Home
Recipes
Keto Recipes
Keto Desserts
Keto No-Bake Keto Cheesecake Recipe

Keto No-Bake Keto Cheesecake Recipe

Learn how to make the best homemade keto no-bake cheesecake that's perfectly creamy and decadent. This easy baking recipe uses cream cheese, almond flour, and keto-friendly sweeteners for a luxurious low-carb dessert that tastes just like the real thing—without turning on your oven!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
0 mins (4 hours chilling)
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced keto cheesecake reveals its creamy vanilla-flecked interior against a crisp, golden almond flour crust. The slice rests on a matte black plate, showcasing the stark contrast between the pale cheesecake and its crumbly base. Natural window light highlights the smooth texture of the filling, while tiny vanilla bean specks are visible throughout. Surrounding the plate are scattered fresh berries, a small bowl of whipped cream, and a sprig of mint, suggesting perfect accompaniments. The cheesecake glistens slightly from its coconut oil content, giving it an appealing sheen that mimics traditional baked versions.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g almond flour</li><li class="ingredients-single-item">60g butter, melted</li><li class="ingredients-single-item">30g erythritol (or monk fruit sweetener)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g cream cheese, softened at room temperature</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">100g powdered erythritol (or powdered monk fruit sweetener)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">60ml coconut oil, melted and cooled</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Microplane zester</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your springform pan by lining the bottom with parchment paper. This will make it easier to transfer the finished cheesecake to a serving plate without damaging the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, thoroughly mix the almond flour, melted butter, erythritol, vanilla extract, and salt in a medium bowl until the mixture resembles wet sand and holds together when pressed. The fat from the butter will activate the natural oils in the almond flour, creating a cohesive mixture that sets firmly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crust mixture firmly and evenly into the bottom of your prepared springform pan. Use the bottom of a flat measuring cup to create a smooth, compact surface. Place the crust in the refrigerator to chill and firm up while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. It's crucial that your cream cheese is properly softened to room temperature to avoid lumps in your filling. If you see any lumps forming, stop mixing and allow the cream cheese to warm up more.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the powdered sweetener to the cream cheese and beat for another 1-2 minutes until completely incorporated and the mixture is silky smooth. Powdered sweetener dissolves more readily than granular, preventing any grittiness in your final texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the heavy cream, vanilla extract, lemon juice, and lemon zest. The acid from the lemon juice will react with the dairy to slightly thicken the mixture, while also brightening the flavor to balance the richness. Beat until well combined and the mixture starts to thicken.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer running on low speed, slowly pour in the melted and cooled coconut oil. This is your setting agent - coconut oil solidifies when chilled, giving your no-bake cheesecake its firm texture. Make sure it's not hot when adding or it could melt the cream cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Continue mixing until the filling is completely smooth and slightly thickened. The mixture should fall from the beater in thick ribbons but still be pourable. If it seems too liquid, refrigerate for 15 minutes before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the crust from the refrigerator and pour the filling over it, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles that might have formed during mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the cheesecake for at least 4 hours, preferably overnight. The coconut oil needs sufficient time to solidify and set the filling properly. Cover loosely with plastic wrap once the surface has firmed up slightly to prevent any refrigerator odors from affecting the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, run a thin knife around the edge of the springform pan to loosen the cheesecake, then carefully remove the outer ring. For the cleanest slices, dip your knife in hot water and wipe dry between each cut. Serve with fresh berries if desired, keeping in mind their carb content for keto tracking.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto No-Bake Keto Cheesecake Recipe?

This recipe uses almond flour, butter, and erythritol for the crust, plus cream cheese, heavy cream, powdered sweetener, vanilla, lemon juice, lemon zest, and coconut oil for the filling. All ingredients are low-carb to maintain ketogenic dietary requirements.

How to cook Keto No-Bake Keto Cheesecake Recipe at home?

