No-Bake Keto Cheesecake

An easy Keto Cheesecake 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!

Is Cheesecake Keto?

An authentic cheesecake recipe is not keto-friendly because of the sugar added in the filling and the graham crackers used in the crust.

However, it’s very easy to make a keto recipe for 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.

What’s Keto No-Bake Cheesecake?

A 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.

How To Make No-Bake Keto Cheesecake

To make a quick keto cheesecake no-bake recipe, you need only a few ingredients.

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.
• Vanilla Extract – to bring a delicious flavor.
• Sea Salt
• Erythritol – 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 
• Powdered Erythritol – or any other powdered sweetener.
• Lemon Juice
• Vanilla Extract

Making the crust

First, select a 9-inch springform pan – this is the best pan to release your no-bake cheesecake easily.

Then, lightly grease the pan and cover the bottom of the pan with a round piece of parchment paper. Set aside

Next, combine all the cheesecake crust ingredients into a mixing bowl until it forms a crumble.

Press the crumb at the bottom of the pan and refrigerate while you prepare the low-carb cheesecake filling.

Whipping the cheesecake filling

First, in a small mixing bowl, whisk gelatin and cold water until the gelatin bloom. It should dissolve in the water and create a gooey texture. Set aside for 5 minutes.

Next, in another mixing bowl, add softened cream cheese and sour cream. Beat until fluffy and well combined.

Stop beater, add powdered erythritol, bloomed gelatin, lemon juice, and vanilla extract.

Beat again on medium speed to combine. Set aside in the fridge.

Finally, in another bowl, whip the heavy cream until stiff peak forms.

Fold the whipped cream into the cream cheese bowl until

Setting the cheesecake

This is a no-bake cheesecake keto recipe. It means it’s not baked in your oven, but instead, your dessert needs to spend at least 3 hours in the fridge to set.

The ideal way of setting keto cheesecake is to store it overnight in the fridge for the best texture and avoid a soft runny filling.

Always film the top of the springform pan with plastic wrap to prevent the top of the cheesecake from drying out.

Storage Instruction

This no-bake cheesecake is a large dessert that serves 16 slices. Luckily, it can be:

• Frozen – up to 3 months
• Refrigerated – 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.

Frequently Asked Questions

How many carbs in cheesecake?

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!

Should I use gelatin?

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.

Can I make any cheesecake flavor?

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.

Can I make this keto cheesecake dairy-free?

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.

What toppings can I add?

A 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.
• Fruits coulis – use keto-friendly fruits like raspberries, strawberries, or blueberries.
• Fresh fruits
• Shredded coconut 
• Sugar-free chocolate

What to do if my no-bake cheesecake didn’t set?

This happens if you:

• Used low-fat cream cheese. No-bake cheesecake must be made from full-fat cream cheese, or they stay too soft.
• 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.
• Used a smaller pan – an 8-inch pan or smaller makes super-thick cheesecake that won’t set properly.
• Didn’t beat the heavy cream into a very stiff peak – if your cream is too loose, the cheesecake filling will be runny.

How to make the no-bake cheesecake set?

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.

Chocolate Cheesecake Fat Bombs

Keto Cheesecake Bites

Fat Bombs (No-bake, Keto, Vegan)

Keto Cheesecake Fluff

Keto Chocolate Chia Pudding

Keto Chocolate Mousse

Keto Cheesecake (Key Lime)

Have you made this low-carb no-bake cheesecake recipe? Share a comment or review below to connect!

No-Bake Keto Cheesecake

3.9gNet Carbs

An easy no-bake keto cheesecake with creamy vanilla texture and almond crust.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cool down 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Yield: 16 slices

Serving Size: 1 slice

Nutrition Snapshot

Net Carbs 3.9g

Fat 33.3g

Protein 6g

Calories 334.8kcal

4.88 from 224 votes

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Want My Kitchen Equipment?

9-Inch Springform Pan

Measuring Cups Set

Parchment Paper

Mixing Bowls

Cuisinart Electric Beater

Silicone Spatula

Ingredients

US Customary – Metric

No-Bake Cheesecake crust

• ▢ 2 cups Almond Flour scoop and level method
• ▢ ¼ cup Crystal 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 Sugar-free Powdered Sweetener
• ▢ 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

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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 bloom. It should dissolve in the water and create a gooey texture. Set aside for5 minutes. Add it to the next bowl.
• In a large mixing bowl, beat with a handheld whisk the softened cream cheese, sour cream, and gelatin mixture (if used). Beat for a maximum of 1 minute.
• Stop the beater, add in 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 powdered erythritol if not sweet to your liking. 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.
• Now, use a spatula to gently fold the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
• Transfer the cheesecake filling into 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 plastic film and refrigerate 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.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual slices of cheesecake and thaw them in the fridge the day before serving.

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Tools

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Nutrition

Serving Size: 1 slice

Yield: 16 slices

Serving: 1sliceCalories: 334.8kcal (17%)Carbohydrates: 5.4g (2%)Fiber: 1.5g (6%)Net Carbs: 3.9gProtein: 6g (12%)Fat: 33.3g (51%)Saturated Fat: 16.1g (101%)Polyunsaturated Fat: 1.1gMonounsaturated Fat: 6.9gTrans Fat: 0.2gCholesterol: 85.4mg (28%)Sodium: 220.4mg (10%)Potassium: 80.3mg (2%)Sugar: 2.1g (2%)Vitamin A: 998.1IU (20%)Vitamin B12: 0.2µg (3%)Vitamin C: 0.4mgVitamin D: 0.5µg (3%)Calcium: 88.5mg (9%)Iron: 0.7mg (4%)Magnesium: 5.7mg (1%)Zinc: 0.3mg (2%)