The best no bake keto cheesecake is right here! Made with no sugar, this monk fruit cheesecake is light, smooth, creamy, rich, and fluffy. Perfect for low-carb eating or if you are looking for an easy dessert recipe without sugar.
One of the best Thanksgiving desserts (aside from pumpkin pie of course) is a classic New York cheesecake. This no bake keto cheesecake is so good, you can eat it all year round!
I love to have a variety of dessert options at Easter, Thanksgiving, and Christmas and there is something about pairing this recipe with pumpkin pie and something with chocolate (like maybe brownies?) that absolutely makes the meal complete!
This keto cheesecake is a delicious dessert with no sugar (I also love this healthy pumpkin cheesecake and these chocolate peanut butter fat bombs)!
Why You'll Love This Recipe
- No sugar! This no-bake keto cheesecake recipe is made with monk fruit sweetener.
- No pudding mix, no gelatin, and no artificial sweeteners!
- A yummy keto dessert that is sugar-free and low-carb.
- Easy to make!
- Keto cheesecake is an easy and cheap holiday dessert.
- Eggless - the filling can be eaten as fluff right from the bowl.
- Perfect texture. The smooth and creamy cheesecake filling is delicious to eat in a cup with no crust if you prefer a crustless version.
- Perfect crust. Toasted almond flour crust is a dead ringer for the classic graham cracker crust.
- Versatile. This keto cheesecake can be made full in a 9-inch springform pan, into small or mini ramekins for an individual, single-serve portion, or even cut into bars or bites.
Ingredients You Need to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Almond flour: Select fine almond flour rather than almond meal for optimal texture.
- Heavy cream: Use heavy cream for optimal texture & flavor. Heavy cream may be substituted for sugar-free Cool Whip.
- Monk fruit sweetener: Erythritol, Swerve, Allulose, or stevia baking blends may be substituted.
- Cream cheese: I recommend full-fat cream cheese, Whole Foods brand, or Philadelphia Cream Cheese which are both keto.
- Sour cream: Substitute Greek yogurt to increase protein.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Begin by toasting the almond flour mixture over medium heat in a skillet. This helps to develop the graham cracker-like flavor. Watch it closely, as it can burn.
Once the almond flour has cooled, mix it with melted butter cinnamon, monk fruit sweetener, and salt. It should resemble wet sand.
Gently press the crust into a 9-inch springform pan and set it in the freezer while you make the filling.
Next, begin whipping the cold cream by adding it to a stand mixer and whipping it on medium speed for about 4 minutes or until it has stiff peaks. Once the cream is whipped, set it aside.
Combine all of the filling ingredients except 1 cup of heavy cream in a stand mixer and mix until creamy for about 3 minutes.
Gently fold the whipped cream into the cheesecake ingredients and spoon it into the almond flour crust.
Cover and allow to set in the refrigerator for 12 hours.
Storage and Freezing Tips
- Storage: Store keto cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store wrapped in plastic wrap and in a freezer-safe container for up to 3 months.
Other Expert Tips
- Type of pan to use: I recommend using a 9-inch springform pan so you can easily remove it. However, if you don't have one feel free to use a cake pan, Pyrex dish, or even a pie plate if you aren't worried about the way it looks.
- Bars or Bites: Make no bake keto cheesecake into bars or bites by using an 8X8 glass Pyrex baking dish and cutting it into bite-sized pieces after the 12-hour cooling. This eliminates the need for gelatin to help it set.
Flavor Variations & Topping Suggestions
- Crustless: You can also make keto cheesecake with no crust. You would just skip the first part of the recipe where we toast the almond flour to make the crust!
- Pecan crust: Add some chopped pecans to the almond flour to give it a delicious pecan crust.
- Peanut Butter: Mix in ⅓ to ½ cup peanut butter for a peanut butter flavor.
- Chocolate: add in ½ cup of Lily's chocolate chips. You can add them in either whole, chopped, or melted.
- Lemon: Add 1 teaspoon lemon extract or ¼ cup lemon juice for a lemony flavor.
- Topping suggestions: If you like to add fruit; cherries, blueberries, blackberries, strawberries, or raspberries are all lower-sugar fruits that would be great to add and still keep lower carb.
This recipe has 7 grams of carbs per serving. Additional nutritional information is calculated using an online calculator and can be found at the bottom of the recipe card.
This is likely due to not letting it set in the refrigerator for long enough. To be firm and able to cut cleanly, you must refrigerate the cheesecake in the refrigerator for 8 hours or overnight.
Also, use full-fat cream cheese rather than low-fat cream cheese or Neufchatel cheese.
They both taste delicious and my personal preference is the no bake keto cheesecake because it takes less hands-on time to make.
I would not recommend baking this no bake keto cheesecake as this is designed to be a version that is without eggs, a true no-bake recipe. Baking it would definitely alter the taste and texture.
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Best Keto Cheesecake Recipe (Easy No-Bake Cheesecake)
- 1 hand mixer stand mixer works well too
- 2.5 cup toasted almond flour
- 10 teaspoon monk fruit sweetener
- 6 tablespoon grassfed butter add additional butter if needed
- ½ teaspoon sea salt and cinnamon each
- 1 cup heavy cream
- 2 tablespoon heavy cream
- 12 ounces cream cheese
- ½ cup monk fruit sweetener reduce to ⅓ cup for less sweeteness
- 1 tablespoon sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Graham Cracker Crust
- Lightly toast almond flour in a pan over medium heat until just lightly browned. Be careful not to burn it.2.5 cup toasted almond flour
- Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in melted butter and mix until combined. Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.10 teaspoon monk fruit sweetener, ½ teaspoon sea salt and cinnamon, 6 tablespoon grassfed butter
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat. Remove from mixing bowl and place in a separate small bowl.1 cup heavy cream
- Add the cream cheese and monk fruit sweetener to the bowl of the stand mixer and beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add in remaining filling ingredients and beat for 3 minutes on medium speed until well combined.2 tablespoon heavy cream, 12 ounces cream cheese, ½ cup monk fruit sweetener, 1 tablespoon sour cream or Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Fold the whipped cream into the cheesecake filling until combined.
- Remove the crust from the freezer and spread the filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 8-12 hours before serving for best results.
- Recipe adapted from All Recipes, Sally's Baking Addiction and gnom-gnom.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store wrapped in plastic wrap and in a freezer safe container for up to 3 months.
- I recommend using a springform pan so you can easily remove it. However, if you don't have one feel free to use a cake pan, Pyrex dish or even a pie plate if you aren't worried about the way it looks.
- Make recipe into bars or bites by using an 8X8 glass Pyrex baking dish and cutting into bite-sized pieces after 12 hour cooling. This eliminates the need for gelatin to help it set.
- You can also make it with no crust. You would just skip the first part of the recipe where we toast the almond flour to make the crust!
- Topping suggestions: If you like to add fruit; cherries, blueberries, blackberries, strawberries or raspberries are all lower sugar fruits that would be great to add and still keep lower carb.
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