Learn how to cook Keto No-Bake Keto Cheesecake by simply mixing almond flour, butter and sweetener for the crust, then combining cream cheese, heavy cream, sweetener, and coconut oil for the filling. No baking required—just press the crust into a springform pan, pour over the filling, and refrigerate for at least 4 hours until set.

Why does no-bake cheesecake set without gelatine?

No-bake cheesecake sets without gelatine thanks to coconut oil, which solidifies when chilled. Combined with the natural fats in cream cheese and heavy cream, it creates a firm yet creamy texture. The chilling process allows these fats to stabilise, giving the dessert its sliceable consistency.

Can I substitute erythritol with another keto-friendly sweetener?

Yes, you can substitute erythritol with monk fruit sweetener, allulose, or xylitol in equal amounts. Just ensure any granular sweetener for the filling is powdered first to avoid grittiness. Always check carb counts, as some alternatives may affect the total carb calculation slightly.

How long will a no-bake keto cheesecake last in the refrigerator?

A no-bake keto cheesecake will last up to 5 days in the refrigerator when stored in an airtight container. For optimal freshness, cover it loosely with cling film after it's set. The almond flour crust may soften slightly over time, but the flavour remains delicious.

Want to try something else in ...

Keto Desserts

Try following recommended recipes

View all
Three vibrantly colored mug cakes arranged on a rustic wooden tray, each in a different ceramic mug – chocolate in deep brown, vanilla in creamy beige, and red velvet in vibrant crimson. A cross-section view of each reveals their moist, tender crumb, with the chocolate cake topped with a dollop of whipped cream, the vanilla adorned with fresh berries, and the red velvet finished with a swirl of cream cheese frosting. Soft natural light streams in from the side, highlighting the steam rising from the freshly baked treats, while scattered ingredients like cocoa powder, vanilla pods, and almond flour create context around the display. The contrast between the dark chocolate, pale vanilla, and bright red velvet creates a compelling visual story of these keto-friendly indulgences.
Keto Recipes
Keto Desserts

Keto Mug Cakes (Chocolate, Vanilla, Red Velvet) Recipe

Decadent, low-carb mug cakes in three irresistible flavors that deliver rich, fluffy texture and sweet satisfaction in just minutes, with only 3-4g net carbs per serving.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
1 min
Serves:
3 mug cakes
View recipe
An overhead shot of perfectly cut keto chocolate fudge squares arranged on a matte black slate, their glossy surfaces catching the soft natural light streaming through a nearby window. A close-up reveals the dense, slightly moist texture with tiny flecks of unsweetened chocolate visible throughout. Several pieces are artfully stacked, showcasing the fudge's firm yet yielding consistency, while others remain scattered alongside decorative elements of cacao nibs and a light dusting of unsweetened cocoa powder. The rich, deep chocolate color contrasts beautifully against a small white ceramic dish of sea salt flakes nearby, suggesting the perfect sweet-salty finish that enhances the fudge's intense chocolate profile.
Keto Recipes
Keto Desserts

Keto Chocolate Fudge Recipe

Rich, velvety chocolate fudge squares that melt on your tongue with deep cocoa notes, offering a guilt-free indulgence perfect for keto dieters craving something sweet.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
5 mins
Serves:
16 squares
View recipe
Overhead shot of perfectly round peanut butter fat bombs arranged on a slate serving platter, their creamy beige surfaces glistening slightly under soft window light. A cross-section of one bomb reveals its smooth, dense interior that resembles fudge. Scattered around the platter are whole roasted peanuts, a small jar of natural peanut butter with a wooden spoon, and a sprinkle of flaky sea salt for contrast. The styling evokes cozy indulgence with a small vintage silver spoon and a steaming cup of coffee in the background, suggesting these treats are perfect for an afternoon energy boost.
Keto Recipes
Keto Desserts

