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
This recipe has been added to the shopping list.

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

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2

85 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.

  15. Flo
    I made this last week, used sour cream( didn’t have thickened cream) , and added extra lemon juice and zest, also cooked the base as recipe said , and it turned out fabulous. I’m going to make it for a girls morning tea next week, i wonder if they’ll taste it’s keto ??
    Reply: #66
  16. Kerry Merritt Team Diet Doctor

    I made this last week, used sour cream( didn’t have thickened cream) , and added extra lemon juice and zest, also cooked the base as recipe said , and it turned out fabulous. I’m going to make it for a girls morning tea next week, i wonder if they’ll taste it’s keto ??

    This is one of my favorites, too! I bet they'll love it!

  17. wplogin-afd16827-2d40-4dc5-879f-73c1a3bc6ab2
    Hello Im confused about the nutritional info for all the recipe in general
    let say the the below value as you mention
    4g Net carbs
    7g Protein
    38g Fat
    (kcal: 388)

    but there is no clear info present the actual size of severing for the above value ?? am not able to map the serving size with nutritional
    what is the ratio

    thnx

    Reply: #68
  18. Charlotte Zwart Team Diet Doctor

    Hello Im confused about the nutritional info for all the recipe in general
    let say the the below value as you mention
    4g Net carbs
    7g Protein
    38g Fat
    (kcal: 388)
    but there is no clear info present the actual size of severing for the above value ?? am not able to map the serving size with nutritional
    what is the ratio
    thnx

    The nutritional value is for 1 serving. The number of servings is indicated and can be adjusted at the top of the ingredients list. You can divide the recipe by the total number of servings, to have 1 serving as the nutritional value indicates.

  19. Diane R
    Looks great, do I use powdered or granular sweetener erythritol please?
    Reply: #70
  20. Kerry Merritt Team Diet Doctor

    Looks great, do I use powdered or granular sweetener erythritol please?

    Unless otherwise noted, it will be granulated.

  21. Lara Noack
    I followed this to the t and my mom said it was not sweet like one did not add sugar. I taste tested after her comment and she was right actually it was kinda bitter. Also, the cream cheese was a little bit rubber like. Did I possibly mix it too much or too long? If this is a problem again, should I use more like double up the amount of sweetener? how long would you mix the filling? the video shows a few seconds with an electric beater. I have one like that that is just one wisk that is electric. its not two egg beaters on a hand mixer its just one. I thought that it was that being I didn't blend it well. I do know it works better to blend things when I have two beaters on my mixer my old one did. well idk if that truly makes that happen. But ya, what could be the problem causing my cheese cake filling to be rubberlike and to be no sweetness at at all? thank you very much!! first time was great!!
    Reply: #72
  22. Kristin Parker Team Diet Doctor

    I followed this to the t and my mom said it was not sweet like one did not add sugar. I taste tested after her comment and she was right actually it was kinda bitter. Also, the cream cheese was a little bit rubber like. Did I possibly mix it too much or too long? If this is a problem again, should I use more like double up the amount of sweetener? how long would you mix the filling? the video shows a few seconds with an electric beater. I have one like that that is just one wisk that is electric. its not two egg beaters on a hand mixer its just one. I thought that it was that being I didn't blend it well. I do know it works better to blend things when I have two beaters on my mixer my old one did. well idk if that truly makes that happen. But ya, what could be the problem causing my cheese cake filling to be rubberlike and to be no sweetness at at all? thank you very much!! first time was great!!

    I am sorry that your cheesecake wasn't as delicious as you had hoped. With sweetener in both the crust and the filling, this shouldn't have turned out bitter. You may wish to check the sweetener that you used. Generally erythritol is pretty close to being as sweet as sugar is, by volume, so any sweetener that says it's 1:1 sub for sugar you can use the same amount. I am not sure what would cause a rubbery texture though, that's not an issue we have encountered before.

  23. Debbie
    WHOA!!! I swear this Cheesecake taste like the ones that I used to make before I went LOCARB/KETO. It’s really REALLY good. I’m going to see my sister over the weekend and cut her a HUGE slice and see if she can tell the difference. Definitely going to make this again and again!! Thank you for posting this.
    Reply: #74
  24. Kristin Parker Team Diet Doctor

    WHOA!!! I swear this Cheesecake taste like the ones that I used to make before I went LOCARB/KETO. It’s really REALLY good. I’m going to see my sister over the weekend and cut her a HUGE slice and see if she can tell the difference. Definitely going to make this again and again!! Thank you for posting this.

    YAY! I'm so glad you enjoyed this recipe!

  25. Pam
    I made the quantities for 8 portions but the cookie base was enough just to do the bottom and i used the same pan they use in this video.i think that in the video they do the 16 portions in a pan for 8 portions in order to make also the sides! I used mascarpone and of course with the lemon it separated so got soggy.overall was delicious!
  26. Laura
    Should I use salted or un-salted butter?
    Reply: #77
  27. Kristin Parker Team Diet Doctor

    Should I use salted or un-salted butter?

    Standard recipe convention is to always use unsalted butter unless a recipe specifically calls for salted.

  28. Alexandra
    I too had the cream cheese and heavy cream separate/curdle with the lemon. How did people avoid that with theirs? I’d love to know what I did wrong.
    Reply: #79
  29. Kerry Merritt Team Diet Doctor

    I too had the cream cheese and heavy cream separate/curdle with the lemon. How did people avoid that with theirs? I’d love to know what I did wrong.

    Hi, Alexandra! I've made this several times and never had an issue. When are you adding the lemon juice? You may want to try adding it last while mixing.

  30. Rebecca
    Great recipe! Flexible and delicious. Kids and hubby devoured it, even though I'm the one doing the low carb thing. Topping I used was raspberry compote with erythritol. Thank you so much and I am very excited to try more on this new journey to a healthier life for me and my patients.
  31. Rebecca
    Is the 2lbs cream cheese the correct quantity? Seems huge.
    Many thanks in advance.
    Reply: #84
  32. Linnea
    I made this today and omg it is delicious, turned out perfectly, I used a hand held mixer and mixed it for quite a while until it got nice and fully, very thick mixture. Tastes absolutely amazing. Thank you so much for this recipe.
    Reply: #83
  33. Estela Lopez
    I made this today and omg it is delicious, turned out perfectly, I used a hand held mixer and mixed it for quite a while until it got nice and fully, very thick mixture. Tastes absolutely amazing. Thank you so much for this recipe.

    Thank you for letting us know how much you enjoy preparing this dish

  34. Kristin Parker Team Diet Doctor

    Is the 2lbs cream cheese the correct quantity? Seems huge.
    Many thanks in advance.

    Yes, this is correct. As you can see in the picture and video, it makes a very thick, decadent dessert!

  35. Laura
    We made this for Thanksgiving desert. We used the springform pan but had to make another half recipe of the crust to have enough to go up the sides of the pan. We used powdered Swerve to make it more smooth. We used the full amount plus another about half serving to make it taste sweet to us and not just like cream cheese. We whipped it a good amount until it was silky and then poured it into our pan and it was full to the top of the curst. We put it in the freezer for a few hours and it came out perfect from the pan. We then stored it in the refrigerator in an airtight container. Very smooth and delicious.
    Reply: #86
  36. Jill Wallentin Team Diet Doctor
    Hi Laura,
    Glad you liked it even if you made a few tweaks. I really like this one too!

    Best,
    Jill

1 2

Leave a reply

Reply to comment #0 by