If you've ever dreamed of sinking your fork into a rich, creamy cheesecake without blowing your daily carb count, today's your lucky day. This no-bake keto cheesecake is the ultimate low-carb dessert with zero oven time and maximum indulgence. It's sweet, silky, and entirely guilt-free. And the best part? You don't need to be a pastry chef to pull it off.
Let's break it down and get you one step closer to cheesecake bliss.
Ingredients You'll Need
This recipe makes one 9-inch cheesecake, which you can slice into 8–10 generous pieces. Here's what goes in:
Crust (Keto-style, of course):
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol (like Swerve or Lakanto)
- Pinch of cinnamon (optional, but adds a nice flavor)
Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup heavy whipping cream
- ⅓ cup powdered erythritol (or adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for that classic cheesecake tang)
How to Make It
Mix the Crust
In a bowl, stir together the almond flour, melted butter, sweetener, and cinnamon until it resembles wet sand. Press it firmly into the bottom of a springform pan or pie dish. Chill it in the fridge while you make the filling.
Whip the Filling
Beat the cream cheese with an electric mixer until smooth in a large bowl. Add the sweetener, vanilla, and lemon juice. Beat again until well mixed.
In a separate bowl, whip the heavy cream until stiff peaks form (yes, you're basically making whipped cream here). Then, gently fold the whipped cream into the cream cheese mixture. The key is to keep it fluffy.
Assemble and Chill
Spread the filling over the chilled crust. Smooth with a spatula, cover it, and refrigerate for at least 4 hours (overnight is ideal if you can wait that long).
When you're ready to serve, garnish with fresh berries, a dusting of cocoa powder, or a drizzle of sugar-free chocolate syrup.
Pro Tips for Next-Level Cheesecake
- Use room-temperature cream cheese to avoid lumps.
- Want chocolate? Add two tablespoons of cocoa powder to the filling.
- Craving pumpkin spice? Mix in ½ cup canned pumpkin and a dash of pumpkin pie spice.
- Make it mini: Divide into jars or silicone muffin cups for single servings. Meal prep, but make it dessert.
This no-bake keto cheesecake is proof that low-carb doesn't mean low-fun. It's rich, creamy, and seriously satisfying, with no oven, no sugar, and no regrets. Whether you're deep into your keto journey or just looking for a dessert that won't derail your goals, this one checks all the boxes.