Keto No-Bake Cheesecake

Indulge in the creamy decadence of this Keto No-Bake Cheesecake, a guilt-free treat that’s perfect for satisfying your sweet cravings while staying low-carb! Featuring a buttery almond flour crust and a silky, tangy cheesecake filling made with cream cheese, heavy whipping cream, and a hint of lemon, this dessert is both rich and refreshing. Sweetened with keto-friendly erythritol, it’s completely sugar-free and takes just 20 minutes of prep—no oven required! Ideal for busy days or when you need a make-ahead dessert, this no-bake recipe sets beautifully in the fridge, making it a fuss-free centerpiece for any gathering. Serve it chilled, topped with fresh berries or a dollop of whipped cream for a stunning presentation. Enjoy this keto dessert that’s as easy to make as it is delicious!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 2 tablespoons erythritol sweetener
• 4 tablespoons unsalted butter
• 16 ounces cream cheese
• 1 cup heavy whipping cream
• 2/3 cup powdered erythritol sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Directions

Step 1

Start by preparing the crust: In a mixing bowl, combine the almond flour and 2 tablespoons of erythritol sweetener.

Step 2

Melt the unsalted butter in a microwave-safe bowl or small saucepan, then pour it into the almond flour mixture.

Step 3

Mix the ingredients until the almond flour is evenly coated with butter, forming a crumbly mixture.

Step 4

Press the almond flour mixture into the bottom of an 8-inch springform pan, creating an even layer for the crust. Press firmly to ensure it holds together.

Step 5

For the filling, in a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Step 6

Gradually add the powdered erythritol sweetener and continue to mix until fully incorporated.

Step 7

Add the heavy whipping cream, vanilla extract, and lemon juice to the cream cheese mixture. Beat on medium-high speed until the mixture is thick and creamy.

Step 8

Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 9

Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.

Step 10

Once set, carefully remove the sides of the springform pan, slice, and serve chilled. Enjoy your keto no-bake cheesecake!

Nutrition Facts

Serving size	(1062.8g)

Amount per serving	% Daily Value*
Calories	3373.7

Total Fat 332.1g	0%
Saturated Fat 171.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 822.1mg	0%
Sodium 1512.2mg	0%
Total Carbohydrate 231.2g	0%
Dietary Fiber 10.4g	0%
Total Sugars 21.8g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 660.1mg	0%
Iron 4.0mg	0%
Potassium 650.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 4.8%

Carbs: 22.5%