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Easy No Bake Keto Cheesecake Recipe

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!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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