No-Bake Keto Eggnog Cheesecake-For-1

Rich, decadent, sweet, tangy… and don’t even get us started on the 'instant' gingersnap crust! This no-bake keto eggnog cheesecake is fairly instant to satisfy even the peskiest of (individual!) cravings.

Course Dessert

Cuisine American, Gluten Free, Ketogenic

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 305kcal

Ingredients

For the keto gingersnap crust

20 g almond flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground cloves
2 teaspoons grass-fed butter
2-3 teaspoons Swerve confectioners or xylitol*
1/8 teaspoon blackstrap molasses optional
generous pinch kosher salt

For the keto eggnog cheesecake

40 g sour cream
70 g cream cheese at room temperature
28 g grass-fed butter at room temperature
2-3 tablespoons Swerve confectioners or xylitol, to taste (we use 2)*
1/2 teaspoon vanilla extract or 1/8-1/4 teaspoon rum extract
1/4 teaspoon nutmeg freshly grated
3 tablespoons our suuuper creamy keto eggnog **

Serving suggestions

whipped cream
nutmeg freshly grated

Metric - US Cups

Instructions

For the keto gingersnap crust

Lightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning. Add in the three spices and continue to toast it until fully golden and the spices become very aromatic, 2-4 minutes more. This is very important taste-wise, so don't skip! Add in the butter, sweetener, molasses (optional) and salt. Taste for sweetness and season to taste. Continue to cook for 4-5 minutes until the butter is fully cooked.
Press in gingersnap crust into serving glass, dish or fat bomb mold. Set aside while you make the cheesecake.

For the keto eggnog cheesecake

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add Swerve, vanilla extract, nutmeg and beat until just combined. Add in eggnog (see notes if no eggnog is at hand) and beat until fully combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass or molds. Freeze for 30-50 minutes or refrigerate for a couple hours (or overnight). With the added eggnog, the texture will be more liquid than with our classic cheesecake, so freeze until desired texture is achieved.
Optional: Serve with more whipped sour cream (or heavy cream) and a freshly grated nutmeg.

Notes

*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

**If no keto eggnog is at hand, sub in with roughly 1/4-1/2 teaspoon rum extract (different brands vary in strength) or make it properly boozy with 1 tablespoon dark rum or whisky. And do up the freshly grated nutmeg to 1/2 teaspoon.

Each batch of our keto cheesecake-for-1 series yields a full-sized (very large!) serving (i.e. classic American style). So we prefer to portion it into two servings, rather than indulge all at once (2.5g net carbs rather than 5g net). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. .

Keep in the fridge for up to 4 days, and in the freezer afterwards.

Nutrition