Move over traditional bake in the oven cheesecake...this no bake keto 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!
A no bake keto cheesecake filling is really no different in flavor or texture to a traditional cheesecake. The only really difference is the use of a sugar-free sweetener. It really is the ultimate gluten-free and keto dessert.
The crust is traditionally a graham cracker crust, we simply replace the cracker crumbs with almond flour. One piece of this no bake keto cheesecake has only 6 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 ½ cups almond flour - look for an almond flour that is finely ground.
¼ cup Powdered Sweetener - I like to use an erythritol and monk fruit blend. You could also use allulose.
1 teaspoon cinnamon
4 tablespoons melted butter - I like to use salted butter. You could also use coconut oil or ghee.
Filling
48 ounces full fat cream cheese, room temperature
1 ½ 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 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
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!
Yes! You would leave the crust the same measurements and then cut the filling ingredients in half.
Yes, a whole cheesecake, or even individual portions can be frozen. Flash freeze the whole cheesecake, or individual portions, and then wrap in plastic wrap and store in an airtight, freezer safe container. Freeze for up to 4 months.
Store in the fridge, covered, for up to 4 days.
Traditional no bake cheesecake has around 35 carbs. This keto version has only 6 net carbs.
Checkout these other low carb friendly cheesecake recipes:
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The Best No Bake Keto 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
- make sure all of your ingredients are room temperature before making the cheesecake. Â The cream cheese and sour cream needs to be removed from the refrigerator 3 hours before assembly. Â
- For this cheesecake you will need a 10 x 4 inch springform pan. Â If yours is smaller, you can save the additional filling as the chefs reward!
- Decorate the top with fresh berries such as raspberries or strawberries, melted chocolate, or peanut butter.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Barb says
Can this no-bake cheesecake be frozen?
jenniferbanz says
Yep!
Niecey 53 says
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!
jenniferbanz says
It should use the same amount.
Candace says
I want to halve this recipe to make a smaller cheesecake. What size pan should I use?
jenniferbanz says
You could use the same size pan, it just would be a thinner cheesecake.
Gail says
What do you use as a topping Jennifer? Fruit or maybe keto caramel?
jenniferbanz says
I use fruit. I make a fruit compote with sugar free sweetener. Just cook the sliced strawberries down with a little sweetener.
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
Akela says
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)
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.