Go Back
Print
This no bake keto cheesecake recipe is easy to make for low carb desserts! If you're looking for keto cheesecake bites for one or low carb cheesecake for a crowd, I've got you covered!

Keto No Bake Cheesecake

This no bake keto cheesecake recipe is easy to make for low carb desserts! If you're looking for keto cheesecake bites for one or low carb cheesecake for a crowd, I've got you covered!

Course Dessert
Cuisine American
Keyword keto cheesecake, no bake cheesecake, keto cheesecake, keto no bake cheesecake, no bake keto cheesecake
Prep Time 30 minutes
Resting Time 12 hours
Servings 8 one half ramekins
Calories 564 kcal
Author Lyndsey Piccolino

Ingredients

Keto Cheesecake Graham Cracker Crust (4 crusts)

  • 4 cup toasted almond flour
  • 8 tsp erythritol or stevia up to 10 tsp for more sweetness
  • 8 tsp grassfed butter up to 10 tsp if needed
  • 1/2 tsp sea salt and cinnamon each

Keto No Bake Cheesecake Filling

  • 1 cup heavy cream
  • 2 tbsp heavy cream
  • 12 ounces cream cheese
  • 1/4 cup erythritol or stevia up to 1/2 cup for more sweetness
  • 1 tbsp powdered erythritol
  • 1 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

Keto Cheesecake Graham Cracker Crust

  1. Lightly toast almond flour in a pan over medium heat until just lightly browned. Be careful not to burn it.

  2. Transfer almond flour to a bowl and mix in erythritol or stevia plus spices. Add in butter and mix until combined. Press equal amounts into four ramekins and place into freezer while you make the filling.

Keto No Bake Cheesecake Filling

  1. Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes. Set aside.

  2. Beat the cream cheese and stevia or erythritol 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.

  3. Fold the whipped cream into the cheesecake filling until combined.

  4. 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.

Recipe Notes

Serving size is 1/2 of a 3-inch ramekin.  You can divide cheesecake into smaller ramekins for 8 individual servings.

Recipes adapted from All Recipes, Sally's Baking Addiction and gnom-gnom.