If you’re on the hunt for the perfect keto cheesecake recipe no bake, you’re in for a treat, literally! This is my go-to dessert when I want something rich, creamy, and totally indulgent, but without turning on the oven or stressing about my carb count. It’s cool, luscious, and so satisfying that you’d never guess it’s sugar-free.
I first made this cheesecake on a hot summer day when baking was just not an option, and let me tell you, it was a hit with the whole family. Even the non-keto folks went back for seconds. Whether you’re hosting a dinner party, prepping for the holidays, or just craving something sweet after dinner, this no-bake keto cheesecake has your back.
Table of Contents
Quick Highlights
- No baking required, perfect for hot days
- Only 3g net carbs per slice
- Prep time: 15 minutes
- Creamy, tangy, and utterly satisfying
- Easy to customize with your favorite toppings
Recipe Card
No Bake Keto Cheesecake Recipe
Difficulty: Easy12
servings15
minutes4
hours320
kcalThis creamy, no-bake keto cheesecake is a delightful low-carb dessert that’s easy to make and perfect for any occasion. With a buttery almond flour crust and a rich cream cheese filling, it’s sure to satisfy your sweet tooth without the guilt.
Ingredients
- For the crust
1 ½ cups almond flour
4 tablespoons melted butter
2 tablespoons powdered erythritol (or preferred keto sweetener)
- For the filling
16 oz (2 blocks) cream cheese, softened
½ cup sour cream
1 cup powdered erythritol
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
Directions
- Prepare the crust: In a medium bowl, combine almond flour, melted butter, and powdered sweetener. Mix until the texture resembles wet sand.
- Form the crust: Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly. Place in the refrigerator to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered sweetener, lemon juice, and vanilla extract. Beat until well combined and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
- Serve: Once set, remove the cheesecake from the springform pan. Slice and serve as is, or top with fresh berries, sugar-free chocolate sauce, or a dollop of whipped cream.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Chill the cheesecake thoroughly to achieve the best texture.
- Customize with your favorite keto-friendly toppings.
Tips for the Recipe
This no-bake keto cheesecake is seriously easy, but a few little tricks can make it absolutely perfect. Whether you’re new to keto desserts or a seasoned low-carb baker, these tips will help you get that ultra-smooth, creamy texture every time.
- Use room-temperature cream cheese: Cold cream cheese can make the filling lumpy, so give it time to soften for a silky-smooth mix.
- Chill thoroughly: Let your cheesecake chill for at least 4 hours, overnight is even better! It firms up beautifully and the flavors really come together.
- Customize the crust: Add a pinch of cinnamon or a dash of unsweetened cocoa powder to the almond flour for an extra flavor boost.
- Sweetener matters: Stick with a powdered keto-friendly sweetener like erythritol, monk fruit, or allulose for that smooth texture, granulated ones might leave a gritty feel.
- Use a springform pan: It makes releasing and slicing the cheesecake a breeze (and it just looks so pretty!).
Variations of the Recipe
One of the best things about this keto cheesecake recipe is how easy it is to make it your own. You can switch up the flavors, toppings, or even make it dairy-free without losing that dreamy, creamy vibe.
- Dairy-Free Version: Swap out the cream cheese for a dairy-free version and use coconut cream in place of sour cream and heavy cream. Still rich and delicious, just easier on your tummy.
- Chocolate Cheesecake: Add ¼ cup unsweetened cocoa powder to the filling for a decadent chocolate twist. You can also sprinkle shaved sugar-free chocolate on top!
- Berry Swirl: Drop spoonfuls of sugar-free berry compote over the cheesecake filling and gently swirl with a toothpick before chilling for a gorgeous fruity flair.
- Mini Cheesecakes: Use a muffin tin lined with parchment cups to make adorable single-serve cheesecakes, perfect for parties or portion control.
- Nut-Free Crust: If you’re avoiding nuts, you can use crushed sunflower seed flour or unsweetened shredded coconut instead of almond flour.
Nutrition Facts (Per Serving)
- Calories: 320
- Fat: 31g
- Protein: 6g
- Net Carbs: 3g
Wrapping It Up: Cheesecake Cravings, Solved!
And there you have it, your new favorite keto cheesecake recipe no bake! Whether you’re whipping it up for a special occasion or just need a sweet treat without the guilt, this creamy, dreamy dessert is a total win. It’s simple enough for beginners, but impressive enough to wow your friends and family.
If you loved this no-bake cheesecake, you might also want to try a few of my other super easy, low-carb faves:
- Craving something chocolatey? Try this decadent Keto Cheesecake Brownie Recipe, it’s two desserts in one!
- For a cold and creamy option, my Keto Butter Pecan Ice Cream is rich, nutty, and absolutely scoop-worthy.
- Or if you’re all about that dough life, don’t miss this quick and edible Keto Cookie Dough Recipe.
Thanks for hanging out with me in the kitchen! Let me know how your cheesecake turns out, I love hearing your twists and toppings.
FAQs About Keto Cheesecake Recipe No Bake
Can I freeze this no-bake keto cheesecake?
Yes! Slice the cheesecake and wrap individual pieces in plastic wrap. Store in an airtight container in the freezer for up to a month. Thaw in the refrigerator before serving.
How long does this cheesecake last in the fridge?
Stored in an airtight container, it will keep well in the refrigerator for up to 5 days.
Can I use a different nut flour for the crust?
Absolutely. While almond flour is common, you can use other nut flours like pecan or walnut flour. Just ensure they are finely ground.
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