This no bake keto cheesecake recipe has a rich, creamy flavor and silky texture. It's so easy to make with just 15 minutes of prep, and the hardest part is waiting for it to set!
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Best Keto Cheesecake Recipe
Everyone in our home absolutely adores this incredible no bake keto cheesecake - and it's no wonder why! It boasts a rich and creamy texture that will truly satisfy your cheesecake cravings and leave you savoring each and every delectable bite.
The best part is how amazingly easy this cheesecake recipe is to follow. It's a breeze to make, requiring only basic ingredients, and it doesn't even need to go in the oven. And to top it all off, it’s completely sugar-free, so it won’t derail your low carb diet.
I find this cheesecake so delightful on its own that I don't even need any toppings! But to make it extra special, you can top it with fresh low carb fruit or warm cranberry sauce.
I have a strong inkling that you'll find yourself making this keto cheesecake repeatedly, as it’s sure to become a family favorite. Despite its incredible speed and ease, this no-bake keto cheesecake is just as heavenly as any other cheesecake out there - yes, even the ones that require hours of effort.
Why You'll Love Keto Cheesecake
When your sweet tooth is calling, this keto no bake cheesecake recipe is the answer! Here's why:
- EASY to make. You only need 15 minutes of preparation time to make this completely keto cheesecake. There's no need to bake it; it just requires some chill time, which you can speed up by chilling it in the freezer.
- Wholesome, healthy ingredients. Made with simple and healthy ingredients, you can feel good about eating it, totally guilt-free.
- Super low carb. The perfect dessert for your keto diet with only 2.3 grams of net carbs in each serving.
- Great for kids. A healthy and sugar-free treat for kids, they'll think it tastes just like classic cheesecake.
- Almond flour and coconut flour: The key ingredients for creating the base of our cheesecake. They provide a delightful texture and flavor and add essential nutritional value to the base. Make sure you use super fine flour to avoid a gritty texture.
- Powdered sweetener: Although I’m a big fan of granulated sweeteners, this recipe calls for a powdered one. I used powdered Erythritol, but you can use other sugar-free sweeteners like monk fruit or allulose.
- Butter: When combined with butter, the almond flour and coconut flour form crumbles that come together to build the bottom crust of our cheesecake.
- Cream cheese: Now, let's talk about the star of the show – cream cheese! This creamy goodness is what gives our cheesecake its lightness and delightful texture, something that is an absolute must.
- Heavy cream: This is a key ingredient to make the cheesecake set firm.
- Lemon juice: Another key ingredient you can’t skip to make sure the cheesecake sets. Don’t forget it!
- Vanilla extract: Lastly, a touch of vanilla extract enhances the flavor, and for the best results, I recommend using pure vanilla.
How to Make No Bake Keto Cheesecake
Here's how to make keto cheesecake! You can use this same recipe to make a standard-size cheesecake or mini cheesecake. For a standard size, you can use a 7-inch non-stick, loose-bottom baking tin. For mini cheesecakes, you can use individual ramekins or muffin tins. Let's get started with our no-bake keto cheesecake recipe!
Step One: First, we'll make the base. Grab a mixing bowl and add the almond flour, coconut flour, Erythritol, salt, and butter. Stir everything together until well combined.
Step Two: Press the mixture into the bottom of the baking tin, muffin tray, or individual ramekins.
Step Three: Now, we'll make the filling in another mixing bowl. Beat the cream cheese, Erythritol, lemon juice, and vanilla extract with an electric mixer until smooth.
Step Four: In another mixing bowl, whisk the cream until it doubles in volume and has a very stiff peak. Then, gently fold it into the cream cheese mixture to complete the filling.
Step Five: Carefully spoon the mixture on top of the base and flatten the top using a spatula. Refrigerate for around 1 hour (40 minutes if using ramekins).
Step Six: Once chilled, enjoy cold and optionally top with fresh low carb fruit. There you have it, the best keto cheesecake recipe you'll ever make!
Keto Cheesecake Toppings & Variations
I love this keto cheesecake recipe because it's so versatile! Here are some of my favorite topping ideas and flavor variations:
- Warm cranberry sauce: Make your own low carb cranberry sauce by heating a ¼ cup of cranberries (fresh or frozen) with sugar-free sweetener in a saucepan. Gently stir until smooth (you may need to add a little water), then drizzle the warm cranberry sauce over the cheesecake.
