This No-Bake Keto Cheesecake is the ultimate easy and decadent dessert. Rich and creamy without the need for baking, it sets perfectly in the fridge for a flawless finish. Lightly sweet and refreshing, this low-carb cheesecake is perfect for any occasion – and you can even make it without a crust for an even simpler treat!
Cheesecake is one of my all-time favorite desserts, and it’s super easy to make low-carb—everyone loves it! My classic keto cheesecake has received tons of great reviews, and if you’re looking to mix things up, you can try making mini cheesecakes, a no-bake keto chocolate cheesecake for the chocolate lovers, or even a healthy, high-protein cottage cheese cheesecake.
Now, let me show you how to make a delicious, quick, and easy no-bake keto cheesecake that’s low in carbs and perfect for anyone following a keto diet—especially during the hot season, but not only then!
Whether you’re hosting a gathering or just treating yourself to something sweet and simple, this sugar-free cheesecake is sure to impress. And the best part? No one will even notice it’s keto!
The greatest thing about this recipe? You won’t need to turn on the oven or use the stove to create this ultimate summer treat! This cheesecake is simple and delicious, with a smooth, creamy filling and a crunchy almond crust. It’s the perfect low-carb dessert for any occasion.
Why You’ll Love This No Bake Keto Cheesecake
- Easy: With just 15 minutes of prep time, this cheesecake is a breeze to make.
- Make Ahead: Perfect for planning ahead, this cheesecake can be made in advance and stored until you’re ready to enjoy.
- Low-Carb: Made with only naturally low-carb ingredients and just 6g net carbs per serving, it fits seamlessly into your keto lifestyle.
- No Baking Needed: Keep your kitchen cool, especially in hot weather, since this recipe requires no baking at all.
- Customizable: Personalize it with your favorite toppings or flavors to make this keto cheesecake truly your own.
Ingredients Needed
The ingredients used to make keto no-bake cheesecake are basic and easy to find; you probably have most of them in your pantry. Here is a list of everything you’ll need:
For The Gluten Free Crust
- Almond Flour: Go for finely ground almond flour to get that smooth, even texture in your crust. It makes a big difference, trust me!
- Butter: Unsalted butter is the way to go. It gives the crust that rich, buttery flavor we all love and helps everything stick together nicely.
- Sweetener: You’ll want to use powdered sweetener here. I recommend Allulose, erythritol, or monk fruit—they’re great because they don’t leave any weird aftertaste or crystalize.
- Vanilla Extract: Use pure vanilla extract if you can. It really boosts the flavor and makes the crust taste amazing.
- Cinnamon (Optional): Adding a bit of cinnamon is totally optional, but I love the warm, cozy flavor it brings to the crust. It’s a small touch that makes a big difference.
- Salt: A pinch of salt is essential! It balances the flavors and actually makes the sweetness pop. Just a little bit goes a long way.
For The Sugar Free Cheesecake Filling
- Cream Cheese: Go for full-fat cream cheese for that rich, creamy texture we all love in a cheesecake. Make sure it’s at room temperature before you start—this helps you get that super smooth filling without any lumps.
- Sour Cream: This adds a nice tanginess and extra richness to the cheesecake filling. It really balances out the flavors and makes the filling even creamier.
- Lemon Juice: A splash of lemon juice brightens up the flavor and complements the creamy filling perfectly. It’s a small addition that makes a big difference.
- Sweetener: Use your favorite powdered sweetener here. It keeps the filling smooth and sweet without any funky texture.
- Heavy Cream: This is what gives the filling that light, fluffy texture. It helps make the cheesecake feel indulgent but not too heavy.
- Vanilla Extract: Use pure vanilla extract for the best flavor—it adds warmth and depth to the filling, making it even more delicious.
- Gelatin Powder (Optional): If you like your cheesecake filling a bit firmer, you can add some gelatin powder. It’s optional but can give the filling a more structured texture.
How To Make Keto No Bake Cheesecake Recipe
This dessert is the dream of any cheesecake lover since it’s super delicious and easy to make without turning on the oven. Here is everything you need to do to enjoy the best no-bake cheesecake:
Making The Crust
Add all the ingredients (almond flour, melted butter, sweetener, vanilla extract, cinnamon, and a pinch of salt) to a bowl and mix them with a silicone spatula until slightly firm dough forms.
Feel free to add more melted butter if the dough is too crumbly.
Transfer the crust to the prepared pan and press it firmly into the bottom of the prepared pan using a spoon or a cup. Refrigerate while making the filling.
