You are going to love this simple, creamy, and delicious No Bake Keto Cheesecake Recipe! It's the perfect make ahead dessert.
An almond-flour keto cheesecake crust and smooth filling make this recipe very similar to our baked Keto Cheesecake recipe, but extra rich and creamy and much faster to make.
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Why you'll love it
This no-bake recipe comes together in a few minutes with only a handful of simple ingredients.
A perfect make ahead dessert that will save you time during the busy holiday season.
The soft, chewy texture and buttery flavor of this delicious crust paired with the smooth, silky filling will feel like an indulgence - even to your non-keto guests!
For more silky desserts try our keto pudding, keto fudge, and our keto lemon bars.
Recipe ingredients
This crust is versitile and can be used to create all of your no-bake desserts!
Key ingredients for Crust:
Butter: Use butter to mix up your almond flour into tasty crumbs for this crust. You can use salted butter or unsalted butter and a pinch of salt.
Almond Flour: Always choose a finely ground almond flour for the best texture. baking.
Granulated Sweetener: Granulated sweetener adds a bit of sugary crunch to the crust, without any baking needed.
Key ingredients for filling:
Cream Cheese: You'll need two blocks of cream cheese to make a whole cheesecake.
Powdered Sweetener: The crust benefits from a granulated sweetener, but for the filling, a powdered version will blend in much better. I like powdered Swerve in this recipe, but you can use whatever powdered sweetener you like.
Sour Cream: An all cream cheese no-bake cheesecake will be too firm. Adding sour cream makes it perfectly creamy.
Heavy Cream: To add fluffiness, we'll whip heavy cream and fold it into the cream cheese and sour cream mixture.
If you have any questions about making this recipe, please leave a comment below and I will get back to you.
Also try our keto cream cheese cookies.
How to make a no bake keto cheesecake
Step 1: Add melted butter and vanilla extract to a large bowl and stir to combine.
Step 2: Then add the flour and granulated sweetener. Stir this mixture well until it becomes crumbly.
Step 3: Transfer the crumb crust mixture to a springform pan that's been lined with parchment paper. Press the crumbs into the bottom and slightly up the sides of the pan. Chill the crust in the refrigerator while you make the filling.
Step 4: Add the softened cream cheese to a large bowl and mix with a hand mixer until smooth.
Step 5: Then add the powdered sweetener, vanilla, lemon juice, and sour cream.
Step 6: Continue mixing until smooth.
Step 7: In a separate cold, large bowl, whip the heavy cream until it gets to stiff peaks consistency. Gently fold the whipped cream into the cream cheese mixture.
Step 8: Remove the keto cheesecake crust from the fridge, and pour the filling mixture into it. Transfer the cheesecake to the fridge to chill for 4-5 hours, or overnight, covered.
For the complete list of ingredients and instructions, please see the recipe below.
No bake desserts are great for the busy holiday season. For more great keto Christmas recipes, try our keto cinnamon rolls, keto gravy, keto meatloaf, and classic keto deviled eggs.
Expert tips
Swerve or Lakanto granulated sweeteners are our favorites for this recipe.
Full fat cream cheese is best. Room temperature cream cheese makes it easier to blend into a silky texture.
Refrigerate your cheesecake overnight for the best results.
Just before serving, top your chilled cheesecake with homemade Keto Whipped Cream and fresh berries.
To cut, dip your knife in hot water for a clean cut of each slice.
Keto chocolate chips or keto candied pecans are other toppings to try.
FAQs
Your no bake cheesecake might not set perfectly if your cream isn't cold enough. We highly recommend you don't remove your cream from the fridge until its needed.
Also, ensure you are using full fat cream cheese and you chill your crust before filling.
There are a few things you can do to fix a no bake cheesecake that didn't set:
1. Chill for a longer period.
2. Whip in more cream cheese.
3. Add some dissolved gelatin to the filling.
Your no bake cheesecake is lumpy because your cream cheese was not at room temperature. It is very difficult to whip cold cream cheese into the filling without leaving behind some lumps. Take it out of the fridge at least an hour before mixing.
Your no bake cheesecake base is soggy for a few different reasons:
1. You baked the crust. This is called a no bake recipe for a reason.
2. You did not chill the crust before adding the filling.
3. Your filling got too warm and soupy, so it seeped into the crust.
Storage instructions
Refrigerate for up to three days covered tightly with plastic wrap, or in an airtight container.
Freeze for up to three months. Freeze either the whole cheesecake (without whipped cream) or individual slices, well wrapped in a freezer-safe container.
To enjoy, thaw in the fridge overnight.
Variations
- Chocolate Swirl Keto Cheesecake: Make a simple ganache using dark chocolate and heavy cream. Swirl the chocolate into the filling before chilling.
- Keto Strawberry No Bake Cheesecake: Spread a layer of sugar-free strawberry (or raspberry, or cherry!) jam over the top of the cheesecake after it's been chilled. You can also swirl in jam before chilling.
- Lemon or Lime Keto No-Bake dessert: Try adding a small amount of lemon or lime extract, plus the zest from the fruit to make a tangy, citrusy no-bake dessert.
- Cookie Crust Keto Cheesecake: Use crumbled Keto Peanut Butter Cookies or Keto Chocolate Chip Cookies mixed with butter to make a super sweet and sugar-free cheesecake crust.
We love using cream cheese to make keto desserts, but it also makes the most amazing low carb dips, like my Keto Buffalo Chicken Dip and Instant Pot Crack Chicken.
Individual sized servings
This recipe can be portioned out into individual cheesecake cups.
Mini keto cheesecakes are great for sharing, or for the convenience of having your dessert in the fridge already portioned in a serving dish.
Using 12 glass or plastic cups, fill each with 1/12 of the almond flour crust mixture (about a tablespoon), then topping with 1/12 of the no bake cheesecake filling (about ¾ cup).
Keto mug cake and keto brownies are two reader favorites!
Related recipes
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Did you make this recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
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.
Notes
- Store No Bake Keto Cheesecake covered, in the refrigerator, for up to 3 days.
- Refrigerate overnight for best results.
- Dip your knife in hot water for a clean cut when slicing.
- Swerve or Lakanto granulated sweeteners are our favorites for this recipe.
- Full fat cream cheese is best. Room temperature cream cheese makes it easier to blend into a silky texture.
Alene
would this cheesecake hold up well with no crust? We are Keto & some in family can't have any of the crust ingredients.
Dane
Hi Alene,
Yes, it will hold up just fine. Ensure you use parchment paper or plastic wrap at the bottom of your springform pan, otherwise the filling will stick. You can also use ramekins or small bowls, to make individual crustless cheesecakes. Hope that helps.
Dane