No-bake keto cheesecake

No-bake keto cheesecake

This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. You don't have to be an experienced baker to make this impressive and delicious treat — as a matter of fact, you don't even have to turn on the oven! Serve it as is or top it with your favorite low-carb toppings, such as a sugar-free cherry sauce.

No-bake keto cheesecake

This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. You don't have to be an experienced baker to make this impressive and delicious treat — as a matter of fact, you don't even have to turn on the oven! Serve it as is or top it with your favorite low-carb toppings, such as a sugar-free cherry sauce.
USMetric
16 servingservings

Ingredients

Crust
  • 2 cups (8 oz.) 475 ml (230 g) almond flour
  • 4 oz. 110 g butter, melted
  • ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
  • ¼ tsp ¼ tsp salt
Filling
  • 2 lbs (4 cups) 900 g (950 ml) cream cheese
  • 1 cup 240 ml heavy whipping cream
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • 2 tsp 2 tsp vanilla extract
  • 1 1 lemon, juice and zestlemons, juice and zest
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Add all the ingredients for the crust into a bowl and mix until a sandy consistency.
  2. Put the mixture in a 9" (23 cm) springform pan. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of the pan. Put it in the fridge.
  3. Add all the filling ingredients into a big bowl. Using a handheld or stand mixer beat the mixture for about 5 minutes or until it's a fluffy consistency. If you have a mixer with a paddle attachment, use this to whip the filling for a smoother, more consistent fluffy texture.
  4. Pour the filling over the crust and smooth into an even layer using a spatula or spoon.
  5. Cover with plastic wrap and put in the fridge for at least three hours or overnight.
  6. Remove the springform pan just before serving by running a thin-bladed knife around the edge to loosen the crust from the sides of the pan. Open the clamp and expand the sides of the pan and release the bottom.
  7. Top the cheesecake with toppings of your choice or serve it as it is. See some of our favorite topping choices below.

Recommended special equipment

  • Springform pan, 9" (23 cm)
  • A handheld or stand mixer

Baking the keto cheesecake crust

If you want you could also bake the crust. Baking it in the oven at 350°F (175°C) for about 10 minutes, or until golden, gives the crust more flavor and stability. Let it cool completely before you pour in the filling.

Can you freeze a no bake cheesecake?

Absolutely! Freeze the entire cheesecake uncut or carefully wrap and freeze individual slices for great portion control and a future treat. To enjoy the cheesecake after freezing, let it thaw in the refrigerator overnight or at room temperature. Individual slices will thaw more quickly than whole frozen cheesecakes.

Keto and low carb cheesecake topping suggestions

Switch it up by topping your masterpiece with toppings of your choice, such as a sugar-free fruit sauce. See below for more suggestions.
Sugar-free cherry sauce

Fresh cherry sauce

+2 g net carbs/portion

8 oz (225 g) pitted and halved cherries
1 tbsp erythritol
4 tbsp water
0.25 tsp almond extract (optional)

Put all the ingredients in a saucepan on medium heat. Let it simmer until the cherries are soft and the liquid has reduced.

Let it cool completely. Spoon over cheesecake before serving.

Other topping suggestions

Check out our fruits and berries guide, and nuts guide for more inspiration.

  • Strawberries
  • Raspberries
  • Blueberries
  • Lemon or lime slices
  • Whipping cream
  • Fresh mint
  • Roasted almonds, hazelnuts, walnuts or pecans

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63 comments

  1. Neal Dallmer
    I've calculated the net carbs of the recipe and it appears that the recipe has 4X MORE carbs than you stated. Im confused.
    Reply: #52
  2. Kerry Merritt Team Diet Doctor

    I've calculated the net carbs of the recipe and it appears that the recipe has 4X MORE carbs than you stated. Im confused.

    Hi, Neal! Our nutritional information is based on the USDA National Nutrient Database. Also keep in mind that the net carbs listed here are per serving, not for the entire recipe.

    Reply: #63
  3. Valerie
    Could I use mascarpone cheese - or substitute half of cream cheese - Ive run out of cream cheese! :D
    Reply: #54
  4. Kristin Parker Team Diet Doctor

    Could I use mascarpone cheese - or substitute half of cream cheese - Ive run out of cream cheese! :D

    We have not tested this recipe with mascarpone cheese in place of part or all of the cream cheese.

  5. Ian
    Can we use sour cream or plain greek yogurt instead of whipping cream? How do I get it out of the pan if I don't have the springboard pan?
    Reply: #56
  6. Kerry Merritt Team Diet Doctor

    Can we use sour cream or plain greek yogurt instead of whipping cream? How do I get it out of the pan if I don't have the springboard pan?

    We have not tested this recipe with those substitutes. Many people use a glass baking dish instead of a springform pan.

    Reply: #57
  7. Ian
    I made it with sour cream, worked very well, it tasted great. I used a regular metal pan and put wax paper straps in the bottom and out the sides. A wax paper circle on top of that. After it was chilled I put it on the gas burner briefly just to warm up the butter in the crust then lifted it out of the pan with the straps. Parchment paper could be used too. It worked well, just don't melt the butter too much.
    Reply: #58
  8. Kerry Merritt Team Diet Doctor

    I made it with sour cream, worked very well, it tasted great. I used a regular metal pan and put wax paper straps in the bottom and out the sides. A wax paper circle on top of that. After it was chilled I put it on the gas burner briefly just to warm up the butter in the crust then lifted it out of the pan with the straps. Parchment paper could be used too. It worked well, just don't melt the butter too much.

    Great! So glad it worked well for you. Thanks for sharing!

  9. Rabellaka
    I cut the recipe in half, and put it in a glass 9”x 5” bread pan. It was so delicious, I had a hard time eating just one piece! My husband put a spoonful of jam on his as a topping.
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    I cut the recipe in half, and put it in a glass 9”x 5” bread pan. It was so delicious, I had a hard time eating just one piece! My husband put a spoonful of jam on his as a topping.

    Great tip on scaling the recipe. Thank you for sharing!

  11. Christa Wiedey
    Did not set up.... what did I do wrong ?
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    Did not set up.... what did I do wrong ?

    How long did you leave it in the refrigerator? Leaving it in the fridge allows the cream cheese to resolidify which should set the cheesecake.

  13. Kelly
    You said the nutritional value is per serving not for the whole recipe. What is the serving size? I see the recipe says 16 servings. So if I eat 6 do I divide the Nutritional value by 6?
    Thanks,
    Reply: #64
  14. Charlotte Zwart Team Diet Doctor

    You said the nutritional value is per serving not for the whole recipe. What is the serving size? I see the recipe says 16 servings. So if I eat 6 do I divide the Nutritional value by 6?
    Thanks,

    The serving size is 1/16 of the recipe (the default is 16 servings). You can adapt the servings. The nutritional value is for 1/16 of this recipe. If you would eat 6 servings, it would be 6 times the nutritional value.

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