Keto No-Bake Cheesecake

This keto no-bake cheesecake is one of the easiest desserts you can make, and it tastes incredible. No oven needed, no complicated steps, just mix, chill, and enjoy.

The filling is rich, creamy, and perfectly sweet without any regular sugar. It uses erythritol as a sweetener, so it stays low carb and keto friendly.

The crust is made with almond flour and butter, which gives it a nice crunch that pairs so well with the smooth cheesecake on top.

If you’ve been looking for a dessert that doesn’t feel like you’re missing out on anything, this is it. It honestly tastes just as good as a regular cheesecake.

The hardest part is waiting for it to set in the fridge. But trust me, it’s worth the wait.

Why You’ll Love This Recipe

Perfectly Nutty Crust – The almond flour crust adds a buttery crunch that pairs beautifully with the light and airy cheesecake filling.

Incredibly Creamy Texture – The whipped cream folded into cream cheese creates a mousse-like filling that melts in your mouth with every single bite.

Tastes Like the Real Thing – This keto cheesecake is so rich and smooth that nobody will believe it is actually low carb and sugar free.

Super Simple to Make – You just mix a few ingredients and let the fridge do all the work so even a total beginner can nail this recipe.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Unsalted Butter, melted
• 2 tbsp Granulated Erythritol
• 1/4 tsp Salt

For the Filling

• 16 oz Cream Cheese, softened
• 1 cup Powdered Erythritol
• 1 cup Heavy Whipping Cream
• 2 tsp Vanilla Extract
• 1 tbsp Fresh Lemon Juice

How To Make

Step 1

In a medium bowl, stir together the almond flour, melted butter, erythritol, and salt until well combined. Press the mixture firmly into the bottom of an 8-inch or 9-inch springform pan. Place the pan in the refrigerator while you prepare the filling.

Step 2

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered erythritol, vanilla extract, and lemon juice. Beat until fully incorporated.

Step 3

In a separate bowl, whip the heavy cream with the electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.

Step 4

Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold carefully to keep the filling light and airy.

Step 5

Spoon the filling over the chilled crust and smooth the top with a spatula.

Step 6

Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight, until the cheesecake is firm and slices cleanly.

Step 7

Run a thin spatula around the edges before releasing the springform ring. Slice and serve chilled.

Tips

Make Sure the Cream Cheese Is Actually Soft

Take the cream cheese out of the fridge at least an hour before you start. It needs to be truly soft, not just slightly less cold. If it’s still firm in the center, you’ll end up with lumps in your filling that no amount of beating will fix.

A good test is to press the block with your finger. It should sink in easily with almost no resistance. If you’re short on time, cut the cream cheese into small cubes and spread them out on a plate. They’ll soften much faster that way.

Press the Crust Down Firmly

Almond flour crusts don’t have gluten to hold them together, so they rely entirely on how well you pack them down. Use the flat bottom of a measuring cup or a glass to press the mixture into the pan as tightly as you can.

If you just pat it down loosely with your fingers, the crust will crumble apart the second you try to cut a slice. You want it dense and compact so it holds together under the filling.

Also, make sure the crust chills for the entire time you’re making the filling. That butter needs to firm back up so the crust sets properly.

Whip the Heavy Cream in a Cold Bowl

Before you whip the heavy cream, stick your mixing bowl and beaters in the freezer for about 10 minutes. Cold equipment helps the cream whip up faster and hold its shape better.

Whip until you get true stiff peaks, meaning when you lift the beaters the cream stands straight up without flopping over. If it’s still droopy, the filling won’t set firmly enough in the fridge and your slices will be too soft to hold their shape.

More Recipes

• Keto Layered Berry Cheesecake Jars
• Low Carb New York Cheesecake
• Low Carb No-Bake Strawberry Cheesecake Bites
• Keto Cheesecake Stuffed Strawberries
• Keto Peanut Butter Cheesecake

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can swap erythritol for another keto-friendly sweetener like monk fruit sweetener or allulose. Just keep in mind that allulose is less sweet than erythritol, so you may need to add a bit more to get the same level of sweetness.

Avoid using regular sugar or honey, as those will add a lot of carbs and take this out of keto-friendly territory. If you go with a powdered monk fruit blend for the filling, it works almost identically to powdered erythritol.