, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert No-bake keto cheesecake
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 4 oz. 110 g butter, melted
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- ¼ tsp ¼ tsp salt
- 2 lbs (4 cups) 900 g (950 ml) cream cheese
- 1 cup 240 ml heavy whipping cream
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 2 tsp 2 tsp vanilla extract
- 1 1 lemon, juice and zestlemons, juice and zest
Instructions
- Add all the ingredients for the crust into a bowl and mix until a sandy consistency.
- Put the mixture in a 9" (23 cm) springform pan. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of the pan. Put it in the fridge.
- Add all the filling ingredients into a big bowl. Using a handheld or stand mixer beat the mixture for about 5 minutes or until it's a fluffy consistency. If you have a mixer with a paddle attachment, use this to whip the filling for a smoother, more consistent fluffy texture.
- Pour the filling over the crust and smooth into an even layer using a spatula or spoon.
- Cover with plastic wrap and put in the fridge for at least three hours or overnight.
- Remove the springform pan just before serving by running a thin-bladed knife around the edge to loosen the crust from the sides of the pan. Open the clamp and expand the sides of the pan and release the bottom.
- Top the cheesecake with toppings of your choice or serve it as it is. See some of our favorite topping choices below.
Recommended special equipment
- Springform pan, 9" (23 cm)
- A handheld or stand mixer
Baking the keto cheesecake crust
If you want you could also bake the crust. Baking it in the oven at 350°F (175°C) for about 10 minutes, or until golden, gives the crust more flavor and stability. Let it cool completely before you pour in the filling.
Can you freeze a no bake cheesecake?
Absolutely! Freeze the entire cheesecake uncut or carefully wrap and freeze individual slices for great portion control and a future treat. To enjoy the cheesecake after freezing, let it thaw in the refrigerator overnight or at room temperature. Individual slices will thaw more quickly than whole frozen cheesecakes.
Keto and low carb cheesecake topping suggestions
Switch it up by topping your masterpiece with toppings of your choice, such as a sugar-free fruit sauce. See below for more suggestions.
Fresh cherry sauce
+2 g net carbs/portion
8 oz (225 g) pitted and halved cherries
1 tbsp erythritol
4 tbsp water
0.25 tsp almond extract (optional)
Put all the ingredients in a saucepan on medium heat. Let it simmer until the cherries are soft and the liquid has reduced.
Let it cool completely. Spoon over cheesecake before serving.
Other topping suggestions
Check out our fruits and berries guide, and nuts guide for more inspiration.
- Strawberries
- Raspberries
- Blueberries
- Lemon or lime slices
- Whipping cream
- Fresh mint
- Roasted almonds, hazelnuts, walnuts or pecans
105 comments
Hi, Neal! Our nutritional information is based on the USDA National Nutrient Database. Also keep in mind that the net carbs listed here are per serving, not for the entire recipe.
We have not tested this recipe with mascarpone cheese in place of part or all of the cream cheese.
We have not tested this recipe with those substitutes. Many people use a glass baking dish instead of a springform pan.
Great! So glad it worked well for you. Thanks for sharing!
Great tip on scaling the recipe. Thank you for sharing!
How long did you leave it in the refrigerator? Leaving it in the fridge allows the cream cheese to resolidify which should set the cheesecake.
Thanks,
The serving size is 1/16 of the recipe (the default is 16 servings). You can adapt the servings. The nutritional value is for 1/16 of this recipe. If you would eat 6 servings, it would be 6 times the nutritional value.
This is one of my favorites, too! I bet they'll love it!
let say the the below value as you mention
4g Net carbs
7g Protein
38g Fat
(kcal: 388)
but there is no clear info present the actual size of severing for the above value ?? am not able to map the serving size with nutritional
what is the ratio
thnx
The nutritional value is for 1 serving. The number of servings is indicated and can be adjusted at the top of the ingredients list. You can divide the recipe by the total number of servings, to have 1 serving as the nutritional value indicates.
Unless otherwise noted, it will be granulated.
I am sorry that your cheesecake wasn't as delicious as you had hoped. With sweetener in both the crust and the filling, this shouldn't have turned out bitter. You may wish to check the sweetener that you used. Generally erythritol is pretty close to being as sweet as sugar is, by volume, so any sweetener that says it's 1:1 sub for sugar you can use the same amount. I am not sure what would cause a rubbery texture though, that's not an issue we have encountered before.
YAY! I'm so glad you enjoyed this recipe!
Standard recipe convention is to always use unsalted butter unless a recipe specifically calls for salted.
Hi, Alexandra! I've made this several times and never had an issue. When are you adding the lemon juice? You may want to try adding it last while mixing.
Many thanks in advance.
Yes, this is correct. As you can see in the picture and video, it makes a very thick, decadent dessert!
Glad you liked it even if you made a few tweaks. I really like this one too!
Best,
Jill
We recommend avoiding artificial sweeteners (such as Splenda), however you may want to try one of our other top 3 sweeteners, Stevia or Monk Fruit! https://www.dietdoctor.com/low-carb/sweeteners
Well done!
Thank you for your feedback, I'm glad you enjoyed this recipe.
Wonderful Cheesecake, Followed recipe exactly and came out perfect, tasted wonderful, texture perfect, served with raspberries and blueberries.
Did not feel guilty, using erthritol substitute for sugar, being pre diabetic, AND after testing, my sugars were still normal non diabetic or pre diabetic range, so erthritol works for my body, allowing he odd treat of lemon cheesecake now and again.
Is a must to try. Simple, no bake and let the fridge do the rest.
Yummie....
Jenny Mallorca.
Awesome, Jenny! Thanks for the feedback!
This is one of my favorites, too! So glad it worked well for you!
Quick question, if I want a chocolate base that I also want to bake, then can I just add come cocoa to it? If so, how much would you recommend?
Thank you!
You can find a recipe for a bakeable chocolate crust here! https://www.dietdoctor.com/recipes/peanut-butter-cup-cheesecake
I have been making this over the last few months and it’s delicious!! However I thought the recipe had eggs and a tablespoon of water included when making the crust. Has this recipe changed and If so where can I find the original?
Thank you :)
Hi, Carmen! This recipe has not changed.
Great! So glad you love it!
Awesome, Summer! So glad you enjoyed it! Happy birthday!
I also added a tsp of cinnamon and baked the base, but will probably try the next one unbaked.
Everyone was impressed with my dessert - knowing we have just gone keto with an emphasis on low carb to reverse Type 2 Diabetes for my husband, and for weight loss for me. They couldn't believe we were allowed this! "What about all the sugar?!" Even the non dessert eaters had a piece and loved it. I did a raspberry sauce using frozen berries and that was a little runny so maybe next time I'll not add as much water to it. My husband said "wow, looks and tastes decadent!"
(I like some of the suggestions in this comment thread of the adapting the recipe to a chocolate version.)