Keto No Bake Cheesecake

Making a low-carb cheesecake without baking it? This super tasty and easy-to-make recipe for keto no bake cheesecake will please you.

with almond flour, low-carb sweetener, cinnamon and melted butter for the filling and grass-fed gelatin, cream cheese, vanilla extract, lemon extract and low-carb sweetener for the filling, this cheesecake is a perfect for dessert for low-carb eaters. Even when you are not on this diet, you can still give it a try while watch its portion.

Keto No Bake Cheesecake

Recipe by Anna SmallingCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

25

minutes

Calories

432

kcal

Making a low-carb cheesecake without baking it? This super tasty and easy-to-make recipe for keto no bake cheesecake will please you.

Ingredients

• For the crust:

• 1 2/3 cup almond flour

• 1/2 cup butter melted

• 3 tbsp low carb sweetener

• 3/4 tsp cinnamon

• For the filling:

• 1 tablespoon grass-fed gelatin about 12 grams

• 16 ounces cream cheese softened

• 1 tsp vanilla extract

• 1/2 cup low carb sweetener

• 1 cup boiling water

• 1/2 teaspoon lemon extract (optional)

Directions

• In a spring-form pan, combine almond flour, sweetener, and cinnamon. Mix until well combined. Stir in melted butter
• To make the crust, transfer the mixture to the pan and press evenly. Refrigerate for at least one hour before filling
• In a large bowl, mix together gelatin and sweetener; stir to blend. Add in boiling water and stir until completely dissolved.
• In another large bowl, beat together the cream cheese and vanilla extract until well combined and creamy. Slowly pour in the gelatin mixture, beating well.
• Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it’s spreadable (30-45 minutes).
• Spread the filling into the crust. Store in the refrigerator and serve chilled.
• Aside from almond flour, you can also make the crust with ground walnuts. It’s still tasty and friendly to your low-carb diet. And, you may top the cheese cake with fresh berries if desired. Enjoy!

Keto No-Bake Cheesecake – Tips & Notes

Low-Carb & Keto-Friendly:

• This cheesecake uses almond flour for the crust and a low-carb sweetener, making it keto-approved.
• Creamy filling uses cream cheese, grass-fed gelatin, and optional lemon extract, providing a rich texture without baking.

Crust Tips:

• Mix almond flour, sweetener, and cinnamon thoroughly before adding melted butter to ensure a uniform crust.
• Press the mixture firmly into the bottom of a springform pan to avoid crumbling when slicing.
• Chill the crust for at least 1 hour before adding filling so it holds together.

Filling Tips:

• Dissolve gelatin completely in boiling water to avoid lumps; allow to cool slightly before mixing with cream cheese.
• Beat cream cheese until smooth before adding gelatin mixture for a silky filling.
• Chill the filling in the refrigerator, stirring every 10–15 minutes until it reaches a spreadable consistency before pouring over the crust.

Serving Suggestions:

• Once set, slice with a sharp knife dipped in hot water for clean edges.
• Top with fresh berries, sugar-free chocolate shavings, or whipped cream for extra flavor.
• Keep refrigerated until serving; this cheesecake stays fresh for up to 5 days.

Alternative Crust Option:

• Substitute ground walnuts for almond flour for a slightly different nutty flavor while keeping it low-carb.

This no-bake cheesecake is perfect for a quick, keto-friendly dessert that looks impressive and tastes indulgent.