Keto Peanut Butter Fat Bombs Recipe

Rich, velvety peanut butter fat bombs that melt in your mouth, offering a perfect balance of creamy texture and nutty flavor in a guilt-free keto treat.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
0 mins
Serves:
12 fat bombs
View recipe
Closeup shot of glossy dark chocolate truffles arranged on a slate serving board, with some dusted in unsweetened cocoa powder and others rolled in finely chopped toasted nuts. The truffles' velvety surface captures the soft natural light streaming in from a nearby window, highlighting their perfectly imperfect handmade appearance. A scattering of cacao nibs and a few fresh raspberries provide striking color contrast against the deep brown spheres. In the background, slightly blurred, sits a small bowl of flaky sea salt and a partial view of the raw ingredients – coconut oil glistening in a measuring spoon and a premium chocolate bar partially unwrapped.
Keto Recipes
Keto Desserts

Keto Chocolate Truffles Recipe

Decadent dark chocolate keto truffles with a silky-smooth texture and rich flavor profile that satisfies sweet cravings while maintaining ketogenic macros.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
0 mins
Serves:
16 truffles
View recipe
An overhead shot of perfectly cut square lemon bars arranged on a white ceramic platter, showcasing the vibrant yellow curd layer atop a golden-brown shortbread base. Natural window light highlights the slightly glossy surface of the lemon layer, while a dusting of powdered erythritol creates a delicate snow-like contrast against the sunny yellow. In the corner, fresh lemon slices and a sprig of mint add pops of color, while a single bar on a vintage dessert plate reveals the distinct two-layer construction. The setting features a light blue linen napkin and scattered almond flour to hint at the key ingredients, creating an inviting, bright composition that emphasizes the bars' light, refreshing nature.
Keto Recipes
Keto Desserts

Keto Lemon Bars (Sugar-free) Recipe

Tangy lemon curd nestled on a buttery almond flour shortbread crust delivers the perfect balance of zesty brightness and rich sweetness, all while remaining blissfully sugar-free and keto-friendly.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
16 bars
View recipe
An overhead shot of a perfectly sliced wedge of no-bake keto cheesecake on a matte black plate, revealing its two distinct layers - a golden almond-pecan crust and a tall, ivory-white cheesecake filling with tiny vanilla bean specks visible throughout. The creamy filling catches the soft natural light, highlighting its velvety texture while a few fresh berries scatter around the plate providing vibrant pops of color against the monochromatic dessert. A delicate dusting of powdered erythritol gives the surface a subtle sparkle, with a mint sprig adding a touch of greenery to complete the elegant presentation.
Keto Recipes
Keto Desserts

Keto No-Bake Keto Cheesecake Recipe

This silky-smooth, decadent keto cheesecake delivers all the classic creamy richness without the carbs, set atop a buttery almond crust that requires zero baking time.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
0 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a rustic wooden board holding several keto brownies cut into perfect squares, revealing their fudgy interior with shiny crackly tops. A close-up captures the dense, moist texture as one brownie is broken apart, with melted chocolate chunks creating glistening pockets throughout. Shot in soft natural light that highlights the deep chocolate color and contrasting texture between the crackly top and fudgy center. A scattered dusting of flaky sea salt adds dimension, while a single brownie sits on a vintage dessert plate with a small fork beside it. A glass of almond milk and a few whole almonds are thoughtfully placed in the background, complementing the nutty undertones in the recipe.
Keto Recipes
Keto Desserts

Keto Brownies Recipe

Rich, fudgy chocolate brownies with a perfect crackly top and gooey center that satisfy intense chocolate cravings while keeping carbs surprisingly low.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
16 brownies
View recipe
An overhead shot of perfectly cut keto pecan pie bars arranged on a rustic wooden serving board, with one bar slightly pulled away revealing the distinct layers. The shortbread base appears golden and firm, while the caramel pecan topping glistens under soft natural light, highlighting the amber hues and glossy finish. Whole pecans create an attractive pattern across the top, some caramelized to a deep mahogany. A vintage fork rests beside the bars, with scattered raw pecans and a small jar of keto caramel sauce strategically placed in the frame. The warm lighting accentuates the textural contrast between the crumbly almond flour base and the sticky, nutty topping.
Keto Recipes
Keto Desserts

