These No-Bake Keto Cheesecake Cups are creamy, mousse-like, and ready in about 5 minutes with just a few simple ingredients. They’re made with cream cheese, whipped heavy cream, powdered sweetener, vanilla, lemon juice, and a quick toasted almond flour crust.
This is one of those desserts I make when I want cheesecake, but I don’t want to bake a whole cheesecake or wait hours for it to cool. The filling is light, creamy, and tangy, and the little crust at the bottom makes each cup feel like a real cheesecake.
The recipe makes 4 individual cheesecake cups, so it’s perfect for keeping in the fridge when you want a quick low-carb dessert during the week. One serving is one cup.
I’ve made this recipe for years, and the most important thing is to use room-temperature cream cheese and whip the heavy cream separately. That gives the filling a smooth, fluffy texture instead of a dense or lumpy one.
You can top these keto cheesecake cups with fresh berries, coconut flakes, cocoa nibs, sugar-free chocolate, or a spoonful of keto chia jam.
Why You’ll Love These No-Bake Keto Cheesecake Cups
- Ready in 5 minutes – The filling comes together fast, and then the fridge does the rest.
- No baking needed – Perfect for warm days or when you don’t want to turn on the oven.
- Creamy and mousse-like – The whipped cream makes the filling light, fluffy, and smooth.
- Low in carbs – Each serving has about 4g net carbs, depending on the ingredients you use.
- Great for meal prep – Make 4 cups and keep them in the fridge for quick desserts during the week.
- Easy to customize – Add berries, cocoa powder, coconut, cinnamon, sugar-free chocolate, or keto jam.
Ingredients You’ll Need
The ingredients for the sugar-free keto cream cheese filling in this recipe are simple, common, and perfect for four generous cheesecake servings. If you’re dedicated to the keto lifestyle, you may already have these items in your pantry. Let’s take a closer look at each ingredient:
Cream Cheese – Use full-fat cream cheese for the best texture and flavor. Let it come to room temperature before mixing so the filling turns smooth instead of lumpy.
Heavy Whipping Cream – This makes the filling light and mousse-like. Whip it separately until stiff peaks form before folding it into the cream cheese.
Powdered Sweetener – Powdered sweetener blends better than granular sweetener and keeps the filling smooth.
Lemon Juice – Just a little lemon juice balances the richness and gives the cheesecake filling that classic tangy flavor.
Vanilla Extract – Adds flavor and makes the filling taste more like cheesecake.
Toasted Almond Flour – This makes a quick low-carb crust. Toasting it first gives it a deeper flavor and makes it taste more like a cookie crumb crust.
Melted Butter – Helps the almond flour crust hold together and adds that buttery cheesecake crust flavor.
Powdered Sweetener for the Crust – A small amount sweetens the crust without making it gritty.
How To Make No-Bake Keto Cheesecake Cups
Make the Filling
Start with room-temperature cream cheese. Add it to a bowl and beat until completely smooth. This helps prevent lumps in the filling.
In a separate bowl, whip the heavy cream until stiff peaks form. The whipped cream is what makes the cheesecake filling light and mousse-like.
Gently fold the whipped cream into the cream cheese using a spatula. Add the powdered sweetener, vanilla extract, and lemon juice, then mix until smooth and creamy.
Make the Almond Flour Crust
Stir together the toasted almond flour, melted butter, and powdered sweetener until the mixture looks like wet crumbs.
Divide the crust mixture between 4 small dessert cups, jars, or ramekins and press it firmly into the bottom of each cup. This makes a thin crust. For a thicker crust, double the crust ingredients.
Assemble and Chill
Spoon the cheesecake filling over the crust and smooth the tops.
Refrigerate for at least 1 hour, or preferably overnight, until the filling is cold and slightly set. These cups stay soft and mousse-like, not firm like a baked cheesecake.
Before serving, add fresh berries, coconut flakes, cocoa nibs, sugar-free chocolate, or keto chia jam.
Storage
Store the cheesecake cups covered in the refrigerator for up to 4 days.
They taste best cold, straight from the fridge. The filling will stay soft and mousse-like, so serve them with a spoon.
I don’t recommend freezing these cheesecake cups unless you’ve tested it, because the whipped cream and cream cheese filling may change texture after thawing.
