No-Bake Keto Cheesecake Recipe

Introduction

This no-bake keto cheesecake is a creamy, rich dessert perfect for low-carb diets. It features a buttery almond flour crust and a smooth, tangy filling that sets beautifully without baking. Ideal for a quick, satisfying treat with minimal effort.

Ingredients

• 2 cups almond flour (blanched superfine flour)
• ¼ cup sweetener
• 1/3 cup butter (melted, or more if needed)
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp cinnamon (optional)
• 1 ¼ cup heavy cream (cold)
• 24 oz cream cheese (3 8-ounce blocks, softened)
• ¼ cup sour cream
• 2 tsp lemon juice
• 1 cup sweetener (powdered)
• 1 tsp vanilla extract

Instructions

1. Step 1: Prepare the pan by lining the bottom of a 9-inch springform pan with parchment paper and greasing the sides. Set aside.
2. Step 2: In a large bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt. Mix with a spatula until the mixture has a sandy texture.
3. Step 3: Press the crust mixture firmly into the bottom of the prepared pan, smoothing the surface with your fingers or the back of a spoon.
4. Step 4: Refrigerate the crust while preparing the filling.
5. Step 5: In a large bowl, beat the softened cream cheese and sour cream with an electric mixer for about 30 seconds until creamy.
6. Step 6: Add powdered sweetener, lemon juice, and vanilla extract to the cream cheese mixture. Mix for about 3 minutes until the sweetener dissolves. Adjust sweetness to taste.
7. Step 7: Whip the cold heavy cream using an electric mixer until stiff peaks form, about 4 to 5 minutes.
8. Step 8: Gently fold the whipped cream into the cheesecake filling with a spatula until combined.
9. Step 9: Pour the filling over the chilled crust and smooth out the top.
10. Step 10: Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
11. Step 11: Run a knife around the edges of the cheesecake to loosen it, then remove the springform rim.
12. Step 12: Slice with a clean, sharp knife and serve with your favorite toppings.

Tips & Variations

• For added flavor, mix 1 tsp cinnamon into the crust mixture before pressing into the pan.
• Use powdered sweetener to avoid a grainy texture in the filling.
• Try topping the cheesecake with fresh berries or a sugar-free fruit compote for a fresh contrast.
• Make sure the cream cheese is softened to room temperature to ensure a smooth filling.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To re-serve, allow it to sit at room temperature for 10 to 15 minutes for the best texture. This cheesecake freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour for the crust?

Almond flour is best for keto and texture, but finely ground coconut flour can be used with some adjustments. Coconut flour absorbs more moisture, so reduce quantity and increase butter slightly.

Do I have to use an electric mixer?

An electric mixer helps achieve a smooth, creamy texture and stiff whipped cream peaks quickly, but you can whisk by hand—just expect more effort and slightly different texture.

No-Bake Keto Cheesecake Recipe

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4.5 from 92 reviews

This No-Bake Keto Cheesecake is a creamy and rich dessert perfect for those following a ketogenic lifestyle. Made with a crunchy almond flour crust and a smooth, tangy cream cheese filling sweetened with low-carb sweetener, it requires no baking and is easy to prepare. Chilled overnight, it offers a luscious texture that satisfies your dessert cravings without the carbs.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 2 cups almond flour (blanched superfine flour)
• ¼ cup sweetener
• 1/3 cup butter, melted (or more if needed)
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp cinnamon (optional)

Cheesecake Filling

• 1 ¼ cup heavy cream, cold
• 24 oz cream cheese (3 blocks of 8 ounces each), softened
• ¼ cup sour cream
• 2 tsp lemon juice
• 1 cup sweetener (powdered)
• 1 tsp vanilla extract

Instructions

1. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking. Set aside for crust preparation.
2. Make the crust: In a large bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt (and cinnamon if using). Mix thoroughly with a spatula until the mixture has a sandy texture, indicating the ingredients are well combined.
3. Press crust into pan: Transfer the crust mixture into the prepared pan, firmly pressing it down to create an even layer across the bottom. Smooth the surface using your fingers or the back of a spoon for an even base.
4. Refrigerate crust: Place the crust in the refrigerator to chill and firm up while you prepare the cheesecake filling.
5. Mix cream cheese and sour cream: In a large mixing bowl, beat the softened cream cheese and sour cream with an electric mixer for about 30 seconds until creamy and smooth, free of lumps.
6. Add flavorings and sweetener: Add powdered sweetener, lemon juice, and vanilla extract to the cream cheese mixture. Continue mixing for approximately 3 minutes until the sweetener dissolves completely. Taste the mixture and adjust sweetness if needed.
7. Whip heavy cream: In a separate bowl, whip the cold heavy cream using an electric mixer until stiff peaks form, about 4 to 5 minutes. This ensures a light and fluffy filling texture.
8. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care to maintain the airiness of the whipped cream by folding carefully.
9. Assemble cheesecake: Pour the combined cheesecake filling over the chilled crust in the springform pan, smoothing the top evenly with a spatula.
10. Refrigerate to set: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight. The longer chilling time helps the cheesecake set firmly with more flavor development.
11. Remove from pan and slice: Run a knife around the sides of the cheesecake to loosen it from the springform pan rim, then remove the rim. Cut the cheesecake into slices using a clean, sharp knife.
12. Serve and store: Add your favorite toppings to the cheesecake slices if desired. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness and texture.

Notes

• You can substitute the sweetener with your favorite keto-friendly sugar substitute, but powdered form is recommended for smoothness in the filling.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Do not overmix the filling once the whipped cream is folded in to keep the texture light and airy.
• Chilling the cheesecake overnight yields the best texture and flavor.
• Optional: Add a cinnamon layer in the crust or toppings like fresh berries, sugar-free chocolate chips, or nuts for extra flavor and texture.

Keywords: keto cheesecake, no-bake cheesecake, low-carb dessert, keto dessert, almond flour crust, cream cheese filling, sugar-free cheesecake