An easy Keto No-bake Cheesecake recipe with a super smooth vanilla cheesecake filling on top of a keto graham cracker crust! Bonus, this delicious keto no-bake dessert is also egg-free and ready twice faster than a baked cheesecake!
A keto diet cheesecake
An authentic cheesecake recipe is not keto-friendly because of the sugar added in the filling and the graham crackers used in the crust.
However, it’s very easy to make a keto recipe for cheesecake. If you are in a hurry, you can whip a keto cheesecake fluff as a quick keto fat bomb dessert, or if you are more patient make this no-bake keto vanilla cheesecake.
What’s keto no-bake cheesecake?
A keto no-bake cheesecake is a sugar-free cheesecake recipe made without your oven. It’s made of a low-carb cheesecake crust, usually made of almond flour and butter or homemade keto graham crackers.
Then, a no-bake cheesecake is topped with whipped cream cheese, sour cream, heavy cream, and sugar-free keto sweetener, and a touch of gelatin to set your dessert fast.
How to make keto no-bake cheesecake?
To make a quick keto cheesecake no-bake recipe, you need only a few ingredients.
For the keto cheesecake crust, you need:
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- Almond flour or you can make my homemade keto graham cracker recipe and crush them in a food processor into a powder.
- Melted butter
- Vanilla extract
- Erythritol – or stevia drops or monk fruit
For the keto cheesecake recipe no-bake filling, you need:
- Cream cheese – softened and at room temperature. Bring the cream cheese out of the fridge an hour before making this keto cheesecake recipe.
- Sour cream – this adds a tangy flavor to cheesecakes.
- Heavy whipping cream
- Powdered erythritol
- Lemon Juice
- Vanilla extract
Making the crust
First, select an 8 inches springform pan – this is the best pan to release your no-bake cheesecake easily. Then, lightly grease the pan and cover the bottom of the pan with a round piece of parchment paper. Set aside
Next, combine all the cheesecake crust ingredients into a mixing bowl until it forms a crumble.
Press the crumb at the bottom of the pan and refrigerate while you prepare the low-carb cheesecake filling.
Whipping the cheesecake filling
First, in a small mixing bowl, whisk gelatin and boiling water until the gelatin bloom. It should dissolve in the water and create a gooey texture. Set aside for5 minutes.
Next, in another mixing bowl, add softened cream cheese and sour cream. Beat until fluffy and well combined. Stop beater, add powdered erythritol, bloomed gelatin, lemon juice, and vanilla extract. Beat again on medium speed to combine. Set aside in the fridge.
Finally, in another bowl, whip the heavy cream until stiff peak forms.
Fold the whipped cream into the cream cheese bowl until
Setting the cheesecake
This is a no-bake cheesecake keto recipe. It means it’s not baked in your oven, but instead, your dessert needs to spend at least 3 hours in the fridge to set.
The ideal is to store the cheesecake overnight in the fridge for the best texture and avoid a runny soft filling.
Always film the top of the springform pan with plastic wrap to prevent the top of the cheesecake from drying out.
Gelatin in cheesecake
This is a no-bake cheesecake made without gelatin. You can skip the gelatin in no-bake cheesecake recipes if you don’t add any large volume of liquids, like lime juice.
For example, in my keto key lime cheesecake, I use gelatin powder because there’s a lot of lime juice that dilutes the cream cheese batter.
But for this vanilla no-bake keto cheesecake, there’s no need for gelatin at all.
Keto cheesecake storage
A no-bake cheesecake is a large dessert that serves 16 slices. Luckily, a keto no-bake cheesecake can be:
- Frozen – up to 3 months
- Refrigerated – up to 4 days
No matter how you store your cheesecake, the most important is to store your dessert in a sealed, airtight container.
If you decide to freeze your low-carb cheesecake, it’s better to freeze individual portions to limit your carb intake. This way, you can thaw one serving at a time when your sweet cheesecake craving comes.
Keto cheesecake flavors
The great part about this no-bake cheesecake keto recipe is that you can tweak its flavor.
In fact, you can add some of the ingredients to create different cheesecake flavors:
- Chocolate – add 1/2 cup melted sugar-free chocolate chips into the beaten cream cheese and sour cream.
- Peanut butter – beat in 1/3 cup natural peanut butter with the cream cheese and sour cream, or skip the sour cream and use only peanut butter for a firmer texture.
