Keto No Bake Cheesecake Recipe

Ingredients

• 1 1/2 cups Almond Flour (finely ground, for crust)
• 1/4 cup Unsalted Butter (melted)
• 2 tablespoons Powdered Allulose Sweetener (or any powdered low‑carb sweetener (erythritol, monk fruit))
• 1/2 cup Walnuts (roughly chopped; can substitute pecans or almonds)
• 1 teaspoon Vanilla Extract (for crust flavor)
• 1 cup Heavy Cream (chilled; will be whipped)
• 1/4 cup Powdered Sweetener (for filling) (same sweetener as crust, powdered)
• 1 teaspoon Vanilla Extract (for filling flavor)
• 16 ounces Cream Cheese (room temperature, 2 blocks (8 oz each))
• 2 tablespoons Fresh Lemon Juice (about 1/2 lemon, adds brightness)
• 1/2 cup Sour Cream (full‑fat)
• 1 cup Whipped Heavy Cream (stiff peaks, folded into filling)
• 1/2 cup Fresh Berries (optional topping) (raspberries, strawberries, or blueberries)

Instructions

1. Prepare the crust

   In a large mixing bowl combine almond flour, melted butter, powdered sweetener, chopped walnuts, and vanilla extract. Mix until the mixture resembles wet sand.

   Time: PT5M

2. Press the crust into the pan

   Transfer the crust mixture to an 8‑inch springform pan. Press firmly with the spatula (or the bottom of a glass) to create an even layer.

   Time: PT3M

3. Chill the crust

   Place the pan in the refrigerator (or freezer for a quicker set) to firm up the crust while you prepare the filling.

   Time: PT30M

4. Cool the mixing bowl

   Place a clean mixing bowl in the freezer for a few minutes or keep it in the fridge; a cold bowl helps the cream whip faster.

   Time: PT5M

5. Whip the heavy cream

   Add the chilled heavy cream, 1/4 cup powdered sweetener, and 1 tsp vanilla to the cold bowl. Using a hand mixer, whip on high speed until stiff peaks form.

   Time: PT5M

6. Set whipped cream aside

   Transfer the whipped cream to a separate bowl and set aside while you make the cheese mixture.

   Time: PT1M

7. Cream the cheese and sweetener

   In the same bowl, add the room‑temperature cream cheese and 2‑3 tbsp powdered sweetener. Beat until smooth and fully combined.

   Time: PT5M

8. Add lemon, vanilla, and sour cream

   Stir in fresh lemon juice, 1 tsp vanilla extract, and sour cream until the mixture is uniform and silky.

   Time: PT3M

9. Fold in whipped cream

   Gently fold the whipped cream into the cheese mixture using a spatula, lifting from the bottom and turning over until just incorporated. Add in small batches to keep the mixture airy.

   Time: PT5M

10. Assemble the cheesecake

    Remove the crust from the refrigerator. Spoon the filling over the crust, smoothing the top with a spatula.

    Time: PT5M

11. Final chill

    Cover the pan with plastic wrap and refrigerate for 4‑6 hours, or until the cheesecake is firm to the touch.

    Time: PT5H

12. Serve and garnish

    Run a thin knife around the edge, release the springform, slice, and top each slice with fresh berries if desired.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

4 g (net carbs 2 g)

Fat

30 g

Fiber

1 g