Craving for some sugar-free sweetness? This time, it’s Keto No Bake Cheesecake. This Keto dessert recipe is a fabulous low-carb tastebud favourite and simple to make. You don’t have to use the oven or a water bath so you save time and still get that creamy indulgent treat. Typically, the crust is made with almond flour or keto-friendly cookies, and the filling with cream cheese, heavy cream and a keto-compatible sweetener (such as erythritol or monk fruit).
What makes this dish great is its adaptability. You can pile on fresh berries, sugar-free chocolate drizzle or you could add chopped nuts for a satisfying crunch. It’s fast and easy, no baking required, all without a high carb count. Whether you’re entertaining friends, playing hostess for the holiday dinner or simply in the mood for dessert, this cheesecake will make all of your guests happy. With its rich, creamy texture and simple technique, it’s a recipe to bookmark for both dessert and snacking.
Keto No Bake Cheesecake Recipe
Ok, let’s take a little stroll through this Keto No Bake Cheesecake recipe. You’ll receive a straightforward list of ingredients, utensils and calorie information per serving. Bonus: There’s no baking involved, so you’ll save time (not to mention the oven). From the tender almond flour crust to the creamy, luscious filling, every bite offers that classic cheesecake flavor without all the carbs.
We’ll also offer some tips for nailing perfect texture, avoiding mistakes and serving your finished sauce. Whether you’re making one for your own enjoyment or to wow guests, these steps will help ensure the result is creamy, delicious and quickly at the table.
Keto No Bake Cheesecake
Ingredients
Equipment
Method
- Make the Crust In a bowl: Mix together almond flour, melted butter, sweetener together in a bowl. Combine until crumbly, then press down very hard into the bottom of a springform pan. Refrigerate for 15 minutes until set.
- Make the Filling: Cream softened cream cheese until smooth. Mix in sweetener, vanilla extract, and lemon juice until smooth and thoroughly combined.
- Whip the Cream: In a separate large bowl, whip the heavy cream until stiff peaks form. It will help make the cheesecake light and fluffy.
- Fold Together: Add the whipped cream to the cream cheese mixture and gently fold in the whipped cream—making sure to keep it fluffy and not overmixing.
- Assemble & Chill: Spread the filling evenly over the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- Start with cream cheese at room temperature to prevent lumps.
- A squeeze of lemon zest can be added for additional flavour.
- Make sure the whipped cream forms stiff peaks, then fold in.
- For best firmness and flavour, let it chill overnight.
- Cut with a hot knife for neat edges.
keto No Bake Cheesecake Nutrition
| Nutrient | Amount |
| Calories | 320 |
| Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 5g |
| Net Carbs | 3g |
| Fiber | 2g |
| Protein | 6g |
| Sugar | 1g |
| Cholesterol | 95mg |
| Sodium | 160mg |
Frequently Asked Questions
Ques: Can I freeze keto no bake cheesecake?
Ans: Yes, it freezes well for up to 1 month.
Ques: Can I use coconut flour for the crust?
Ans: Almond flour works best, but coconut flour can be used in smaller amounts.
Ques: Which sweetener is best?
Ans: Erythritol or monk fruit blends are ideal.
Ques: How long does it last in the fridge?
Ans: Up to 5 days when covered.
Ques: Can I make it dairy-free?
Ans: Yes, substitute with dairy-free cream cheese and coconut cream.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.