Name: Keto No-Bake Cheesecake
Prep time: 20 min
Total time: 260 min
Ingredients: 2 Cups almond flour; 6 tablespoons salted butter; 1/3 Cup monkfruit granulated sweetener; 1/4 teaspoon cinnamon; 4 Cups cream cheese, full fat only (room temperature (2# total)); 2 teaspoon vanilla extract; 1/2 large lemon (juice & zest); 1 Cup heavy whipping cream; 1 Cup monkfruit powdered sweetener

This easy no-bake keto cheesecake is creamy, sweet, and yummy. For the best-to-die-for Philadelphia cream cheese homemade cheesecake, make this quick no-bake recipe. The beauty of this sugar-free cheesecake recipe is that no one will ever believe you that it has no sugar in it. This cheesecake is amazing and sweet, thanks to using zero-calorie monk fruit sweeteners. This 3 net carb no-bake cheesecake is also gluten-free, grain-free, low-carb, and diabetic-friendly with only a few ingredients.

The key to a no-bake cheesecake recipe is to keep it chilled so that it is thick, creamy, and firm enough to slice and serve. I tried several but they were either made with gelatin or with too much cream that it didn’t have that wonderful cheesy rich consistency that makes cheesecake decadent. My recipe is the perfect balance of sweetened cream cheese with lemon and vanilla plus light whipped cream folded together into an amazing cinnamon almond flour no-bake crust.

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Ingredients for Keto Cheesecake

There are not a lot of ingredients for this cheesecake recipe. The 4-ingredient cheesecake crust is easy to make and if you are on a keto or grain-free diet you likely have all the ingredients in your pantry. Blanched almond flour and monk fruit granulated sweetener are the key keto ingredients for this no-bake crust. I like more coarse-ground almond flour for this recipe but you can use whichever you have on hand. You will also need melted butter and some cinnamon.

The 5-ingredient no-bake cheesecake filling recipe is simple and easy to make. This is an egg-free cheesecake recipe that also does not call for gelatin, so it is vegetarian. For the keto no-bake cheesecake filling you will need softened cream cheese, heavy whipping cream, a lemon for both juice & zest, vanilla, and monk fruit powdered sweetener. My favorite monk fruit sweeteners are shown below and these work amazing in this recipe without any odd cooling or artificial aftertaste that many sweeteners may have. Lakanto monk fruit with erythritol is hands down my favorite keto sugar substitute.

How to Make Keto No-Bake Cheesecake

Before making this cheesecake, make sure you do the following preparation;

Bring cream cheese to room temperature; 1-2 hours depending on the temperature in your home
Chill medium-sized mixing bowl & beaters for 15 minutes in the freezer
Spray a 9″ springform pan with cooking spray

Want a Classic Cheesecake with traditional sugar? The sugar replacement ingredients in this recipe are used just like sugar, a 1:1 replacement. Keeping that in mind, this keto recipe can be made with sugar for a classic no-bake cheesecake as well by using regular granulated and powdered sugars instead of monk fruit. I do not have the calories or carbs listed for that below – the nutritional info is only for the keto recipe.

Grain-free Almond Flour Cheesecake Crust

To make the no-bake crust for this keto cheesecake, follow these 3 simple steps. Make sure you have sprayed the inside of the springform pan with a cooking spray so it does not stick to the bottom or sides. Melt the butter in a microwave-safe dish. In a small bowl, mix all of the crust ingredients with a fork.

Once combined it will resemble coarse wet sand. Use your hands or the bottom of a glass, press the crust mixture into an even layer in the bottom & a bit up the sides of the prepared springform pan. Put in the fridge to set for at least 15 minutes which is about the time it takes to mix the filling.

Cheesecake Filling for No-Bake Recipe

As I mentioned above, make sure to chill the bowl and beaters for about 15 minutes in the freezer before whipping the cream. I highly recommend a metal bowl when whipping cream as well. This is a step I do every time I make whipped cream. Why chill beaters and bowls before whipping cream? Doing this easy step ensures it whips up quickly and is the lightest. Ensuring the fat in the cream stays cold, allows it to whip up and expand faster and that airy texture.

In the chilled medium-sized mixing bowl, beat the heavy cream on medium-high until stiff peaks form, about 5 minutes. Stiff peaks mean that when you trail the beaters through the beaten cream and pull up, stiff peaks of cream will remain and not flop over or deflate. Once you have stiff peaks like shown below, this is ready.

In a separate large bowl, beat the softened cream cheese, vanilla, lemon juice, and zest on medium speed until creamy. Slowly add the powdered monk fruit and beat until combined, about 1 minute. It should be creamy, smooth, and fluffy.

Next, using a rubber spatula, fold the whipped cream a little bit at a time into the cream cheese mixture to combine. It should be about 6 different rounds of adding the whipped cream and folding it in so that you do not do too much all at once. Folding the whipped cream into the keto cheesecake batter ensures this is a smooth, creamy, and soft consistency.

Once evenly distributed together, pour into the crust that has been set in the fridge. Use an offset spatula to spread it evenly into the pan.

How Long to Chill No-Bake Keto Cheesecake

This no-bake cheesecake recipe has no eggs or gelatin. Therefore, chilling it for several hours is how it will set and be firm enough to slice later. By refrigerating this recipe, the cream and cream cheese will chill and thicken up. Refrigerate for at least 4 hours. It is best actually made a day ahead of time to set up overnight but who can wait for cheesecake, really!

Best Way to Cut & Serve Cheesecake

For this no-bake cheesecake, you will want to serve it immediately after taking it out of the refrigerator. It should not come to room temperature or it will become too soft to slice. Once you are ready to slice it, remove the outside of the springform pan by opening the clamp and removing the sides. If you sprayed it you will not need to run a knife around the edge to loosen it but in case it seems to stick, do that first. Use a sharp knife to cut slices of cheesecake and serve immediately. This recipe is for 12 slices, so cut accordingly.

Topping to Serve with Keto Cheesecake

This keto no-bake cheesecake has vanilla and lemon for a wonderful flavor. Maybe something Greek in nature, since cheesecake was first made in Greece according to The Rich History of Cheesecake. Maybe try pistachiosor walnuts. If you want more flavor, adding a topping is a great idea. For some low-carb, keto, low-sugar, & easy cheesecake topping ideas, try one of these:

fresh sliced strawberries
fresh blueberries or raspberries
finely chopped nuts (macadamia, almonds, etc)
sprinkle fresh coconut
sugar-free chocolate or caramel sauce
sugar-free chocolate chips
whipped cream

Storing Cheesecake

For any no-bake cheesecake recipe, please store it in the refrigerator at all times. It does not need to come to room temperature before slicing so keep chilled until you are ready to eat it. YOu can keep it stored in the refrigerator for up to a week. I find that it can be stored in the springform pan easily. I kept it for up to 4 days in the refrigerator and didn’t even wrap the top. You can place plastic wrap over the top but it may have condensation build-up and drop moisture on the top of the cheesecake, not awful but may change the smooth look on top.

To freeze this no-bake cheesecake you have two choices. You can make this ahead of time and freeze the entire cheesecake in the freezer for up to a month. YOu can also freeze individual slices or part of the cheesecake leftovers. Make sure that no matter how much cheesecake you are freezing, that it is in an air-tight container or wrapped completely. Note that cream cheese and cream will change once frozen and thawed; therefore, the texture of the cheesecake will change. For more, check out CAN YOU FREEZE CREAM CHEESE for why this happens.

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