Keto No Bake Cheesecake

• Make the crust
• Make the cheesecake filling
• Assemble & chill the cheesecake
• Slice, top, & serve

Make the Almond Flour 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 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 to press the crust mixture into an even layer at the bottom & a bit up the sides of the prepared springform pan. 

Put it in the fridge to set for at least 15 minutes which is about the time it takes to mix the filling. So far, easy peasy!

Make the Cheesecake Filling

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.  

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 & tastes even better. This makes it the best make-ahead keto dessert.

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. The fluffy smooth texture 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. 

Top Tips

All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.

• Bring cream cheese to room temperature
• Freeze your beaters & mixing bowl for the cream
• Make the cheesecake the night before for a better taste
• Do NOT let it sit at room temperature before serving

Topping Ideas for Keto Cheesecake

This keto no-bake cheesecake has vanilla and lemon for a wonderful flavor. Served as is, is pure heaven. But adding toppings elevates this dessert even more.

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

Since cheesecake was first made in Greece according to The Rich History of Cheesecake.  Maybe try pistachios or walnuts.

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.  Keep it stored in the refrigerator for up to a week.   I find that it can be stored in the springform pan easily.

Store it for up to 4 days in the refrigerator and it doesn't need any wrapping over 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.

Or freeze individual slices or part of the cheesecake leftovers. Make sure that no matter how much cheesecake you are freezing, it is in an air-tight container or wrapped completely.

Note: 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. 

FAQ

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Keto No-Bake Cheesecake

Angela

This easy no-bake keto cheesecake is creamy, sweet, and yummy. It is gluten-free, low-carb, and diabetic-friendly with only a few ingredients.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Equipment

• 9" springform pan
• hand mixer

Ingredients

  

For the Crust

• 2 Cups almond flour
• 6 tablespoons salted butter melted
• ⅓ Cup monkfruit granulated sweetener
• ¼ teaspoon cinnamon

For the Filling

• 4 Cups cream cheese, full fat only room temperature (2# total)
• 2 teaspoon vanilla extract
• ½ large lemon juice & zest
• 1 Cup heavy whipping cream
• 1 Cup monkfruit powdered sweetener

Instructions

 

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

  - Bring cream cheese to room temperature

  - Chill medium-sized mixing bowl & beaters for 15 minutes

  - Spray a 9" springform pan with cooking spray

PREPARE THE CRUST

• 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.

PREPARE THE FILLING

• In the chilled medium-sized mixing bowl, beat the heavy cream on medium-high until stiff peaks form, about 5 minutes.
• In a separate large bowl, beat the softened cream cheese, vanilla, lemon juice, and zest on medium speed until creamy. Slowly add the powdered monkfruit and beat until fluffy and combined, about 1 minute.
• Fold the whipped cream a little bit at a time into the cream cheese mixture to combine. 

  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. 
• Refrigerate for at least 4 hours. It is best actually made a day ahead of time.
• Just before serving the cheesecake, run a thin-bladed knife around the outer edge to loosen the crust from the sides of the springform pan. Open the clamp on the side to release the pan. Now open the pan sides to release the bottom.

  Slice and serve immediately from the refrigerator, do not let it come to room temperature or it will soften too much and it will not slice.   

  Optional - Serve with fresh berries, whipped cream, keto caramel, or chocolate sauce.

Notes

KETO NO-BAKE CHEESECAKE Nutrition Facts
Servings: 12
Amount per serving
Calories	386
% Daily Value*
Total Fat 38.7g	50%
Saturated Fat 23.1g	116%
Cholesterol 114mg	38%
Sodium 275mg	12%
Total Carbohydrate 3.7g	1%
Dietary Fiber 0.6g	2%
Total Sugars 0.3g
Protein 7.1g
Vitamin D 9mcg	46%
Calcium 71mg	5%
Iron 1mg	5%
Potassium 106mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword dessert, easy, egg-free, eggless, gluten-free, grain-free, holiday, keto, keto-friendly, ketogenic, low carb, no bake, sandwich, lunch, dinner, easy, simple, sugar-free, sweet