Move over traditional bake in the oven cheesecake…this keto no bake cheesecake is so easy, it will be your new go-to! Ready in a fraction of the time and even more delicious than the original. It’s so good, no one will know it’s keto!
My traditional keto cheesecake is one of the most popular recipes on my website. It is amazing, but it is time consuming. It has to bake for an hour, cool, and then refrigerate over night. This keto no bake cheesecake is just as good, if not even better, and it is ready in less thank half the time!
How is keto cheesecake different?
This keto no bake cheesecake is very close to a traditional no bake cheesecake. The only real difference is the replacement of the sweetener and the crust uses almond flour instead of graham cracker crumbs.
Perfect cheesecake tips:
- make sure all of your ingredients are room temperature before making the cheesecake. The cream cheese and sour cream needs to be removed from the refrigerator 3 hours before assembly.
- For this cheesecake you will need a 10 x 4 inch springform pan. If yours is smaller, you can save the additional filling as the chefs reward!
Checkout these most recent recipes on the blog:
- Keto Lemon Blueberry Streusel Muffins
- Keto White Chocolate Raspberry Muffins
- Keto German Chocolate Cake
- Low Carb Chocolate Chip Pancakes
- Keto Vodka Sauce with Chicken
- Keto coconut Curry Chicken
- Keto Fruit Pizza
Checkout these other low carb friendly cheesecake recipes:
- Keto Cheesecake Bars
- Strawberry Cheesecake Chia Pudding
- Pumpkin Cheesecake
- Mini Cheesecake Bites
- Cheesecake Fluff
I hope you enjoy this Keto No Bake Cheesecake Recipe recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/cookbook
The Best Keto No Bake Cheesecake
INGREDIENTS
Keto No Bake Cheesecake Crust
- 1 ½ cups almond flour (click here to see my favorite on Amazon)
- ¼ cup Powdered Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon cinnamon
- 4 tablespoons Butter, melted
Filling
- 48 ounces full fat cream cheese, room temperature
- 1 ½ cups Powdered Sweetener (Click here to see my favorite on Amazon)
- 8 ounces sour cream, room temperature
- 2 tablespoons vanilla extract
EQUIPMENT
- 10 x 4 inch spring form pan
INSTRUCTIONS
- Combine the crust ingredients in a medium bowl. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Refrigerate the crust for 20 minutes.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add ½ of the sweetener and continue to mix on low speed until mixed in. Add the remaining sweetener and mix until smooth. Add in the sour cream and vanilla and beat with the hand mixer until the filling is completely smooth.
- Pour the mixture into the crust and even out the top. Cover with a piece of plastic wrap and refrigerate for at least 3 hours. Remove from the refrigerator and decorate the top with berries if desired. Store in the refrigerator for up to 1 week. Makes 12 slices
JENNIFER'S TIPS
Perfect cheesecake tips:
- make sure all of your ingredients are room temperature before making the cheesecake. The cream cheese and sour cream needs to be removed from the refrigerator 3 hours before assembly.
- For this cheesecake you will need a 10 x 4 inch springform pan. If yours is smaller, you can save the additional filling as the chefs reward!
Charlotte Claypoole says
Cheesecake is one of my favorites, And learning this keto is very new to me. But I am losing weight from it and so glad I found your site. Heading for grocers in little while and will get me 48 oz of cream cheese. It is awful to have sweet tooth and do keto. But not anymore. THANK YOU .Charlotte
Paula Foresi says
48 ounces of cream cheese…that cant be right??
jenniferbanz says
Its right
Elleen Sue Davis says
Thank you for sharing your recipes, rather new to this keto dieting thing at 70 years old and recently retired from nursing. Don’t want to let my health go WILD. Again thank you.