No-Bake Keto Cheesecake Cups FAQs
How many servings does this recipe make?
This recipe makes 4 individual cheesecake cups. One serving is one cup.
Is this cheesecake firm or soft?
It’s soft, creamy, and mousse-like. It won’t set like a baked cheesecake because it doesn’t contain gelatin or eggs.
Can I make only one serving?
You can divide the recipe by 4, but I usually make the full batch and keep the extra cups in the fridge for quick desserts.
Can I use coconut cream instead of heavy cream?
Yes. Unsweetened canned coconut cream can work in place of heavy cream, but the flavor will be slightly different.
Can I make it nut-free?
For a nut-free crust, use crushed low-carb cookies made with coconut flour, or skip the crust and serve it as cheesecake mousse.
Why is my filling lumpy?
The cream cheese was probably too cold. Let it soften at room temperature, then beat it until smooth before adding the whipped cream.
Can I freeze no-bake cheesecake cups?
I haven’t tested freezing this recipe, so I don’t recommend it. The texture may change after thawing.
Other Keto Cheesecake Recipes
- The Best Keto Cheesecake Recipe
- Crustless Ricotta Cheesecake
- Keto Pumpkin Cheesecake
- Blueberry Swirl Keto Cheesecake Bars
- No-Bake Keto Chocolate Cheesecake
- The Best Chocolate Cheesecake Fat Bombs
No-Bake Keto Cheesecake Cups
Description
Ingredients
Cream Cheese Filling
- 8 oz cream cheese room temperature
- 1 cup heavy whipping cream
- 1/4 cup powdered sweetener
- 1 tsp lemon juice
- 1 tsp vanilla extract
Low-Carb Cheesecake Crust
- 3 tbsp toasted almond flour
- 1 tbsp melted butter
- 1 tsp powdered sweetener
Instructions
- Add the softened cream cheese to a bowl and beat until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese using a silicone spatula.
- Add the powdered sweetener, vanilla extract, and lemon juice, then mix until smooth and creamy.
- In a small bowl, combine the toasted almond flour, melted butter, and powdered sweetener.
- Divide the crust mixture between 4 small dessert cups, jars, or ramekins and press it firmly into the bottom.
- Spoon the cheesecake filling over the crust.
- Refrigerate for at least 1 hour, preferably overnight.
- Top with fresh berries, coconut flakes, cocoa nibs, sugar-free chocolate, or keto chia jam before serving.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
What do you mean by 1/4 of the whole cheese cake. The single serving or a portion of that!?
The recipe yields 4 single servings.
This may be a dumb question but how do you toast the almond flour? In the picture it looks like chocolate… Do you just heat it in a pan until it's dark?
Yes, you are right. Add the almond flour in a dry pan over medium heat and stir it from time to time for about 4-5 minutes. I actually added some cinnamon to mine and probably that's why it looks a little bit darker. Adding some cocoa powder is definitely a good idea.
Thank you! And great idea adding cocoa powder!
Do you have any ideas to substitute the almond flour? We have nut allergies in the family so we avoid having nuts in the house. Would coconut flour work as well?
You can make some low carb coconut flour cookies, crumble them and use as a crust for the cheesecake. I haven't tried to make the crust with coconut flour but it should work. Maybe you will need to add some coconut milk or cream because the coconut flour absorbs liquid better. If you try it let me know how it turned out!
Great easy recipe! Really creamy, tasty and filling. LOVE it. Thank you. I'll be making it again this weekend.
What is considered a serving?
I divided the no-bake cheesecake into 4 individual glasses. So, a serving is one of the glasess.
This looks so good!!! I can’t make a whole cheesecake because I will eat WAY more than I need to so this is perfect! Thank you!!
Can you freeze them?
I haven't tried freezing them so I'm not sure.
I’ve been searching for a yummy Keto cheesecake ever since I had the Cheesecake Factory low carb cheesecake. This recipe is by far the best and easiest!!!
LOVE this recipe!! Perfect taste! Only problem I have is that it doesn’t quite set enough in the fridge, it stays more of a custardy kind of texture. Not able to eat like a cheesecake, have to use a spoon. I’m wondering if I could add some xanthan gum or psyllium husk to help thicken it?
Can u sub coconut milk or cream for the heavy cream
You can substitute heavy cream with unsweetened canned coconut cream.