Keto No Bake Cinnamon Dolce Cheesecake

If you love cheesecake but want to keep things low carb, this cinnamon dolce cheesecake is a great one to try.

It has a smooth, creamy filling with warm cinnamon flavor and a nice swirl on top that makes it feel a little special.

The whole thing is keto friendly, which matters when you are trying to enjoy dessert without going over on carbs.

I like that it tastes rich and sweet but still fits into a low carb way of eating.

It does need some time in the fridge to set, but the actual work is pretty simple.

If you are into creamy, cinnamon flavored treats, I think you will really enjoy this one.

Why You’ll Love This Recipe

Rich and Creamy – The whipped filling and cream cheese blend into a silky, fluffy texture that melts in your mouth.

Warm Cinnamon Flavor – Cinnamon runs through the crust, filling, and swirl, giving every single bite a cozy, comforting taste.

Beautiful Dolce Swirl – The brown sugar cinnamon swirl on top looks stunning and makes this dessert feel special and bakery worthy.

No Baking Needed – You simply mix, chill, and slice, so you never have to turn on your oven.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/3 cup Pecans, Finely Chopped
• 1/4 cup Powdered Allulose
• 1 tsp Cinnamon
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 1/2 tsp Cinnamon
• 1 cup Heavy Cream, Cold

For the Dolce Swirl

• 3 tbsp Brown Sugar Substitute
• 2 tbsp Unsalted Butter, Melted
• 1 tsp Cinnamon
• 1 tbsp Heavy Cream

How To Make

Step 1

Stir the almond flour, pecans, powdered allulose, cinnamon, and salt. Mix in the melted butter until the crust is evenly moistened.

Step 2

Press the crust into a 9-inch springform pan and chill while you prepare the filling.

Step 3

Beat the cream cheese, powdered allulose, sour cream, vanilla extract, and cinnamon until smooth and fluffy.

Step 4

Whip the cold heavy cream to firm peaks. Fold it into the cinnamon filling until light and thick.

Step 5

Stir the brown sugar substitute, melted butter, cinnamon, and heavy cream into a smooth swirl mixture.

Step 6

Spread the filling into the crust, spoon the dolce swirl over the top, and gently swirl it through the surface.

Step 7

Refrigerate for at least 6 hours before slicing.

Tips

Soften The Cream Cheese All The Way

Take your cream cheese out of the fridge at least an hour before you start so it comes to room temperature.

If it is still cold when you beat it, you will get little lumps that never smooth out, and there is no fixing them once the cream is folded in.

From my experience, it should feel soft enough to press a spoon into with no effort. That is when you know it will whip up perfectly smooth.

Use Powdered Allulose, Not Granular

The powder dissolves right into the filling so every bite stays silky and smooth.

If you use the granular kind, you will feel a gritty, sandy texture in the finished cheesecake that never goes away.

My favorite trick here is that allulose also stays soft in the fridge instead of turning hard and crystal-like, so your cheesecake slices clean even after chilling overnight.

Whip The Cream Separately And Fold Gently

Whip the cold heavy cream on its own until it holds firm peaks before it touches the cheese mixture.

Cold cream whips faster and holds more air, which is what makes this no bake filling thick enough to set without any oven time.

When you add it in, fold slowly with a spatula instead of stirring hard. You want to keep all that air in there so the filling stays light and pillowy.

More Recipes

• Keto Cinnamon Roll Cheesecake
• Keto Chai Spice Cheesecake
• Keto Pumpkin Cheesecake

Frequently Asked Questions

Why use allulose instead of another sweetener?

Allulose is popular for low carb baking because it dissolves smoothly and does not leave that cooling aftertaste some other sweeteners have. It also keeps the filling soft and creamy rather than grainy.

You can swap in a powdered erythritol blend if that is what you have, but stick with a powdered version so the texture stays silky.