The Best No Bake Keto Cheesecake Recipe

Craving a rich, creamy cheesecake without the guilt? Look no further than this No Bake Keto Cheesecake. With fewer than 3g of net carbs per slice, it’s the perfect low-carb dessert to satisfy your sweet tooth. This cheesecake is super easy to prepare and requires no baking—just mix and chill! Whether you’re new to keto or simply seeking a no-fuss treat, this recipe is for you.

Why You’ll Love This No Bake Keto Cheesecake

Quick and Easy Preparation

In a world where time is precious, this cheesecake comes to the rescue. Unlike traditional baked cheesecakes, this no-bake version takes just 10 minutes of prep time. No oven, no hassle. You simply mix a few ingredients, press them into a pan, and let the fridge do the rest.

Low Carb and Sugar-Free

Perfect for anyone on a keto or low-carb diet, this cheesecake is sugar-free and contains less than 3g of net carbs per slice. It’s a great way to enjoy dessert without derailing your diet. Plus, the use of natural sweeteners ensures you won’t have to worry about that artificial aftertaste found in many sugar-free products.

No Baking Required

The best part? No baking! If you’ve ever made a traditional cheesecake, you know it can be a bit of a chore. But with this no-bake version, you avoid the usual steps of water baths, long baking times, and high temperatures. Instead, you’ll simply refrigerate it until it firms up, making this a hassle-free cheesecake for anyone, even beginners.

Ingredients for Your No Bake Keto Cheesecake

This recipe uses common keto-friendly ingredients, ensuring that even the most novice cooks can make it with confidence. Here’s a breakdown of the essential components:

• Almond Meal: The base of the cheesecake crust. It’s the perfect gluten-free alternative to traditional flour.

• Powdered Sweetener: To keep things keto, a powdered sweetener (like erythritol or monk fruit) is used instead of sugar. Powdered versions help to avoid any grittiness in the texture.

• Lemon Juice: A small amount of lemon juice adds essential acidity, helping the cheesecake set while also providing a tangy flavor.

• Cream Cheese: A must-have for the filling. It adds the rich, creamy texture that’s characteristic of cheesecake.

• Heavy Cream: To make the filling smooth and stable, heavy cream is a crucial ingredient. You need it thick enough for the cheesecake to hold its shape once chilled.

• Sour Cream: For that signature tang you often find in traditional cheesecake, sour cream adds flavor complexity to the filling.

• Vanilla Extract: A small touch of vanilla adds a warm, comforting flavor to balance out the tanginess of the cream cheese and sour cream.

Ingredients at a Glance:

• Base:

  • 170g (1 ½ cups) almond meal

  • 80g (⅓ cup) butter, melted

• Filling:

  • 500g (1 lb) cream cheese, softened

  • 120g (½ cup) sour cream

  • 250g (1 cup) heavy cream

  • 80g (3 oz) powdered sweetener

  • 1 tbsp lemon juice or lime juice

  • 2 tsp vanilla extract

Optional Toppings:

• 250g (1 cup) heavy cream (whipped)

• 1 tbsp powdered sweetener

• 1 tsp vanilla extract

• Berries or sugar-free jam for garnish

Step-by-Step Instructions for the No Bake Keto Cheesecake

Let’s break down the simple steps to make this indulgent dessert.

Step 1: Prepare the Crust

In a large bowl, combine the almond meal and melted butter. Stir until well-mixed and the mixture resembles wet sand. Press the mixture into the bottom (and sides, if you prefer) of a 20 cm springform pan. Make sure to compact the crust to ensure it holds together once set. This will form the base for your cheesecake.

Step 2: Make the Filling

In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. This will help give your cheesecake filling a light and airy texture. Set the whipped cream aside for later.

Now, in another bowl, combine the cream cheese, sour cream, powdered sweetener, lemon juice, and vanilla extract. Use a hand mixer or stand mixer to blend everything until smooth and creamy. Once mixed, gently fold in the whipped cream you prepared earlier. This will give the cheesecake filling its signature airy texture.

Step 3: Assemble the Cheesecake

Scoop the filling onto the prepared crust in the springform pan. Smooth it out with a spatula, ensuring an even layer. Once the filling is spread out, cover the cheesecake and refrigerate it for at least 4 hours or overnight to allow it to set.

