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No-Bake Keto Cheesecake

4.66 from 80 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy Keto Cheesecake recipe has 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, you can even make Keto Mug 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.

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How To Make No-Bake Keto Cheesecake

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


For the keto cheesecake crust, you need:

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 – or vegan whipping cream.
  • Powdered Erythritol – or any other powdered sweetener.
  • Lemon Juice – or lime juice
  • Vanilla Extract – for flavor.
How to make keto no bake cheesecake

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.

Keto No Bake Cheesecake

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.

Adding Toppings

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

Tip for Saving A No-Bake Cheesecake That 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.

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.

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.

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Keto No Bake Cheesecake

No-Bake Keto Cheesecake

3.9gNet Carbs
An easy no-bake keto cheesecake with creamy vanilla texture and almond crust.
Prep: 15 minutes
Cool down 8 hours
Total: 8 hours 15 minutes
Yield: 16 slices
Serving Size: 1 slice
4.66 from 80 votes


No-Bake Cheesecake crust

No-bake keto Cheesecake filling

Optional – for a firmer filling

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


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.


  • 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.


  • 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.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 slice
Yield: 16 slices


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

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    27 Thoughts On No-Bake Keto Cheesecake
  1. 5 stars
    This is the best keto dessert I have ever made! I have made this recipe twice. I did not use the gelatin and it worked just fine. The second time I beat the whipping cream super stiff, and the result was a firmer cheesecake. This recipe is a keeper!

  2. 5 stars
    This recipe is BY-FAR the MOST delicious no-bake cheesecake recipe I have ever executed, and it’s KETO-FRIENDLY to-boot! I do have one question for the next time I make this: The optional ingredients for a firmer set indicates 2 teaspoons Gelatin Powder and
    1 tablespoon Cold Water; however, the instructions start off with whisking the gelatin and boiling water until the gelatin bloom. I was confused because the ingredients said COLD, then the instructions said BOILING. I went with boiling water for dissolving the gelatin and I believe that is why my final product had chunks of firm gelatin in it. It was still tasty, nonetheless… but, I wish to know which is the correct process for dissolving the gelatin in this specific recipe to avoid the chunks in the future. (THANK YOU!)

  3. 5 stars
    I have never left a comment on any recipe before, but absolutely had to for this one. I made as instructed (without the gelatin), and it was the BEST cheesecake my spouse and I have ever had! My spouse is diabetic and we thought birthday cakes were a thing of the past… until now. It was absolutely perfect as-is, the crust was far better than any graham cracker crust, and the filling was creamy and firm enough for us without any added structure from gelatin. Best of all, I used a pie plate (being without a springform pan), and although I expected to have to scoop it out, the slices came out neat and clean after a day of refrigeration. Absolutely delightful recipe. Thank you Carine!

  4. 5 stars
    I made this with a few small alterations, and it is so yummy! The changes I made were to add the full juice of a lemon (rather than just 2tsp) plus its zest, and I made these into mini cheesecakes in a muffin tin. I also did not use the gelatin as I didn’t have any on hand. The added lemon was so, so yummy, it’s still not super lemony but adds some extra tang and flavor. I think I might add even more next time, and I could see this working very well with other citrus too.

    I was not a fan of the crust, I will leave it out when I make the filling again. There’s just no way to make and keep it crispy/crunchy like I prefer in a cheesecake crust. I don’t think baking just the crust would do very much since the filling will sit on it and moisture will seep in. But the filling really doesn’t need it! I would happily eat this out of a bowl, or as I did, a muffin liner. I underestimated how much filling would be created so I spread the crust into 18 muffin liners, and the filling into 24 muffin liners.

    I did not add the gelatin, but might try that next time. Without it, the filling more or less held its shape after chilling, but any pressure pushed it out of shape. It had a nice thick moussey texture. The extra lemon juice probably didn’t help the softness but was worth it for flavor.

    In summary: Crust was eh, better than other recipes that didn’t add spice to it at all, but not worth it. The filling was fantastic! Will make again.

  5. Hi Sweet as Honey, if I am using your keto graham crackers for the cheesecake base, how much grams of crackers will I need to crush and how much butter to use to form the crust? Many thanks in advance! Nicole

    • I would crush the graham crackers in a zip bag, until a thin powder form. Measure same amount as the almond flour called in the recipe (2 cups). Then, use same amount of butter but skip the remaining ingredients: sweetener, vanilla, cinnamon, salt. All these flavors are already added in my graham crackers recipe. Enjoy!

  6. 4 stars
    I would have given this recipe a 5 star rating, except I had a mess with the gelatin. It immediately formed a gooey ball and I thought it would dissolve when I beat it into the cream cheese mixture. But…it did not and I ended up with big chunks of gummy balls in the filling. I tried to pick out as many as possible, but was unable to get all of it. Next time I will leave that out. My Keto daughter and son-in-law loved it, lumps and all!
    Could u tell me what was wrong? The gelatin powder was still within use by date, but close to expiration. Would that have caused it to set up too quickly?
    I love your recipes and have used several. Would appreciate any help you can give. I am 82 years old and still learning.

  7. This recipe looks really good, however you mention in you blog to use an 8inch spring form pan. Then in your instruction you mentioned to use an 9 inch pan???


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.