No-Bake Keto Cheesecake
Creamy, tangy, and ridiculously simple, this no-bake keto cheesecake sets on an almond flour crust with just 4.5g net carbs per slice. From bowl to fridge in 20 minutes (plus chilling), it's the low carb cheesecake you'll make on repeat for guests and weeknight cravings alike.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This no-bake keto cheesecake is everything you want from a classic cheesecake — rich, tangy, and impossibly creamy — without the sugar, the flour, or the oven. A buttery almond flour crust and a cloud-light cream cheese filling come together in about 20 minutes, then the fridge does the rest.
Ingredients
- 1.5 cups almond flour (for the crust)
- 3 tbsp unsalted butter, melted
- 0.5 cup powdered erythritol or monk fruit sweetener, divided
- 16 oz (two 8 oz blocks) full-fat cream cheese, softened
- 1.25 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 0.25 tsp fine sea salt
Instructions
- 1
Make the crust: Mix the almond flour, melted butter, and 2 tablespoons of the powdered sweetener until the mixture clumps like wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan, then chill in the freezer while you make the filling.
- 2
Beat the filling base: In a large bowl, beat the softened cream cheese with the remaining sweetener, vanilla, lemon juice, lemon zest, and salt until completely smooth and lump-free, about 2 minutes.
- 3
Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, keeping the batter light and airy.
- 4
Fill and smooth: Spread the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon.
- 5
Chill to set: Refrigerate for at least 4 hours, or overnight for the cleanest slices. Run a thin knife around the edge before releasing the springform pan.
- 6
Slice into 12 portions and serve cold, optionally topped with a few fresh raspberries or a drizzle of sugar-free chocolate.
Tips & notes
- For the cleanest slices, dip your knife in hot water and wipe it dry between cuts.
- Swap the lemon for almond extract or a tablespoon of cocoa powder in the filling for an easy flavor variation.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices wrapped tightly for up to 2 months.
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Frequently asked questions
- How many carbs are in no-bake keto cheesecake?
- Each slice has just 4.5g net carbs (6.5g total carbs minus 2g fiber), 342 calories, 6g protein, and 33g fat. This recipe makes 12 slices.
- Do I need to bake this keto cheesecake?
- No baking required. The filling sets entirely in the refrigerator thanks to whipped heavy cream and full-fat cream cheese. Just chill for at least 4 hours, or overnight for the firmest, cleanest slices.
- What sweetener works best for low carb cheesecake?
- Powdered erythritol or monk fruit blends work best because they dissolve smoothly into the filling without grittiness. Avoid granular sweeteners here, and never use regular sugar, which would spike the carb count.
