This is the ultimate keto no-bake cheesecake! It’s rich, creamy, and decadently delicious. This dessert will fast become a true family favorite!
I absolutely love this no-bake cheesecake and am so excited to share it with you! I gave this recipe to a friend, and she told me she had to hide a few pieces in the freezer so her family wouldn’t eat it all! If you don’t tell them, no one would ever guess this is a keto dessert!
Let’s talk about our crust!
I love the crust for this no-bake cheesecake! I actually like it better than a traditional graham cracker crust. To make our crust, we start by combining almond flour, a combination of keto brown and granulated sugar, cinnamon, and salt. For both my sugars, I used the Swerve brand. Their sugars contain zero calories and zero net carbs. They’re also incredibly similar in their sweetness level to regular sugar. Cinnamon and salt add amazing flavor to our crust, and it all comes together when we add melted butter. When placing your crust into your springform pan, you’ll want to press the crust onto the bottom of the pan firmly. You can do this using your hands, but I find pressing it using the bottom of a measuring cup works great. You’ll want to put your crust in the freezer while you make your cheesecake filling.
How do I make the filling for the ultimate keto no-bake cheesecake
It’s quite easy to make the cheesecake filling for this dessert! There are actually three steps to making this filling. First, we beat some heavy whipping cream until stiff peaks form. Stiff peaks mean when we remove our beaters, they form peaks which completely hold their shape. The second step is to add our softened cream cheese and powdered sugar to a large mixing bowl and beat until combined. We then add a little sour cream, lemon juice, and vanilla and beat just until combined. The last step is the most important as we gently fold our whipped cream into our cream cheese mixture and stir until all our ingredients are combined. I highly recommend stirring to combine the heavy whipping cream with the cream cheese mixture instead of using a mixer to combine as stirring results in the most light and airy mixture.
What are some ways I can serve the ultimate keto no-bake cheesecake?
You have some awesome options for serving this cheesecake! This is an elegant dessert, perfect to serve for holidays and special occasion meals. It also makes a wonderful addition to all kinds of brunch and party menus. This cheesecake is perfect served just as is, but you have some great topping options as well. You can top this cheesecake with some fresh berries or with keto jam. A couple of my favorites are keto strawberry jam and keto spiced Christmas jam! If you’d like, you can also use the crust and filling ingredients for this cheesecake and divide them to make 24 mini cheesecakes by making them in regular sized muffin tins. You can also freeze these mini cheesecakes and then have an awesome sweet treat anytime you’d like!
Here are some more cream cheese inspired keto desserts I think you’ll enjoy!
Chocolate Espresso Keto No-Bake Cheesecake
Cinnamon Sugar Keto Cheesecake Bars
Keto Chocolate Chip Cheesecake Bites
Keto Pumpkin Cheesecake Mousse
Helpful Hints:
*For the best results, you’ll want to press the crust mixture onto the bottom of the springform pan firmly using either your hands or the bottom of a measuring cup.
*I recommend using a spatula to fold the whipped cream into the cream cheese mixture as this is what helps to create a light and fluffy cheesecake.
Main Kitchen Equipment and Utensils:
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’s rich, creamy, and decadently delicious. 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 mixing bowl, using an electric mixer, beat the heavy whipping cream until stiff peaks form. Set aside.
2. In a large mixing bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed.
3. Add 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 4-6 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 SliceAmount Per Serving: Calories: 444Total Fat: 45gSaturated Fat: 28gUnsaturated Fat: 16gCholesterol: 59mgSodium: 246mgCarbohydrates: 6gNet Carbohydrates: 4.5gFiber: 1.5gSugar: 2.5gProtein: 6g
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.