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

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Prep Time 15 minutes
Total Time 15 minutes
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.