This easy no-bake cheesecake is the perfect summertime keto dessert, with only 4g net carbs per slice! A few minutes of prep and a little chill time will give you a deliciously smooth, creamy, low-carb and keto-friendly cheesecake.
Keto baking has always been therapeutic for me, but in the summer heat of Kentucky, I can’t even think about turning my oven on! This is a great recipe because it’s so incredibly easy. You really just need a few bowls and your hand mixer. The hardest part is waiting for it to set all the way before cutting yourself a nice, big slice!
You won’t have to worry about it melting either, since this sugar-free cheesecake has enough substance to it to hold itself together. Another option is to make your cheesecake ahead of time and freeze individual slices. I put a frozen slice in each of my kids’ school lunchboxes as a treat, and they were ready to eat by lunch time!
This cheesecake is also the perfect keto dessert for a summer garden party or Labor Day get together. I bet your friends and family won’t even know they’re eating a low carb dessert! But to be honest, you really don’t need an occasion to enjoy a slice of this keto no-bake cheesecake!
When I was developing my keto candy bar cake recipe, one variation of the frosting came out a bit like cheesecake. It’s these moments, when recipes don’t go as planned, that the wheels get to turning in my head.
Can You Eat Cheesecake on a Keto Diet?
Yes, absolutely! Enjoying life on a keto diet is all about getting creative. Although you might not be able to eat a standard cheesecake, there are keto cheesecakes, like this one, that taste just as good, if not better!
How Many Carbs Are in a Keto Cheesecake?
This low-carb, keto cheesecake yields 12 slices, with only 4g net carbs per slice! There might be a slight difference depending on what sweetener you use, so it’s good to do your own calculations to check.
What you Need to Make Low-Carb No-Bake Cheesecake
Keto desserts tend to have a lot of artificial sweeteners or hard-to-pronounce ingredients, which I prefer to avoid. In my opinion, keto desserts taste best when you use standard (not keto-specific) ingredients. So here’s what you’ll need!
For the crust:
- Almond flour
- Brown sugar alternative
- Granulated sugar alternative
My go-to replacement for any type of sugar is a monk fruit alternative. Monk fruit extract is a natural sweetener that is not only zero carb and zero calories, but also contains antioxidants!
For the filling:
- Heavy cream
- Cream cheese
- Powdered sugar alternative (again, I recommend trying the monk fruit alternative!)
- Vanilla extract
Also, if you’re looking for a topping or decoration for your no-bake cheesecake, strawberries, blueberries or raspberries are a great option!
How Long Does a No-Bake Cheesecake Have to Stay in the Fridge?
You might be wondering how you harden a no-bake cheesecake when you’re not using any gelatin. The answer is refrigeration! This recipe requires a little patience as your cheesecake will need a minimum of 6 hours, or maybe even closer to 8 hours, to chill before serving. If you’re unsure as to why your no-bake cheesecake isn’t firm, it probably just needs to be refrigerated a little longer to set all the way.
How to Store No-Bake Cheesecake
No-bake cheesecake should be refrigerated until right before serving. You can keep any remaining cheesecake in your fridge for up to 5 days. Just make sure to cover your cheesecake so that it tastes just as good the next day!
A lot of people have also asked me, can you freeze a no-bake cheesecake? Yes, you can! I would suggest wrapping and freezing individual slices. Since you need to thaw any cheesecake in the fridge before serving, smaller slices are more convenient!
Easy Keto No Bake Cheesecake
For the crust:
For the filling:
- 2 cups heavy cream
- 24 ounces cream cheese softened (3 8oz blocks)
- 1 cup powdered sweetener [I use this but reduce the amount to 2/3 cup]
- 1 teaspoon vanilla extract
- juice of 1/2 lemon
- In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
- Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
- In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.
- In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.
- Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.
- Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.
- Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.