Low-carb no-bake cheesecake – completely sugar-free

Prepare the soil:

Line the bottom of a 20 cm springform pan with parchment paper and lightly grease the edges.
In a bowl, combine the peanut or almond flour, softened cream cheese, sweetener, and cinnamon.
Mix with a fork or your hands until crumbly and slightly sticky.
Press the mixture evenly and firmly into the prepared pan.
Place the base in the refrigerator while you prepare the filling.
Prepare the filling:
6. Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl and let it sit for 5 minutes.
7. Then heat in the microwave for 10-15 seconds until melted. Let cool slightly (it should not solidify).
8. In a large bowl, beat the cream cheese and sweetener until creamy.
9. Add the yogurt and skimmed milk powder and mix until smooth.
10. With the mixer on low speed, slowly add the melted gelatin and mix well.

Assemble and chill:
11. Remove the prepared base from the refrigerator and pour the cream filling evenly over it.
12. Smooth the surface with a spatula and gently tap the pan on the counter to release any air bubbles.
13. Refrigerate for at least 4 hours, preferably overnight.
14. Before serving, carefully loosen the sides with a thin knife and remove the springform pan.
15. If desired, dust with cinnamon, lemon zest, or garnish with a few fresh berries.

Serve chilled.