Step 4: Add Optional Toppings

After the cheesecake has set, it’s time for toppings. You can whip heavy cream with a little sweetener and vanilla extract to create a delicious whipped topping. Alternatively, top with fresh berries or sugar-free jam for a burst of flavor. Be creative and add what you like!

Instructions:

1. Prepare the crust: In a medium-sized bowl, combine the almond meal and melted butter. Stir until well mixed. Press the mixture into the bottom (and sides, if preferred) of a 20 cm (8-inch) springform pan. Press it down firmly to form a solid base. Set aside.

2. Make the filling: In a separate bowl, whip the heavy cream using a hand mixer until stiff peaks form. Set it aside. In another large bowl, combine cream cheese, sour cream, powdered sweetener, lemon juice, and vanilla extract. Mix until smooth and creamy.

3. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, the filling should be smooth and airy.

4. Assemble the cheesecake: Pour the creamy filling into the prepared crust. Smooth the top with a spatula to make it even. Cover the pan with plastic wrap or a lid.

5. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, until it has set and is firm enough to slice.

6. Add optional toppings: Before serving, whip the remaining heavy cream with sweetener and vanilla extract until stiff peaks form. Top the cheesecake with whipped cream, fresh berries, or any of your favorite keto-friendly toppings.

Notes:

• For a nut-free crust: Swap out the almond meal for coconut flour, sesame seeds, or sunflower seeds.

• Dairy-free option: Use a dairy-free cream cheese alternative and coconut cream instead of heavy cream to make this recipe dairy-free.

• Sweetener options: If you prefer a different sweetener, you can use monk fruit, stevia, or allulose. Just make sure to adjust the sweetness to taste.

• Whipping the cream: Be sure to whip the heavy cream to stiff peaks. This step is essential for creating the light, creamy texture that makes no-bake cheesecakes so special.

• Chill time: This cheesecake needs at least 4 hours in the fridge to set properly. For the best results, refrigerate overnight.

Troubleshooting: What If My Cheesecake Isn’t Setting?

If your cheesecake doesn’t set properly after chilling, there may be a few culprits. Ensure you’ve followed these steps:

• Whip the cream thoroughly: Make sure the heavy cream is whipped until stiff peaks form. If it’s under-whipped, the cheesecake may not firm up.

• Lemon juice: This ingredient is essential for helping the cheesecake set, so don’t skip it! The acidity helps thicken the filling.

• Chill it long enough: If you’re in a rush, the cheesecake may not set as expected. Be patient and allow it to chill completely in the fridge.

Summary of Key Points:

• Prep time: 10 minutes

• Chill time: 4+ hours

• Net carbs: Less than 3g per slice

• Difficulty: Easy, even for beginners

How to Customize Your No Bake Keto Cheesecake

The beauty of this No Bake Keto Cheesecake lies in its flexibility. You can easily customize it to fit your taste preferences or dietary needs. Below are some great options for making this dessert uniquely yours.

Flavor Variations

While this cheesecake is already delicious on its own, adding a few twists can elevate it even further. Here are some flavor variations you might want to try:

• Chocolate Cheesecake: Add unsweetened cocoa powder (about 2 tablespoons) to the filling. This will give the cheesecake a rich, chocolatey flavor while keeping it low-carb.

• Berry Cheesecake: Mix in pureed berries (like strawberries or blueberries) into the filling for a fruity flavor. You can also swirl the puree through the cheesecake for a marbled effect.

• Pumpkin Spice Cheesecake: For a fall-inspired treat, add canned pumpkin (about 1/2 cup) and pumpkin pie spices (like cinnamon, nutmeg, and cloves). This is a great variation for Thanksgiving or autumn-themed gatherings.

• Coffee Cheesecake: For a coffee lover’s twist, add instant coffee or espresso powder to the filling to give it a mocha flavor.

• Lemon or Lime Cheesecake: Increase the amount of lemon or lime juice for an extra zing or add lemon zest to the filling for a stronger citrus kick.

Nut-Free Options

If you or someone you’re serving has a nut allergy, you can make this cheesecake nut-free with a simple swap. Instead of almond meal for the crust, use coconut flour, sesame seeds, or sunflower seeds. These options will give you a sturdy, delicious crust without the nuts.

Dairy-Free Options

For those who are dairy-sensitive or follow a dairy-free lifestyle, it’s easy to adjust the recipe:

• Cream Cheese: You can swap traditional cream cheese for a dairy-free cream cheese alternative made from cashews or almonds.

