No-Bake Keto Cheesecake
By Carine Claudepierre
Published on 07/02/2021 - Last updated on 08/16/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This No-Bake Keto Cheesecake is an easy low-carb dessert recipe with a super smooth vanilla cheesecake filling on top of a crispy almond flour cheesecake crust. Bonus, this delicious keto no-bake dessert is egg-free and ready twice faster than a baked cheesecake!
I love making cheesecake, like my Healthy Cheesecake, Keto Cheesecake Bites, or Keto Key Lime Cheesecake, but the classic cheesecake recipe is not keto-friendly because of the sugar added in the filling and the graham crackers used in the crust.
But it’s very easy to make a keto recipe for cheesecake, you can even make Keto Mug Cheesecake. If you are in a hurry, you can whip a keto cheesecake fluff as a quick keto fat bomb dessert, or if you are more patient make this no-bake keto vanilla cheesecake.
This keto no-bake cheesecake is a sugar-free cheesecake recipe made without your oven. It’s made of a low-carb cheesecake crust, usually made of almond flour and butter or homemade keto graham crackers. Then, a no-bake cheesecake is topped with whipped cream cheese, sour cream, heavy cream, sugar-free keto sweetener, and a touch of gelatin to set your dessert fast.
Ingredients and Substitutions
To make a quick keto cheesecake no-bake recipe, you need only a few ingredients. For the keto cheesecake crust, you need:
- Almond Flour or you can make my homemade keto graham cracker recipe and crush them in a food processor into a powder.
- Melted Butter – butter is a keto-friendly ingredient. You can use plant-based butter if you prefer.
- Vanilla Extract – To bring a delicious flavor.
- Crystal Sweetener – You can use any crystal sweetener such as erythritol, allulose, or xylitol, or even stevia drops or monk fruit.
For the keto cheesecake recipe no-bake filling, you need:
- Cream Cheese – Softened and at room temperature. Bring the cream cheese out of the fridge an hour before making this keto cheesecake recipe.
- Sour Cream – This adds a tangy flavor to cheesecakes.
- Heavy Whipping Cream – or vegan whipping cream.
- Powdered Sweetener – Any powdered sweetener works, from erythritol to allulose or tagatose.
- Lemon Juice – or lime juice, fresh or bottled.
- Vanilla Extract – for flavor.
How To Make No-Bake Keto Cheesecake
Read my detailed instructions in the recipe card further down and if you like visual tips, have a look at the pictures below.
- Mix the cheesecake crust ingredients in a bowl until crumbly.
- Choose a 9-inch springform pan for easy cheesecake removal. Lightly grease the pan and line the bottom with parchment paper.
- Press the crust into pan bottom and refrigerate.
- In a small bowl, combine gelatin and cold water. Let it bloom for 5 minutes.
- Beat the softened cream cheese and sour cream until fluffy in a separate bowl.
- Add powdered erythritol, bloomed gelatin, lemon juice, and vanilla extract. Beat on medium speed to combine.
- Refrigerate the cream cheese mixture.
- In another bowl, whip the heavy cream until a stiff peak forms.
- Gently fold the whipped cream into cream cheese mixture.
- Pour the filling over crust in springform pan.
- Refrigerate the cheesecake for at least 3 hours, preferably overnight, to set.
- Cover the top of the pan with plastic wrap to prevent drying.
Toppings
This no-bake cheesecake is much tastier and much more beautiful served with toppings. But to keep it keto-friendly, choose some of the options below to decorate your cheesecake:
- Extra Whipped Cream – piped on the sides.
- Fruit Coulis – use keto-friendly fruits like raspberries, strawberries, or blueberries.
- Fresh Fruits – In particular berries.
- Shredded Coconut – Or toasted coconut flakes.
- Sugar-Free Chocolate
Storage Instruction
This no-bake cheesecake is a large dessert that serves 16 slices. Luckily, it can be frozen for up to 3 months or refrigerated for up to 4 days. No matter how you store your cheesecake, the most important is to store your dessert in a sealed, airtight container.
