Keto No Bake Cheesecake – Creamy, Easy, and Low-Carb

Craving cheesecake without turning on the oven? This keto no bake cheesecake delivers a silky, rich dessert with minimal effort and zero baking. It’s cool, creamy, and satisfying, with a buttery almond crust and a tangy vanilla filling.

If you love classic cheesecake but want a lighter, low-carb version, this one hits the spot. Make it for a gathering, or stash it in the fridge for a week of effortless treats.

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Keto No Bake Cheesecake – Creamy, Easy, and Low-Carb

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Almond flour: Fine blanched almond flour for the crust.
• Unsalted butter: Melted, to bind the crust.
• Granulated keto sweetener: Erythritol, allulose, or a blend, for both crust and filling.
• Sea salt: A pinch to balance sweetness.
• Cream cheese: Full-fat, softened to room temperature.
• Heavy whipping cream: Whipped to give the filling structure and lightness.
• Pure vanilla extract: For warmth and flavor.
• Lemon juice: Freshly squeezed, for tang and balance.
• Lemon zest (optional): Brightens the flavor.
• Powdered keto sweetener: For the filling, to prevent graininess.
• Strawberries, raspberries, or blackberries (optional): For topping, used sparingly to keep carbs low.

Method

 

1. Prep your pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides to make slicing clean and easy.
2. Make the crust: In a bowl, mix 2 cups almond flour, 3–4 tablespoons granulated sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until the mixture looks like damp sand and holds together when pressed.
3. Press and chill: Pour the crust mixture into the pan. Press firmly into an even layer using the bottom of a measuring cup. Chill in the fridge while you prepare the filling.
4. Whip the cream: In a cold bowl, whip 1 cup heavy cream to medium-stiff peaks. Set aside. This adds lift to the filling without gelatin.
5. Beat the cream cheese: In a separate mixing bowl, beat 24 ounces softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
6. Add flavor and sweetener: Beat in 2/3–3/4 cup powdered sweetener, 1–1.5 teaspoons vanilla, 1–2 tablespoons lemon juice, and optional lemon zest. Taste and adjust sweetness or lemon to your liking.
7. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture light and airy.
8. Fill the pan: Spoon the filling onto the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release air bubbles.
9. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The filling will firm up and slice cleanly.
10. Unmold and garnish: Run a thin knife around the edge before releasing the springform. Top with a few berries or a dusting of powdered sweetener if desired.
11. Slice and serve: Use a hot, dry knife for neat slices. Wipe the blade between cuts for the cleanest presentation.

What Makes This Recipe So Good

• No oven needed: Perfect for warm days or when you want a quick dessert that feels special.
• Truly keto-friendly: Uses a nut-based crust and zero-sugar sweetener to keep carbs low without sacrificing flavor.
• Ultra creamy texture: Cream cheese and whipped cream create a smooth, airy filling that sets beautifully.
• Customizable: Add lemon zest, swap sweeteners, or top with berries—this base takes well to tweaks.
• Make-ahead friendly: Sets in the fridge and holds well for several days, so it’s ideal for prep.

Shopping List

• Almond flour: Fine blanched almond flour for the crust.
• Unsalted butter: Melted, to bind the crust.
• Granulated keto sweetener: Erythritol, allulose, or a blend, for both crust and filling.
• Sea salt: A pinch to balance sweetness.
• Cream cheese: Full-fat, softened to room temperature.
• Heavy whipping cream: Whipped to give the filling structure and lightness.
• Pure vanilla extract: For warmth and flavor.
• Lemon juice: Freshly squeezed, for tang and balance.
• Lemon zest (optional): Brightens the flavor.
• Powdered keto sweetener: For the filling, to prevent graininess.
• Strawberries, raspberries, or blackberries (optional): For topping, used sparingly to keep carbs low.

Step-by-Step Instructions

1. Prep your pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides to make slicing clean and easy.
2. Make the crust: In a bowl, mix 2 cups almond flour, 3–4 tablespoons granulated sweetener, a pinch of salt, and 6 tablespoons melted butter.
   

   Stir until the mixture looks like damp sand and holds together when pressed.

3. Press and chill: Pour the crust mixture into the pan. Press firmly into an even layer using the bottom of a measuring cup. Chill in the fridge while you prepare the filling.
4. Whip the cream: In a cold bowl, whip 1 cup heavy cream to medium-stiff peaks.
   

   Set aside. This adds lift to the filling without gelatin.

