No bake cheesecakes are easy, fast and fun to make! But the carbs really do add up. Here's a keto version, made by using erythritol in place of the sugar and an almond flour crust. Indulge your sweet tooth while controlling your carbs!
Keto Cheesecake Recipe Ingredients
For the crust:
- Almond Flour (extra fine)
- Powdered sweetener (I used Swerve)
- Butter
For the filling:
- Cream cheese (16 oz)
- Powdered sweetener
- Sour cream
- Heavy whipping cream (½ cup)
- Lemon juice - fresh squeezed
- Vanilla
How to Make a Low Carb Cheesecake
I adapted this recipe into keto form from my no bake cheesecake (originally from Martha Stewart).
- Start with the crust. Melt a stick of butter and to this add 2 cups of almond flour and a little sweetener. (this mimics the graham crackers, butter and sugar in the original recipe) Once this is well mixed, press the mixture into a springform pan, spreading up the sides and across the bottom. This crust needs to be cooled before adding the filling. To cool, place the pan in the freezer for 10 minutes or in the fridge for at least 30.
- For the filling, start with 2 blocks (16 oz total) of cream cheese, at room temperature. Use an electric mixer to beat until smooth and creamy. Add sour cream and beat until well incorporated.
- Next, add sweetener. I like to add about half at a time, just to avoid the dust cloud that usually happens whenever rapidly turning beaters encounter anything powdered. Mix in completely before adding the rest.
- Now add the heavy whipping cream. Mix well, then add the vanilla and lemon juice. Once everything looks to be well mixed, I like to turn the mixer on its highest setting and beat for 1-2 minutes. This helps give the mixture a little volume plus ensures everything is truly well mixed.
- Transfer the filling into the chilled crust. Cover and refrigerate for at least 4 hours (or overnight) before serving.
- By describing it in detail, it sounds/looks like a lot of steps, but I can say that it's actually very quick to put together. It's even faster than my regular no-bake cheesecake because you don't have to crush the graham crackers. I estimate about 5 minutes for the crust, then another 15 for the filling. Not bad to be able to put together a dessert in about 20 minutes in the morning to potentially serve for dinner!
Sugar Free Cheesecake Recipe Tips
- Lemon zest - for a little more "lemony" taste, add some lemon zest to the filling.
- I use a springform pan but a 9-inch pie plate would work as well.
- The minimum time the filling needs to set is 4 hours, however overnight is even better. The filling is softer than a traditionally baked cheesecake, so cutting and serving needs a gentle approach.
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How to Serve Low Carb Cheesecake
My favorite way to serve this cheesecake is with keto whipped cream. Add some shavings of sugar free chocolate and you have a party. A few low carb berries are wonderful too. Think blueberries and raspberries.
And to really make it special, add some keto raspberry sauce. Everything sugar-free but completely delicious!
📖 Recipe
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Keto No Bake Cheesecake
Quick and easy sugar free cheesecake
Servings: 8
Calories: 535kcal
Video
Ingredients
Crust
- ½ cup butter melted
- 2 cups almond flour extra fine
- 2 Tablespoons powdered sweetener
Filling
- 16 ounces cream cheese room temperature
- ½ cup sour cream
- 1 cup powdered sweetener
- ½ cup heavy cream
- 2 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla
Instructions
Crust
- In a medium bowl mix the crust ingredients together until well moistened.
- Press firmly into a 9-inch springform pan, spreading across the bottom and a little up the sides. Place in freezer (10 minutes) or refrigerator (30 minutes) to chill before filling.
Filling
- Using an electric mixer, beat the cream cheese on medium-high speed until smooth and creamy. Add sour cream and mix. Add sweetener, about half at a time, mixing well to incorporate. Add heavy cream and mix well.
- Once all the other ingredients have been incorporated, add the lemon juice and vanilla. Beat until fully mixed. Then turn mixer up to its highest speed and beat for another 1-2 minutes.
- Pour filling into chilled crust. Cover and refrigerate for at least 4 hours, until firm. (overnight refrigeration will result in a slightly firmer filling)
- Serve with toppings of your choice.
