No Bake Keto Cheesecake
This no bake keto cheesecake is ultra-creamy, smooth, and perfectly sweet—without sugar or baking. With a buttery almond flour crust and a light, mousse-like cream cheese filling, it delivers classic cheesecake flavor while staying low-carb and keto-friendly. It’s an easy, make-ahead dessert that feels indulgent with minimal effort.
Ingredients
- Almond Flour Crust
- 1½ cups finely ground almond flour
- ¼ cup melted butter
- 1 tablespoon powdered keto sweetener erythritol or monk fruit blend
- Pinch of salt
- Cheesecake Filling
- 16 oz full-fat cream cheese fully softened
- ¾ cup powdered keto sweetener to taste
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, for brightness
- Pinch of salt
- 1 cup heavy whipping cream cold
- Optional Toppings
- Sugar-free berries
- Keto chocolate drizzle
- Whipped cream
Instructions
- Line an 8-inch springform pan with parchment paper.
- In a bowl, mix almond flour, melted butter, sweetener, and salt until crumbly.
- Press mixture firmly into the bottom of the pan.
- Chill crust for 15 minutes.
- In a large bowl, beat softened cream cheese until completely smooth.
- Add powdered sweetener, vanilla, lemon juice (if using), and salt. Beat until fluffy.
- In a separate chilled bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until smooth and airy.
- Spread filling evenly over the chilled crust and smooth the top.
- Refrigerate at least 4 hours, preferably overnight, until fully set.
- Slice with a warm knife and serve.
Notes
- Fully softened cream cheese is essential for a lump-free filling.
- Use powdered sweetener only—granulated sweeteners cause grainy texture.
- Do not overmix once whipped cream is folded in.