5. Beat the cream cheese: In a separate mixing bowl, beat 24 ounces softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
6. Add flavor and sweetener: Beat in 2/3–3/4 cup powdered sweetener, 1–1.5 teaspoons vanilla, 1–2 tablespoons lemon juice, and optional lemon zest.
   

   Taste and adjust sweetness or lemon to your liking.

7. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture light and airy.
8. Fill the pan: Spoon the filling onto the chilled crust. Smooth the top with an offset spatula.
   

   Tap the pan lightly to release air bubbles.

9. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The filling will firm up and slice cleanly.
10. Unmold and garnish: Run a thin knife around the edge before releasing the springform. Top with a few berries or a dusting of powdered sweetener if desired.
11. Slice and serve: Use a hot, dry knife for neat slices.
    

    Wipe the blade between cuts for the cleanest presentation.

How to Store

• Refrigerator: Cover tightly and store for up to 5 days. The texture improves after the first day.
• Freezer: Freeze slices on a sheet pan until firm, then wrap individually and store for up to 2 months. Thaw in the fridge for several hours or overnight.
• Toppings: Add fresh berries right before serving to keep them from weeping onto the cheesecake.

Why This is Good for You

• Low in carbs: Almond flour and keto sweeteners keep net carbs down while still delivering dessert satisfaction.
• High in fat and protein: Cream cheese and heavy cream support satiety, which can help reduce snacking.
• No refined sugar: Using erythritol or allulose helps avoid sugar spikes and crashes.
• Portion control friendly: Because it’s rich, a small slice goes a long way.

What Not to Do

• Don’t use cold cream cheese: It won’t blend smoothly and can leave lumps.
  

  Let it sit at room temperature for 30–60 minutes.

• Don’t skip the chill time: The filling needs several hours to set. Rushing this leads to messy slices.
• Don’t use granulated sweetener in the filling: If it’s not powdered, it can feel gritty. Blend granulated sweetener in a blender to powder it if needed.
• Don’t overwhip the cream: Overwhipped cream turns grainy and can affect the texture.
  

  Aim for medium-stiff peaks.

• Don’t overload with fruit: Berries are fine in small amounts, but too many add carbs and moisture.

Alternatives

• Coconut crust: Swap half the almond flour for unsweetened finely shredded coconut for a toasty twist.
• Walnut or pecan crust: Replace part of the almond flour with finely ground walnuts or pecans for deeper flavor.
• Chocolate version: Add 2–3 tablespoons unsweetened cocoa powder to the filling and sweeten to taste. A chocolate drizzle made with melted sugar-free chocolate is great on top.
• Lemon cheesecake: Increase lemon juice to 3 tablespoons and add extra zest. Top with a few thin lemon slices (remove before serving).
• Stabilized filling: If you want a firmer set, bloom 1 teaspoon powdered gelatin in 2 tablespoons cold water, melt gently, and mix into the filling before folding in the cream.
• Dairy-free: Use dairy-free cream cheese and coconut cream whipped to soft peaks.
  

  Texture will be slightly different but still delicious.

FAQ

How many carbs are in a slice?

It depends on your sweetener and slice size. As a general estimate, a 1/12 slice made with almond flour and erythritol often lands around 4–6 net carbs, not including toppings. Calculate using your specific ingredients.

Can I use stevia?

Yes, but use a blend designed for baking or combine stevia with erythritol or allulose for better texture and taste.

Pure stevia can be bitter if used alone.

What if I don’t have a springform pan?

Use an 8×8-inch parchment-lined baking dish. Press in the crust, add the filling, chill, then lift out with the parchment and slice into bars.

Why is my filling runny?

It likely needed more chill time, or the cream was underwhipped. If you expect warm conditions or want extra insurance, add the optional gelatin to stabilize.

Can I make this ahead for a party?

Absolutely.

Make it 1–2 days in advance, keep it covered in the fridge, and add toppings right before serving.

Which sweetener tastes best?

Allulose is very smooth but slightly less sweet than sugar. Erythritol is sweeter but can have a cooling effect. A blend often gives the best balance.

Always use powdered form in the filling.

How do I prevent a soggy crust?

Press the crust firmly and chill it while making the filling. If your almond flour is coarse, pulse it finer. You can also toast the almond flour in a dry pan for a few minutes to drive off moisture and boost flavor.

In Conclusion

This Keto No Bake Cheesecake is simple, creamy, and easy to make ahead. With a buttery almond crust and a light, tangy filling, it satisfies dessert cravings while keeping carbs in check. Customize it with citrus, chocolate, or a few fresh berries, and let the fridge do the work. Keep a pan ready for busy weeks, and you’ll always have a slice of something sweet without turning on the oven.