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Dessert lovers, this no bake keto cheesecake is for you! It’s simple, uses basic ingredients, and requires no baking. This easy low carb no bake cheesecake is rich and creamy (just like cheesecake should be) and is a no-bake version of my popular classic keto cheesecake recipe. It’s the dessert to serve if you want to play a fun game on people – they can never tell that this is keto! 🙂
The chocolate drizzle on this quick keto cheesecake no bake recipe takes it to the next level and gives you a nutrition boost, because we’re using a Bulletproof Chocolate Bar, which is better than just any keto chocolate. It’s super smooth and creamy, uses natural keto sweeteners instead of sugar, and even has a boost of high-quality MCT oil. Since this amazing oil has a low smoke point, it’s perfect for no-bake treats!
I’m so happy to partner with Bulletproof for this recipe, you know I love using MCT oil for a boost in keto butter coffee and keto bulletproof tea! However, this chocolate is only available seasonally — if you see it, stock up while you can.
Get Bulletproof Chocolate Bars Here
(Use code WHOLESOMEYUM for 15% off, just for Wholesome Yum readers!)
Keto No Bake Cheesecake Ingredients
Here’s what you’ll need to make this sugar-free no bake dessert:
For the crust:
- Blanched Almond Flour
- Monk Fruit Allulose Blend
- Sea salt
- Vanilla extract
For the filling:
- Cream cheese
- Powdered Monk Fruit Allulose Blend
- Sour cream
- Lemon juice
- Vanilla extract
- Sea salt
- Heavy cream
For the chocolate drizzle:
The amounts of each ingredient are listed on the recipe card below.
How To Make No Bake Keto Cheesecake
Make keto no bake crust.
- Mix dry ingredients. In a large bowl, stir together almond flour, Besti, and salt.
- Add wet ingredients. In a small bowl, stir together melted butter and vanilla. Add to dry ingredients and stir until uniform.
- Press. Crust mixture will be crumbly, but sticky enough to press into the bottom of a 9-inch springform pan lined with parchment paper. Chill while making filling.
Make keto no bake cheesecake filling.
- Beat cream cheese. In a large bowl, beat cream cheese and powdered Besti with a hand mixer, until smooth and creamy. Beat in sour cream, lemon juice, vanilla, and sea salt until smooth.
- Make whipped cream. Swap the beater attachments with whisk attachments and whisk heavy cream in a small bowl until stiff peaks form.
- Fold. Fold whipped cream into cream cheese mixture. Be careful not to stir to avoid breaking down the whipped cream.
- Assemble. Transfer filling into pan over crust and smooth top with a rubber spatula or icing spatula.
- Chill. Cover cheesecake with plastic wrap or foil and refrigerate until set, preferably overnight.
Make chocolate topping.
- Melt. Melt Bulletproof Milk Style Chocolate Bar in a double boiler on the stove.
- Drizzle. Remove cheesecake from the pan and drizzle with chocolate.
TIP: You can also slice the cheesecake, place on a plate and then drizzle with chocolate for a gorgeous presentation.
Low Carb No Bake Cheesecake FAQs
Is no bake cheesecake gluten-free?
Most no bake cheesecake recipes will be made with a wheat-based crust, so would not be gluten-free.
This cheesecake is gluten-free as the crust is made with almond flour.
Is no bake cheesecake keto?
Most no bake cheesecakes will not be considered keto as they will be sweetened with white sugar.
This cheesecake is sweetened with natural Besti sugar substitute, making it a great keto alternative that’s just as sweet without the sugar. Each slice has 6.4 grams net carbs.
Can I use a different sweetener?
I prefer using monk fruit allulose blend in this keto cheesecake no bake recipe, as it’s the closest alternative to sugar, but what’s most important is that you use both granulated and powdered for the various components.
The crust uses a granulated sweetener, so you could also use allulose or erythritol (33% more).
The filling uses powdered monk fruit allulose blend, so that the filling is mooth, not gritty. You could also use powdered allulose or powdered erythritol (33% more). Check the sweetener conversion chart for how much to use of other sweeteners.