• Heavy Cream: Replace heavy cream with coconut cream for a dairy-free option that adds richness and flavor.

• Sour Cream: Substitute sour cream with a non-dairy sour cream made from cashews or coconut.

Low-Sugar Variations

While this recipe is already sugar-free, if you’re sensitive to certain sweeteners like erythritol or monk fruit, you can experiment with other low-carb sweeteners like stevia or allulose. Keep in mind that different sweeteners have varying levels of sweetness, so adjust according to your taste.

Common Mistakes to Avoid When Making No Bake Keto Cheesecake

Even with a simple recipe like this, there are still a few things that could go wrong. Let’s go over some common mistakes to avoid, ensuring your cheesecake turns out perfect every time:

1. Not Whipping the Cream Enough

The heavy cream needs to be whipped to stiff peaks to help the filling set properly. If the cream is under-whipped, your cheesecake will lack the texture it needs and may be too runny. Take your time with this step and ensure the cream forms stiff peaks before folding it into the mixture.

2. Skipping the Lemon Juice

The lemon juice in this recipe isn’t just for flavor—it plays a crucial role in helping the cheesecake set. It adds acidity that reacts with the cream cheese, ensuring the filling thickens properly. Don’t skip this ingredient, or your cheesecake may not set correctly.

3. Using a Too-Small Pan

If you use a pan that’s too small, the filling might not fit, and you’ll end up with an overly thick layer that takes forever to set. A 20 cm (8-inch) springform pan is ideal for this recipe. If you only have a smaller pan, consider increasing the ingredient amounts by 25%.

4. Not Letting It Chill Long Enough

Patience is key with no-bake cheesecakes. If you don’t allow it enough time to chill in the fridge, the cheesecake will not set properly. Let it chill for at least 4 hours or overnight for the best results.

5. Overmixing the Filling

When folding the whipped cream into the cream cheese mixture, be gentle. Overmixing can cause the whipped cream to deflate, resulting in a dense and less creamy cheesecake. Fold carefully to maintain the airiness of the filling.

Storage instructions

• Refrigerator: Store leftovers in the fridge for up to 1 week. Cover the cheesecake with plastic wrap or store it in an airtight container to prevent it from absorbing any fridge odors.

• Freezer: You can freeze this cheesecake for up to 3 months. Slice it into individual portions before freezing. Store in a freezer-safe container or airtight bag. To serve, thaw in the fridge for a few hours before enjoying.

Nutritional Information for No Bake Keto Cheesecake

Here’s the nutritional breakdown for one serving (1 slice) of this cheesecake:

Tips and Tricks for the Best No Bake Keto Cheesecake

To make sure your No Bake Keto Cheesecake comes out perfect every time, here are some additional tips and tricks that will help elevate your dessert game:

1. Use Room Temperature Ingredients

For the smoothest, creamiest filling, it’s important that your cream cheese and sour cream are at room temperature before mixing. Cold ingredients can cause the mixture to be lumpy and make it harder to achieve a smooth texture. Let them sit on the counter for about 30 minutes before you begin.

2. Make the Crust Ahead of Time

The crust can be made ahead of time and stored in the fridge for up to 3 days before you add the filling. If you’re preparing this cheesecake for a party or special event, this is a great way to reduce stress on the day of serving. Just make sure to cover the crust properly to prevent it from becoming soggy.

3. Add a Crumbly Topping for Extra Texture

For an added layer of flavor and texture, you can crumble some toasted nuts or sugar-free granola over the top before serving. This provides a crunchy contrast to the creamy filling and enhances the overall dessert experience. Chopped almonds, pecans, or even toasted coconut flakes work well.

4. Decorate with Keto-Friendly Garnishes

While fresh berries are a classic topping, you can also get creative with keto-friendly garnishes such as:

• Shaved unsweetened dark chocolate

• Cocoa powder (for a chocolatey dusting)

• Coconut flakes (to add a tropical twist)

• Sugar-free caramel sauce or sugar-free chocolate syrup for a decadent finish.

5. Experiment with Different Sweeteners

Not all sweeteners are created equal. If you find that erythritol leaves an aftertaste, try monk fruit or a blend of stevia and erythritol. These options tend to have a cleaner, more neutral sweetness, making them perfect for desserts like this cheesecake.