If you decide to freeze your low-carb cheesecake, it’s better to freeze individual portions to limit your carb intake. This way, you can thaw one serving at a time when your sweet cheesecake craving comes.
Expert Tips
- Room Temperature Ingredients – Make sure that the cream cheese is fully at room temperature to avoid lumps in your filling. Leave it out for at least 2 hours before starting.
- Sweetener Choice – For the powdered sweetener, use a 1:1 sugar substitute like powdered erythritol or allulose for best results. Monk fruit blends also work well.
- Crust Texture – For a finer crust texture, pulse the almond flour in a food processor before mixing with other ingredients.
- Preventing Cracks – Avoid overbeating the filling, as this can incorporate too much air and lead to cracks.
- Gelatin Tip – If using gelatin, sprinkle it over the cold water rather than dumping it in to ensure even distribution and proper blooming.
- Cream Whipping – Chill your bowl and beaters before whipping the heavy cream for better volume and stability.
- Flavor Variations – Add 1-2 tablespoons of cocoa powder to the filling for a chocolate version, or fold in sugar-free berry puree for fruit flavors.
- Clean Slicing – Dip your knife in hot water and wipe clean between each slice for picture-perfect servings.
- Topping Ideas – You can add sugar-free chocolate chips, crushed pecans, or a drizzle of sugar-free caramel sauce as keto-friendly toppings.
- Portioning – For precise macro tracking, weigh the entire cheesecake and divide by the number of slices to get exact serving sizes.
- Saving Cheesecake That Didn’t Set – You might have used low-fat cream cheese. No-bake cheesecake must be made from full-fat cream cheese, or they stay too soft. If you over mix the filling using a stand mixer or hand mixer – you must use a spatula to gently fold in the whipped cream into the cream cheese. You might have used a smaller pan – an 8-inch pan or smaller makes super-thick cheesecake that won’t set properly. It can happen if you didn’t beat the heavy cream into a very stiff peak – if your cream is too loose, the cheesecake filling will be runny.
Frequently Asked Questions
This low-carb cheesecake has only 3.9 grams of net carbs per generous slice. A non-keto cheesecake would typically have between 25 grams and 50 grams of net carbs per slice!
This is a no-bake cheesecake made without gelatin. You can skip the gelatin in no-bake cheesecake recipes if you don’t add any large volume of liquids, like lime juice. For example, in my keto key lime cheesecake, I use gelatin powder because there’s a lot of lime juice that dilutes the cream cheese batter. But for this vanilla no-bake keto cheesecake, there’s no need for gelatin at all.
The great part about this no-bake cheesecake keto recipe is that you can tweak its flavor.
In fact, you can add some of the ingredients to create different cheesecake flavors:
Chocolate – add 1/2 cup melted sugar-free chocolate chips into the beaten cream cheese and sour cream.
Peanut butter – beat in 1/3 cup natural peanut butter with the cream cheese and sour cream, or skip the sour cream and use only peanut butter for a firmer texture.
Lemon – add 1/4 cup lemon juice to the batter.
Strawberry – add 1/4 cup strawberry fruit puree with the cream cheese.
This keto cheesecake is made with many dairy products, but luckily, there are options to make a dairy-free vegan keto cheesecake. The best is to replace:
– Cream cheese with vegan cream cheese.
– Sour cream with peanut butter or vegan sour cream.
– Heavy cream with canned coconut cream. Make sure to refrigerate two cans of coconut cream the day before making the cheesecake. Then, open the cans carefully, don’t shake them, scoop out the top layer, and reserve it in a bowl. Finally, whip into a stiff coconut whipped cream.
– Butter – replace with melted coconut oil.
If it’s your first time making no-bake cheesecake and you worry about the filling not setting use gelatin! Simply dissolve 2 teaspoons of gelatin powder in cold water to bloom. Then, beat into the cream cheese.
