If you’ve ever found yourself daydreaming about a luscious, creamy dessert that melts in your mouth and totally satisfies your cravings — all without firing up the oven — this No-Bake Keto Cheesecake is about to become your new favorite treat! It checks all the boxes: indulgent, simple to make, and perfectly tailored for anyone on a keto, low-carb, or gluten-free diet. With just a handful of wholesome, straightforward ingredients and a few easy steps, you’ll be wowing friends and family with a dessert that truly feels like a special occasion, any day of the week.

No-Bake Keto Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such a small collection of ingredients can come together and create something truly spectacular. Every single item on this list plays an important role, from the rich and satisfying crust to the cloud-like filling — each one building layers of flavor and developing that beautiful, classic cheesecake look and taste.

Almond Flour: Lends a nutty flavor and provides the perfect crumbly base for your crust, while keeping things gluten-free and low-carb.
Melted Butter: Brings the almond flour together and adds richness, giving the crust a satisfyingly buttery bite.
Powdered Erythritol (for crust and filling): This keto-friendly sweetener ensures your cheesecake is perfectly sweet, but never sugary or spiky in carbs.
Cream Cheese (softened): The star of the show! It adds creamy, tangy decadence for that iconic cheesecake texture.
Vanilla Extract: Just a splash lifts the flavor and gives the filling a lovely warmth and depth.
Heavy Whipping Cream: Whipped into billowy peaks, this lightens and enriches the filling with an irresistibly airy texture.
Lemon Juice: Just a bit of brightness and tartness balances out the richness, so every bite is completely craveable.

How to Make No-Bake Keto Cheesecake

Step 1: Prepare the Crust

Start by mixing the almond flour, melted butter, and 2 tablespoons of powdered erythritol in a medium bowl. Stir until you’ve got a moist, sand-like mixture that holds together when pressed. This mixture forms the essential base of your No-Bake Keto Cheesecake. Press it firmly and evenly into the bottom of a greased or parchment-lined 9-inch springform pan — don’t forget to pack it tightly so it doesn’t crumble when slicing later!

Step 2: Make the Cream Cheese Filling

In a large mixing bowl, place your softened cream cheese (the softer, the smoother the final result!), 1/2 cup powdered erythritol, vanilla extract, and lemon juice. Beat with a hand mixer or stand mixer until everything is beautifully smooth, creamy, and free of lumps. Take a moment to taste — you want that perfect balance of tangy and sweet.

Step 3: Whip the Cream

In a separate bowl, pour in the heavy whipping cream and beat it until stiff peaks form. You’re looking for thick, fluffy whipped cream that will lighten your cheesecake filling and add the dreamy, airy richness No-Bake Keto Cheesecake is known for.

Step 4: Fold and Combine

Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. This step requires a light hand! Fold just until everything is fully incorporated and smooth — this is what will give your cheesecake its lovely mousse-like texture.

Step 5: Assemble and Chill

Spread the filling evenly over your prepared crust, smoothing out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long. This allows the No-Bake Keto Cheesecake to firm up perfectly and the flavors to meld into delicious harmony.

How to Serve No-Bake Keto Cheesecake

Garnishes

When it comes time to serve, let your creativity shine! Fresh berries like raspberries or blueberries add beautiful color and a pop of tartness, while a drizzle of sugar-free fruit sauce or a light dusting of powdered erythritol makes each slice look bakery-worthy. For true decadence, you can even sprinkle on some grated dark chocolate or add a few mint leaves for a fresh flourish.

Side Dishes

No-Bake Keto Cheesecake is rich and indulgent, so it pairs delightfully with lighter sides. A simple bowl of fresh berries lets the cheesecake take center stage while providing natural contrasting flavors. Or, serve alongside hot coffee or unsweetened tea — the creamy, cool cheesecake is a brilliant match for warm, comforting drinks.

Creative Ways to Present

Individual cheesecakes made in small jars or muffin tins make personalized desserts for parties or picnics. You can also try layering cheesecake filling and crust in parfait glasses for a modern twist. For a festive gathering, garnish with a seasonal touch like pomegranate seeds or edible flowers to turn your No-Bake Keto Cheesecake into the star of the dessert table.

Make Ahead and Storage

Storing Leftovers

Store any leftover No-Bake Keto Cheesecake covered in the refrigerator for up to 5 days. The flavors often deepen with time, so each day it tastes just as delightful — if not even better — than the last. Keep it in an airtight container to prevent it from absorbing refrigerator odors.

Freezing

The beauty of No-Bake Keto Cheesecake is that it freezes exceptionally well. Cut the cheesecake into individual slices, wrap each one snugly in plastic wrap, and store in a freezer-safe container. These frozen slices make a wonderful, ready-to-go treat whenever a dessert craving strikes. Simply thaw in the fridge overnight or on the counter for about 30 minutes before enjoying.

Reheating

Since this cheesecake is meant to be enjoyed chilled, there’s no need for reheating. If frozen, just thaw in the refrigerator until set, or leave on the counter briefly for a softer texture. Heating is not recommended, as it can affect the creamy consistency and structure.

FAQs

Can I use a different sweetener instead of erythritol?

Absolutely! You can substitute powdered monk fruit sweetener or allulose without issue. Just be mindful that different sweeteners can vary in sweetness, so taste the filling and adjust to your preference.

Is it possible to make No-Bake Keto Cheesecake dairy-free?

Definitely! Opt for a dairy-free cream cheese and use coconut cream instead of heavy cream. While the flavor will change slightly, the dreamy, creamy texture will still be spot on.

What if I don’t have a springform pan?

No problem — you can use a regular cake pan or even make the cheesecake in individual ramekins or jars. Just line the pan with parchment for easy removal.

How do I prevent lumps in my cheesecake filling?

The secret is having your cream cheese at true room temperature before mixing. Beat thoroughly until completely smooth before adding whipped cream. This ensures a silky, lump-free filling every time.

Can I flavor the cheesecake filling?

Of course! Add a swirl of sugar-free berry puree, a touch of espresso powder, or a bit of unsweetened cocoa to customize the flavor profile of your No-Bake Keto Cheesecake and make it your own.

Final Thoughts

I truly hope this No-Bake Keto Cheesecake brings as much joy to your kitchen as it does to mine. There’s just something magical about transforming a handful of simple ingredients into a show-stopping dessert that fits your lifestyle. If you’re ready for a fuss-free, ultra-satisfying treat, give this recipe a whirl and share a slice with someone you love — it’s bound to become a new favorite!

No-Bake Keto Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Emma
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in a creamy and luscious No-Bake Keto Cheesecake that’s perfect for satisfying your dessert cravings without the guilt. This recipe combines the richness of cream cheese with the nuttiness of almond flour in a delightful sugar-free treat.

Ingredients

Scale

For the Crust:

1 1/2 cups almond flour
1/3 cup melted butter
2 tablespoons powdered erythritol

For the Filling:

16 ounces cream cheese, softened
1/2 cup powdered erythritol
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon lemon juice

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Instructions

Prepare the Crust: In a bowl, mix almond flour, melted butter, and 2 tablespoons erythritol. Press into a greased 9-inch springform pan.
Make the Filling: Beat cream cheese, erythritol, vanilla, and lemon juice until creamy. Whip heavy cream separately until stiff peaks form. Fold whipped cream into cream cheese mixture.
Assemble: Spread filling over crust, smooth the top, and refrigerate for at least 4 hours or overnight.
Serve: Slice and enjoy chilled.