Ingredients

For the base:

• 100 g peanut or almond flour (about 1 cup)
• 50 g cream cheese, softened (about 3 ½ tbsp)
• 3 tbsp calorie-free sweetener (erythritol, monk fruit, or your choice)
• ½ tsp cinnamon

For the filling:

• 400 g low-fat cream cheese, softened
• 2 tbsp calorie-free sweetener (optional)
• 450 g unsweetened natural yogurt (about 1 ¾ cups)
• 50 g skim milk powder (about ½ cup)
• 1 tbsp flavorless, colorless gelatin
• 3 tbsp cold water (to bloom the gelatin)

For garnishing (optional):

• A little cinnamon for dusting
• Lemon zest
• Fresh berries (small amount – minimal carb impact)

Preparation

Prepare the base:

1. Line the bottom of a 20 cm (8-inch) springform pan with parchment paper and lightly grease the edges.
2. In a bowl, combine the peanut or almond flour, softened cream cheese, sweetener, and cinnamon.
3. Mix with a fork or your hands until crumbly and slightly sticky.
4. Press the mixture evenly and firmly into the prepared pan.
5. Refrigerate the base while you prepare the filling.

Prepare the filling:

6. Sprinkle the gelatin over 3 tablespoons of cold water and let it sit for 5 minutes to swell.
7. Microwave for 10–15 seconds until melted, then cool slightly (do not let it set).
8. In a large bowl, beat the cream cheese and sweetener until smooth and creamy.
9. Add the yogurt and skim milk powder, mixing until fully combined.
10. On low speed, slowly pour in the melted gelatin and mix until incorporated.

Assemble and chill:

11. Remove the base from the fridge and pour the cream filling evenly over it.
12. Smooth the top with a spatula and gently tap the pan on the counter to remove air bubbles.
13. Refrigerate for at least 4 hours, preferably overnight, until firm.
14. Before serving, run a thin knife along the edges to loosen and remove the springform ring.
15. Dust with cinnamon, lemon zest, or garnish with a few fresh berries if desired.

Tips

• For extra flavor, add a few drops of vanilla or almond extract to the filling.
• If the filling feels too soft, add a bit more skim milk powder for a firmer texture.
• This cheesecake keeps well for up to 4 days refrigerated.