No-Bake Keto Cheesecake

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This no-bake keto cheesecake is everything you want in a dessert—creamy, rich, silky smooth, and made with only 10 simple ingredients. The best part? No need to turn on the oven!

Ready in just 10 minutes of prep time, this sugar-free cheesecake is low in carbs, making it perfect for those following a keto or low-carb lifestyle. It’s the ideal dessert for summer gatherings, holidays, or whenever you’re craving something sweet but don’t want to fuss with baking.

If you’re craving cheesecake but don’t want to heat up the kitchen or spend hours baking, this no-bake keto cheesecake is the ultimate solution, just like my Oreo cheesecake or cottage cheese cheesecake.

This easy keto cheesecake recipe is unbelievably creamy, smooth, and full of classic cheesecake flavor—all without needing an oven. It’s a low-carb dessert that’s perfect for warm days, special occasions, or whenever a sweet craving hits.

No wonder it’s one of the most popular keto desserts on the blog! Not only is it quick and effortless to make, but it also uses common pantry staples that you likely already have. Plus, it’s completely sugar-free, making it a great treat for diabetics or anyone trying to cut back on sugar without sacrificing taste.

Whether you’re hosting friends or just need a quick dessert fix, this refreshing and silky keto cheesecake will impress every time. It’s the kind of recipe you’ll turn to again and again—simple, reliable, and delicious.

Can You Eat Cheesecake on a Keto Diet?

Traditional cheesecake usually isn’t keto-friendly due to its high-carb ingredients—especially the graham cracker crust and the added sugar in the filling. A single slice of classic cheesecake can easily pack over 30 grams of carbs, which can quickly kick you out of ketosis.

But here’s the good news: yes, you can enjoy cheesecake on a keto diet!

With just a few smart ingredient swaps—like using a low-carb almond flour crust, a sugar-free sweetener, and full-fat cream cheese—you can recreate all the creamy, rich goodness of cheesecake without the carbs. The result is a keto-friendly cheesecake that’s just as satisfying and delicious as the original, with only a fraction of the carbs.

So go ahead and indulge—this keto cheesecake lets you enjoy dessert without compromising your goals.

Why You’re Going to Love This Keto No-Bake Cheesecake Recipe

• Super Easy to Make – With just 10 basic ingredients and no baking required, this recipe comes together quickly and effortlessly, making it perfect even for beginner bakers.
• Silky, Creamy Texture – This cheesecake has a smooth, luscious filling that melts in your mouth, paired with a flavorful buttery almond flour crust.
• Keto-Friendly and Low-Carb – Each generous slice contains only 7g net carbs, so you can satisfy your sweet tooth while staying on track with your keto goals.
• Perfect for Any Occasion – Whether it’s a birthday, holiday gathering, or just a weeknight treat, this keto cheesecake is a show-stopping dessert that everyone will love—keto or not!
• Make Ahead Friendly – Ideal for meal prep or entertaining, you can make it a day or two in advance, allowing the flavors to develop even more.
• No Special Equipment Needed – All you need is a mixing bowl and a hand mixer—no water bath or springform pan required.
• Customizable – Add lemon zest, swirl in raspberry puree, or top with sugar-free chocolate chips or berries for your favorite flavor twist.
• Naturally Gluten-Free & Sugar-Free – Made with low-carb, whole ingredients like almond flour, cream cheese, and monk fruit sweetener.

Ingredients For This No-Bake Keto Cheesecake

You don’t need anything fancy to create a rich, buttery, low-carb cheesecake crust. With just a handful of pantry staples, you can whip up a base that’s just as delicious as a traditional graham cracker crust—without the sugar or carbs!

Almond Flour Cheesecake Crust

• Almond Flour – We’re swapping out graham crackers for superfine almond flour to keep this crust low-carb and gluten-free. It gives the crust a delicate nutty flavor and perfect texture. (Note: Coconut flour is not a suitable replacement in this crust recipe.)
• Sweetener – Choose a granulated or powdered keto-friendly sweetener like allulose, erythritol, or monk fruit. These sweeteners won’t crystalize in the fridge and won’t leave an aftertaste.
• Butter – Melted unsalted butter binds the almond flour and sweetener together, creating that classic, buttery crust flavor.
• Vanilla Extract – Just a splash adds warmth and enhances the crust’s flavor. Go for pure vanilla extract if you can!
• Salt – A pinch of salt balances the sweetness and brings out all the flavors beautifully.
• Cinnamon (Optional) – For a cozy, bakery-style twist, add a touch of cinnamon to the crust. It pairs especially well with the creamy filling.

Silky Low Carb Cheesecake Filling

This no-bake cheesecake filling is creamy, smooth, and perfectly sweet without any sugar. Using simple, wholesome ingredients, you’ll create a luscious texture that melts in your mouth—no baking required! Here’s what you’ll need:

• Cream Cheese – Go for full-fat cream cheese and make sure it’s at room temperature before mixing. This is key to achieving that smooth, velvety texture without any lumps.
• Sour Cream – Adds richness and that classic cheesecake tang. Use full-fat sour cream, also at room temperature, to help everything blend seamlessly.
• Heavy Cream – This helps give the filling structure while making it incredibly rich and creamy. It adds the perfect lightness without compromising flavor.
• Lemon Juice – Just a splash brings brightness and enhances the sweet, creamy notes. It won’t make the cheesecake tart—just perfectly balanced.
• Sweetener – A powdered keto-friendly sweetener like monk fruit, erythritol, or allulose is a must. It dissolves quickly, so your filling turns out smooth, not gritty.
• Vanilla Extract – Adds warmth and depth. Use high-quality vanilla extract for the best flavor—it really elevates the entire dessert.