Keto Pecan Pie Bars Recipe

Rich, buttery shortbread crust topped with a gooey sugar-free caramel pecan filling that delivers all the decadent flavor of traditional pecan pie without the carbs.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
16 bars
View recipe
An overhead shot of perfectly round keto snickerdoodles arranged on a rustic wooden board, their surfaces beautifully crackled and dusted with cinnamon. A close-up reveals the soft, tender interior contrasting with the slightly crisp edges. Warm afternoon light casts a golden glow across the scene, highlighting the cookies' characteristic cinnamon-sugar coating that sparkles subtly. A vintage blue ceramic plate holds a small stack of cookies beside a glass of almond milk, while scattered cinnamon sticks, whole almonds, and a small bowl of the remaining coating mixture complete the composition, emphasizing the low-carb ingredients that make these treats keto-friendly.
Keto Recipes
Keto Desserts

Keto Snickerdoodles Recipe

Soft and chewy keto-friendly snickerdoodles with a perfect balance of cinnamon-sugar coating and buttery vanilla interior, offering all the classic cookie comfort with minimal carbs.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
18 cookies
View recipe
No items found.
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Keto No-Bake Keto Cheesecake Recipe", "image": ["https://cdn.prod.website-files.com/67f19ab882e7325b0d63c86a/68523e26f84c00f285c074a6_Leonardo_Phoenix_10_An_overhead_shot_of_a_perfectly_sliced_ket_0.jpeg"], "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-21", "description": "Learn how to make the best homemade keto no-bake cheesecake that's perfectly creamy and decadent. This easy baking recipe uses cream cheese, almond flour, and keto-friendly sweeteners for a luxurious low-carb dessert that tastes just like the real thing—without turning on your oven!", "prepTime": "PT20M", "cookTime": "PT0M", "totalTime": "PT4H20M", "keywords": "keto cheesecake, no-bake dessert, low-carb cheesecake, sugar-free dessert, almond flour crust", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "5 g", "proteinContent": "6 g", "fatContent": "31 g", "saturatedFatContent": "16 g", "cholesterolContent": "75 mg", "sodiumContent": "185 mg", "sugarContent": "2 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g almond flour", "60g butter, melted", "30g erythritol (or monk fruit sweetener)", "1 tsp vanilla extract", "1/4 tsp salt", "750g cream cheese, softened at room temperature", "200ml heavy cream", "100g powdered erythritol (or powdered monk fruit sweetener)", "2 tsp vanilla extract", "1 tbsp lemon juice", "1 tsp lemon zest", "60ml coconut oil, melted and cooled" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare pan", "text": "Prepare your springform pan by lining the bottom with parchment paper. This will make it easier to transfer the finished cheesecake to a serving plate without damaging the crust." }, { "@type": "HowToStep", "name": "Mix crust", "text": "For the crust, thoroughly mix the almond flour, melted butter, erythritol, vanilla extract, and salt in a medium bowl until the mixture resembles wet sand and holds together when pressed." }, { "@type": "HowToStep", "name": "Form crust", "text": "Press the crust mixture firmly and evenly into the bottom of your prepared springform pan. Use the bottom of a flat measuring cup to create a smooth, compact surface. Place the crust in the refrigerator to chill and firm up while you prepare the filling." }, { "@type": "HowToStep", "name": "Beat cream cheese", "text": "In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. It's crucial that your cream cheese is properly softened to room temperature to avoid lumps in your filling." }, { "@type": "HowToStep", "name": "Add sweetener", "text": "Add the powdered sweetener to the cream cheese and beat for another 1-2 minutes until completely incorporated and the mixture is silky smooth." }, { "@type": "HowToStep", "name": "Add remaining ingredients", "text": "Pour in the heavy cream, vanilla extract, lemon juice, and lemon zest. Beat until well combined and the mixture starts to thicken." }, { "@type": "HowToStep", "name": "Add coconut oil", "text": "With the mixer running on low speed, slowly pour in the melted and cooled coconut oil. This is your setting agent - coconut oil solidifies when chilled, giving your no-bake cheesecake its firm texture." }, { "@type": "HowToStep", "name": "Mix until smooth", "text": "Continue mixing until the filling is