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My No Bake Keto Cheesecake Is Rich, Creamy, And So Easy
This no bake keto cheesecake is the easy, oven-free version of my classic keto cheesecake. I first made it because a few of you asked me for a no bake version of that recipe, and I loved it a lot more than I thought I would. Here’s why I’ve been so happy with how it turned out:
- Just like the real thing – The filling texture is dense, velvety, and indulgent in the best way, the crust is buttery (a lot like my almond flour pie crust), and the sweetness tastes like it has sugar (but it doesn’t!).
- Easy no bake recipe – Just mix, press, and chill. It’s perfect for hot days, or when I need something impressive without spending all day in the kitchen.
- Simple, real food ingredients – You can find these staples at so many grocery stores. (Yes, even my Wholesome Yum ingredients — see my store locator here!)
- Keto friendly, but you can’t tell – My no bake keto cheesecake is sugar-free and gluten-free, with just 6.7 grams net carbs per slice. But you can’t tell at all!
If you’re craving a rich, creamy keto dessert without the extra effort, this keto no bake cheesecake is one of the easiest options and will leave you so satisfied. Make it with me!
“This was amazing. Even better than traditional cheesecake. I followed the directions to a T, and I am glad I did. It needs no tweaking. 5 stars!”
-Elizabeth
Ingredients & Substitutions
Here I explain the best ingredients for my no bake keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Crust:
- Almond Flour – The buttery, nutty base. I always use my Wholesome Yum Blanched Almond Flour because it’s super fine, creates the best texture, and hold together better in a no bake crust. I don’t recommend almond meal or coarser brands — not only are they more gritty, they also tend to fall apart more.
- Besti Monk Fruit Allulose Blend – My go-to sweetener for crusts, because it blends in smoothly with no aftertaste. You can check my sweetener conversion chart for a substitute, but the texture may vary.
- Butter – Binds the crust together and adds a rich, shortbread-like flavor. You can use salted or unsalted; just adjust the salt accordingly.
- Vanilla Extract & Sea Salt
No Bake Keto Cheesecake Filling:
- Cream Cheese – The base of the filling. I recommend full-fat for the richest texture, plus that’s the best fit for a keto no bake cheesecake, anyway. But neufchatel cream cheese will work if that’s what you’ve got.
- Besti Powdered Monk Fruit Allulose Blend – This powdered sweetener is key for a smooth, creamy filling, because it dissolves completely and stays smooth even after chilling. Other options can leave the filling gritty, because almost everything else (including Swerve and other brands of monk fruit) contains erythritol — which resists dissolving and can crystallize. The only other alternative I recommend is confectioners’ allulose (not regular!), but increase the amount to 1 2/3 cups.
- Sour Cream & Heavy Cream – Both contribute to a lighter, creamier texture. Greek yogurt would be the closest substitute for the sour cream.
- Lemon Juice – Just a small amount brightens the filling and balances the richness.
- Vanilla Extract & Sea Salt – For balance and depth of flavor.
The Topping:
I usually melt these sugar-free milk chocolate chips for an easy drizzle on top, but have also done this with sugar-free chocolate bars. You can also use sugar-free dark chocolate chips or white chocolate chips if you prefer a different flavor.
Of course, feel free to use any cheesecake toppings you love! I have an amazing raspberry sauce in my Easy Keto Cookbook, you can borrow the topping from my keto strawberry cheesecake, try keto caramel syrup, or simple add fresh berries.
Free Printable: Low Carb & Keto Food List
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How To Make No Bake Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust. In a large bowl, stir together the almond flour, Besti, and sea salt. In a separate bowl, mix the melted butter and vanilla. Stir the wet ingredients into the dry ingredients. Press into a parchment-lined springform pan and chill while you make the filling.
- Beat the cream cheese filling. In a large bowl, beat the cream cheese and powdered Besti with a hand mixer, until creamy. Beat in the sour cream, lemon juice, vanilla, and sea salt, until silky smooth.
- Whip the heavy cream and fold it in. Switch to whisk attachments and whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture. I take my time here, because stirring will deflate that light, airy texture.
- Assemble and chill. Transfer the filling over the crust and smooth the top with a rubber spatula. Cover and refrigerate until fully set.
