No Bake Keto Cheesecake

This no bake keto cheesecake recipe has a rich, creamy flavor and silky texture. It's so easy to make with just 15 minutes of prep, and the hardest part is waiting for it to set!

Table of Contents

• Best Keto Cheesecake Recipe
• Why You'll Love Keto Cheesecake
• Ingredients List
• How to Make No Bake Keto Cheesecake
• Keto Cheesecake Toppings & Variations
• Tips and Tricks
• Common Questions
• 📖 Recipe
• 💬 Reviews

Best Keto Cheesecake Recipe

Everyone in our home absolutely adores this incredible no bake keto cheesecake - and it's no wonder why! It boasts a rich and creamy texture that will truly satisfy your cheesecake cravings and leave you savoring each and every delectable bite.

The best part is how amazingly easy this cheesecake recipe is to follow. It's a breeze to make, requiring only basic ingredients, and it doesn't even need to go in the oven. And to top it all off, it’s completely sugar-free, so it won’t derail your low carb diet.

I find this cheesecake so delightful on its own that I don't even need any toppings! But to make it extra special, you can top it with fresh low carb fruit or warm cranberry sauce.

I have a strong inkling that you'll find yourself making this keto cheesecake repeatedly, as it’s sure to become a family favorite. Despite its incredible speed and ease, this no-bake keto cheesecake is just as heavenly as any other cheesecake out there - yes, even the ones that require hours of effort.

Don't forget to try my keto ice cream and keto pumpkin cheesecake (the pumpkin cheesecake is no bake as well!)

Why You'll Love Keto Cheesecake

When your sweet tooth is calling, this keto no bake cheesecake recipe is the answer! Here's why:

• EASY to make. You only need 15 minutes of preparation time to make this completely keto cheesecake. There's no need to bake it; it just requires some chill time, which you can speed up by chilling it in the freezer.
• Wholesome, healthy ingredients. Made with simple and healthy ingredients, you can feel good about eating it, totally guilt-free.
• Super low carb. The perfect dessert for your keto diet with only 2.3 grams of net carbs in each serving.
• Great for kids. A healthy and sugar-free treat for kids, they'll think it tastes just like classic cheesecake.

Ingredients List

• Almond flour and coconut flour: The key ingredients for creating the base of our cheesecake. They provide a delightful texture and flavor and add essential nutritional value to the base. Make sure you use super fine flour to avoid a gritty texture.
• Powdered sweetener: Although I’m a big fan of granulated sweeteners, this recipe calls for a powdered one. I used powdered Erythritol, but you can use other sugar-free sweeteners like monk fruit or allulose.
• Butter: When combined with butter, the almond flour and coconut flour form crumbles that come together to build the bottom crust of our cheesecake.
• Cream cheese: Now, let's talk about the star of the show – cream cheese! This creamy goodness is what gives our cheesecake its lightness and delightful texture, something that is an absolute must.
• Heavy cream: This is a key ingredient to make the cheesecake set firm.
• Lemon juice: Another key ingredient you can’t skip to make sure the cheesecake sets. Don’t forget it!
• Vanilla extract: Lastly, a touch of vanilla extract enhances the flavor, and for the best results, I recommend using pure vanilla.

How to Make No Bake Keto Cheesecake

Here's how to make keto cheesecake! You can use this same recipe to make a standard-size cheesecake or mini cheesecake. For a standard size, you can use a 7-inch non-stick, loose-bottom baking tin. For mini cheesecakes, you can use individual ramekins or muffin tins. Let's get started with our no-bake keto cheesecake recipe!

Step One: First, we'll make the base. Grab a mixing bowl and add the almond flour, coconut flour, Erythritol, salt, and butter. Stir everything together until well combined.

Step Two: Press the mixture into the bottom of the baking tin, muffin tray, or individual ramekins.

Step Three: Now, we'll make the filling in another mixing bowl. Beat the cream cheese, Erythritol, lemon juice, and vanilla extract with an electric mixer until smooth.

Step Four: In another mixing bowl, whisk the cream until it doubles in volume and has a very stiff peak. Then, gently fold it into the cream cheese mixture to complete the filling.

Step Five: Carefully spoon the mixture on top of the base and flatten the top using a spatula. Refrigerate for around 1 hour (40 minutes if using ramekins).

Step Six: Once chilled, enjoy cold and optionally top with fresh low carb fruit. There you have it, the best keto cheesecake recipe you'll ever make!

Keto Cheesecake Toppings & Variations

I love this keto cheesecake recipe because it's so versatile! Here are some of my favorite topping ideas and flavor variations:

• Warm cranberry sauce: Make your own low carb cranberry sauce by heating a ¼ cup of cranberries (fresh or frozen) with sugar-free sweetener in a saucepan. Gently stir until smooth (you may need to add a little water), then drizzle the warm cranberry sauce over the cheesecake.
• Fresh fruit: Slice up your favorite keto-friendly fruits to use as a topping. Raspberries, peaches, and blueberries all work well.
• Lemon cheesecake: Add extra lemon juice to the filling and top with thinly sliced lemon for a delectable lemon cheesecake.
• Chocolate cheesecake: Melt a half cup of sugar-free chocolate chips and fold them into the filling.
• Peanut butter cheesecake: Add ⅓ cup of natural peanut butter with the filling for a delicious peanut butter cheesecake.
• Berry cheesecake: You can transform this recipe into a strawberry, blueberry, or raspberry cheesecake as well! Puree a ¼ cup of your favorite berries and combine them into the filling.

Tips and Tricks

• Make your own flour: As I mentioned at the beginning of this post, there's something therapeutic about taking the time to make your own flour. It's easy and satisfying to do.
• How to make almond flour: You can make your own almond flour by blending blanched almonds in a food processor or blender until it reaches fine, powdery flour.
• How to make coconut flour: You can make your own coconut flour by blending unsweetened dried shredded coconut in a food processor or blender until you’ve reached the consistency of ground rice. You should grind about 2 cups of shredded coconut into ½ cup of flour.
• Use the freezer to speed up chilling: If you're in a hurry, you can put them in the freezer to chill and firm up more quickly.

Common Questions

📖 Recipe