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 – I use powdered sweetener so that the cheesecake is not gritty.
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 fresh lemon 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 – 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.
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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 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
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.
Yes, you can. I recommend slicing into individual portions and freezing in an airtight bag. Frozen Keto Cheesecake is one of my favourite desserts.
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.
Hmmm! I think it really depends on the recipe. I love both!
More Keto Cheesecakes to Try
- Keto Chocolate Cheesecake
- New York Keto Cheesecake
- Keto Lamington Cheesecake Tarts
- Baked Mascarpone Cheesecake
- Viennetta Caramel Keto Cheesecake
- Keto Chocolate Cake Cheesecake
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No Bake Keto Cheesecake
Equipment
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Ingredients
- 170 g (1 ½ cups) almond meal
- 80 g (⅓ cups) butter melted
- 250 g (1 cups) thickened cream
- 80 g (3 oz) powdered sweetener I use Sukrin Melis
- 500 g (1 lb) cream cheese softened
- 120 g (½ cups) sour cream
- 1 tablespoons lemon juice or lime juice
- 2 teaspoons vanilla extract
OPTIONAL TOPPING
- 250 g (1 cups) 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
I use 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. Add extracts, chocolate, berries, citrus or spices to flavour the cheesecake. For a special fall cheesecake try some keto chocolate or pumpkin pie spices. STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
Your Own Notes
Nutrition
38 responses to “The BEST No Bake Keto Cheesecake”
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I like the recipe, but dont list it as a NO BAKE recipe if you are listing baking instructions. -
This recipe looks great but I don’t need keto. Can I sub the sugar alcohol for maple syrup or honey? What would be your recommendation? Thanks
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