Keto No Bake Cheesecake – This low carb decadent, creamy cheesecake, rich flavors that melt in your mouth without the fuss of baking.
Why You’ll Love This Keto No Bake Cheesecake
- No Oven Needed: Great for hot days or when you simply don’t want to heat up the kitchen.
- Low in Carbs, High in Flavor: Satisfies your sweet cravings without kicking you out of ketosis.
- Quick and Easy: Only a few simple ingredients and minimal prep time.
- Customizable: Tons of variations to suit your taste!
Tips and Tricks for the Best Keto No Bake Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese is softened to avoid a lumpy filling. Take it out of the fridge about 30 minutes before you plan to use it.
- Whipping Cream: Be careful not to over-whip your heavy cream; it should be light and fluffy, not grainy.
- Chill Time: Patience is key! The cheesecake needs at least 4 hours to firm up. Overnight is even better for the best texture.
- Adjust Sweetness: If you prefer a sweeter cheesecake, add a bit more powdered sweetener to taste.
Delicious Variations
- Berry Bliss: Add fresh berries like raspberries, strawberries, or blueberries on top for a burst of natural sweetness.
- Chocolate Lover’s Delight: Mix in a couple of tablespoons of unsweetened cocoa powder into the cream cheese filling for a chocolatey twist. You can also drizzle some melted keto-friendly chocolate on top.
- Nutty Crunch: Sprinkle some chopped pecans or walnuts into the crust for added texture.
- Citrus Zing: Use lime juice and zest instead of lemon for a refreshing tropical flavor.
How to Serve Keto No Bake Cheesecake
- Garnish: Serve your cheesecake with a dollop of sugar-free whipped cream and a few berries. You can also add a drizzle of keto-friendly caramel or chocolate sauce.
- Pairing Ideas: This dessert pairs beautifully with a hot cup of black coffee or a chilled glass of sparkling water with lemon.
How to Store Your Keto No Bake Cheesecake
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. The cheesecake actually tastes better as it chills and the flavors meld together.
- Freeze: You can also freeze individual slices. Wrap each piece in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Recipe FAQs
Q: Can I use coconut flour instead of almond flour for the crust?
A: Coconut flour is highly absorbent and not a direct substitute for almond flour. If you want to use coconut flour, use only about 1/3 to 1/2 cup, and expect a denser crust.
Q: What’s the best keto-friendly sweetener for this recipe?
A: Powdered erythritol or monk fruit sweetener works best. Avoid granulated sweeteners, as they can create a gritty texture.
Q: Can I make this dairy-free?
A: Yes! Substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream in place of heavy whipping cream. Be sure to adjust the flavors as needed.
Q: Why is my cheesecake filling not setting properly?
A: Make sure you’ve whipped the heavy cream to stiff peaks before folding it into the cream cheese mixture. Also, ensure the cheesecake chills long enough to set fully.
Keto No Bake Cheesecake (LOW CARB)
Keto No Bake Cheesecake - This low carb decadent, creamy cheesecake, rich flavors that melt in your mouth without the fuss of baking.
Ingredients
Crust:
- 80 g melted butter
- 170 g almond meal (about 1.5 cups)
- Optional: a lightly golden crust from baking adds depth!
Filling:
- 500 g softened cream cheese (hello, creamy goodness!)
- 120 g sour cream
- 250 g thickened cream (for that perfect fluff)
- 80 g powdered sweetener
- 2 teaspoons vanilla extract
- 1 tablespoon lemon or lime juice
Toppings (Optional):
- Sugar-free jam, fresh berries, freeze-dried fruit, or sugar-free chocolate
- Additional whipped cream, sweetened to taste
Instructions
- Start by lining a 20cm springform pan. If you’re feeling a little adventurous (and I always do!), preheat your oven to 170°C (350°F) and bake the almond meal crust.
- Combine melted butter with almond meal, press it into the pan, and bake for about 12 minutes until golden. Prefer a true no-bake version? Skip the oven and chill the crust instead. Either way, let the crust cool completely.
- Whip 250 g of thickened cream until stiff peaks form. Trust me, this step gives your cheesecake that perfect light texture. Set aside.
- Mix softened cream cheese, sour cream, sweetener, vanilla extract, and a splash of lemon juice until smooth and velvety. Now, fold in the whipped cream carefully. We want fluffy, not flat!
- Spread the creamy mixture over the cooled crust, smoothing out the top. Cover with plastic wrap and refrigerate until it’s fully set—ideally overnight but at least 4 hours.
- Want to make it extra indulgent? Whip some additional cream with a touch of sweetener and vanilla. Add berries, a dollop of jam, or a sprinkle of sugar-free chocolate to serve.
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 414Total Fat 37gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 86mgSodium 184mgCarbohydrates 18gFiber 3gSugar 12gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Keto No Bake Cheesecake is truly a game-changer for those on a low-carb diet, proving that you don’t have to sacrifice flavor to stay on track. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself, this recipe is a crowd-pleaser that you’ll come back to time and again. Enjoy, and happy (keto) baking—no oven required!
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