The Best No Bake Keto Cheesecake – 4 Net Carbs
Move over traditional bake in the oven cheesecake…this no bake keto cheesecake is so easy, it will be your new go-to! It’s 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 than a baked cheesecake, it uses simple ingredients, and it is ready in less thank half the time!
A no bake keto cheesecake filling is really no different in flavor or texture to a traditional cheesecake. The only difference is the use of a sugar-free sweetener. It really is the ultimate gluten-free and keto dessert.
The crust is traditionally made with graham crackers, we simply replace the cracker crumbs with almond flour. One piece of this no bake recipe has only 4 net carbs.
Ingredients
This section explains how to choose the best ingredients for this keto no bake cheesecake recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
Keto No Bake Cheesecake Crust
1 1/2 cups almond flour – look for an almond flour that is finely ground and avoid almond meal for the best texture.
1/4 cup Powdered Sweetener – I like to use an erythritol and monk fruit blend. You could also use allulose or your favorite sweetener of choice that is a 1 for 1 substitute for sugar.
1 teaspoon cinnamon
4 tablespoons melted butter – I like to use salted butter. You could also use coconut oil or ghee.
Filling
32 ounces softened cream cheese – you could also use a light cream cheese for a lighter cheesecake.
1 1/2 cups Powdered Sweetener
8 ounces sour cream, room temperature
2 tablespoons vanilla extract
How to make no bake keto cheesecake
This section explains how to make this no bake keto cheesecake recipe, step by step. For a full printable recipe, see the recipe card below.
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 1/2 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 cheesecake 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 4 days. Makes 12 slices
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.
Pro tip:
- 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 other low carb friendly cheesecake recipes:
The Best No Bake Keto Cheesecake – 4 Net Carbs!
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Ingredients
Keto No Bake Cheesecake Crust
- 1 1/2 cups almond flour (see my favorite on Amazon)
- 1/4 cup sugar free powdered sweetener
- 1 teaspoon cinnamon
- 4 tablespoons Butter, melted
Filling
- 32 ounces full fat cream cheese, room temperature
- 1 1/2 cups sugar free powdered sweetener
- 8 ounces sour cream, room temperature
- 2 tablespoons vanilla extract
Equipment
- 10 x 4 inch spring form pan
Instructions
- For the almond flour crust: Combine the crust ingredients in a medium bowl. Pour the crust mixture into the springform pan and press into the bottom of the pan and 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 1/2 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 at medium speed until the filling is completely smooth. Be sure to scrape down the bowl with a rubber spatula to make sure everything is combined.
- Pour the cream cheese mixture into the crust and use a spatula to spread into an even layer. 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 in an airtight container for up to 4 days. Makes 12 slices.
Notes
- 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!
- Decorate the top of the cheesecake with fresh berries such as raspberries or strawberries, melted sugar-free chocolate, keto salted caramel, or peanut butter.
Loved how easy it was to make. I just didn’t like how gritty the sugar was. Any suggestions for sugar, I didn’t order the one you suggested.
Can this no bake be a pumpkin cheesecake, or is that only for baked?
Thank you for all the great goodies!!
You could replace the sour cream with pumpkin puree and add 2 teaspoons of pumpkin pie spice
Can this no-bake cheesecake be frozen?
Yep!
I just bought some ‘Besti’ brand granulated sweetener with Monk fryuit and allulose. Must I adjust the measurements of the different sweetners? I can not tolerate the erithritol. Can you please give me a measurement conversion chart? Thank you!
It should use the same amount.
32 oz of cream cheese (4 8 oz. blocks is the correct amount per the recipe…not 48 oz. This is a wonderful version of a no bake cheesecake. Don’t forget to use powered sweetener to avoid grittiness!
I want to halve this recipe to make a smaller cheesecake. What size pan should I use?
You could use the same size pan, it just would be a thinner cheesecake.
What do you use as a topping Jennifer? Fruit or maybe keto caramel?
I use fruit. I make a fruit compote with sugar free sweetener. Just cook the sliced strawberries down with a little sweetener.
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
48 ounces of cream cheese…that cant be right??
Its right
I wondered the same thing myself, I’m gonna try to halve everything in the filling recipe and see how it works! (For the crust I have to track down a coconut flour crust)
I know right?! I thought it was a typo so I made it with one block of cream cheese and it came out too sweet. So I went back out and incredulously bought five more blocks!! My Mom always made me a cheesecake for my birthday and I could have sworn it was a 1:1 ratio of cream cheese to sour cream. Once all was said in done, my cheesecake just tastes like a big block of cream cheese. I’m so disappointed and should have followed my gut. Now I am trying to use it up by adding coco powder, coconut, cream, etc – anything to get it to taste like the cheesecake I remember and not this horrible flavorless cream cheese brick.
This recipe is a no bake version of my baked keto cheesecake that has over 300, 5 star reviews: https://jenniferbanz.com/the-best-keto-no-bake-cheesecake A no bake cheesecake that is a 1 to 1 ratio of cream cheese to sour cream would be soup. Here is a traditional recipe with very similar ratios as my recipe:
https://preppykitchen.com/no-bake-cheesecake/
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.