This is the best no-bake keto cheesecake you will find! It is a super light, smooth, creamy, and fluffy keto dessert that is made with no sugar but tastes rich and delicious! It is the perfect low-carb cheesecake recipe to make if you are looking for an easy dessert recipe without sugar.
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- Why You'll Love This Easy Keto Cheesecake Recipe
- Ingredients You Need to Make This Recipe
- How to Make This Sugar-Free Cheesecake Recipe
- Storage and Freezing Tips
- Other Expert Tips
- Flavor Variations & Topping Suggestions
- Recipe FAQs
- Other Sugar-Free Desserts You'll Love!
- Best Keto Cheesecake Recipe (Easy No-Bake Cheesecake)
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 or cheesecake pumpkin muffins?) that makes the meal complete!
Why You'll Love This Easy Keto Cheesecake Recipe
These are the top 5 reasons you will love this low-carb no-bake cheesecake recipe:
- It has all of the flavors of traditional cheesecake without sugar.
- Easy to make with simple ingredients - No bake, no water bath, no pudding mix, no gelatin, and no artificial sweeteners!
- Perfect smooth texture with a creamy filling and graham cracker crust flavor.
- A yummy keto dessert that is sugar-free and low-carb.
- This keto cheesecake is versatile and can be made full in a 9-inch springform pan, into ramekins for a single-serve portion, or 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. Toasted almond flour gives the crust the taste of graham crackers.
- Monk fruit sweetener: Erythritol, Swerve, Allulose, or stevia baking blends may be substituted.
- Heavy cream: Use heavy cream for optimal texture & flavor. Heavy cream may be substituted for sugar-free Cool Whip.
- 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.
- Vanilla extract: Adds warm flavors to this no-bake keto cheesecake recipe.
- Lemon juice: Fresh lemon juice provides a balance in sweet flavors. Add in some lemon zest for additional flavor.
How to Make This Sugar-Free Cheesecake Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - Make the Crust
Begin by toasting the almond flour crust 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, in a large bowl, combine the crust mixture with melted butter cinnamon, monk fruit sweetener, and salt. It should resemble wet sand.
Step 2 - Set the Crust
Gently press the crust into a 9-inch springform pan and set it in the freezer while you make the filling.
Step 3 - Whip the Cream
Next, begin whipping the cold cream by adding it to a stand or electric mixer and whipping it on medium speed for about 4 minutes or until it has stiff peaks. You can also use a hand mixer.
Once the cream is whipped, set it aside.
Step 4 - Make the Cream Cheese Filling
Combine all of the filling ingredients except 1 cup of heavy cream in a stand mixer and mix until creamy for about 3 minutes.
Step 5 - Assemble the Keto Cheesecake
Gently fold the whipped cream into the cheesecake ingredients and spoon the cream cheese mixture into the almond flour crust in an even layer.
Step 6 - Cover and Refrigerate to Set
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
- Allow the cream cheese to come to room temperature before whipping. Softened cream cheese will yield the best creamy texture.
- Type of pan to use: I recommend using a 9-inch springform pan to 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. Skip the first part of the recipe where we toast the almond flour to make the crust! The smooth and creamy eggless cheesecake filling is delicious to eat as cheesecake fluff if you prefer a crustless version.
- 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 ½ cup of Lily's chocolate chips. You can add them in either whole, chopped, or melted.
- Lemon cheesecake: Add 1 teaspoon lemon extract or ¼ cup lemon juice for a lemony flavor.
- Topping suggestions: If you like to add fresh berries or fruit; cherries, blueberries, blackberries, strawberries, or raspberries are all lower-sugar fruits that would be great to add and 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.
Philadelphia cream cheese has one gram of sugar per serving 1 oz. serving.
Almond flour takes the place of graham crackers for this keto cheesecake crust. There is no flour in the cheesecake filling.
Monk fruit sweetener, erythritol, Swerve, Allulose, or stevia baking blends may be substituted for sugar in cheesecake. Powdered sweetener tends to give an even more smooth texture.
This is likely due to not letting it set in the refrigerator for long enough. To be firm and able to cut individual slices 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.
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 alter the taste and texture.
They both taste delicious and my personal preference is the no-bake keto cheesecake because it takes less hands-on time to make.
Other Sugar-Free Desserts You'll Love!
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Best Keto Cheesecake Recipe (Easy No-Bake Cheesecake)
- 1 hand mixer stand mixer works well too
- 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.