Prep Time 20 minutes
Total Time 20 minutes
Servings 24
Calories 215 kcal
Ingredients
Crust
1 1/2 cups unsweetened shredded coconut
1 cup sesame flour or almond or sunflower
1/4 teaspoon salt
1/4 cup Swerve sweetener
1/2 cup butter softened
Cheesecake
1/2 cup lemon juice about 3
1 envelope gelatin or 1 1/2 teaspoon
2 8 ounce packages cream cheese, softened
1 cup heavy cream
1/4 teaspoon salt
2 teaspoons lemon liquid stevia
Instructions
Place the crust ingredients into a food processor and blend until combined.
Pour into a 9 by 13 pan.
Spread and pat down to make an even layer on the bottom.
Pour the lemon juice into a small sauce pan.
Stir in the gelatin and bring to a boil.
Stir the mixture until dissolved and remove from heat to cool for 10 minutes.
Place the remaining ingredients into a stand mixer.
Blend on high until mixture is thoroughly combined and the heavy cream starts to become whipped in texture.
Slowly add the cooled gelatin into the stand mixture and blend on low for just a minute to combine.
Pour this evenly over the crust layer.
Add some grated lemon zest over the top of desired.
Refrigerate uncovered for 2-3 hours to set.
Cut into 24 squares and enjoy!
Keep refrigerated.
Nutrition Facts
Sugar Free No Bake Lemon Cheesecake Bars
Amount Per Serving (1 g)
Calories 215
Calories from Fat 180
% Daily Value*
Fat 20g
31%
Saturated Fat 11.1g
69%
Cholesterol 47mg
16%
Sodium 164mg
7%
Carbohydrates 5.6g
2%
Fiber 0.7g
3%
Sugar 0.8g
1%
Protein 4.9g
10%
* Percent Daily Values are based on a 2000 calorie diet.