Ingredients
Method
Crust
- Preheat oven to 325°F (160°C). Pulse the keto vanilla wafers in a food processor until fine crumbs form.
- Stir crumbs with the melted butter until the mixture holds together when pressed.
- Press into the bottom of a small springform or 8x8 pan to form an even crust.
- Bake 8–10 minutes until set and lightly golden. Let cool while you prepare the cheesecake layer.
Cheesecake Layer
- Beat the softened cream cheese with 1/2 cup Swerve Confectioners until smooth and creamy, scraping the bowl as needed.
- Mix in the 1/4 cup lemon juice and 2 to 3 tablespoons heavy whipping cream to reach a silky, spreadable consistency. Taste and adjust lemon if you want brighter citrus.
- Spread the cheesecake mixture over the cooled crust in an even layer. Chill 20–30 minutes to set before adding the lemon layer.
Lemon Layer
- Spoon or gently spread 1 recipe of chilled keto lemon curd over the cheesecake layer. Aim for an even, glossy layer.
- Return to the fridge and chill until the curd is firm to the touch, about 30–45 minutes.
Whipped Topping
- In a chilled bowl, whip 3/4 cup chilled heavy whipping cream with 3 tbsp Swerve Confectioners and 1/2 tsp vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the lemon curd in a decorative pattern. Chill at least 1 hour before slicing for clean layers.
Notes
Keep it covered in the refrigerator for up to 4–5 days. For longer life, freeze individual squares layered between parchment in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.