NO-BAKE LEMON CHEESECAKE RECIPE
No-Bake
Lemon
Cheesecake
With almond flour crust
RECIPE AND PHOTO BY APRIL BARBE
Ingredients
For the filling:
• 16 oz cream cheese (2 packs)
• 2 teaspoon vanilla extract
• 2/3 cup sugar substitute
• 1/3 (1/2 cup for extra tangy) cup of lemon juice
For the crust:
• 1 1/2 cup almond flour
• 1/3 cup sugar substitute
• 1/4 cup butter, melted
• 1/4 teaspoon of salt
Instructions
To make the crust
1. Whisk together flour and seasonings, then combine
with melted butter to make a crumbly mixture.
2. Place mixture into lightly sprayed pie plate, pressing
sides and bottom down evenly with fingers. A cup can
be used to create a smoother bottom surface, if desired.
3. Prick the crust all over to allow for even cooking; bake
unfilled at 325 degrees for 20 minutes, then cool com-
pletely before adding lemon filling.
4. Meanwhile, whip filling ingredients until smooth.
5. Spoon into pan with pre-baked crust and smooth out
evenly.
6. Sprinkle the grated zest from one lemon for garnish;
use a thinly sliced piece of lemon as additional garnish,
if desired.
7. Once filling is added, cover with foil and chill 2 to 3
hours before serving.
T HE T EX AS F O O D I E
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