completely smooth and slightly thickened. The mixture should fall from the beater in thick ribbons but still be pourable." }, { "@type": "HowToStep", "name": "Fill pan", "text": "Remove the crust from the refrigerator and pour the filling over it, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles." }, { "@type": "HowToStep", "name": "Refrigerate", "text": "Refrigerate the cheesecake for at least 4 hours, preferably overnight. The coconut oil needs sufficient time to solidify and set the filling properly." }, { "@type": "HowToStep", "name": "Serve", "text": "When ready to serve, run a thin knife around the edge of the springform pan to loosen the cheesecake, then carefully remove the outer ring. For the cleanest slices, dip your knife in hot water and wipe dry between each cut." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "126" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-06-15", "reviewBody": "Creamy perfection, no sugar crash! This keto cheesecake has changed my dessert game completely. I've been following a keto lifestyle for months and this fills that cheesecake void perfectly.", "name": "Life-changing keto dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-10", "reviewBody": "Even my non-keto friends requested this recipe after trying it! The texture is incredible and you truly can't tell it's sugar-free. The coconut oil trick makes the consistency perfect.", "name": "Converts non-keto people", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Soren Nielsen", "datePublished": "2024-06-05", "reviewBody": "I couldn't believe this is sugar-free! The almond crust has the perfect amount of sweetness and crunch. The filling is so creamy and sets beautifully. Will definitely make this again and again.", "name": "Better than traditional cheesecake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-30", "reviewBody": "This cheesecake is silky perfection worth every calorie! The lemon zest adds just the right amount of brightness to balance the richness. I've tried many keto desserts and this one tops them all.", "name": "Silky smooth texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-05-25", "reviewBody": "This has become my go-to keto dessert now! I love that I can make it ahead for gatherings. The cheesecake holds its shape beautifully when sliced and is perfect with a few fresh berries on top.", "name": "Perfect entertaining dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Keto No-Bake Keto Cheesecake Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This recipe uses almond flour, butter, and erythritol for the crust, plus cream cheese, heavy cream, powdered sweetener, vanilla, lemon juice, lemon zest, and coconut oil for the filling. All ingredients are low-carb to maintain ketogenic dietary requirements." } }, { "@type": "Question", "name": "How to cook Keto No-Bake Keto Cheesecake Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Keto No-Bake Keto Cheesecake by simply mixing almond flour, butter and sweetener for the crust, then combining cream cheese, heavy cream, sweetener, and coconut oil for the filling. No baking required—just press the crust into a springform pan, pour over the filling, and refrigerate for at least 4 hours until set." } }, { "@type": "Question", "name": "Why does no-bake cheesecake set without gelatine?", "acceptedAnswer": { "@type": "Answer", "text": "No-bake cheesecake sets without gelatine thanks to coconut oil, which solidifies when chilled. Combined with the natural fats in cream cheese and heavy cream, it creates a firm yet creamy texture. The chilling process allows these fats to stabilise, giving the dessert its sliceable consistency." } }, { "@type": "Question", "name": "Can I substitute erythritol with another keto-friendly sweetener?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute erythritol with monk fruit sweetener, allulose, or xylitol in equal amounts. Just ensure any granular sweetener for the filling is powdered first to avoid grittiness. Always check carb counts, as some alternatives may affect the total carb calculation slightly." } }, { "@type": "Question", "name": "How long will a no-bake keto cheesecake last in the refrigerator?", "acceptedAnswer": { "@type": "Answer", "text": "A no-bake keto cheesecake will last up to 5 days in the refrigerator when stored in an airtight container. For optimal freshness, cover it loosely with cling film after it's set. The almond flour crust may soften slightly over time, but the flavour remains delicious." } } ] }