Snickerdoodle Keto Cheesecake No Bake (Low Carb, Sugar Free)

This keto cheesecake no bake snickerdoodle version is super easy and sweet. Low carb with an almond flour crust or crustless sweetened with stevia.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pieces

bring butter to room temperature
Combine all ingredients in bowl and add butter in slices. With a hand mixer combine it all until fully combines
Press crust out in a 8x8 baking dish. If not cooking proceed to cheesecake filling. If baking now place in oven at 350ºF for 10-12 minutes for crust to brown

bring cream cheese to room temperature. It's a option to bring the sour cream but it isn't important but I do bring that to room temp myself
cream sour cream and cream cheese together
After that you can toss all the remaining cheesecake ingredients in, in no particular order then using a hand mixer mix well
Spread it across your crust in the 8x8 pan and sprinkle topping across the top as evenly as possible.
Refrigerate 2-4 hours for setting

Powdered sweetener over granulated. The powdered will work best for two reasons. One, the granules are much smaller and can cause better bulking for the hold in the no bake cheesecake. Two, smaller granules won't produce that crunchy texture it would give if it wasn't powdered.
Baking the crust. As mentioned above for best flavor I recommend you bake the crust. It will be you best 10-12 minutes spent in the kitchen.
Cinnamon nutmeg topping, this really brings that snickerdoodle, nutty flavor to the keto cheesecake. Now the crunch here works because they are spice crunches which is much different than the cheesecake filling being grainy.