Keto No Bake Cheesecake
A rich, velvety no-bake cheesecake on a buttery almond-flour crust, set in the fridge with zero oven time. At just 4.2g net carbs and 380 calories per slice, this creamy dessert comes together in 20 minutes of hands-on work plus chilling.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto no-bake cheesecake skips the oven entirely, setting up rich and creamy in the fridge over a buttery almond-flour crust. With whipped cream folded into the filling and just 4.2g net carbs per slice, it's the easiest crowd-pleasing low-carb dessert you'll make.
Ingredients
- 1 1/2 cups blanched almond flour
- 5 tbsp unsalted butter, melted
- 3 tbsp powdered erythritol-monk fruit blend (for the crust)
- 1/4 tsp fine sea salt
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 2/3 cup powdered erythritol-monk fruit blend (for the filling)
- 1 1/4 cups cold heavy whipping cream
- 2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional)
Instructions
- 1
Line the bottom of a 9-inch springform pan with parchment. In a bowl, stir together the almond flour, melted butter, 3 tablespoons powdered sweetener, and salt until it resembles wet sand. Press firmly and evenly into the bottom of the pan, then chill in the freezer while you make the filling.
- 2
In a large bowl, beat the softened cream cheese with the 2/3 cup powdered sweetener until completely smooth and lump-free, about 2 minutes. Beat in the vanilla, lemon juice, and zest.
- 3
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 it light and airy.
- 4
Spread the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air pockets.
- 5
Cover and refrigerate for at least 6 hours, or overnight, until fully set. Run a thin knife around the edge before releasing the springform ring. Slice with a warm, dry knife.
Tips & notes
- Room-temperature cream cheese is essential — cold cream cheese will leave lumps that won't beat out. Set it on the counter for at least an hour first.
- Use a powdered (confectioners-style) erythritol or monk fruit blend, not granular, so the filling stays silky. Granular sweeteners can leave a gritty texture.
- Store covered in the fridge up to 5 days, or freeze whole or in slices for up to 2 months. Thaw frozen slices in the fridge for a few hours before serving.
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Frequently asked questions
- How many carbs are in keto no bake cheesecake?
- Each slice has 4.2g net carbs (6.4g total carbs minus 2.2g fiber), 380 calories, 7g protein, and 37g fat. This recipe makes 10 slices.
- Why doesn't this cheesecake need to bake?
- Instead of eggs that require baking to set, this recipe uses whipped heavy cream folded into the cream cheese. The cream firms up as it chills, giving you a sliceable, mousse-like cheesecake straight from the fridge — no oven, no water bath, no cracking.
- Can I make this dairy-free?
- It's tricky because both the cream cheese and whipped cream are dairy-based. You can swap in a thick dairy-free cream cheese and well-chilled full-fat coconut cream whipped to peaks, but the texture will be softer and slightly coconut-forward, so chill it overnight.
