No-Bake Keto Cheesecake
This no-bake keto cheesecake is creamy, silky, easy to make with just 10 ingredients and 10 minutes prep time. Learn how to make a low carb sugar-free cheesecake that requires no baking.
Servings 14 servings
Calories 345kcal
Ingredients
ALMOND FLOUR CHEESECAKE CRUST
- 2 cups almond flour blanched superfine flour
- ¼ cup sweetener
- 1/3 cup melted butter or more if needed
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp cinnamon optional
CHEESECAKE FILLING
- 1 ¼ cup heavy cream cold
- 24 oz cream cheese 3 8 ounces blocks softened
- ¼ cup sour Cream
- 2 tsp lemon juice
- 1 cup powdered sweetener
- 1 tsp vanilla extract
Instructions
CRUST
- 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.
Video
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 7g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 166mg | Potassium: 98mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg