Keto No Bake Cheesecake: Creamy Low-Carb Treat (Print Version)
Enjoy this creamy Keto No Bake Cheesecake, a delicious low-carb treat. Quick to prepare, it's perfect for satisfying sweet cravings without the guilt.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Almond Crust
01 -
1 1/2 cups almond flour
02 -
1/4 cup erythritol or monk fruit sweetener blend
03 -
1/2 cup unsalted butter, melted
04 -
Pinch of sea salt
→ Velvety Keto Filling
05 -
24 oz full-fat cream cheese, softened
06 -
1 1/2 cups heavy whipping cream, cold
07 -
3/4 cup erythritol or monk fruit sweetener blend
08 -
2 tsp vanilla extract
09 -
2 tbsp fresh lemon juice
→ Zesty Berry Garnish
10 -
1/2 cup fresh raspberries, for garnish
11 -
1/4 cup sugar-free dark chocolate shavings, for garnish
12 -
1 tsp fresh lemon zest, for garnish
# Instructions:
01 -
Combine 1 1/2 cups almond flour, 1/4 cup erythritol or monk fruit sweetener blend, 1/2 cup unsalted butter, melted, and a pinch of sea salt in a medium bowl. Mix until well combined and the mixture resembles wet sand.
02 -
Press the almond mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, compact base for your No Bake Keto Cheesecake Bliss: Creamy Low-Carb Treat. Refrigerate while preparing the filling.
03 -
In a large bowl, beat 24 oz full-fat cream cheese, softened, with 3/4 cup erythritol or monk fruit sweetener blend, 2 tsp vanilla extract, and 2 tbsp fresh lemon juice. Beat on medium speed until the mixture is completely smooth and creamy, with no lumps.
04 -
In a separate, cold bowl, whip 1 1/2 cups heavy whipping cream, cold, using an electric mixer until stiff peaks form. Be careful not to over-whip, as it can turn grainy. This adds essential lightness to your No Bake Keto Cheesecake Bliss: Creamy Low-Carb Treat.
05 -
Gently fold the whipped heavy cream into the cream cheese mixture until just combined and no streaks remain. Use a spatula to incorporate it fully without deflating the air. Do not overmix.
06 -
Pour the velvety keto filling over the prepared almond crust in the springform pan. Smooth the top with a spatula to create an even layer. This is the core of your No Bake Keto Cheesecake Bliss: Creamy Low-Carb Treat.
07 -
Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until it is completely firm and set. This crucial step ensures the cheesecake holds its shape perfectly when sliced.
08 -
Carefully remove the cheesecake from the springform pan. Garnish with 1/2 cup fresh raspberries, 1/4 cup sugar-free dark chocolate shavings, and 1 tsp fresh lemon zest just before serving for a beautiful finish.
# Notes:
01 -
For an extra smooth filling, ensure your cream cheese is very soft before beating. You can warm it slightly in the microwave for 10-15 seconds if needed.
02 -
Store leftover cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw in the fridge before serving.
03 -
Feel free to experiment with other keto-friendly garnishes like toasted pecans, sugar-free caramel drizzle, or a different berry blend.
04 -
For clean slices, dip your knife in hot water and wipe it clean between each cut.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
large mixing bowls
03 -
electric hand mixer
04 -
rubber spatula
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 707 kcal
Total Fat: 68 g
Total Carbohydrate: 37 g
Protein: 12 g