This is the ultimate keto no-bake cheesecake! It is creamy, rich, and decadent. If you don’t tell people it’s keto, they will never guess it. This dessert will fast become a true family favorite!
I’ve been working on this ultimate keto no-bake cheesecake recipe for quite a while. I think it is the perfect no-bake cheesecake recipe and I am so excited to share it with you! I shared the recipe with one of my friends and she just told me she had to hide a few pieces in the freezer so her family wouldn’t eat the whole thing!
Throughout the recipe I used a variety of Keto sweeteners including brown, granular, and powdered sugar substitutes. This combination creates just the right amount of sweetness and the carb count of this awesome dessert comes in at just 4.5 grams per piece! My son has never really liked cheesecake….until now. I think he ate about 1/3 of the last cheesecake I made. Now that makes a momma’s heart happy!
There are a couple important things to know about this recipe. It works best to press the crust firmly to the bottom of the springform pan. It will hold together best that way. The first time I made the recipe, I beat the whipped cream into the cream cheese mixture with an electric mixer. The taste was awesome, but the cheesecake was dense. I realized that using the mixer took some of the air out of the delicate whipped cream. I like my cheesecake to be light and fluffy. So the next time I made the cheesecake, I folded the whipped cream into the cream cheese mixture with a spatula and mixed carefully until combined. With this change, I had found my ultimate dream dessert!
This cheesecake is so awesome, I just wanted to post pictures here because I think it’s almost too good for words! But I did have a few tidbits to pass along! I truly hope that you enjoy this ultimate keto no-bake cheesecake recipe as much as I enjoyed creating it for you. 💖
Helpful Hints:
*Press the crust mixture onto the bottom of the springform pan firmly using either your hands or the bottom of a measuring cup to help it hold together.
*Use a spatula to fold the whipped cream into the cream cheese mixture and mix as carefully as possible to combine. This is what helps to create a light and fluffy cheesecake.
Main Kitchen Equipment and Utensils:
- Springform pan
- Measuring cups
- Measuring spoons
- Electric mixer
- Spatula
Splash of Encouragement:
***The Lord is my light and my salvation; Whom shall I fear? The Lord is the strength of my life; Of whom shall I be afraid? Psalm 27:1***
The Ultimate Keto No-Bake Cheesecake
This is the ultimate keto no-bake cheesecake! It is creamy, rich, and decadent. If you don’t tell people it’s keto, they will never guess it. This dessert will fast become a true family favorite!
Ingredients
For the crust:
- 1¼ cups almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 2 cups heavy whipping cream
- 3 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar substitute (Swerve)
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
For the crust:
1. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch springform pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. In a medium bowl, using an electric mixer, beat the heavy whipping cream on medium high speed until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
2. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed. Beat until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
3. Add the sour cream, lemon juice, and vanilla. Mix until combined.
4. Carefully fold the whipped cream into the cream cheese mixture and stir until combined.
5. Remove your crust from the freezer and use a spatula to transfer the filling mixture onto the crust. Smooth off the top.
6. Cover the cheesecake with plastic wrap and refrigerate 6 hours, or overnight, before serving.
Notes
For best results, prior to making your whipped cream, place your medium mixing bowl and beaters in the freezer to chill for 15-20 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 PieceAmount Per Serving: Calories: 435Total Fat: 43gCholesterol: 58mgSodium: 66mgCarbohydrates: 6.5gNet Carbohydrates: 4.5gFiber: 2gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
I made a shopping list of just the Swerve granulated, the cream cheese and sour cream and that came to $29 alone. Wow. Will have to wait for a special occasion for this one.
I already have the heavy cream which would be another $5 onto the cost.
Hi Susan, I hope you get a chance to try the cheesecake. I can usually find my Swerve locally for $7.50 a bag or less. And I try to stock up when I find it on sale. This is one of our favorite desserts and I hope you enjoy it!
Oh I will definitely try it.
But I live in Canada and everything is more expensive.
Swerve is sometimes on sale at 2 for $20. I’ll grab some then.
And I’m a cheesecake nut, so will be worth the investment.