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–+ servings

Keto No-Bake Cheesecake

This creamy, dreamy no-bake cheesecake is a total crowd-pleaser. It is low carb and keto friendly, making it perfect for guilt-free dessert nights.
Keto No-Bake Cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 253 kcal
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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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • 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.
  • 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.
  • In a separate bowl, whip the heavy cream with the electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
  • 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.
  • Spoon the filling over the chilled crust and smooth the top with a spatula.
  • Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight, until the cheesecake is firm and slices cleanly.
  • Run a thin spatula around the edges before releasing the springform ring. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 253kcalCarbohydrates: 2gProtein: 5gFat: 25g
Keyword keto cheesecake, low carb, no bake dessert, sugar free
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