- Add the chocolate drizzle. Melt the sugar-free chocolate and drizzle it over the no bake keto cheesecake. You can do this over the whole cheesecake and let it set to a hard snap (pic below is before it sets — at the top of this post, it already set!)…
Or drizzle over individual slices like I did here:
My Tips For The Best Texture
- Start with your ingredients at the right temperature. Cream cheese and sour cream are best at room temp to ensure they mix smoothly, and this prevents little lumps in the cheesecake. I always leave heavy cream in the fridge until right before whipping, because it whips better when cold.
- I recommend a springform pan. It makes the cheesecake easier to remove and keeps the edges nice and clean. I use this one for all of my cheesecake recipes.
- Press in the crust as tightly as you can. Since we don’t bake it, this is super important so that it stays together.
- This recipe works best with 2 different mixer attachments. I use the beaters for the cream cheese filling and the whisk attachment to whip the cream. My hand mixer comes with both.
- Keep the mixer speed on medium-low when whipping the cream cheese. High speed is good for the whipped cream, but for the cream cheese, beating too fast can introduce air bubbles that won’t go away later.
- Be careful not to break down the whipped cream. When incorporating it with the cream cheese mixture, I use a folding motion with a spatula. Never stir.
- For best results, make this keto no bake cheesecake the day before. It has to set in the fridge for at least 4 hours, but is even better if you leave it to chill overnight.
No Bake Keto Cheesecake
By
My no bake keto cheesecake is so rich, creamy, and sugar-free. This easy, no-fuss, low carb dessert tastes just like the classic!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Crust:
Filling:
Topping:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Crust:
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In a large bowl, stir together the almond flour, Besti, and salt.
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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.
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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.
Filling:
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In a large bowl, use a hand mixer fitted with a beater attachment to beat the cream cheese and powdered Besti at medium-low speed until creamy.
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Beat in the sour cream, lemon juice, vanilla, and sea salt, until smooth.
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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.
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Use a rubber spatula to fold the whipped cream into the bowl with the cream cheese mixture. Use a folding motion; do not stir.
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Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula, or for a smoother top, an icing spatula.
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Cover the cheesecake with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, to set. Run a knife along the edges of the springform pan before releasing.
Topping:
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Melt the chocolate in a double boiler on the stove. Drizzle over the cheesecake, or slice first and then drizzle over the slices.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture and presentation.
- Storage: Keep the no bake keto cheesecake in the fridge, covered, for up to 3-5 days.
- Freeze: You can keep this in the freezer for up to 3 months. You can freeze the whole thing, but I like to slice and wrap pieces individually because they are perfect for grabbing one when a craving hits.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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No Bake Keto Cheesecake
Flavor Variations
This is my basic low carb no bake cheesecake recipe, but if you want to change it up, I’ve also enjoyed these variations:
- Fruit Swirl – Try adding a swirl of sugar-free cranberry sauce or raspberry sauce. I dollop it on before refrigerating, and then use a butter knife to create swirls without fully mixing in.
- Chocolate Swirl – Instead of topping with the melted chocolate, 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 – Get my full recipe at this link!
More Keto Cheesecake Recipes
I love this no bake keto cheesecake when I want something quick and easy, but if you’re in the mood for a baked version, try one of my other recipes:
51 Comments
Diane Warren
0I 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!!!
Diane
Azar
0Love it! ❤
Sandra M.
0Hello!
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 M
0Hi Sandra, It will still likely need a couple of hours in the freezer, but it should work.
Alli
0Any dairy-free options to substitute for Sour Cream & Heavy Cream? I’m a sucker for a good cheesecake!
Wholesome Yum M
0Alli, 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.
Linda
0This 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!
Jane
0Could you make this crustless and make in a pie plate?
Wholesome Yum M
0Hi Jane, Yes! Other readers have reported doing this with success.
Kristi
0My first attempt at a keto dessert and it was amazing!
Renee Goerger
0Thank you for this amazing no-bake cheesecake recipe. I don’t even eat a keto diet and yet this is my favorite cheesecake recipe!
Nellie Tracy
0Great keto recipe. I love cheesecake and this is a great recipe!
Roberta
0Could 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 😉
Elizabeth Timmons
0I just used sugar free chocolate melting wafers and a lite bit of butter. Worked great
Mary V
0Has 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 D
0Hi 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.
Wholesome Yum M
0Hi 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.