Nutrition
Calories: 535kcal | Carbohydrates: 9g | Protein: 10g | Fat: 53g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 301mg | Potassium: 110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1424IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
More Keto dessert ideas
Comrade mommy
Use raw cashews that you grind into cashew flour, then toast till brown in a dry pan. Add butter & almond extract to toasted cashew flour + sweetener & it’s the best keto crust you’ve ever tasted. You can also do a mix of half almond flour & half cashew flour to save $ bc good lord cashews are expensive. But the richness you get from the cashews is just *chef’s kiss*. Cashews really are “that girl”. When I went non dairy the only actually good non dairy ice cream was cashew milk ice cream. Same with non dairy cheese. Now that I’m low carb, cashew butter & cashew flour really add yum to deserts. But if you think about it it’s no surprise cashew flour is better than almond flour, if you’re offered an almond or a cashew, most ppl will pick the cashew.
Sula
oh that does sound delightful, thank you for sharing!
Jenny
This was soooo good. Better than any regular cheesecake I’ve ever had. I see comments about berries but that part isn’t on this recipe, however I did find another link with this same recipe that has the berry option so I’ll try that sometime. For now I’ve just been adding fresh blueberries. I love how the filling is more like a thicker cream cheese whipped topping rather than the heavy filling in classic cheesecake. For the crust, I like brown sugar so I put a little truvia brown sugar in a coffee grinder with a tiny bit of coconut flour (so it doesn’t clump) , ground that up a bit and used it to replace the powdered sugar, but only for the crust. It turned out sooooo good. Using your recipes has helped me fall in n love with low carb sugar free foods. Thanks so much for your recipes.
Sula
Thank you so much for the kind review! I'm so happy to hear that you are enjoying my recipes!
Chef Dennis
This was a perfect dessert after our meal last night! thanks for an easy and delicious cheesecake recipe!
Sula
You're welcome, I'm so glad you liked it!
Jill
It chilled for 6 hours but i definitely could not have taken it out of the pan because it was still too runny and the crust was not great. It had a weird flavor and seemed like it should have been baked and maybe that would have helped.
Sula
Well I just made one for myself and it turned out fine. As I was making it, I was trying to figure out what could have caused yours to not set. First, did you use all ingredients as listed? Full fat cream cheese, sour cream, and heavy cream, plus powdered sweetener, not granulated?
Second, did you follow the mixing instructions? I can see that it might be tempting to cut corners there. The last part, where once everything is mixed in, I turn my mixer up to its highest speed and beat the mixture for another 1-2 minutes. When doing that you can see the texture changing a little, its kind of like watching whipping cream turn. When I added the mixture to the crust, it was already a soft whipped cream-like texture. I let it sit overnight and I had no trouble cutting a couple pieces for us to have for dessert. As I noted above, it is softer that a normal cheesecake but it is definitely able to be cut.
As for the taste, most sugar substitutes contain sugar alcohols, which can take some getting used to. The sweetener I used this time was monkfruit with erythritol and I thought it tasted fine, just not exactly one-to-one vs actual sugar in an actual cheesecake. But that's a tough comparison IMO. 😊
Audrey
Yum very tasty keto dessert
Sula
I agree - it really hits the spot when you need something sweet yet sugar free !
Capri
I can't get enough of this cheesecake! The raspberry sauce is so delish! It brings everything together! Thanks for the great recipe!
Sula
I'm so glad you like it - and I agree on the raspberry sauce, it really makes it fabulous!
Emily Flint
So, no-bake, fewer calories, less sugar, raspberry sauce and keto whipped cream?!?!?!?!? I'm all in!! What an awesome recipe, I know what I'm making for my next party...
Sula
Yes, all of the above to make an amazing sugar free dessert!
Tara
You had me at no bake! This cheesecake sounds wonderful with the almond flour crust. I love your plating too!
Sula
Thank you! I hope you enjoy it soon!
Luci
I love no bake cheesecakes! They are so simple and so delicious! I couldn't believe this one had no sugar! The raspberry sauce really tied the cheesecake together! I can't wait to make it again!
Sula
Yes the raspberry sauce is a huge hit in this house! I'm so glad you liked it!
Jess
I love that I can still enjoy yummy cheesecake without the guilt of all the calories!
Sula
Yes it helps alleviate the guilt for sure!
Amanda Marie Boyle
This is so good. I've never seen a no-bake cheesecake with heavy cream before - it's great.
Sula
It's so yummy!
Big Trouble
Mmmm, this sounds amazing! I love the raspberry sauce, too. It just mixes so well with the taste of the cake!
Sula
Yes, they are so delicious together!
Blake Moon
Keto whipped cream, sugar-free chocolate and keto raspberry sauce - all of it works. Delicious!
Sula
I agree - a killer combination!