Making The Cheesecake Filling
Add the heavy cream to a large mixing bowl and beat until a very stiff peak forms.
Mix the gelatin powder with cold water and set aside to bloom the gelatin.
Add the softened cream cheese, and sweetener into a large mixing bowl and mix for about 2 minutes until everything is well combined.
Add the whipped heavy cream, sour cream, lemon juice, and vanilla extract over the cream cheese mixture and gently fold in using a silicone spatula.
Add the bowl with gelatin mixture in the microwave and microwave for 5-10 seconds until melted, then add it over the filling and mix using a silicone spatula until well incorporated.
Assembling The Cheesecake
Transfer the cheesecake filling over the crust and distribute evenly using a silicone spatula.
Cover the cheesecake with plastic foil and refrigerate overnight.
Tips For Making The Best Cheesecake
- Use room-temperature cream cheese and sour cream to achieve a smooth and lump-free filling.
- It’s important to beat cold heavy cream into stiff peaks before incorporating it into the cheesecake filling to get a super creamy yet mousse-like consistency.
- Refrigerate the cheesecake overnight to obtain a completely set no-bake cheesecake.
- Refrigerate the crust for about 30 minutes before adding the cheesecake filling to prevent it from crumbling when slicing the cheesecake.
Topping Ideas
- Fresh Berries: Strawberries, blueberries, raspberries, or a mix of berries add a burst of freshness and color.
- Whipped Cream: Top with a dollop of homemade or sugar-free whipped cream for added creaminess.
- Chopped Nuts: Pecans, almonds, or walnuts add a nice crunch and nutty flavor.
- Keto Caramel Sauce: Enjoy this no-bake cheesecake with our sugar-free caramel sauce recipe.
- Sugar-Free Strawberry Topping: For a quick sugar-free strawberry topping, slice 1 cup of strawberries and cook with 2 tbsp water, 2 tbsp sweetener, and 1 tsp lemon juice in a saucepan over medium heat for 5-7 minutes. Optional: Add 1/2 tsp vanilla extract. Cool, then spoon over the cheesecake before serving. Enjoy!
- Chia Raspberry Seed Jam
- Cream Cheese Frosting
- Homemade Keto Nutella
Storing Ideas
- Fridge: You can store the leftovers of this no bake cheesecake in the fridge in an airtight container for up to 5 days.
- Freezer: This no bake keto cheesecake can also be stored in the freezer. Wrap individual slices of leftover cheesecake in plastic wrap and store them in the freezer for up to two months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
How Long Does It Take For This No-Bake Cheesecake To Set?
This no-bake keto cheesecake takes about 4 hours to set properly in the refrigerator. But for the best results, refrigerating it overnight is recommended to achieve a firmer texture and optimal flavor.
Can I Make This Keto Cheesecake Ahead Of Time?
Sure, this no-bake cheesecake is excellent for making ahead of time. So you can prepare it a day or two in advance and store it in the refrigerator until ready to serve.
Can I Eat Cheesecake on Keto?
Yes, you can enjoy cheesecake on keto! Just make sure it’s made with low-carb ingredients like almond flour, sugar-free sweeteners, and full-fat dairy. Keto cheesecakes are rich, creamy, and won’t knock you out of ketosis. Just watch your portions and ingredients to stay within your carb limits!
More Cheesecake Recipes
No Bake Keto Cheesecake
Description
Ingredients
For the Crust
- 2 cups almond flour blanched, superfine
- ¼ cup sweetener
- 1/3 cup butter melted, or more if needed
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp cinnamon optional
For the Cheesecake Filling
- 1 ¼ cup heavy cream cold
- 24 oz cream cheese room temperature
- ¼ cup sour cream
- 2 tsp lemon juice
- 1 cup sweetener powdered
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 1 tbsp water cold
Instructions
- Prepare the Crust. Line a 9-inch springform pan with parchment paper. Mix almond flour, melted butter, sweetener, vanilla, cinnamon, and salt in a bowl.
- Press the dough into the pan and refrigerate.
- Whip the Cream. Beat heavy cream in a large bowl until stiff peaks form.
- Make the Filling. Bloom gelatin in cold water. Mix cream cheese and sweetener until smooth.
- Fold in whipped cream, sour cream, lemon juice, and vanilla.
- Incorporate Gelatin. Melt the gelatin in the microwave and mix it into the filling.
- Assemble. Spread the filling over the crust, cover, and refrigerate overnight.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