- Lemon – add 1/4 cup lemon juice to the batter.
- Strawberry – add 1/4 cup strawberry fruit puree with the cream cheese.
This keto cheesecake is made with many dairy products, but luckily, there are options to make a dairy-free vegan keto cheesecake. The best is to replace:
- Cream cheese with vegan cream cheese.
- Sour cream with peanut butter or vegan sour cream.
- Heavy cream with canned coconut cream. Make sure to refrigerate two cans of coconut cream the day before making the cheesecake. Then, open the cans carefully, don’t shake them, scoop out the top layer, and reserve it in a bowl. Finally, whip into a stiff coconut whipped cream.
- Butter – replace with melted coconut oil.
A cheesecake is much tastier and much more beautiful served with toppings. But to keep it keto-friendly, choose some of the options below to decorate your cheesecake:
- Extra whipped cream – piped on the sides.
- Fruits coulis – use keto-friendly fruits like raspberries, strawberries, or blueberries.
- Fresh fruits
- Shredded coconut
- Sugar-free chocolate
What to do if my no-bake cheesecake didn’t set?
This happens if you:
- Used low-fat cream cheese. No-bake cheesecake must be made from full-fat cream cheese, or they stay too soft.
- Over mixed the filling using a stand mixer or hand mixer – you must use a spatula to gently fold in the whipped cream into the cream cheese.
- Used a smaller pan – an 8-inch pan or smaller makes super-thick cheesecake that won’t set properly.
- Didn’t beat the heavy cream into a very stiff peak – if your cream is too loose, the cheesecake filling will be runny.
How to make the no-bake cheesecake set?
If it’s your first time making no-bake cheesecake and you worry about the filling not setting use gelatin! Simply dissolve 2 teaspoons of gelatin powder in cold water to bloom. Then, beat into the cream cheese.
More no-bake keto dessert recipes
Below I listed more gluten-free no-bake keto dessert recipes for you to try. All these recipes contain a low amount of net carbs per serving to fix your sweet cravings without guilt on your keto journey.
Have you made this low-carb no-bake cheesecake recipe? Share a comment or review below to connect with me,
Keto No-Bake Cheesecake
An easy no-bake keto cheesecake with creamy vanilla texture and almond crust.
No-bake keto Cheesecake filling
Optional – for a firmer filling
Cover the bottom of a 9-inch springform pan with a large square of lightly oiled parchment paper. Close the springform ring to trap the paper and keep hanging pieces outside the pan. This makes it easier to release the cheesecake from the pan the next day. Cover the sides of the pan with ribbons of greased parchment paper. Set aside.
In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt. Stir with a spatula to combine and form a sandy mixture.
Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to smooth the surface. Refrigerate while making the filling.
No-bake Cheesecake Filling
If you want to use gelatin for a firmer cheesecake texture, dissolve it into cold water now and add it to the next bowl.
In a large mixing bowl, beat with a handheld whisk the softened cream cheese, sour cream, and gelatin mixture (if used). Beat for a maximum of 1 minute.
Stop the beater, add in powdered erythritol, lemon juice, and vanilla extract. Keep beating until everything comes together. Don’t overbeat to avoid a too soft cheesecake. Taste the filling and add an extra 1/4 cup powdered erythritol if not sweet to your liking. Set aside at room temperature.
In another bowl, beat the heavy whipping cream until a very stiff peak forms. The cream should be as stiff as possible or it impacts the firmness of no-bake cheesecake later.
Now, use a spatula to gently fold the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
Transfer the cheesecake filling into the springform pan covered with the cheesecake crust.
Use a spoon to distribute the cheesecake filling evenly all over the pan.
Cover the pan with plastic film and refrigerate overnight.
The next day, open the springform ring to release the cheesecake.
Use the hanging pieces of parchment paper to transfer the cheesecake onto a serving plate, or take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
Serve each slice with a dollop of unsweetened whipped cream and strawberry coulis.
Keto No-Bake Cheesecake
Amount Per Serving (1 slice)
Calories from Fat 300
% Daily Value*
Saturated Fat 16.1g101%
Trans Fat 0.2g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 6.9g
Vitamin A 998.1IU20%
Vitamin B12 0.2µg3%
Vitamin C 0.4mg0%
Vitamin D 0.5µg3%
Net Carbs 3.9g
* Percent Daily Values are based on a 2000 calorie diet.