Description
This no-bake keto cheesecake is a creamy, rich dessert that perfectly fits a low-carb lifestyle. Featuring a buttery almond flour crust and a smooth, sweetened cream cheese filling, it requires no oven time and sets beautifully in the refrigerator. Ideal for keto dieters and anyone seeking a delicious, easy-to-make cheesecake alternative.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1 tablespoon erythritol
Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
Instructions
- Make the crust: In a mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of erythritol. Stir the ingredients until the mixture is well combined and resembles wet sand.
- Form the crust: Press the almond flour mixture firmly into the bottom of a 9-inch pie dish or cheesecake pan, ensuring it is evenly spread and compacted. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Prepare the filling: In a separate bowl, beat the softened cream cheese with the heavy cream, 1/2 cup erythritol, and vanilla extract. Continue mixing until the filling is completely smooth and creamy with no lumps.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled almond flour crust. Use a spatula to spread the filling evenly across the crust surface.
- Chill to set: Refrigerate the assembled cheesecake for 3 to 4 hours, or until it is firm and set enough to slice cleanly.
- Serve: Slice the cheesecake and serve chilled. Garnish with optional toppings such as fresh berries or sugar-free whipped cream for added flavor and presentation.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Press the crust firmly to prevent it from crumbling when sliced.
- If desired, add lemon zest or a squeeze of lemon juice to the filling for a tangy twist.
- This cheesecake is best served within 2 days for optimal freshness.
- Use erythritol or another keto-friendly sweetener of choice to maintain the low-carb profile.
- Allow the cheesecake to come to room temperature for 10 minutes before slicing for easier cutting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
