Keto No Bake Cheesecake Recipe
Keto No Bake Cheesecake Recipe is a easy American (Low‑Carb/Keto) recipe that serves 8. 320 calories per serving. Recipe by Low Carb Love on YouTube.
Prep: 30 min | Cook: PT0M | Total: 5 hrs 45 min
Cost: $41.72 total, $5.22 per serving
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
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
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
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
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
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
Set whipped cream aside
Transfer the whipped cream to a separate bowl and set aside while you make the cheese mixture.
Time: PT1M
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
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
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
Assemble the cheesecake
Remove the crust from the refrigerator. Spoon the filling over the crust, smoothing the top with a spatula.
Time: PT5M
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
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
Dietary info: Low‑carb, Keto, Gluten‑free, Sugar‑free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Almond Flour: Blanched almond meal
- Instead of Unsalted Butter: coconut oil (for dairy‑free)
- Instead of Powdered Allulose Sweetener: powdered erythritol, powdered monk fruit
- Instead of Walnuts: pecans, almonds
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Heavy Cream: full‑fat coconut cream (non‑dairy)
- Instead of Powdered Sweetener (for filling): powdered erythritol, powdered monk fruit
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Cream Cheese: full‑fat mascarpone (different texture)
- Instead of Fresh Lemon Juice: lime juice
- Instead of Sour Cream: Greek yogurt (full‑fat)
- Instead of Whipped Heavy Cream: unsweetened whipped coconut cream (non‑dairy)
- Instead of Fresh Berries (optional topping): sugar‑free berry compote
Equipment Needed
- Mixing Bowl (large, stainless steel)
- Hand Mixer or Stand Mixer
- Spatula (silicone)
- Springform Pan (8‑inch)
- Bean Masher or Food Processor (optional)
- Freezer (or fridge)
- Parchment Paper (optional) (optional)
Critical Steps — Do Not Skip
- Mix crust until it resembles wet sand
- Chill crust until firm
- Whip heavy cream to stiff peaks
- Cream cream cheese with powdered sweetener thoroughly
- Fold whipped cream gently to retain air
- Chill the assembled cheesecake for at least 4 hours
Chef Tips from the Video
- Use a food processor to pulse walnuts for an even texture
- For extra lemon flavor, add a teaspoon of lemon zest to the filling
- If you prefer a sweeter crust, increase the powdered sweetener by 1‑2 tsp
Troubleshooting
Crust falls apart when pressing
Add an extra tablespoon of melted butter or reduce walnut amount; press firmly and chill longer.
Filling is watery
Make sure the cream cheese is fully softened and the whipped cream is at stiff peaks; fold gently and chill for the full 4‑6 hours.
Cheesecake is too dense
Do not over‑mix the cheese mixture and fold in whipped cream in small batches to keep it airy.
Storage
Refrigerator: Cover and store in the fridge for up to 5 days
Freezer: Can freeze slices wrapped tightly for up to 1 month; thaw in fridge before serving
Room temperature: Do not store at room temperature; will soften quickly
Make-Ahead Tips
- The crust can be prepared up to 2 days ahead and kept refrigerated
- The filling can be made a day in advance; keep covered and chilled
- Freeze individual slices for later use
Frequently Asked Questions
What is the cultural significance and history of no‑bake cheesecake in American low‑carb cuisine?
No‑bake cheesecake became popular in the United States as a quick, fridge‑set dessert, especially among low‑carb and keto communities that avoid traditional sugar and flour. It reflects the modern trend of simplifying classic desserts while keeping them indulgent and diet‑friendly.
What are the traditional regional variations of cheesecake in the United States, and how does this low‑carb version differ?
Classic American cheesecake often uses a graham‑cracker crust and a baked, dense filling. This low‑carb version swaps the crust for almond flour and nuts, uses powdered low‑carb sweeteners, and skips baking, resulting in a lighter, grain‑free dessert that fits keto guidelines.
What occasions or celebrations is no‑bake low‑carb cheesecake traditionally associated with in American culture?
Cheesecake is a staple for birthdays, holidays, and pot‑luck gatherings. The no‑bake, low‑carb version is especially popular for summer barbecues and health‑focused events where an oven‑free, sugar‑free dessert is appreciated.
What authentic ingredients are essential for a traditional cheesecake, and what low‑carb substitutes are used in this recipe?
Traditional cheesecake uses graham crackers, regular sugar, and sometimes flour. This recipe replaces those with almond flour, powdered allulose (or erythritol), and walnuts for texture, keeping the dish gluten‑free and low‑carb while preserving flavor.
What other low‑carb American desserts pair well with this no‑bake cheesecake?
Pair it with a fresh berry compote, a sugar‑free chocolate mousse, or a simple almond‑flour shortbread. All complement the creamy texture without adding carbs.
What are the most common mistakes to avoid when making this no‑bake low‑carb cheesecake?
Common errors include over‑whipping the cream (which turns buttery), under‑mixing the crust (causing crumbling), and not chilling the cheesecake long enough, which prevents proper setting. Follow the critical steps for best results.
Why does this recipe fold whipped cream into the filling instead of mixing it fully?
Folding preserves the air incorporated during whipping, giving the cheesecake a light, mousse‑like texture. Over‑mixing would deflate the air and result in a dense, heavy filling.
Can I make this no‑bake low‑carb cheesecake ahead of time and how should I store it?
Yes. Prepare the crust and filling up to 24 hours in advance. Keep the assembled cheesecake covered in the refrigerator; it will stay fresh for up to 5 days. For longer storage, freeze individual slices and thaw in the fridge before serving.
What texture and appearance should I look for when the cheesecake is done?
The filling should be firm to the touch but still slightly wobbly in the center, similar to a set mousse. The surface will be smooth and glossy, and the crust should be compact and dry to the touch.
How do I know when the no‑bake cheesecake is fully set?
After 4‑6 hours in the refrigerator, gently press the center; it should hold its shape without sinking. If it still feels soft, give it additional chilling time.
What does the YouTube channel Low Carb Love specialize in?
The YouTube channel Low Carb Love, hosted by Myra, specializes in low‑carb, keto‑friendly recipes that are simple, family‑friendly, and often require minimal equipment, focusing on desserts, meals, and snack ideas for a low‑carb lifestyle.
How does the YouTube channel Low Carb Love's approach to low‑carb dessert cooking differ from other keto channels?
Low Carb Love emphasizes easy, no‑bake or quick‑cook methods that avoid heating the kitchen, uses everyday pantry ingredients, and provides detailed macro breakdowns, making the recipes more accessible for beginners compared to more technique‑heavy keto channels.
Last updated: August 28, 2026
