May 20th, 2021
The BEST No Bake Keto Cheesecake | Quick and Easy!
The easiest and most delicious No Bake Keto Cheesecake. Take all the stress away with this simple cheesecake that is whipped in under 30 minutes!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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I know you are going to love my no bake keto cheesecake. The best thing about it is that is quick and easy to make at home. And unlike a baked cheesecake it is light and creamy with just a tiny touch of sweetness!
Why we Love this Recipe
I don’t know about you, but I am time poor! I want the majority of recipes I make to be quick to prepare. This no bake keto cheesecake takes only 10 minutes or so to prepare. Honestly, it isn’t time-consuming or difficult to make.
The beauty also of this recipe is there is no baking. You can make this sugar free no bake cheesecake without a water bath and doing all the fiddler things that you do with a baked cheesecake recipe.
Using simple ingredients, you most likely have in your kitchen now you can make this amazing keto dessert today.
The Ingredients
Using all keto friendly ingredients this is one of those recipes the whole family will love. Please scroll down to the recipe card for the full list of ingredients and measures required.
Powdered sweetener – keto sweeteners is always a personal choice but I have been a longtime fan of Sukrin Melis. Sukrin Melis is a zero calorie and zero carb powdered erythritol and steviol sweetener. I find it has no aftertaste or cooling effect in my recipes so is the one I always reach for. Other great powdered sweeteners include So Nourished, Keto Eats, or Wholesome brands.
Lemon Juice – don’t leave out the lemon (or lime) juice as it helps to set a no bake cheesecake. This recipe has no gelatin and the acid from the juice helps to set the cheesecake.
Almond meal – I use almond meal in the base. It can be replaced with lupin flour, sun flour, or any other nut flour or seed flour for a nut free keto cheesecake base.
Cream Cheese – this recipe does use cream cheese. You can substitute mascarpone or a firm full fat ricotta if preferred.
Heavy Cream – I use thickened (or heavy) cream. You need to use a thick cream otherwise the cheesecake will not set firm.
Sour Cream – used for that traditional “tang” in a no bake cheesecake recipe.
Step by Step Instructions
The below steps are for the manual method of making this cheesecake. To make a Thermomix no bake keto cheesecake there is a full method in the recipe card as well. For those of you making it with a Magimix I prefer to just use the Cook Expert mode and adjust the speed while looking through the lid to mix until creamy.
Step 1. Place the base ingredients into a large bowl and mix until combined. Press into the bottom (and sides if preferred) of a 20cm springform pan.
Step 2. Now I need to explain that I have added a “baked crust” to my recipe as a personal choice. However, you can simply use the exact same base and press into the bottom of your pan.
Step 3. Whip the cream until stiff peaks form.
Step 4. Combine the remaining ingredients in another bowl until smooth and creamy. Fold the whipped cream through the filling. Scoop onto the prepared pan and chill until set.
Step 5. Remove the sides from the pan carefully and top the cheesecake with your choice of toppings.
FAQs and Hot Tips
Can I make this in my larger springform pan?
You can use this recipe in a larger springform pan it will just not be quite so high. The base recipe will still cover a larger base but you may need to increase the recipe by an extra 25% if pressing up the sides of the pan.
Can I freeze a no bake cheesecake?
Yes, you can. I recommend slicing into individual portions and freezing in an airtight bag. Frozen Keto Cheesecake is one of my favourite desserts.
My cheesecake has not set.
You need to refrigerate it until firm. If it does not set after, then maybe check if there is any steps you missed. Did you leave out the lemon juice? Did you whip the cream until stiff first? The mixture can always be scraped (or poured) off the base and you can add more whipped cream, or some gelatin dissolved in water to the filling before adding back on the base and chilling until set.
Is a no bake keto cheesecake better than a baked one?
Hmmm! I think it really depends on the recipe. I love both!
Can I make this a crustless no bake keto cheesecake?
Absolutely! This works just as well without a base. You can also pour the filling into jars or a pie tin if preferred. I love just a spoonful of keto cheesecake fluff every now and then.
More Keto Cheesecakes to Try
I love low carb cheesecake a LOT! Over the years I have made quite a few keto cheesecakes but here are just some of my favourites.
- Keto Chocolate Cheesecake
- New York Keto Cheesecake
- Keto Lamington Cheesecake Tarts
- Keto Matchstick Recipe
- Keto Juniors Cheesecake Layered Lamington
- Baked Mascarpone Cheesecake
- Viennetta Caramel Keto Cheesecake
- Keto Chocolate Cake Cheesecake
I really hope you love my no-bake cheesecake recipe. If you do make it then please do me a HUGE favour and come back and leave a comment. Your feedback helps shape my recipes for the future and also lets others know if they are worth making.