6. Make It Into Cheesecake Bites

If you’re hosting a party or want to have an easy grab-and-go dessert, you can turn your cheesecake into bite-sized pieces. Simply prepare the recipe in a smaller pan or even mini cheesecake cups. Once set, slice into individual bites and top them with your favorite keto-friendly garnishes. This makes serving easier and more fun!

FAQs on No Bake Keto Cheesecake

1. Can I make this cheesecake ahead of time?

Yes! This No Bake Keto Cheesecake can be made ahead and stored in the fridge for up to 1 week. For best results, prepare it the day before and let it chill overnight to ensure it’s fully set.

2. Can I freeze No Bake Keto Cheesecake?

Yes, you can freeze the cheesecake! Slice it into individual servings and store them in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

3. Can I use a different sweetener instead of erythritol?

Absolutely! You can use monk fruit or stevia as an alternative. Just adjust the amount to your taste preference, as some sweeteners are more potent than others.

4. Why isn’t my cheesecake setting?

If your cheesecake isn’t setting properly, it could be due to one of the following reasons:

• The heavy cream wasn’t whipped to stiff peaks.

• The cheesecake wasn’t chilled long enough.

• You may have skipped the lemon juice, which helps with setting.

Ensure to chill the cheesecake for at least 4 hours and check the texture before serving.

5. Can I add flavors like chocolate or fruit to the filling?

Yes, you can easily customize the filling! To make a chocolate cheesecake, add unsweetened cocoa powder. For fruit flavors, incorporate pureed berries into the filling or swirl them for a marbled look.

Conclusion on No Bake Keto Cheesecake

This No Bake Keto Cheesecake is a perfect blend of creamy, indulgent flavor and a low-carb, sugar-free profile, making it an ideal dessert for those following a keto or low-carb lifestyle. With minimal effort and simple ingredients, you can create a deliciously satisfying treat that’s sure to impress. Whether you enjoy it plain or with your favorite keto-friendly toppings, this cheesecake is versatile, easy to make, and perfect for any occasion. Give it a try and indulge without the guilt!

The Best No Bake Keto Cheesecake Recipe

This No Bake Keto Cheesecake is a creamy, decadent dessert that’s perfect for those on a keto diet. With fewer than 3g of net carbs per slice, it’s easy to make, requires no baking, and is customizable to suit your flavor preferences. Enjoy this low-carb treat with family and friends!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 12

Course: No-bake

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Crust:

• 170 g 1 ½ cups almond meal
• 80 g ⅓ cup melted butter

For the Filling:

• 500 g 1 lb cream cheese, softened
• 120 g ½ cup sour cream
• 250 g 1 cup heavy cream
• 80 g 3 oz powdered sweetener (erythritol or monk fruit)
• 1 tbsp lemon juice or lime juice
• 2 tsp vanilla extract

Optional Topping:

• 250 g 1 cup heavy cream (whipped)
• 1 tbsp powdered sweetener
• 1 tsp vanilla extract
• Berries sugar-free jam, or freeze-dried fruit

Method

 

1. Prepare the crust: In a bowl, combine the almond meal and melted butter. Stir until well mixed. Press the mixture into the bottom (and sides, if desired) of a 20 cm (8-inch) springform pan. Set aside.
2. Make the filling: In a separate bowl, whip the heavy cream until stiff peaks form. Set aside. In another bowl, combine the cream cheese, sour cream, sweetener, lemon juice, and vanilla extract. Mix until smooth. Gently fold in the whipped cream.
3. Assemble the cheesecake: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.
4. Chill: Cover the cheesecake and refrigerate for 4 hours or overnight to allow it to set.
5. Optional toppings: Whip the remaining heavy cream, sweetener, and vanilla extract to stiff peaks. Garnish the cheesecake with whipped cream, berries, or your choice of keto-friendly toppings.

Notes

• For a nut-free crust, substitute almond meal with coconut flour or sunflower seeds.
• You can customize the filling by adding cocoa powder, pureed berries, or pumpkin pie spice for different flavors.
• Be sure to refrigerate the cheesecake for at least 4 hours for the best texture. Overnight chilling is ideal.

Nutritional Facts (per serving):

• Calories: 380 kcal
• Carbohydrates: 8g
• Net Carbs: 3g
• Protein: 10g
• Fat: 36g
• Saturated Fat: 14g
• Fiber: 5g
• Sugar: 1g
• Cholesterol: 77mg
• Sodium: 73mg
• Calcium: 51mg