Sugar-Free No Bake Cheesecake Variations
This is a basic sugar-free no bake cheesecake recipe, but if you want to change it up, here are some ideas:
- Fruit swirl cheesecake – Try adding a swirl of sugar-free cranberry sauce or raspberry sauce.
- Chocolate swirl – Instead of topping with the melted Bulletproof Chocolate Bar, try melting it with just a tiny amount of heavy cream first, then swirl directly into the filling before chilling.
- Pumpkin – Replace the heavy cream with 1/2 cup pumpkin puree.
- No Bake Chocolate Cheesecake – Full recipe at this link!
Store the cheesecake in the fridge for up to 3-5 days.
Can I freeze a no bake cheesecake?
Yes, you can freeze the cheesecake for 2-3 months. I like to slice it first and wrap slices individually. Then you can just take one out of the freezer when cravings strike!
More Keto Cheesecake Recipes
If you like this no bake cheesecake keto recipe, you’ll also love these:
- Classic Keto Cheesecake – The Wholesome Yum dessert that started it all. Tastes like the real thing with thousands of 5-star reviews!
- Keto Chocolate Peanut Butter Cheesecake – Everyone loves this flavor combo of peanut butter cheesecake with plenty of peanut butter cups mixed in.
- Keto Strawberry Cheesecake Fluff – The simplest way to make a delicious cheesecake dessert. Takes just 10 minutes to prep.
- Keto Bluebery Cheesecake – You’ll love the real blueberries swirled into the filling.
Tools To Make Low Carb No Bake Cheesecake
Tap the links below to see the items used to make this recipe.
- Bulletproof Milk-Style Chocolate Bar – All of the milk-chocolate flavor, none of the sugar and carbs! Plus a boost from MCT oil.
- 9-Inch Springform Pan – You’ll need a springform pan for this quick keto cheesecake no bake recipe.
- Hand Mixer – This hand mixer does it all and can be easily stored in the cupboard.
The Best No Bake Keto Cheesecake Recipe
No Bake Keto Cheesecake Recipe
A quick no bake keto cheesecake recipe that's so rich and creamy, you'd never guess it's sugar free. This low carb no bake cheesecake is based on the popular classic version.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto No Bake Cheesecake Crust:
In a large bowl, stir together the almond flour, Besti, and salt.
In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.
Sugar-Free No Bake Cheesecake Filling:
In a large bowl, use a hand mixer with beater attachments to beat the cream cheese and powdered Besti at medium-low speed, until creamy.
Beat in the sour cream, lemon juice, vanilla, and sea salt, until smooth.
In a medium bowl, use the hand mixer with whisk attachment to beat the heavy cream at high speed, until stiff peaks form. Scrape down the sides at the end and beat again to ensure all the cream has stiff peaks.
Use a rubber spatula to fold the whipped cream into the bowl with the cream cheese mixture. Use a folding motion, do not stir.
Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula, or for a smoother top, an icing spatula.
Cover the cheesecake with plastic or foil. Refrigerate for at least 4 hours, preferably overnight, to set. Run a knife along the edges of the springform pan before releasing.
Melt the Bulletproof chocolate in a double boiler on the stove. Drizzle over the cheesecake, or slice first and then drizzle over the slices.
Last Step: Leave A Rating!
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Serving size: 1 slice, or 1/12 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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This is my very first time making a no bake cheese cake (keto or not).
I was a little stress making the filling as I had never “folded” whipped cream in into cream cheese. I was wondering how I would know once I am done.
I just went for it and so far in the 2 slices we ate, there was no clumps of cream cheese or clumps of whipped cream.
We loved the result!
Does this recipe work with Splenda?
Wholesome Yum D0
Hi Tracy, Don’t recommend using Splenda. Check out my Keto Sweetener Guide for more info.
