You’re not alone. One of the most common struggles on a keto diet is finding a dessert that satisfies your sweet cravings without kicking you out of ketosis. That’s where this Keto No Bake Cheesecake comes in.
Creamy. Rich. Incredibly satisfying. And the best part? It’s ready in just 15 minutes—no baking, no hassle.
This Keto No Bake Cheesecake is perfect for busy days when you need a quick fix that feels indulgent but keeps your macros in check. With just a handful of pantry staples—think cream cheese, a keto-friendly sweetener, and almond flour—you can whip up a dessert that tastes bakery-worthy with only 3g net carbs per slice.
What sets this recipe apart?
✔️ No oven required
✔️ Zero added sugar
✔️ No complicated steps
✔️ Tested by keto home cooks for flavor and simplicity
Whether you're just starting out on your keto journey or you’re a seasoned low-carb baker, this Keto No Bake Cheesecake will be your go-to. It’s not just quick—it’s consistently delicious.
So the next time your sweet tooth strikes, skip the store-bought options filled with hidden carbs. Reach for this trusted, easy-to-make Keto No Bake Cheesecake and enjoy a slice of pure, guilt-free pleasure.
Why This Keto Cheesecake Recipe Stands Out?
Unlike traditional cheesecakes, this Keto No Bake Cheesecake skips the oven and comes together in minutes. With a creamy blend of cream cheese, heavy cream, and a keto-friendly sweetener, it delivers that classic tangy-sweet flavor—without the sugar or carbs.
It’s quick, versatile, and perfect for any occasion. Serve it in jars, slice it as a show-stopping dessert, or top it with berries, nuts, or sugar-free chocolate. Best of all? Even non-keto guests will love it—and it’s naturally gluten-free too!
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Ingredients
For the Almond Flour Crust:
- Almond flour
- Powdered erythritol
- Melted butter
- Vanilla extract
- Salt
For the Cream Cheese Filling:
- Cream cheese, softened
- Heavy whipping cream
- Powdered erythritol or stevia blend
- Vanilla extract
- Lemon juice
- Unflavored gelatin (optional)
See recipe card for quantities.
Instructions
Make the Keto Cheesecake Crust
- Mix almond flour, powdered erythritol, melted butter, vanilla, and salt until texture resembles wet sand
- Press mixture firmly into bottom of 8-inch springform pan lined with parchment paper
- Use measuring cup bottom to create even layer and refrigerate while preparing filling
- For extra flavor, toast almond flour in dry skillet for 3-4 minutes before mixing
Prepare the Cream Cheese Filling
- Beat softened cream cheese with electric mixer until completely smooth and fluffy (about 3 minutes)
- Gradually add powdered sweetener, vanilla extract, and lemon juice, mixing until well combined
- In separate bowl, whip heavy cream to soft peaks (don't overwhip)
- If using gelatin, bloom in cold water for 5 minutes, microwave 10 seconds to dissolve, then whisk into cream cheese mixture
Assemble and Chill
- Gently fold whipped cream into cream cheese mixture using rubber spatula with folding motion
- Pour filling over chilled crust and spread evenly with offset spatula
- Tap pan gently to release air bubbles, cover with plastic wrap
- Refrigerate at least 4 hours or overnight for best results
- Make the Keto Cheesecake Crust: Mix almond flour, sweetener, butter, and press into the pan to chill.
- Prepare the Cream Cheese Filling: Whip cream cheese with sweetener and fold in whipped cream gently.
- Assemble and Chill: Spread the filling over the crust and refrigerate for 4+ hours.
Equipment For Keto No Bake Cheesecake
- Stand Mixer or Hand Mixer: Essential for smooth, lump-free cream cheese mixture
- Springform Pan: 8-inch size makes removal much easier than regular cake pan
- Rubber Spatula: Crucial for folding ingredients without deflating whipped cream
- Fine-Mesh Sieve: For sifting sweetener to prevent grittiness
- Budget Alternatives: Regular cake pan with parchment overhang, mason jars for individual portions
Expert Cooking Tips for Success
- Always use room temperature cream cheese to prevent lumps
- Use powdered sweeteners instead of granulated for smoother texture
- Pulse granulated erythritol in food processor if that's all you have
- Add gelatin for firmer texture similar to baked cheesecake
- Always bloom gelatin in cold liquid first, then dissolve with gentle heat
- Remove from refrigerator 10-15 minutes before serving for best flavor
- Don't overwhip cream - soft peaks only for light, airy texture
Recipe Variations
Flavor Variations:
- Keto Chocolate Cheesecake: Add unsweetened cocoa powder and extra sweetener to filling
- Keto Strawberry Cheesecake: Fold in pureed fresh strawberries or create strawberry swirl
- Keto Lemon Cheesecake: Increase lemon juice and add lemon zest for bright citrus flavor
- Keto Pumpkin Cheesecake: Add pumpkin puree with cinnamon, nutmeg, and ginger
Dietary Modifications:
- Dairy-Free Keto: Use cashew-based cream cheese and coconut cream
- Nut-Free Crust: Replace with crushed pork rinds or serve filling in cups without crust
- Individual Portions: Make in mason jars or ramekins for portion control
Storage
Refrigerator Storage:
- Store covered in refrigerator for up to 5 days
- Use plastic wrap directly on surface to prevent skin formation
- Cover entire pan with foil for extra protection
Freezing Instructions:
- Wrap individual slices in plastic wrap and store in freezer bags
- Freeze for up to 3 months
- Thaw overnight in refrigerator before serving
Make-Ahead Tips:
- Make 1-2 days ahead for best flavor development
- Individual portions in jars perfect for meal prep and portion control
- Score serving portions while slightly soft, then refrigerate for clean cuts
The Secret Ritual That Makes Your Keto No Bake Cheesecake Irresistible
Here’s the little-known trick that separates good cheesecake from unforgettable: once your Keto No Bake Cheesecake is fully chilled, let it sit at room temperature for exactly 12 minutes before serving. Not 10. Not 15. Twelve. This magical window lets the rich, tangy flavors bloom and the texture reach that silky-smooth sweet spot. Too cold and the flavors are dull; too warm and the structure softens too much.