More No-Bake Keto Dessert Recipes
Below I listed more gluten-free no-bake keto dessert recipes for you to try. All these recipes contain a low amount of net carbs per serving to fix your sweet cravings without guilt on your keto journey.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
No-Bake Keto Cheesecake
Ingredients
No-Bake Cheesecake Crust
- 2 cups Almond Flour scoop and level method
- ¼ cup Granulated Sweetener
- 6 tablespoons Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
No-Bake Keto Cheesecake Filling
- 24 ounces Cream Cheese equivalent to 3 packs, at room temperature
- ¼ cup Sour Cream
- 2 teaspoons Lemon Juice
- 1 cup Powdered Erythritol
- 1 teaspoon Vanilla Extract
- 1 ¼ cup Heavy Cream minimum 35% fat
Optional – for a firmer filling
- 2 teaspoons Gelatin Powder
- 1 tablespoon Cold Water
Instructions
Cheesecake Crust
- Cover the bottom of a 9-inch springform pan with a large square of lightly oiled parchment paper. Close the springform ring to trap the paper and keep hanging pieces outside the pan. This makes it easier to release the cheesecake from the pan the next day. Cover the sides of the pan with ribbons of greased parchment paper. Set aside.
- In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt. Stir with a spatula to combine and form a sandy mixture.
- Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to smooth the surface. Refrigerate while making the filling.
No-Bake Cheesecake Filling
- First, in a small mixing bowl, whisk gelatin and cold water until the gelatin blooms. It should dissolve in the water and create a gooey texture. Set it aside for 5 minutes. Add it to the next bowl.
- In a large mixing bowl, beat with a hand-held whisk the softened cream cheese, sour cream, and gelatin mixture (if used). Beat for a maximum of 1 minute.
- Stop the beater and add powdered erythritol, lemon juice, and vanilla extract. Keep beating until everything comes together. Don't overbeat to avoid a too-soft cheesecake. Taste the filling and add an extra 1/4 cup of powdered erythritol if it is not sweet enough. Set aside at room temperature.
- In another bowl, beat the heavy whipping cream until a very stiff peak forms. The cream should be as stiff as possible or it impacts the firmness of no-bake cheesecake later.
- Use a spatula to gently fold the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
- Transfer the cheesecake filling to the springform pan covered with the cheesecake crust.
- Use a spoon to distribute the cheesecake filling evenly all over the pan.
- Cover the pan with a plastic film and refrigerate it overnight.
Serving
- The next day, open the springform ring to release the cheesecake.
- Use the hanging pieces of parchment paper to transfer the cheesecake onto a serving plate, or take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Serve each slice with a dollop of unsweetened whipped cream and strawberry coulis.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Look forward to making your recipes for my husband he is gf and dairy free
Can this be made with pumpkin to make a pumpkin cheese cake?
I think adding pumpkin puree will thin out the batter of the cheesecake. It might not firm up as well.
Couldn’t believe how good this turned out!!
This is the best keto dessert I have ever made! I have made this recipe twice. I did not use the gelatin and it worked just fine. The second time I beat the whipping cream super stiff, and the result was a firmer cheesecake. This recipe is a keeper!
This recipe is BY-FAR the MOST delicious no-bake cheesecake recipe I have ever executed, and it’s KETO-FRIENDLY to-boot! I do have one question for the next time I make this: The optional ingredients for a firmer set indicates 2 teaspoons Gelatin Powder and
1 tablespoon Cold Water; however, the instructions start off with whisking the gelatin and boiling water until the gelatin bloom. I was confused because the ingredients said COLD, then the instructions said BOILING. I went with boiling water for dissolving the gelatin and I believe that is why my final product had chunks of firm gelatin in it. It was still tasty, nonetheless… but, I wish to know which is the correct process for dissolving the gelatin in this specific recipe to avoid the chunks in the future. (THANK YOU!)
I am sorry about this mistake, I update the recipe card for you, cold is the best indeed
I have never left a comment on any recipe before, but absolutely had to for this one. I made as instructed (without the gelatin), and it was the BEST cheesecake my spouse and I have ever had! My spouse is diabetic and we thought birthday cakes were a thing of the past… until now. It was absolutely perfect as-is, the crust was far better than any graham cracker crust, and the filling was creamy and firm enough for us without any added structure from gelatin. Best of all, I used a pie plate (being without a springform pan), and although I expected to have to scoop it out, the slices came out neat and clean after a day of refrigeration. Absolutely delightful recipe. Thank you Carine!
