The best no bake keto cheesecake is right here! Made with no sugar, this monk fruit cheesecake is light, fluffy and has a delicious toasted almond flour crust that you would swear is graham crackers! Perfect for low carb eating or if you are looking for an easy dessert recipe without sugar.
Jump to:
When the holidays roll around one of the best Thanksgiving desserts (aside from pumpkin pie of course) is a New York cheesecake. I love to have a variety of dessert options at Thanksgiving and Christmas and there is something about pairing this recipe with pumpkin pie and something with chocolate (like maybe brownies?) that absolutely make the meal complete!
One thing that sends me into dessert overboard is tons of sugar. I created this no bake keto cheesecake to quell my cravings without sugar (I also have these fat bombs on hand for quick sugar free treats!).
What Makes This Recipe Work
- Made with no sugar, rather with all natural monk fruit sweetener. No pudding mix or artificial sweeteners required!
- Easy and cheap holiday dessert that requires just a few simple ingredients – I found them all at Aldi!
- Smooth and creamy cheesecake filling is delicious to eat in a cup with no crust if you prefer a crustless version.
- The filling is quick to make if you need it fast. It’s eggless making it delicious to eat right from the bowl or in a jar.
- Toast almond flour crust is a dead ringer for graham cracker crust you know from the classic recipe.
- This low carb cheesecake can be made in a springform pan, small or mini ramekins for individual, single-serve portion or even cut into bars or bites. Very versatile!
- Even if you don’t follow a keto, low carb or Atkins (I don’t!), this recipe works great when you are in need of a yummy dessert that is sugar free.
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.
- Almond flour: select fine almond flour rather than almond meal for optimal texture.
- Heavy cream: make sure you select heavy cream, not half and half and not milk for optimal texture & flavor. You can also skip the heavy cream if you want to make things easy and use Cool Whip (just use the sugar-free version if that is your preference).
- Monk fruit sweetener: you may also use erythritol or stevia baking blends if you prefer.
- Cream cheese: I recommend full fat cream cheese, not Neufchatel in this case to ensure that it sets properly.
- Sour cream: you can substitute Greek yogurt to up the protein and make it just a tad healthier.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Begin by toasting the almond flour mixed 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 springform pan and set 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 the remaining ingredients in a stand mixer and mix until creamy for about 3 minutes. Gently fold the whipped cream into the cheesecake ingredients and spoon into almond flour crust.
Cover and allow to set in the refrigerator for 12 hours.
Expert Tips
- 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 low carb cheesecake with no crust. You would just skip the first part of the recipe where we toast the almond flour to make the crust!
- Add some chopped pecans to the almond flour to give it a delicious pecan crust.
- Mix in ⅓ to ½ cup peanut butter for a peanut butter flavor.
- For a chocolate version add in ½ cup Lily’s chocolate chips. You can add them in either whole, chopped or melted.
- Add in 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.
FAQs
Yes this cheesecake freezes extremely well. Just be sure to wrap it in plastic wrap uncut and then store in a freezer safe container for up to 3 months.
I would not recommend baking it as this is designed to be a version that is without eggs, a no-bake recipe. Baking it would definitely alter the taste and texture.
Nutritional information is calculated using an online calculator and can be found at the bottom of the recipe card.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
No Bake Keto Cheesecake
Ingredients
Crust Ingredients
- 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
Filling Ingredients
- 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
Instructions
Graham Cracker Crust
- Lightly toast almond flour in a pan over medium heat until just lightly browned. Be careful not to burn it.
- Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in 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.
Filling
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.
- Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
- Fold the whipped cream into the cheesecake filling until combined.
- Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.
Notes
- 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.
Leave a Reply