But here’s a second, pro-level move: score your portions while the cheesecake is still slightly soft, then pop it back in the fridge. When it’s time to serve, you’ll get clean, elegant slices—no crumbling, no cracking, just pure cheesecake perfection. It’s a tiny detail with a big payoff, and it’ll make your Keto No Bake Cheesecake look (and taste) like it came from a high-end bakery.
FAQ
How many carbs are in a no bake cheesecake?
A traditional no bake cheesecake contains 25-35 grams of carbs per slice due to sugar and graham cracker crust. However, a keto no bake cheesecake made with sugar substitutes and almond flour crust contains only 3-4 grams of net carbs per slice. This dramatic reduction makes it perfect for low carb diets and ketogenic lifestyles.
Is crustless cheesecake keto?
Yes, crustless cheesecake is keto-friendly when made with sugar-free sweeteners. Traditional cheesecake filling uses cream cheese, eggs, and heavy cream - all keto-approved ingredients. By eliminating the high-carb crust and replacing sugar with erythritol or stevia, crustless keto cheesecake contains approximately 2-3 grams of net carbs per serving, making it ideal for ketogenic diets.
Does Cheesecake Factory have a keto friendly cheesecake?
Cheesecake Factory does not offer officially keto-friendly cheesecake on their menu. Their cheesecakes contain 35-50+ grams of carbs per slice due to sugar and graham cracker crusts. For keto dieters, making homemade keto no bake cheesecake with sugar substitutes and almond flour crust is the best option to enjoy cheesecake while staying in ketosis.
Is no bake cheesecake better than baked cheesecake?
No bake cheesecake offers several advantages over baked versions: it's quicker to make (15 minutes vs 2+ hours), requires no oven, and has a lighter, fluffier texture. For keto dieters, no bake versions are easier to customize with sugar-free ingredients. However, baked cheesecake provides a denser, more traditional texture. Both can be keto-friendly with proper ingredient substitutions.
Sweet Endings Without Compromise: Your New Favorite Keto Dessert Awaits
This Keto No Bake Cheesecake is living proof that you can stay low-carb without skipping dessert. With its ultra-creamy texture, rich flavor, and near-endless customization options, it’s more than just a recipe—it’s a keto lifestyle staple. Whether you're satisfying a solo craving or impressing a table full of guests, this is the kind of treat that makes people ask, “Wait, this is keto?”
So, ready to indulge without the guilt? Grab those simple ingredients and whip up your own Keto No Bake Cheesecake Recipe today. And if you’re in the mood for even more low-carb decadence, don’t miss my recent hits: the Quick Red Velvet Cheesecake Bundt Cake Recipe (a showstopper at any event) and the Creamy No-Bake Mini Oreo Cheesecake Bites (perfect for parties or personal treats).
I’d love to hear from you:
What’s your favorite flavor twist on this keto no bake classic? Are you team berry burst or chocolate drizzle? Share your feedback, rate the recipe, and drop a photo in the comments—because your creativity inspires the next crave-worthy creation!
Let’s keep reimagining dessert, one keto slice at a time.
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Pairing
These are my favorite dishes to serve with Keto No Bake Cheesecake Recipe
Keto No‑Bake Cheesecake
Equipment
- Hand mixer Or stand mixer for smooth blending
- Springform Pan 8-inch size preferred
- Rubber spatula For folding whipped cream
- Mixing bowl For beating and whipping
- Fine-mesh sieve Optional – for sweetener smoothness
Ingredients
Crust
- 1.5 cups Almond flour Toast if desired
- 3 tablespoon Powdered erythritol Or preferred keto sweetener
- 4 tablespoon Butter Melted
- 1 teaspoon Vanilla extract Optional
- 1 pinch Salt Balances flavor
Filling
- 16 oz Cream cheese Softened, full‑fat
- 1 cup Heavy whipping cream Cold
- 0.5 cup Powdered erythritol Or stevia blend
- 1 teaspoon Vanilla extract Optional
- 1 tablespoon Lemon juice For tang
- 1 teaspoon Unflavored gelatin Optional – for firmer set
Instructions
- Mix crust ingredients until sandy
- Press into pan, chill while prepping
- Beat cream cheese until fluffy
- Add sweetener, vanilla, lemon juice
- Whip cream to soft peaks
- Bloom and melt gelatin if using
- Fold whipped cream into mixture
- Pour over crust and smooth top
- Chill 4+ hours or overnight
- Sit at room temp 12 min before serving
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