- Fresh fruit: Slice up your favorite keto-friendly fruits to use as a topping. Raspberries, peaches, and blueberries all work well.
- Lemon cheesecake: Add extra lemon juice to the filling and top with thinly sliced lemon for a delectable lemon cheesecake.
- Chocolate cheesecake: Melt a half cup of sugar-free chocolate chips and fold them into the filling.
- Peanut butter cheesecake: Add ⅓ cup of natural peanut butter with the filling for a delicious peanut butter cheesecake.
- Berry cheesecake: You can transform this recipe into a strawberry, blueberry, or raspberry cheesecake as well! Puree a ¼ cup of your favorite berries and combine them into the filling.
Tips and Tricks
- Make your own flour: As I mentioned at the beginning of this post, there's something therapeutic about taking the time to make your own flour. It's easy and satisfying to do.
- How to make almond flour: You can make your own almond flour by blending blanched almonds in a food processor or blender until it reaches fine, powdery flour.
- How to make coconut flour: You can make your own coconut flour by blending unsweetened dried shredded coconut in a food processor or blender until you’ve reached the consistency of ground rice. You should grind about 2 cups of shredded coconut into ½ cup of flour.
- Use the freezer to speed up chilling: If you're in a hurry, you can put them in the freezer to chill and firm up more quickly.
How long can you keep cheesecake?
This no bake cheesecake should be consumed within 2 days of being made. Keep it in the fridge and make sure it's well-covered.
Is it possible to freeze a no bake cheesecake?
Yes, you can freeze it, and it will keep for up to 3 months. I suggest slicing it into individual portions and placing them in an airtight bag. This makes it easy to take out a freezer slice, and it is one of my favorite low-carb desserts!
Is cheesecake keto?
Whenever we release a cheesecake recipe, we always get the question: 'Is cheesecake low carb?" No! Traditional cheesecake is definitely not keto.
However, our low carb cheesecake is keto-friendly by using almond flour, coconut flour, and Erythritol. This is instead of the graham crackers and sugar used in traditional cheesecakes. Each serving has just 2.3 grams of net carbs.
Bake vs. No Bake Cheesecake
Keto no bake cheesecake has no batter and is made from a mixture of cream cheese, sour cream, or whipped topping mixed with a sugar substitute.
The ingredients are blended together until smooth before being poured into a dish and chilled. It's quicker, easier, and often more healthy than standard baked cheesecakes.
What should I do if my cheesecake doesn't set?
You should refrigerate it until it becomes firm. Make sure you don’t forget to add the lemon juice and beat the cream until it doubles in volume with a very stiff peak. If the mixture remains unset, remove the filling from the base and add more whipped cream or some dissolved gelatin sheets. Pour the filling back over the base and chill again until set.
Can I create a crustless no bake keto cheesecake?
Absolutely! It is just as delicious without a base. You can pour the filling into jars, cups, or pie tin and let it set. It’s delicious as a sweet treat topped with a few blueberries.
Could I prepare this using a larger springform pan?
This recipe can indeed be adapted for a larger springform pan instead of ramekins. The base recipe will cover the larger base, but if you're pressing it up the sides of the pan, you might need to increase the recipe ingredients by an additional ¼.
No Bake Keto Cheesecake Recipe
For the Base
For the Filling
- 1 ½ cups Cream Cheese
- ⅔ cup Erythritol powdered
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
For the Topping (optional)
- Fresh low carb fruit
- Place the almond flour, coconut flour, melted butter, powdered Erythritol, and salt in a mixing bowl and stir to combine.
- Press the mixture into the bottom of a 7-inch, non-stick, loose-bottom baking tin and smooth with a spatula or spoon. Alternatively, use individual ramekins or a muffin tin for bite-sized cheesecakes. In this case, you are reducing the chilling time to 40 minutes.
- Next, make the filling: Beat the cream cheese with the powdered Erythritol, lemon juice, and vanilla with an electric mixer until smooth.
- In another bowl, whisk the cream until it doubles in volume and forms a very stiff peak. Fold in the cream cheese mixture.
- Spoon the mixture on top of the base and flatten with a spatula.
- Refrigerate for an hour before slicing and serve cold, optionally topped with low carb fruit.
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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