Just starting on keto
I miss eating cheesecake !
This recipe is a GOD-SEND for my no-carb/KETO diet…. I would honestly make this even if I weren’t watching carbs…. You won’t be disappointed. It is ALMOST better than the real thing… Leave a spoon in your refrigerator, it is binge-worthy and guilt-free!
Thanks for the lovely review
I made this with a few small alterations, and it is so yummy! The changes I made were to add the full juice of a lemon (rather than just 2tsp) plus its zest, and I made these into mini cheesecakes in a muffin tin. I also did not use the gelatin as I didn’t have any on hand. The added lemon was so, so yummy, it’s still not super lemony but adds some extra tang and flavor. I think I might add even more next time, and I could see this working very well with other citrus too.
I was not a fan of the crust, I will leave it out when I make the filling again. There’s just no way to make and keep it crispy/crunchy like I prefer in a cheesecake crust. I don’t think baking just the crust would do very much since the filling will sit on it and moisture will seep in. But the filling really doesn’t need it! I would happily eat this out of a bowl, or as I did, a muffin liner. I underestimated how much filling would be created so I spread the crust into 18 muffin liners, and the filling into 24 muffin liners.
I did not add the gelatin, but might try that next time. Without it, the filling more or less held its shape after chilling, but any pressure pushed it out of shape. It had a nice thick moussey texture. The extra lemon juice probably didn’t help the softness but was worth it for flavor.
In summary: Crust was eh, better than other recipes that didn’t add spice to it at all, but not worth it. The filling was fantastic! Will make again.
Does this need to stay cold to a oid melting ?
Yes it must be refrigerated as it contains dairy
Hi Sweet as Honey, if I am using your keto graham crackers for the cheesecake base, how much grams of crackers will I need to crush and how much butter to use to form the crust? Many thanks in advance! Nicole
I would crush the graham crackers in a zip bag, until a thin powder form. Measure same amount as the almond flour called in the recipe (2 cups). Then, use same amount of butter but skip the remaining ingredients: sweetener, vanilla, cinnamon, salt. All these flavors are already added in my graham crackers recipe. Enjoy!
Hello there,
I would like to know if you can use powdered Stevia instead of the Erythrito?
And is vanilla powder the same as vanilla extract?
Greetings
Powdered stevia is way sweeter than erythritol and it doesn’t add texture to recipes so I will not recommend it here.
I have only found the powdered Stevia in my country. I could just use less of it?
What do you mean with texture, does it mean the liquid Erythritol makes the cake firm?
Use my keto sweetener converter to know how much stevia to add. It won’t add texture so yes the filling will be softer.
I would have given this recipe a 5 star rating, except I had a mess with the gelatin. It immediately formed a gooey ball and I thought it would dissolve when I beat it into the cream cheese mixture. But…it did not and I ended up with big chunks of gummy balls in the filling. I tried to pick out as many as possible, but was unable to get all of it. Next time I will leave that out. My Keto daughter and son-in-law loved it, lumps and all!
Could u tell me what was wrong? The gelatin powder was still within use by date, but close to expiration. Would that have caused it to set up too quickly?
I love your recipes and have used several. Would appreciate any help you can give. I am 82 years old and still learning.
This recipe looks really good, however you mention in you blog to use an 8inch spring form pan. Then in your instruction you mentioned to use an 9 inch pan???
Hello Carine,
Could I use agar agar instead of gelatine? If yes, could you please give me instructions how to use it?
Hari Om
I am not familiar with agar agar in baking, so I am not sure how you incorporate it. However, the cheesecake works without gelatin too!
Both works very well the cheesecake is thicker in a 8 inch pan but set as well. Use what you have home, picture is for the 9 inches size. Enjoy
I just wanted to know could I bake the crust if I wanted to?
Absolutely!