, 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
Yes, there shouldn't be any problem with omitting the lemon.
Sure! However, it may not be a 1:1 ratio, as the levels of sweetness can vary.
Hi, Colleen! Yes, the 2 pounds is accurate. It’s very creamy but shouldn't be runny.
I'm so glad that you are enjoying it! Thank you for taking the time to let us know.
Next time I will cut down on the sweeter though as we rarely use sugar . But great hit thanks for another great recipe.
The correct measurement is tbsp. It's been corrected now. Thanks!
You can certainly give it a try, but it may affect the taste. The substitution ratio is not 1:1, but there is information here about how to substitute! https://strongmetabolism.fit/low-carb/recipes/baking%3C/a%3E%3C/div%3E
I am so glad you enjoyed this one!
Sure! Let us know how it turns out!
Check your brand of xylitol. If it is 1:1 sweet as sugar then yes, it's a 1:1 sub for the erythritol.
Great ideas for spicing up the crust! Thank you for sharing!
You may find this helpful. Yes, you can make a smaller recipe but you would need to experiment with the proper pan size.
Hi, Jeff! I believe that may be a typo, and it should say plastic OR foil. I will let the team know!
The default ingredients make 16 servings, and each serving is 4 net carbs.
This will last up to 5 days in the fridge, but will also freeze very well.
Lisa, the recipe is correct, 2 lbs or 4 (8 oz) blocks of cream cheese. That amount will fit into a 9" springform pan.
You certainly don't have to use a springform pan, though it helps with the presentation. You could also use a deep-dish pie plate or even a casserole dish.
Hi Melissa! It should work, but the recipe hasn't been tested with truvia.
Happy birthday! Glad to hear you enjoyed this recipe.
That sounds delicious! Thank you for sharing.
Sorry to hear that, Pat! It wouldn't set up at all? I'm not sure if it's possible to overmix, but that could be the culprit.
That would be so helpful as not too sure what equates in reference to cups etc
Thank you
You can change from US to metric at the top of the ingredients list, and you will be able to see the ingredients in grams and mls.