Keto No Bake Cheesecake

Indulge in the rich and creamy flavors of our Keto No Bake Cheesecake, a heavenly dessert that aligns perfectly with your low-carb lifestyle. This blissful treat is not only delicious but also incredibly easy to make, requiring no oven time. It's the perfect guilt-free indulgence for any occasion.

Course Desserts

Cuisine American

Keyword easy keto cheesecake, keto no bake cheesecake, Low Carb Cheesecake, no bake keto dessert

Prep Time 20

Cook Time 0

Chilling Time 2

Total Time 2 20

Servings servings

Calories 410kcal

Equipment

9-inch springform pan
Medium mixing bowl
Large mixing bowl
Electric mixer
Spatula

Ingredients

Crust

1 ½ cups almond flour 150g
⅓ cup granulated erythritol 67g
⅓ cup unsalted butter, melted 76g
½ tsp vanilla extract 2.5ml

Filling

16 ounces cream cheese, softened 453g
1 cup powdered erythritol 200g
1 cup heavy whipping cream 240ml
1 tsp vanilla extract 5ml
1 tbsp lemon juice 15ml
Zest of 1 lemon

Instructions

Begin by preparing the crust. In a medium mixing bowl, combine the almond flour and granulated erythritol thoroughly.
Pour the melted butter and vanilla extract into the dry mixture and mix until a crumbly, cohesive dough forms.
Press the dough evenly into the bottom of a 9-inch springform pan, creating a firm base. Place in the refrigerator to set while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it's smooth and creamy.
Gradually add the powdered erythritol to the cream cheese while continuing to beat the mixture.
Pour in the vanilla extract, lemon juice, and lemon zest, then mix until all ingredients are well incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until it's completely combined, being careful not to deflate the cream.
Spread the filling over the chilled crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 2 hours, or until set.

Notes

If you prefer a firmer cheesecake, you can freeze it for an hour before serving. The cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert option for busy weeks or impromptu gatherings.

Nutrition