Instructions

• Prepare the 1 recipe keto graham cracker crust in an 8-inch springform pan according to the crust recipe. If you prefer a crustless cheesecake, grease an 8-inch pan and set it aside.
• Drain and rinse the 2 cups raw cashews that were soaked overnight; set them aside.
• In a small saucepan, combine 3/4 cup coconut milk and 3/4 cup allulose. Heat over medium-low, stirring, until the allulose has fully dissolved and the mixture is warm but not boiling. Remove from heat and let cool until just warm.
• If the 1/2 cup coconut oil is solid, melt it until liquid (microwave briefly or use a double boiler). Let it cool slightly if very hot.
• In a high-speed blender or food processor add the drained cashews, the melted coconut oil, the cooled coconut milk/allulose mixture, and 1 teaspoon vanilla extract. Blend until very smooth, stopping to scrape down the sides as needed.
• Add 1 cup cream cheese to the blender or processor and blend again until the filling is completely smooth and well combined.
• Pour the filling into the prepared crust (or the greased pan if crustless). Smooth the top with a spatula.
• Freeze the cheesecake until firm, at least 3 hours or overnight for best texture.
• To serve, remove the cheesecake from the freezer. If using a springform pan, release the ring; if needed, let the cheesecake sit at room temperature 10–15 minutes to soften slightly for easier slicing. Use a sharp knife (wipe clean between cuts) to slice and serve.