In a bowl, whisk together your Lemon :Ratio Bars, almond flour, sweetener, cinnamon and salt for the crust.
Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
Line a 9x5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
In a glass measuring cup or microwavable cup add your cold cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min).
Add the lemon juice, food colouring if desired, and lemon zest and beat again just until combined.
After the gelatin and cream have sat for at least 3min, microwave them for 20-35s or until the cream is very hot but not boiling. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
After refrigerating for 2+ hours, take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares (or serve as a whole cake). Enjoy your No Bake Keto Lemon Cheesecake!