Low-Carb No Bake Lemon Cheesecake

Step 1To roast the nuts, preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and place raw nuts in a baking tray in a single layer. Bake for about 25 minutes until the nuts are light golden, crisp and fragrant.
Note: Baking the nuts is optional (you can use raw nuts) but it is highly recommended.

Step 2Add the warm nuts to a food processor and process until finely chopped. Add the 2 tbsp sweetener (powdered Allulose or Erythritol), butter and vanilla. Process again until it comes together.

Step 3Press into springform pan (an 8-inch/20 cm deep springform pan or a 9-inch/23 cm springform pan) lined with parchment paper in the bottom. Place in the fridge while you make the cheesecake layer.

Step 4To make the cheesecake layer, add 2 cups (480 ml) of the heavy cream to a bowl (reserving the remaining ¹/₂ cup/120 ml for topping). Add the mascarpone cheese (or cream cheese), remaining sweetener (powdered Allulose or Erythritol), lemon juice and lemon zest (use fine zest of 1-2 organic lemons - to taste).
Note: We are using Meyer lemons which are less acidic than regular lemons. They also have a slight orange hue making them look and taste like a cross between a lemon and an orange. If you use regular lemons, start with ¹/₄ (60 ml) lemon juice and add up top to ¹/₂ cup (120 ml), to taste.

Step 5Using a hand mixer or stand mixer, beat until smooth and creamy. Add on top of the chilled nut layer and use a spatula to spread evenly.

Step 6Refrigerate at least 3 hours before serving. To release the cheesecake from the pan, run a sharp knife around the edges.

Step 7Beat the remaining ¹/₂ cup (120 ml) heavy cream until still peaks form. Transfer to a piping bag and pipe it all around the edge of the cheesecake. Or you can simply spread the cream on top with a spatula.

Step 8Slice the remaining lemon and cut each slice in half to decorate the top of the cheesecake.

Step 9Serve immediately or chill for an hour. Store in the fridge up to 5 days.