This Keto No Bake Cheesecake Recipe is perfect for your sweet tooth. The whole family will enjoy this simple low carb dessert.
This delicious no bake keto cheesecake recipe is the ideal summer dessert on a low carb diet. Not only is it a great thing to eat when that craving kicks in, but it’s really one of the best cheesecake recipes out there. If you’re a fan of regular cheesecake, you’re going to love this simple no bake dessert.
While I could easily eat the entire cheesecake by myself, I love savoring the creamy filling and buttery crust over the course of several days. I’ve broken this simple low carb cheesecake recipe down into easy step-by-step instructions, making it a breeze to get started!
If you’re looking for more keto dessert recipes, be sure to try this Keto Strawberry Cheesecake and these Keto Chocolate Chip Cookie Bars!
Jump to:
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Filling Ingredients
See the recipe card for quantities.
- Cold water
- Gelatin
- Hot water
- Cream cheese
- Sour cream
- Vanilla extract
Crust Ingredients
For a no-bake crust see that variation in the recipe card.
- Almond flour
- Salted butter
- Joy Filled Eats Sweetener
- Almond butter
How to Make this Keto No Bake Cheesecake Recipe
I like to include a lot of pictures so you can follow along while making my recipes. The complete instructions with quantities are below the blog post.
Step One: Add the almond flour, butter, and 1 tablespoon of the sweetener into a food processor. Pulse until wet crumbs form.
Step Two: Press the mixture into the bottom of a pie plate and up the sides.
Step Three: Bake the almond flour crust at 350 degrees for 10-12 minutes.
Step Four: Bloom the gelatin. (See the directions in the recipe card below). Add the cream cheese to the food processor and pulse until smooth. Add the bloomed gelatin, sour cream, vanilla, and sweetener. Pulse until smooth.
Step Five: Drop spoonfuls of the cheesecake on top of the crust. Spread until smooth. To make the topping, combine the powdered sweetener and the sour cream. Spread it out over the top of the cheesecake.
Step Six: Put in the fridge for 3-4 hours. Top with berries before serving.
Top Tip💡
If you do use fresh berries on top of the cheesecake filling, add them right before serving. If you add them sooner they may release excess juice and make the cheesecake soggy.
Substitutions
- Crust ingredients – As you can see, there are two options here to make the crust. You can bake it or make a no-bake crust. Either option works well for holding the cream cheese mixture, but I do recommend trying them both at least once to see which you prefer. You can even double this easy keto cheesecake recipe, and make one each way.
Variations
- Lemon – Turn this into a lemon cheesecake by adding some lemon zest or lemon extract. You don’t need a lot – a little bit will go a long way to the original recipe.
- Sugar-free sweetener – You can use any type of sweetener that you want for this low-carb cheesecake recipe. I offer suggestions in the recipe card.
- Toppings – Fresh berries, cocoa powder, or a drizzle of peanut butter – all are great options for this cheesecake recipe. You can even let each person add their own toppings to their individual slices.
- Nut-free Option – To make this nut-free swap, use sunflower seed flour in place of almond flour. Or skip the crust and make it in mason jars.
See this Keto Blueberry Cheesecake for another great recipe!
Equipment
An electric mixer, a large bowl, and a pie pan, are all good options to have on hand when making this simple and classic cheesecake. You can make it in a 6-inch or 8-inch springform pan if you prefer.
Storage
If you have leftovers of your new favorite dessert, store it properly in the refrigerator to enjoy over the next few days. Keep it covered and stored in the fridge. You can also freeze it for 2-3 months.
Common Questions
You can, but just know that it will add calories and carbs to this recipe, and likely take it out of the keto realm. The recipe, as written on the recipe card below, is what makes it low carb. Any type of variation will change that factor.
Looking for other recipes like this? Try these:
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Keto No Bake Cheesecake Recipe
This Keto No Bake Cheesecake Recipe is perfect for your sweet tooth. Cheesecake lovers will crave this simple low carb dessert!
Ingredients
Instructions
Baked Crust
-
Process the almond flour, butter, and one tablespoon sweetener in a food processor until wet crumbs form.
-
Press into the bottom and up the sides of a standard 9-inch pie plate.
-
Bake at 350 for 10-12 minutes or until golden brown. Let cool completely.
Filling
-
Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let rest for 5 minutes. Add the hot water and stir until the gelatin dissolves. Remove any chunks of gelatin that don’t dissolve.
-
Add the cream cheese to the food processor. Pulse until smooth. Add the bloomed gelatin, sour cream, sweetener, and vanilla. Pulse until smooth, scraping down the sides as needed.
-
Drop spoonfuls of the cheesecake on top of the crust. Try to cover the entire crust before spreading. Otherwise, you may lift up the crust. Spread smooth.
-
Refrigerate at least 3-4 hours to set.
-
Store the cheesecake in the fridge or freezer.
Topping (optional)
-
Combine sour cream and powdered sweetener. Spread over the cheesecake.
-
Top with berries right before serving, if desired.
Notes
Nut-free Option: To make this nut-free swap in sunflower seed flour in place of the almond flour. Or skip the crust and make in mason jars.
Notes on Sweeteners:
Nutrition
Serving: 1gCalories: 342.9Carbohydrates: 8.4gProtein: 7.6gFat: 32.9gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.3gTrans Fat: 0.2gCholesterol: 71.4mgSodium: 187mgPotassium: 90.7mgFiber: 1.8gSugar: 3.1gVitamin A: 892.4IUVitamin C: 0.2mgCalcium: 104.3mgIron: 0.7mg