Loved it.. not only did I make it for my husband’s birthday as he is now on keto but our diabetic friend could enjoy aswell. I actually used sugar free digestive biscuits and didn’t put as much monk fruit sugar in. I topped it off with fanned strawberries and 85% dark chocolate drizzled over… big 2 thumbs up all around.. I will be making this again!!
Can I use yogurt instead of sourcream?
Maya | Wholesome Yum0
Hi Karen, I haven’t tried that, but yes, it should work.
Made this cheesecake everyone loved it Yummy!!!!
Love this recipe. I skip the crust and make little individual bowls for lunches. Perfect finish to a keto lunch.
This is Fantastic!! I finally learned how to make my favorite favorite favorite dessert and have it be diabetic safe (Keto and Diabetic go hand in hand) THANK YOU THANK YOU THANK YOU.
THIS WAS SOO GOOD! Just made it for Easter and everyone loved it, including the non-keto and children! I did color it purple, so that helped, as well 🙂 thank you so much! This is a keeper.
I just started on KETO 2 weeks ago. I am a baker so I need to get some new desserts for myself. I loooved this recipe!!! Thank u so much for sharing. Def in my KETO recipe box. 2 thumbs up
This was amazing. Even better than traditional cheesecake. I followed the directions to a T, and I am glad I did, it needs no tweeking. 5 stars!
I made the no bake cheesecake today and everyone loved it. I cut the recipe in half – keeping the full amount of sour cream and whipping cream- and added the zest of one lemon. I used 6 ramekins for individual servings. It was a big hit!!!
Love it! ❤
I LOVE your recipes – you are a real go-to for my keto/low carb cooking!
Can I speed the chilling process by chilling this cheesecake in the freezer – I just found the recipe and I don’t have enough fridge chill time if I want to serve it tonight. How long in the freezer is long enough (but not too long), would you say? I need to make and serve it for this evening, May 11 2021.
Also, I have Greek yogurt – can I sub that for the sour cream?
Thanks so much! Sandra
Wholesome Yum M0
Hi Sandra, It will still likely need a couple of hours in the freezer, but it should work.
Any dairy-free options to substitute for Sour Cream & Heavy Cream? I’m a sucker for a good cheesecake!
Wholesome Yum M0
Alli, You can use coconut cream in place of both sour cream and heavy cream. Be sure to just use the thick part of the cream.
This recipe is great. I did make 2 small modifications because I’ve made similar ones before… I increased the sour cream to 3/4 of a cup and the whipped cream to 1/2 cup and added a “dash” more lemon juice. the result was fabulous; I’m sure the original recipe was fabulous too!
Could you make this crustless and make in a pie plate?
Wholesome Yum M0
Hi Jane, Yes! Other readers have reported doing this with success.
My first attempt at a keto dessert and it was amazing!
Thank you for this amazing no-bake cheesecake recipe. I don’t even eat a keto diet and yet this is my favorite cheesecake recipe!
Great keto recipe. I love cheesecake and this is a great recipe!
Could you please suggest another option instead the bulletproof bar, as we in EU can’t have that, unavaible here? I thought to try using simple unsweetened baking chocolate or another brand cacao bar made by cocoa mass, erythritol, MCT powder (with acacia fiber as carrier, no casinate nor matodextring or other rubbish fillers): I was wondering if the lack of iunulin could in any way change something. In that case, should I add a tiny bit of it…? It may be a silly question, but being the ingredients quite expensive it’s better ask before wasting them, you can understand 😉
Wholesome Yum M0
Hi Roberta, Any sugar-free chocolate will work fine as a drizzle for this recipe. If the brand you choose ends up being a little too thick to drizzle, feel free to add a small amount of coconut oil to get the correct consistency.
I just used sugar free chocolate melting wafers and a lite bit of butter. Worked great
Has anyone made this In a 9×13 pan? Any modifications other than making sure to grease the pan to avoid it sticking? I need to travel and would like to take it with me
Wholesome Yum D0
Hi Mary, I have never tried making this in a larger pan, you may have to increase the serving size to adjust for a larger pan.