Keto No Bake Cheesecake (Sugar-Free)

Homemade keto no bake cheesecake on a white kitchen counter

Keto No Bake Cheesecake (Sugar-Free)

A creamy, sugar-free keto no bake cheesecake that’s rich, velvety, and guilt-free. This easy low-carb dessert sets perfectly in the fridge ; no oven, no hassle, and 100% delicious.

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Course: Dessert

Cuisine: Keto, Low Carb, American

Prep Time: 20

Chilling Time: 4

Total Time: 4 20

Servings: slices

Calories: 310kcal

Cost: $11

Equipment

1 9-inch springform pan
1 Electric mixer or hand mixer
2–3 Mixing bowls (medium)
1 Rubber spatula
Measuring cups and spoons
1 Parchment paper

Ingredients

Almond Flour Crust

1.5 cups almond flour gluten-free base
3 tablespoons melted butter binds and adds richness
2 tablespoons erythritol or monk fruit sweetener sugar-free sweetness
0.5 teaspoon vanilla extract flavor enhancer

Cream Cheese Filling

16 oz full-fat cream cheese, softened base of filling
0.75 cup powdered erythritol smooth texture
1 cup heavy whipping cream light, fluffy texture
2 teaspoons vanilla extract adds depth
1 tablespoon lemon juice optional, balances flavor

Optional Toppings

— fresh raspberries or strawberries garnish
— sugar-free chocolate shavings for decoration
— whipped cream (unsweetened) topping
— raspberry topping (low carb) drizzle

Instructions

Combine crust ingredients and press into springform pan. Chill 30 minutes.
Beat cream cheese until fluffy, add erythritol and flavorings.
Whip cream to stiff peaks and fold gently into mixture.
Pour filling over crust and smooth the top.
Refrigerate 4–6 hours or overnight before serving.

Notes

Nutrition information is automatically calculated and should be used as an approximation.

Nutrition