No‑bake lemon cheesecakes with almond crumb (low‑carb)

Instructions

1. 1

   Make the base: melt the unsalted butter in a small saucepan or microwave until just liquid. Stir together the ground almonds, 20g erythritol and the melted butter until evenly combined. Divide the crumb between four 200ml ramekins and press firmly into an even layer. Put the ramekins in the fridge while you make the filling.

2. 2

   Bloom the gelatine: sprinkle the unflavoured gelatine powder over the cold water in a small heatproof bowl and leave to stand for 5 minutes so it swells.

3. 3

   Dissolve the gelatine: pour the reserved 30ml double cream into a small saucepan, add the bloomed gelatine and heat over very low heat, stirring, just until the gelatine has dissolved and the cream is warm. Do not let it boil. Remove from the heat and set aside to cool for 30–60 seconds.

4. 4

   Make the lemon cheese mixture: in a bowl, beat the softened cream cheese with 70g erythritol, the zest of 1 lemon, about 40ml lemon juice, vanilla extract and a pinch of salt until very smooth. (Use an electric whisk for a silkier result.)

5. 5

   Whip the remaining double cream to soft peaks—start slowly then speed up. You want it airy but not stiff.

6. 6

   Stir the warm gelatine mixture briefly to ensure evenness, then beat a tablespoon into the cream‑cheese mix to loosen, followed by the rest in a thin stream. Fold the whipped double cream into the lemon cream cheese gently until homogeneous. Taste and adjust lemon/sweetener if needed.

7. 7

   Spoon the lemon filling over the chilled almond bases, smooth the tops and return the ramekins to the fridge. Chill undisturbed for at least 4 hours until fully set.

8. 8

   To serve, grate a little extra lemon zest over each pot and, if you like, scatter a few toasted sliced almonds or a sprig of mint. Serve chilled.

Tips

• Soften the cream cheese at room temperature for 20–30 minutes; it makes the filling much silkier and avoids lumps.
• Bloom and dissolve the gelatine carefully—use warm (not boiling) cream to dissolve it then temper into the cheese to stop it setting in strings.
• If you prefer a firmer set, add 1–2g more gelatine; for a looser, mousse‑like texture reduce it by 1–2g.
• Make up to 48 hours ahead and keep refrigerated. Add any crunchy garnish just before serving.
• If you like a crisper base, lightly toast the ground almonds in a dry frying pan for 3–4 minutes until fragrant, cool, then mix with the butter.

Substitutions

• erythritol → xylitol, same weight (note: toxic to pets)

  Stays close

• unflavoured gelatine powder → agar agar (use 2.5–3g; boil briefly to activate and expect a firmer, slightly different set)

  Noticeably different

• ground almonds → finely ground hazelnuts, same weight (gives a more pronounced nutty flavour)

  Noticeably different

• double cream → mascarpone (use 120–130g of mascarpone and reduce cream by 30ml), for an even richer filling

  Stays close

Nutrition

Per serving · estimated

763

Calories

12 g

Protein

11 g

Carbs

75 g

Fat

3 g

Fibre

6 g

Sugar

300 mg

Sodium

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