How To Make Keto No Bake Cheesecake

Following a few easy, simple steps, you can prepare this no-bake cheesecake recipe in less than 10 minutes. Although it appears to be a lot of work, it isn’t. Here is everything you have to do:

Make the Crust

• Prepare a 9-inch spring form pan and line it with parchment paper.
• Start by making the crust. Add all the ingredients to a bowl and combine them well until a slightly firm dough forms.

• Transfer the crust mixture to a 9-inch springform pan and firmly press it into the bottom. Smooth out the surface with your fingers or the back of a spoon. 
• Refrigerate. While preparing the filling, keep it refrigerated.

Make the Cheesecake Filling

•  In a large mixing bowl, add the softened cream cheese and sour cream, and using a hand mixer, mix for 1 minute until well incorporated.
• Add the powdered sweetener, lemon juice, and vanilla extract into the mixing bowl. Continue to mix until the mixture is smooth and creamy.

• In a separate bowl, beat the heavy cream until firm peaks form.
• Fold the beaten heavy cream into the cream cheese bowl with a spatula until the mixture is uniform.
• Transfer the cheesecake filling over the refrigerated crust.

• Refrigerate the no bake keto cheesecake for at least 6 hours before serving or overnight 
• Serve it with your favorite berry sauce.

Tips For Making the Best Keto No-Bake Cheesecake

Making a creamy, luscious keto cheesecake doesn’t need to be complicated! These essential tips will help you get a flawless, silky-smooth result every time:

• Bring Dairy Ingredients to Room Temperature – Let your cream cheese and sour cream sit out until fully softened. This prevents lumps and makes blending easier for that smooth, professional texture.
• Whip the Heavy Cream Separately – Always beat the cold heavy cream to stiff peaks before folding it into the filling. This technique keeps your cheesecake light, fluffy, and mousse-like—rather than dense and heavy.
• Use an Electric Mixer for Best Results – Mixing by hand can leave your batter uneven. Use a hand or stand mixer for a silky-smooth filling that’s well incorporated and airy.
• Gently Fold to Preserve Texture – When adding the whipped cream to the rest of the mixture, fold gently using a silicone spatula to maintain all that fluffiness without deflating the air you’ve just whipped in.
• Chill Overnight for Best Texture – Refrigerate the cheesecake for at least 6–8 hours, but overnight is ideal. This allows the flavors to develop and ensures a perfect firm yet creamy consistency.
• Don’t Freeze to Speed Things Up– It may be tempting, but freezing to speed up the setting process can ruin the texture—making it icy or watery. Patience is key here!
• Use a Springform Pan for Easy Release – A springform pan makes it much easier to remove your cheesecake without damaging those clean edges. You can also line the bottom with parchment for extra insurance.
• Add a Flavor Twist – Mix in a little lemon zest, almond extract, or even a touch of instant espresso powder to change up the flavor profile!

Substitutions and Alterations

Whether you’re avoiding dairy or adapting this keto cheesecake to fit your dietary preferences, there are several simple swaps you can make without compromising on flavor or texture:

• Dairy-Free or Vegan Cream Cheese Alternatives – Swap out the traditional cream cheese for vegan cream cheese or blended silken tofu. Both options provide that creamy texture—just make sure to use a neutral-tasting variety. Silken tofu works especially well when blended until smooth.
• Sour Cream Replacement – You can replace sour cream with unsweetened plant-based yogurt (like coconut or almond yogurt). It keeps the filling tangy and creamy while remaining dairy-free.
• Heavy Cream Substitute – Instead of heavy cream, use full-fat canned coconut milk or coconut cream. Chill the can, scoop out the thick part on top, and whip it just like you would heavy cream.
• Butter Alternative – Replace butter in the crust with melted coconut oil. It binds the almond flour crust well and adds a subtle coconut note that complements the cheesecake beautifully.
• Sweetener Swaps – If you prefer a different keto-friendly sweetener, feel free to use liquid stevia, monk fruit drops, or allulose. Just make sure it’s powdered or easily dissolvable to avoid a gritty texture.
• Nut-Free Version – For those with nut allergies, try using sunflower seed flour in place of almond flour in the crust. Keep in mind the flavor might be slightly more earthy.

Best Toppings for No-Bake Cheesecake

Elevate your no-bake keto cheesecake with one (or more!) of these delicious low-carb toppings. Each one adds flavor, texture, and a beautiful finishing touch to your dessert:

• Sugar-Free Raspberry Sauce – Tart and sweet, this classic topping pairs beautifully with the creamy cheesecake base. Use fresh or frozen raspberries simmered with a keto sweetener for a vibrant sauce.
• Fresh Berries – A handful of strawberries, raspberries, blueberries, or blackberries adds a pop of color and natural sweetness—without adding too many carbs.
• Keto Caramel Sauce – Drizzle warm, buttery sugar-free caramel sauce for a rich, indulgent topping that brings out the vanilla notes in the cheesecake.
• Chia Seed Jam – Naturally thickened with chia seeds and sweetened with your favorite keto sweetener, this is a healthy and fruity option you can prep in minutes.
• Cream Cheese Frosting – For an extra decadent treat, spread a layer of tangy keto cream cheese frosting over the top before chilling.
• Keto Nutella – Add a drizzle of homemade or store-bought sugar-free chocolate hazelnut spread for a dessert that’s seriously next-level.
• Chocolate Ganache – A rich, glossy keto chocolate ganache makes this cheesecake feel like a bakery-worthy creation. It pairs perfectly with a nut-based crust and a vanilla filling.

Storing Ideas

• Fridge: You can store the leftovers in the refrigerator in an airtight container for up to 5 days.
• Freezer: This no-bake cheesecake can also be stored in the freezer. Wrap individual slices of leftover cheesecake in plastic wrap and store them in the freezer for up to two months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

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