Easy No Bake Sugar Free Keto Cottage Cheese Cheesecake

5 from 2 votes

Prep Time 20

Servings servings

Calories 212kcal

Author Brenda Bennett/Sugar Free Mom

Grease an 8 inch spring form pan. Set aside.
Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.

Sprinkle the gelatin over the water in a bowl and let sit for a minute then microwave 1 minute and stir until dissolved. Set aside to cool.
Place the cup of cottage cheese into a fine mesh strainer and press against sides to remove liquid then place in food processor with cream cheese and vanilla extract or a large bowl using an electric mixer, blend together.
You could use a stand mixer but it may not blend the large curds of cottage cheese as well as a food processor or electric mixer.
Pour in the sour cream and sweetener and blend until combined. Place the heavy cream in a small bowl and use a hand electric mixer to whip until stiff peaks add to food processor and pulse to combine. Taste and adjust sweetener if needed.
Drizzle in the cooled gelatin and blend until incorporated.
Spread the cheesecake batter onto the crust if using and refrigerate 2-3 hours or overnight.

Place in the fridge covered with plastic wrap until ready to serve. Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

This cheesecake makes 8 servings.

Nutrition information does not include optional no bake crust or topping.

Please see nutrition info above in post for including the no bake crust.