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Keto No-bake Cheesecake

egg-free gluten-free keto low-carb vegetarian
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4.88 from 253 votes
By Carine Claudepierre - - 13 Comments
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An easy Keto No-bake 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 also egg-free and ready twice faster than a baked cheesecake!

Keto No Bake 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.

Keto No Bake Cheesecake

How To Make Keto No-Bake 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
  • Vanilla extract
  • Salt
  • Erythritol – or 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
  • Lemon Juice
  • Vanilla extract
How to make keto no bake cheesecake

Making the crust

First, select a 9 inches 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 boiling 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 is to store the cheesecake overnight in the fridge for the best texture and avoid a runny soft 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.

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
Keto No Bake Cheesecake

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.

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

Recipe Card

Keto No Bake Cheesecake

Keto No-Bake Cheesecake

3.9gNet Carbs
4.88 from 253 votes
An easy no-bake keto cheesecake with creamy vanilla texture and almond crust.
Prep Time: 15 mins
Cool down 8 hrs
Total Time: 8 hrs 15 mins
Yield: 16 slices
Serving Size: 1 slice

Nutrition

Net Carbs 3.9g
Fat 33.3g
Protein 6g
Calories 334.8kcal
4.88 from 253 votes
Review Print

Ingredients

No-Bake Cheesecake crust

No-bake keto Cheesecake filling

Optional – for a firmer filling

Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!

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 boiling 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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Nutrition Facts
Keto No-Bake Cheesecake
Amount Per Serving (1 slice)
Calories 334.8 Calories from Fat 300
% Daily Value*
Fat 33.3g51%
Saturated Fat 16.1g101%
Trans Fat 0.2g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 6.9g
Cholesterol 85.4mg28%
Sodium 220.4mg10%
Potassium 80.3mg2%
Carbohydrates 5.4g2%
Fiber 1.5g6%
Sugar 2.1g2%
Protein 6g12%
Net Carbs 3.9g
Vitamin A 998.1IU20%
Vitamin B12 0.2µg3%
Vitamin C 0.4mg0%
Vitamin D 0.5µg3%
Calcium 88.5mg9%
Iron 0.7mg4%
Magnesium 5.7mg1%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

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

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

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

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    13 Thoughts On Keto No-bake Cheesecake
  1. 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!

  2. 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.

  3. 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???

Disclaimer

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.

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