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No-Bake Keto Cheesecake
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4 from 1 vote

No Bake Keto Cheesecake Recipe

A quick keto cheesecake no bake recipe that makes a decadent and keto-friendly dessert. Learn how to make this EASY low carb no-bake cheesecake from scratch.
Prep Time15 mins
Chilling Time1 hr
Course: Dessert
Cuisine: American
Keyword: keto cheesecake recipe, keto lemon cheesecake, low carb no bake cheesecake, mini keto cheesecake, no bake keto cheesecake, quick keto cheesecake no bake
Protein: Cheese
Diet: Keto
Servings: 12
Calories: 228kcal


For the Base

  • ¾ cup Almond Flour
  • ¼ cup Coconut Flour
  • ¼ cup Butter melted
  • 1 tablespoon Erythritol powdered
  • ¼ teaspoon Sea Salt

For the Filling

  • 1 ½ cups Cream Cheese
  • 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 bulk. 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.


Net Carbs: 2.3g


Serving: 1slice | Calories: 228kcal | Carbohydrates: 4.1g | Protein: 2.8g | Fat: 21.7g | Saturated Fat: 11.5g | Cholesterol: 56mg | Sodium: 156mg | Potassium: 45mg | Fiber: 1.8g | Sugar: 0.5g | Calcium: 51mg | Iron: 1mg | Net Carbs: 2.3g