This easy no-bake cheesecake is rich, creamy, and low-carb perfection. It’s a dessert that satisfies without the fuss or the carbs!
No Bake Low Carb Cheesecake
Cheesecake is the ultimate indulgent dessert! Believe it or not, you can enjoy a deliciously creamy slice of this classic guilty pleasure treat…without the guilt and with just a fraction of the carbohydrates!
Yes, you CAN indulge with this delectable recipe for keto cheesecake, where luscious creaminess meets low-carb goodness! It’s so rich and decadent that even those who aren’t on a low carb diet will love a piece too! It’s that good y’all!
The cheesecake itself is an easy no-bake recipe. The texture is just like real cheesecake, because it’s made with real cream cheese! It tastes just like the real deal too! We’ve included instructions to make your own low carb crust (which does need to be baked) or you can start with a pre-made keto pie crust.
Unlike many cheesecake recipes, this one is truly easy. No baking. No water bath. No springform pan. No worrying about the top cracking. Honestly, the hardest part about this recipe is waiting for the cheesecake to chill in the fridge!
Keto Cheesecake Ingredients
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
For the Crust:
- 2 cups of almond flour
- ½ cup of salted butter (Melted)
- ¼ cup of monk fruit sweetener, such as Powdered Monkfruit Sweetener (I love Lakanto brand monk fruit sweeteners and if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase! Click here to read more about our favorite keto sweeteners).
For the Cheesecake:
- 1 ¼ cup of heavy whipping cream
- 24 oz of regular cream cheese (Not Low Fat) at room temperature
- ½ cup of monk fruit sweetener
- ¼ cup sour cream (Not Low Fat)
- 2 teaspoons of lemon juice
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
- Large Mixing Bowl
- 9″ Pie Pan
- Stand Mixer or Electric Hand Mixer
Instructions
To Make the Almond Flour Crust
To Prep: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9” pie pan with coconut oil.
- In a large bowl, whisk together the almond flour and monk fruit sweetener. Stir in melted butter with a spatula.
- Add the mixture to your prepared pie pan and press the crust into the bottom and the sides of the pan. You want to pack this crust mixture tightly before baking.
- Bake the crust for 20-25 minutes, or until the edges begin to brown.
- Remove crust from the oven and allow to cool completely before adding the cheesecake batter.
To Make The Cheesecake Filling
- In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, whip the heavy cream for no less than 5 minutes. When the cream thickens up, place in the fridge to chill.
- Add the cream cheese and monkfruit to a clean mixing bowl. With your mixer at medium-low speed, beat together until smooth and creamy. Be sure to scrape the sides of the bowl as you go. Add the rest of the ingredients (vanilla, sour cream, and lemon juice) to the cream cheese mixture. Mix until smooth and no lumps remain.
- Take the whipped heavy cream out of the fridge and slowly add to the cream cheese mixture, 1/2 cup at a time, mixing on low speed.
- Pour the cheesecake batter into your baked and cooled crust and smooth the top with a spatula so it is even. Cover with plastic wrap and chill in the refrigerator for 8-12 hours, or overnight.
Prep Tips
- Cream Cheese – Fat is our friend on the keto diet, because in ketosis the body needs fat for fuel. So for this recipe, don’t try it with low fat or fat free dairy. Stick with full-fat cream cheese and enjoy those healthy fats!
- Sweetener – We use monk fruit sweetener for many of our keto dessert recipes because it has a texture that mimics real sugar and little to no aftertaste. However, you can use your favorite low carb sweetener for this recipe.
- Toppings – This cheesecake has so much flavor that it is guaranteed to satisfy your sweet tooth all on its own! However, if you want to switch things up a bit, you can add fresh berries or even a drizzle of sugar free chocolate sauce. Now THAT is a treat!
- Storage – Keep leftovers covered and refrigerated for 3-5 days.
- Net Carbs – 8g per slice, based on 10 slices total. Keep in mind that nutrition information provided in this recipe is an estimate. Your actual values will vary based on the exact ingredients used and serving size.
More Keto No Bake Dessert Recipes To Try
- Keto Vanilla Ice Cream
- Keto Lemon Mug Cake
- Peanut Butter Cream Cheese Fat Bombs
- Keto Peanut Butter Rice Krispie Treats
- Low Carb Ice Cream Bites
- Sugar Free Nutella Milkshake
- Keto Chocolate Fudge
Keto Cheesecake Recipe (Printable Recipe Card)
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Keto No Bake Cheesecake
Equipment
- Pie Pan
- Mixing bowls
- Electric mixer
Ingredients
For the Crust:
- 2 cups almond flour
- ½ cup salted butter Melted
- ¼ cup monk fruit sweetener
For the Cheesecake:
- 1 ¼ cup heavy whipping cream
- 24 oz cream cheese NOT Low Fat, at room temperature
- ½ cup monk fruit sweetener
- ¼ cup sour cream NOT Low Fat
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
For the Almond Flour Crust
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9” pie pan with coconut oil.
- In a large bowl, whisk together the almond flour and monk fruit. Stir in melted butter with a spatula.
- Add the mixture to your prepared pie pan and press the crust into the bottom and the sides of the pan. You want to pack this crust mixture tightly before baking.
- Bake the crust for 20-25 minutes, or until the edges begin to brown.
- Remove crust from the oven and allow to cool completely before adding the cheesecake batter.
For The Cheesecake Filling
- In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, whip the heavy cream for no less than 5 minutes. When the cream thickens up, place in the fridge to chill.
- Add the cream cheese and monkfruit to a clean mixing bowl. With your mixer at medium-low speed, beat together until smooth and creamy. Be sure to scrape the sides of the bowl as you go. Add the rest of the ingredients (vanilla, sour cream, and lemon juice) to the cream cheese mixture. Mix until smooth and no lumps remain.
- Take the whipped heavy cream out of the fridge and slowly add to the cream cheese mixture, 1/2 cup at a time, mixing on low speed.
- Scoop the cheesecake batter into your baked and cooled crust and smooth the top with a spatula so it is even.
- Cover with plastic wrap and chill in the refrigerator for 8-12 hours, or overnight.
Notes
Nutrition
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