Lemon Cheesecake

This is the only recipe in my collection that uses Lakanto Monkfruit Sweetener, which contains erythritol. To date, I have not found a granulated monk fruit sweetener that doesn’t include a sugar alcohol. If a better option becomes available, feel free to substitute it. ChocZero Keto Honey is not recommended for this recipe, as it does not allow the cheesecake to set firmly enough.

This is a thick-crusted cheesecake with the crust pressed only onto the bottom of the pan for simplicity. If you prefer a more traditional presentation, you can use a pie plate or press the crust up the sides of a springform pan as well.

Crust

Ingredients

4 cups almond flour
8 ounces butter, melted
1/2 cup Lakanto Monkfruit Sweetener
1/2 teaspoon sea salt
Filling
Ingredients
2 pounds cream cheese (four 8-ounce packages)
1/2 cup heavy whipping cream
3/4 cup Lakanto Monkfruit Sweetener
2 teaspoons vanilla extract
1/3 cup fresh lemon juice (about 2 medium lemons or 1 large lemon)

Instructions

1. In a large bowl, combine the almond flour, melted butter, monk fruit sweetener, and salt until evenly mixed.

2. Press the crust mixture firmly into the bottom of a 9-inch springform pan.

3. Add the cream cheese, heavy cream, monk fruit sweetener, vanilla extract, and lemon juice to a large bowl.

4. Using a handheld mixer, stand mixer, or food processor, blend for about 2 minutes, or until the filling is smooth and fluffy.

5. Pour the filling over the prepared crust and smooth the top with a spatula.

6. Refrigerate until fully chilled and set, at least 4 hours or overnight.

7. Serve as is, or top with fresh lemon zest or Lilikoi Glaze.

Lilikoi Glaze

A bright, tropical topping that pairs beautifully with lemon cheesecake.

Ingredients

1/2 cup fresh or frozen lilikoi (passionfruit) pulp, strained

2–3 tablespoons ChocZero Keto Honey, or to taste

1–2 tablespoons water (optional, for consistency)

1/2 teaspoon vanilla extract

Pinch of sea salt

1/2–1 teaspoon gelatin

Vegan Option
1/4 teaspoon xanthan gum

Instructions

1. Strain the lilikoi pulp to remove the seeds and create a smooth glaze.

2. In a small saucepan over low to medium heat, combine the strained lilikoi pulp, ChocZero Keto Honey, and sea salt. Warm gently for 2–3 minutes, stirring occasionally. Do not boil.

3. To thicken with gelatin, sprinkle the gelatin over 1 tablespoon cold water and allow it to bloom for 1–2 minutes. Stir the bloomed gelatin into the warm lilikoi mixture until fully dissolved.

4. To thicken with xanthan gum, sprinkle in a tiny pinch at a time while whisking continuously. The mixture thickens quickly, so use sparingly.

5. Remove from heat and stir in the vanilla extract.

6. Allow the glaze to cool slightly. It will continue to thicken as it cools.

To Use

Allow the cheesecake to chill completely before glazing.

Pour the glaze over the top and gently spread it evenly.

Refrigerate for an additional 30–60 minutes before serving.

Optional Variations

Add fresh lime zest for extra tropical brightness.
Stir in a tiny pinch of turmeric for a deeper golden color without affecting the flavor.