Prepare the pan: Line the bottom of 9-inch spring form pan with parchment paper and grease the sides. Set aside.
Make the crust: Add the almond flour, melted butter, sweetener, vanilla extract, and a pinch of salt to a large bowl. Mix all the ingredients using a spatula until it starts to get a sandy texture.
Transfer the crust mixture to the prepared 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 the crust refrigerated.
NO-BAKE CHEESECAKE FILLING
In a large bowl, add the softened cream cheese, and sour cream. Mix using an electric mixer for about 30 seconds until creamy,
Add the powdered sweetener, lemon juice, and vanilla extract. Continue mixing for about 3 minutes or until the sweetener dissolves. You can taste the cheesecake filling and add more sweetener if desired.
Whip the cold heavy cream until stiff peaks form using an electric mixer for about 4-5 minutes.
Gently fold the whipped cream into the cheesecake filling using a spatula.
Pour the cheesecake filling over the crust and smooth down the top using a spatula.
Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The longer you refrigerate the cheesecake, the better it will set up.
Use a knife to loosen the cheesecake from the spring form and remove the rim. Cut slices using a clean, sharp knife.
Top the cheesecake with your favorite toppings. Store refrigerated for up to 5 days.