Staying on a ketogenic diet doesn’t mean you have to give up desserts. In fact, this no bake keto cheesecake recipe is here to prove that you can indulge without compromising your dietary goals. Rich, creamy, and delightfully simple to make, this dessert combines minimal ingredients to create a satisfying treat that will leave your taste buds wanting more.
What makes this cheesecake truly magical is its versatility. Whether you’re a seasoned keto enthusiast or just starting your journey, this recipe is a perfect introduction to delicious keto desserts. You’ll love how easy it is to whip up and customize with your favorite flavors. Get ready to impress your friends and family with this decadent dessert!
No Bake Keto Cheesecake Recipe
This no bake keto cheesecake is incredibly creamy and has a delightful balance of sweetness, making it a perfect dessert option for anyone on a low-carb diet. Each slice is a slice of heaven, combining the richness of cream cheese with the sweetness of erythritol, all while being incredibly low in carbs!
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 2 tablespoons erythritol (or your preferred sweetener)
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup erythritol (for the cheesecake filling)
- 1 teaspoon vanilla extract
- Optional flavorings: lemon juice, cocoa powder, or mixed berries for swirl
Instructions
- Prepare the Crust: In a bowl, combine the almond flour, melted butter, and 2 tablespoons of erythritol. Mix until crumbly and press it into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with the remaining erythritol and vanilla extract until smooth and creamy.
- Whip the Cream: In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Flavor Variations: For lemon cheesecake, add 2 tablespoons of lemon juice and zest. For chocolate, mix in 1/4 cup of cocoa powder. For berry swirl, fold in your choice of pureed berries.
- Combine and Chill: Pour the cheesecake filling over the prepared crust, smoothing the top. Cover and chill in the refrigerator for at least 4 hours or overnight until set.
- Serve: Once chilled, carefully remove from the springform pan. Slice, serve, and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 30g
- Protein: 6g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
