This easy no-bake cheesecake is the perfect summertime keto dessert, with only 4g net carbs per slice!
In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.
In a separate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.