Keto No Bake Cheesecake: Creamy & Easy Dessert (Print Version)
Creamy Keto No Bake Cheesecake is an easy, sugar-free dessert. Enjoy this rich, low-carb treat without turning on the oven. Simple ingredients, delicious results.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Crumbly Keto Foundation
01 -
1 1/2 cups almond flour, finely ground
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated erythritol or monk fruit blend
04 -
Pinch of salt
→ Velvety Dream Filling
05 -
24 oz full-fat cream cheese, softened
06 -
1 1/2 cups cold heavy whipping cream
07 -
3/4 cup powdered erythritol or monk fruit blend
08 -
2 tsp vanilla extract
→ Sweetness & Zesty Spark
09 -
2 tbsp fresh lemon juice
10 -
1 tsp lemon zest
→ Optional Garnish & Finishing Touch
11 -
1 cup fresh mixed berries (e.g., raspberries, blueberries), for garnish
12 -
1/4 cup sugar-free chocolate shavings, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup granulated erythritol or monk fruit blend, and a pinch of salt. Pour in 1/2 cup melted unsalted butter and mix until well combined and crumbly. Ensure all dry ingredients are moistened.
02 -
Press the almond flour mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, compact base for your Irresistibly Creamy No Bake Keto Cheesecake. Place in the refrigerator to chill while you prepare the filling.
03 -
In a large bowl, beat 24 oz softened full-fat cream cheese with an electric mixer until smooth and creamy. Add 3/4 cup powdered erythritol or monk fruit blend, 2 tsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Beat until fully incorporated and light.
04 -
In a separate, chilled large bowl, whip 1 1/2 cups cold heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip, as it can become grainy. This creates the airy texture for your Irresistibly Creamy No Bake Keto Cheesecake.
05 -
Gently fold the whipped heavy cream into the cream cheese mixture using a spatula. Mix until just combined and no streaks remain. Overmixing can deflate the cream, so be gentle to maintain the light, airy texture of the filling.
06 -
Pour the creamy filling over the chilled crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow your Irresistibly Creamy No Bake Keto Cheesecake to set completely.
07 -
Once firm, carefully remove the cheesecake from the springform pan. Garnish with 1 cup fresh mixed berries and 1/4 cup sugar-free chocolate shavings, if desired, just before serving. Slice and enjoy this delightful keto treat!
# Notes:
01 -
For the best texture, ensure your full-fat cream cheese is truly softened to room temperature before beating. This prevents lumps in your filling.
02 -
To make slicing easier, run a sharp knife under hot water and wipe it clean between each cut. This creates clean, beautiful slices.
03 -
Store leftover Irresistibly Creamy No Bake Keto Cheesecake covered in the refrigerator for up to 5-7 days. It can also be frozen for up to 1 month; thaw in the fridge.
04 -
Feel free to experiment with other keto-friendly toppings like a sugar-free caramel drizzle, toasted coconut flakes, or a sprinkle of cinnamon.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
large mixing bowls
03 -
electric mixer (handheld or stand)
04 -
rubber spatula
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 561 kcal
Total Fat: 54 g
Total Carbohydrate: 29 g
Protein: 9 g