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Keto No-Bake Keto Cheesecake Recipe

Keto No-Bake Keto Cheesecake Recipe

By What’s Baking

A velvety smooth, rich keto cheesecake with a buttery almond crust that delivers all the indulgent creaminess of traditional cheesecake without the carbs or baking.
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>

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>
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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>

Chef’s Notes

A few helpful details for making this recipe.

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.

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