This No Bake Keto Cheesecake is a dreamy dessert that’s as indulgent as it is guilt-free. With a velvety smooth filling and a rich, nutty crust, every bite is a perfect balance of creamy and crunchy. The best part? It’s ready in just 30 minutes of prep, then chills to perfection while you relax.
Packed with decadent flavors like tangy cream cheese and a hint of vanilla, this cheesecake is a treat for your taste buds without the sugar crash. Its luscious texture melts in your mouth, while the buttery almond crust adds a satisfying crunch. In just 4 hours, you’ll have a showstopping dessert that’s as easy to make as it is delicious to savor.
Ingredients for No Bake Keto Cheesecake
- Crust:
- ▢ 5 tablespoons butter, melted (unsalted preferred)
- ▢ 1 teaspoon vanilla extract
- ▢ 1 ¾ cups fine almond flour (can substitute with coconut flour for a nut-free option)
- ▢ ¼ cup granulated sweetener (Swerve, allulose, or monk fruit recommended)
- Filling:
- ▢ 16 oz cream cheese, room temperature (softened for easier mixing)
- ▢ 1 cup powdered sweetener (Swerve or Lakanto work well)
- ▢ 2 teaspoons vanilla extract
- ▢ 2 teaspoons lemon juice (freshly squeezed for best flavor)
- ▢ ⅓ cup sour cream, room temperature
- ▢ 1 ½ cups heavy cream, very cold (for whipping)
Step-by-Step Instructions
- Prepare the Crust:
- Line an 8 or 9-inch springform pan with parchment paper for easy removal.
- In a large bowl, combine melted butter and vanilla extract. Stir well.
- Add almond flour and granulated sweetener. Mix until the mixture becomes crumbly.
- Transfer the mixture to the prepared pan. Press firmly into the bottom and slightly up the sides to form the crust.
- Chill the crust in the refrigerator while preparing the filling.
- Make the Filling:
- In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
- Add powdered sweetener, vanilla extract, lemon juice, and sour cream. Mix until fully combined and smooth.
- In a separate cold bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and no streaks remain.
- Assemble and Chill:
- Remove the crust from the refrigerator. Pour the filling mixture into the crust, spreading it evenly.
- Transfer the cheesecake to the refrigerator and chill for 4-5 hours or overnight until fully set.
- Serve:
- Once chilled, remove the cheesecake from the pan. Top with fresh berries and keto-friendly whipped cream if desired.
- Slice and enjoy your No Bake Keto Cheesecake!
Topping Ideas to Elevate Your Keto Cheesecake
While berries and keto whipped cream are classic choices, there are plenty of other delicious toppings to try! Drizzle sugar-free chocolate sauce or caramel for a decadent twist. For a nutty crunch, sprinkle chopped pecans or walnuts on top. Fresh mint leaves or a dusting of cocoa powder can add a touch of elegance. If you’re feeling adventurous, try a dollop of keto-friendly peanut butter or a sprinkle of toasted coconut flakes.
How to Store and Keep Your Cheesecake Fresh
This no-bake keto cheesecake stays fresh in the fridge for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. For longer storage, slice it and freeze individual portions in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for more than 2 hours to maintain its creamy texture.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the crust and filling the night before and assemble the cheesecake in the morning. Use a pre-made keto crust if you’re short on time. For the whipped cream, a stand mixer or electric hand mixer will save you effort and ensure stiff peaks quickly. If you’re in a rush, chill the cheesecake in the freezer for 2 hours instead of the fridge—just keep an eye on it to avoid over-freezing.
Recipe Variations to Mix It Up
Customize this cheesecake to suit your taste! Swap the almond flour crust for a crushed nut base using pecans or walnuts. Add unsweetened cocoa powder to the filling for a chocolate version, or blend in pumpkin puree and spices for a fall-inspired twist. For a tangier flavor, increase the lemon juice to 1 tablespoon or add a splash of lime juice. The possibilities are endless!
Essential Equipment for Perfect Results
To make this recipe a breeze, you’ll need a few key tools. A springform pan ensures easy removal of the cheesecake, while a hand mixer or stand mixer is ideal for whipping the cream and blending the filling. Use a fine-mesh sieve to sift the powdered sweetener for a smoother texture. A rubber spatula is perfect for folding the whipped cream into the filling without deflating it. Don’t forget parchment paper for easy cleanup!
No Bake Keto Cheesecake
Ingredients
Crust
- 5 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 ¾ cup fine almond flour
- ¼ cup granulated sweetener like Swerve or allulose/monk fruit
Filling
- 16 oz cream cheese room temperature
- 1 cup powdered sweetener like Swerve or Lakanto
- 2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- ⅓ cup sour cream room temp
- 1 ½ cups heavy cream very cold
Instructions
- For the keto cheesecake crust
- Line an 8 or 9-inch springform pan with parchment paper.
- In a large bowl add the melted butter and vanilla. Stir. Then add the almond flour and sweetener. Stir well until the mixture becomes crumbly.
- Transfer the mixture to the springform pan and press it into the bottom and slightly up the sides.
- Chill crust in the refrigerator while you make the filling.
- For the filling
- Add the cream cheese to a large bowl and mix with a hand mixer until smooth.
- Then add the sweetener, vanilla, lemon juice, and sour cream.
- In a cold large bowl add the heavy cream, and whisk to stiff peaks consistency.
- Fold the whipped cream into the cream cheese mixture.
- Remove keto crust from the fridge and pour the filling mixture into it.
- Transfer to the fridge and chill for 4-5 hours or overnight.
- Top with berries and keto whipped cream.