If you are sharing pictures of your creation of this recipe or any of our others on social media, then please tag us or join us on Instagram and Facebook so we can see your amazing creations. You can also join our Facebook Community to ask any questions, share your pics, or just chat with like-minded keto friends.
No Bake Keto Cheesecake
The easiest No Bake Keto Cheesecake with <3g net carbs per slice. A deliciously creamy sugar free cheesecake with no gelatin or thickeners.
Calories: 380kcal
GO TO COLLECTIONS
Servings: 12 serves
Tap or hover over number to scale ingredientsEquipment
- Hand mixer, stand mixer, or thermal mixer
Ingredients
- 170 g almond meal
- 80 g butter melted
- 250 g thickened cream
- 80 g powdered sweetener I use Sukrin Melis
- 500 g cream cheese softened
- 120 g sour cream
- 1 tablespoons lemon juice or lime juice
- 2 teaspoons vanilla extract
OPTIONAL TOPPING
- 250 g thickened or heavy cream
- 1 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- Berries sugar free jam, freeze-dried fruit, or sugar free chocolate, to serve
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170°C (350°F). Line a 20cm springform pan. (It should be noted that the base can be left unbaked for a “no bake” cheesecake but honestly, I prefer the base cooked just a bit.
- Combine the almond meal and melted butter in a large bowl. Press into the prepared springform pan. Bake the base for 12 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- In a large bowl whip, the cream with a hand mixer until stiff peaks form. Set aside.
- Place the remaining ingredients into a stand mixer or large bowl and using a hand mixer, mix all the remaining ingredients until smooth and creamy. Fold the whipped cream through the cream cheese mixture. Scoop onto the base and smooth over the top. Cover and chill until set.
- If adding the topping. Place all the ingredients into a large bowl and whip until stiff peaks form. Garnish with fruit, sauce or freeze-dried fruit powder.
THERMAL METHOD
- Preheat the oven to 170°C (350°F). Line a 20cm springform pan. (It should be noted that the base can be left unbaked for a “no bake” cheesecake but honestly, I prefer the base cooked just a bit.
- Combine the almond meal and melted butter in a large bowl. Press into the prepared springform pan. Bake the base for 12 minutes or until lightly golden. Remove from the oven and allow to cool before adding the filling.
- Insert the whisk attachment. Add the cream to the mixer; set at speed 3. Whip the cream until stiff peaks form. Scrape from the bowl and set aside.
- Place the remaining ingredients into the mixer; mix 1 min/speed 4. Scrape and repeat if required. Fold into the whipped cream. Scoop onto the base and smooth over the top. Cover and chill until set.
- If adding the topping. Place all the ingredients into a large bowl and whip until stiff peaks form. Garnish with fruit, sauce or freeze-dried fruit powder.
Notes
INGREDIENTS
I use Sukrin Melis which is a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend or use Sukrin Sesame Flour. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
I use Sukrin Melis which is a powdered erythritol/steviol glycoside blend. It has no aftertaste or cooling properties of other sweeteners.
For a nut-free base simply substitute 85g sesame seeds/85g coconut and blend or use Sukrin Sesame Flour. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
Nutrition
Serving: 1serve | Calories: 380kcal | Carbohydrates: 8g | Protein: 10g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 73mg | Potassium: 220mg | Fiber: 5g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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9 Comments
This no bake cheesecake is so easy and quick to put together. The hardest part is waiting for it to set . It’s certainly worth the wait.
It’s a beautiful light cheesecake and absolutely delicious.
Another winner of a recipe. Thank you .
Amazing!! A definite winner. So creamy and light and so easy to make!
A delicious light and creamy cheesecake, and so quick and easy to make, will definitely be making this often
Omg, yummy, best cheesecake I’ve ever made, the taste is amazing, will definitely be making this one again for the family. ❤️
It makes me so happy to know you and the family loved it Lesley
Just delicious and so easy to make! Thank you Megan
You are very welcome Roslyn.
This recipe is absolutely inspired!I can’t wait to try more of Megan Ellam’s recipes. She clearly tested this recipe to create such perfection. I used lime juice in it and the mild tartness is delicious. I baked the crust until golden. The only problem I had was figuring out how much powdered sweetener to use. I live in the USA, but used a scale with grams (weight)setting for the butter, sour cream, cream cheese,heavy cream, and almond meal, but that doesn’t work for the sweetener (I used half stevia, half sucralose,). 80 g. By weight would be about 5 cups! (I’m guessing.. maybe it’s a little bit less). If you translated that to volume it would be about 3 oz. I used four oz which is about a half cup. It worked great!
Hi Marta, I am so glad you enjoyed the recipe. Just for reference, if you look under the ingredients there is a US Customary weight tab to change it from the metric system. The powdered sweetener I use is a 1:1 ratio of sweetness with sugar and at 80g is 2.8oz or only 1/2 a cup (not sure how you got 5 cups). So the amount of sweetener you used is the amount in the actual recipe.