This No-Bake Keto Cheesecake is a creamy, indulgent dessert that satisfies your sweet cravings without any of the carbs. With a rich, velvety filling and a buttery almond flour crust, it’s the perfect keto-friendly treat for any occasion.
Why You’ll Love This Recipe
This cheesecake is incredibly easy to make—no oven required! It’s made with simple, wholesome ingredients and is perfect for anyone following a low-carb or keto lifestyle. The almond flour crust pairs beautifully with the creamy filling, and the natural sweetness from erythritol makes it the perfect guilt-free indulgence. It’s a dessert that everyone will love, regardless of their dietary preferences.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 1/2 cups almond flour
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1/4 cup butter, melted
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1 tbsp erythritol
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16 oz cream cheese, softened
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1/2 cup heavy cream
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1/2 cup erythritol
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1 tsp vanilla extract
directions
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In a mixing bowl, combine almond flour, melted butter, and 1 tablespoon erythritol. Stir until well combined.
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Press the almond flour mixture into the bottom of a 9-inch pie dish or cheesecake pan to form a crust. Place in the refrigerator to set while preparing the filling.
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In a separate bowl, beat the softened cream cheese, heavy cream, 1/2 cup erythritol, and vanilla extract until smooth and creamy.
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Pour the cream cheese mixture over the prepared crust and spread evenly.
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Refrigerate the cheesecake for 3-4 hours or until it has set.
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Slice and serve chilled, garnished with optional toppings like fresh berries or sugar-free whipped cream.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories per serving: 250 kcal
Variations
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Berry topping: Add fresh berries like raspberries, strawberries, or blueberries on top for a fruity finish.
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Chocolate swirl: Add a swirl of sugar-free chocolate sauce or cocoa powder to the filling before setting for a chocolatey twist.
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Lemon zest: Mix in a teaspoon of lemon zest for a citrusy flavor.
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Nut crust: Replace almond flour with ground pecans or walnuts for a nutty variation.
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Coconut crust: Add unsweetened shredded coconut to the crust for extra texture and flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This cheesecake is best served chilled and should not be frozen.
FAQs
Can I use a different sweetener?
Yes, you can use monk fruit sweetener or stevia if preferred, just adjust to taste.
Can I make this dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream in place of heavy cream.
Can I make this ahead of time?
Yes, this cheesecake is perfect for making ahead! It needs to chill for a few hours, so it’s an ideal make-ahead dessert.
Can I use a different crust?
If you’re not a fan of almond flour, you can use crushed pecans or walnuts as a crust base, or even make a coconut-based crust.
How can I make the cheesecake thicker?
For a thicker consistency, you can reduce the amount of heavy cream or add a little more cream cheese to the filling.
Conclusion
This No-Bake Keto Cheesecake is a rich and satisfying dessert that fits perfectly into a low-carb lifestyle. With its creamy texture and deliciously sweet flavor, it’s a treat that everyone will enjoy. Plus, with minimal prep and no baking involved, it’s a stress-free dessert that will become a favorite in your keto recipe collection.
Print
No-Bake Keto Cheesecake
This No-Bake Keto Cheesecake is a creamy, low-carb dessert that’s perfect for satisfying your sweet tooth without the guilt. With a buttery almond flour crust and a rich, velvety cream cheese filling, it’s the ideal keto-friendly treat for any occasion. Easy to make with simple, wholesome ingredients, this cheesecake is sure to be a hit with everyone, whether they follow a keto diet or not.
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
Ingredients
1 1/2 cups almond flour
1/4 cup butter, melted
1 tbsp erythritol
16 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup erythritol
1 tsp vanilla extract
Instructions
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In a mixing bowl, combine almond flour, melted butter, and 1 tablespoon erythritol. Stir until well combined.
-
Press the almond flour mixture into the bottom of a 9-inch pie dish or cheesecake pan to form a crust. Place in the refrigerator to set while preparing the filling.
-
In a separate bowl, beat the softened cream cheese, heavy cream, 1/2 cup erythritol, and vanilla extract until smooth and creamy.
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Pour the cream cheese mixture over the prepared crust and spread evenly.
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Refrigerate the cheesecake for 3-4 hours or until it has set.
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Slice and serve chilled, garnished with optional toppings like fresh berries or sugar-free whipped cream.
Notes
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For a fruity finish, top with fresh berries like raspberries, strawberries, or blueberries.
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Add a swirl of sugar-free chocolate sauce or cocoa powder for a chocolatey twist.
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Mix in a teaspoon of lemon zest for a refreshing citrus flavor.
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For a nutty variation, replace almond flour with ground pecans or walnuts in the crust.
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Add unsweetened shredded coconut to the crust for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Keto
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
