You've found it! The best no-bake keto cheesecake ever. Indulge in a rich, decadent, and creamy dessert without the carbs thanks to this amazing recipe. Whether you're on the ketogenic diet or not, this low-carb cheesecake is sure to impress any dessert lover!
This recipe was inspired by my Lemon Cheesecake Fat Bombs recipe. Both have a favorite keto ingredient, cream cheese, require no baking & are irresistible. Like my Keto Chicken Enchiladas, no one will guess it's low-carb. So go for it, permission is granted to eat cheesecake while on a keto diet!
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Why You will Love this Recipe
It tastes gourmet and like the real thing. I have made it multiple times for guests, family, & friends. No one has any idea it is low in sugar and healthier than classic recipes.
Here are more reasons this is my favorite keto cheesecake:
- Only 9 ingredients
- Takes just 20 minutes to make
- No baking or oven is needed, & a great summer dessert
- Only 3 Net Carbs Per Slice
- It is gluten-free, grain-free, sugar-free, & diabetic-friendly
- Great make-ahead keto dessert
Ingredients for Keto Cheesecake
This cheesecake starts with Philadephia cream cheese like all the best recipes. There are not a lot of ingredients for this cheesecake recipe. All you need is 9 ingredients.
If you make keto recipes at home often, you likely already have everything you need. This is an egg-free cheesecake recipe that also does not call for gelatin, so it is vegetarian.
My favorite monk fruit sweeteners are shown below and these work amazingly 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.
- Almond Flour
- Full-Fat Cream Cheese
- Heavy Whipping Cream
- Salted Butter
- Monk Fruit Granulated Sweetener
- Monk Fruit Powdered Sweetener
- Lemon
- Cinnamon
- Vanilla Extract
See the recipe card for amounts & complete instructions.
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
Here are the steps for making this recipe: 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! 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. 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. 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. 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. 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: Since cheesecake was first made in Greece according to The Rich History of Cheesecake. Maybe try pistachios or walnuts. 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. This cheesecake has 386 calories per slice. There are 3.1 net carbs per slice when cut into 12 servings. With 50% of the calories from fat, this is perfectly keto. This recipe is meant to be sugar-free using a calorie-free sweetener for specific dietary needs. Regular sugar and monk fruit can be used in a 1:1 replacement. Diets or lifestyles may vary from person to person. If you are looking to cut the carbs, sugars, & grains from your diet - this is a great dessert for you. It is high in fat & calories - and flavor! If you do not care about the carbs, sugar, or grains that are in a premade crust, you can use it for this recipe. The amount of filling for a springform pan is more than what will fit in a 9" ready-made graham cracker crust. Same the leftover filling & place it in dessert glasses to eat like a cheesecake mousse or fluff.
Make the Almond Flour Crust
Make the Cheesecake Filling
How Long to Chill No-Bake Keto Cheesecake
Best Way to Cut & Serve Cheesecake
Top Tips
Topping Ideas for Keto Cheesecake
Storing Cheesecake
FAQ
Product Recommendations for this Recipe - #ad:
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Keto No-Bake Cheesecake
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. | |
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Robin Black says
The cheesecake recipe looks creamy and yummy😋
Angela says
Thanks so much, it is very creamy, light, and yummy too.
Jonee McArthur says
Great especially if your watching your sugars!
julie says
Make this cheesecake. Do not look for any other recipe, this is hands down the best no-bake cheesecake and it is also without sugar which is so crazy but it is so good. I brought this for Thanksgiving and was sad there was not even a sliver left.
Aaron says
Too hot to bake and found this recipe so easy to make. I did make it a day ahead of time and it was hard to wait. I never told my spouse it was sugar-free and never will - WOH!
Angela says
Your secret is safe with me!