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 900 g 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 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.

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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41 comments

  1. Nat
    Can I leave out the lemon and still have the same result?
    Reply: #3
  2. jonesjeffr
    Can you substitute stevia?
    Reply: #4
  3. Kerry Merritt Team Diet Doctor

    Can I leave out the lemon and still have the same result?

    Yes, there shouldn't be any problem with omitting the lemon.

  4. Kerry Merritt Team Diet Doctor

    Can you substitute stevia?

    Sure! However, it may not be a 1:1 ratio, as the levels of sweetness can vary.

  5. Pam
    I made this today and it was delicious, I baked the base layer, very easy to put together.
    Reply: #6
  6. Debra
    Awesome!
  7. Colleen Eales
    Are you sure this is 2llb of cream cheese I made this and it wouldn’t set.
    Replies: #8, #35
  8. Kerry Merritt Team Diet Doctor

    Are you sure this is 2llb of cream cheese I made this and it wouldn’t set.

    Hi, Colleen! Yes, the 2 pounds is accurate. It’s very creamy but shouldn't be runny.

  9. Donna
    I made this today!! It looks and tastes great!
  10. Donna
    My husband and I are loving this cheesecake!! Thanks for the recipe.
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    My husband and I are loving this cheesecake!! Thanks for the recipe.

    I'm so glad that you are enjoying it! Thank you for taking the time to let us know.

  12. Katrina
    Made this yesterday loved it !
    Next time I will cut down on the sweeter though as we rarely use sugar . But great hit thanks for another great recipe.
  13. amin
    For the Cherry sauce, water is measured in tbls...what is that? Seems to be a typo there....tbsp or tsp?
    Reply: #14
  14. Kerry Merritt Team Diet Doctor

    For the Cherry sauce, water is measured in tbls...what is that? Seems to be a typo there....tbsp or tsp?

    The correct measurement is tbsp. It's been corrected now. Thanks!

  15. Claudia
    Can i change the almond flour with coconut flour? My husband is very allergic of all nuts.
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    Can i change the almond flour with coconut flour? My husband is very allergic of all nuts.

    You can certainly give it a try, but it may affect the taste. The substitution ratio is not 1:1, but there is information here about how to substitute! https://www.dietdoctor.com/low-carb/recipes/baking

  17. Daniel
    A delicious tasting and refreshing cheesecake, will be making this again and again! . ❤️😊👍👍
    Reply: #18
  18. Crystal Pullen Team Diet Doctor

    A delicious tasting and refreshing cheesecake, will be making this again and again! . ❤️😊👍👍

    I am so glad you enjoyed this one!

  19. Cindy
    Could I use cocoa powder to make it a chocolate cheesecake?
    Reply: #20
  20. Kerry Merritt Team Diet Doctor

    Could I use cocoa powder to make it a chocolate cheesecake?

    Sure! Let us know how it turns out!

  21. garyburge08
    Can I substitute erythritol for xylitol and is it 1:1
    Reply: #22
  22. Kristin Parker Team Diet Doctor

    Can I substitute erythritol for xylitol and is it 1:1

    Check your brand of xylitol. If it is 1:1 sweet as sugar then yes, it's a 1:1 sub for the erythritol.

  23. Katarina
    This recipe is amazingly delicious! I tried both the baked and unbaked crust and found that adding some ground cinnamon or gingerbread flavour improved it a lot. If you bake the crust, do it carefully - the almond flour develops an aftertaste if you burn it even slightly. But if you do it correctly YUM! :D
    Reply: #24
  24. Crystal Pullen Team Diet Doctor

    This recipe is amazingly delicious! I tried both the baked and unbaked crust and found that adding some ground cinnamon or gingerbread flavour improved it a lot. If you bake the crust, do it carefully - the almond flour develops an aftertaste if you burn it even slightly. But if you do it correctly YUM! :D

    Great ideas for spicing up the crust! Thank you for sharing!

  25. Barb
    Can this be halved for a smaller cheesecake?
  26. 1 comment removed
  27. Barb
    How much lemon if I'm using the juiced kind?
    Reply: #28
  28. Kristin Parker Team Diet Doctor

    How much lemon if I'm using the juiced kind?

    You may find this helpful. Yes, you can make a smaller recipe but you would need to experiment with the proper pan size.

  29. JeffA
    I’ve been baking and cooking for a longtime and I’ve never seen plastic foil. Where can I buy that from?
    Reply: #30
  30. Kerry Merritt Team Diet Doctor

    I’ve been baking and cooking for a longtime and I’ve never seen plastic foil. Where can I buy that from?

    Hi, Jeff! I believe that may be a typo, and it should say plastic OR foil. I will let the team know!

  31. Aleksandra Rynska
    How many net carbs please? Doesn't say how much you can have.
    Reply: #32
  32. Kerry Merritt Team Diet Doctor

    How many net carbs please? Doesn't say how much you can have.

    The default ingredients make 16 servings, and each serving is 4 net carbs.

  33. Tar
    How long does it last in the fridge?
    Reply: #34
  34. Crystal Pullen Team Diet Doctor

    How long does it last in the fridge?

    This will last up to 5 days in the fridge, but will also freeze very well.

  35. Amanda Kitson
    Try whipping the cream separately until it forms peaks then fold into whipped cream cheese.
  36. Lisa L.
    So, 2 pounds of cream cheese is FOUR 8 ounce blocks. Looks to me like the video is using a Fat Dadio Cheesecake pan just like mine. I know from experience that pan will only hold 2 blocks of cream cheese with the other ingredients. Are you meaning 2 BLOCKS, not 2 POUNDS?
    Reply: #37
  37. Crystal Pullen Team Diet Doctor

    So, 2 pounds of cream cheese is FOUR 8 ounce blocks. Looks to me like the video is using a Fat Dadio Cheesecake pan just like mine. I know from experience that pan will only hold 2 blocks of cream cheese with the other ingredients. Are you meaning 2 BLOCKS, not 2 POUNDS?

    Lisa, the recipe is correct, 2 lbs or 4 (8 oz) blocks of cream cheese. That amount will fit into a 9" springform pan.

  38. ann marie madden
    can i use a different pan?
    Reply: #39
  39. Kerry Merritt Team Diet Doctor

    can i use a different pan?

    You certainly don't have to use a springform pan, though it helps with the presentation. You could also use a deep-dish pie plate or even a casserole dish.

  40. Melissa
    I want to make with the granulated truvia (that's what I have on hand), a conversion chart said it's 1tbsp per 1/4 erythritol. Do I need to change anything else with the recipe for texture if I use the truvia?
    Reply: #42
  41. Melissa
    Per 1/4 cup of erythritol... sorry, I left that out.
  42. Charlotte Zwart Team Diet Doctor

    I want to make with the granulated truvia (that's what I have on hand), a conversion chart said it's 1tbsp per 1/4 erythritol. Do I need to change anything else with the recipe for texture if I use the truvia?

    Hi Melissa! It should work, but the recipe hasn't been tested with truvia.

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