slightly thickened. Cool the strawberry layer until almost room temperature, spread it on top, and refrigerate the cheesecake overnight so it sets fully without baking.
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