Prep Time
15 mins
Servings
4 Servings
Cook Time
0 mins
Difficulty
Easy
Quick, bright and naturally low in carbs, these no-bake lemon and almond cheesecake pots use pantry staples for an elegant weeknight dessert. Ready in minutes and simple to adapt.
Ingredients
100g Ground almonds (almond meal)
40g Unsalted butter, melted
30g Caster Sugar (Or a sugar-free sweetener)
200g Full-fat cream cheese, room temperature
100ml Double cream, cold
1 Lemon, zested and juiced
1 tsp Vanilla extract
pinch Salt
Method
Step 1
In a bowl combine the ground almonds, 20g of the erythritol and the melted butter until the mixture holds together when pressed.
Step 2
Divide the almond crumb evenly between four small dessert pots or glasses and press down firmly to form a compact base. Chill in the fridge while you make the filling.
Step 3
In a mixing bowl beat the cream cheese with the remaining erythritol, lemon zest, lemon juice and vanilla until smooth. A spoon or electric whisk both work.
Step 4
Whip the double cream to soft peaks, then fold gently into the cream cheese mixture until fully combined and creamy.
Step 5
Spoon or pipe the cheesecake filling over the chilled almond bases, smoothing the surface. Return to the fridge for at least 30 minutes to firm slightly, or serve immediately for a softer texture.
Step 6
Just before serving, sprinkle the toasted flaked almonds over the pots and add a little extra lemon zest if desired.
Nutritional Information
Per serving:
Energy - 534kcal
Protein - 10.2g
Carbohydrates - 9.8g
Fat - 52.4g
Fibre - 3.8g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a firmer set chill for 1–2 hours. Substitute sweetener to taste; if using sugar, expect higher carbs. Make up to 24 hours ahead and keep refrigerated.
