This delicious no bake Keto cheesecake with a 3-ingredient almond flour crust and rich berry topping is an easy yet decadent treat!
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No Bake Keto Cheesecake
Cheesecake is one of those desserts where the mere thought makes my mouth water… but, it also feels like a lot of effort. The oven-baked recipes always seem to involve water baths, delicate cooling processes, and other complicated steps.
But not this no bake Keto cheesecake! This is the easiest cheesecake recipe I’ve found, and let me tell you, you’d never know it. It is simply decadent!
Rich cheesecake filling on top of a 3-ingredient crust and finished with a bright berry topping makes this luscious dessert a winner. Plus, it just looks so dang pretty.
If you’re craving cheesecake without all the fuss, definitely give this no-bake version a try. Just make sure you start it early so it has a few hours to set in the fridge!
Do You Need To Bake The Cheesecake Crust First?
Nope! When I say “no bake,” I mean it.
And the 3-ingredient crust is beyond simple to make. Just mix the almond flour, melted butter, and sweetener, press into a square baking dish, and refrigerate while you make the filling.
Seriously. That’s it.
This crust is perfect with Keto cheesecake, but you may want to hang on to it for other recipes, too! You could easily top it with Keto chocolate pudding or Keto lemon curd for an easy no-bake pie.
How Many Carbs Are In A No Bake Cheesecake?
One of the most popular brands of no bake cheesecakes comes from Jell-O. This is the box mix you combine with sugar, butter, and milk, then refrigerate before serving.
Per slice, the Jell-O no bake cheesecake comes out to 49 grams of carbs with only 1 gram of fiber. Plus, it includes ingredients like corn syrup, hydrogenated oils, and a whole bunch of other ingredients that I can’t pronounce.
Compare that to Keto no bake cheesecake, which has 11 grams of carbs and 3 grams of fiber per serving! This leaves us with 8 net carbs, most of which come from the berry topping.
Oh, and did I mention that there’s only 10 ingredients TOTAL in this recipe? The best part: you can definitely pronounce all of them.
Other Toppings For Low-Carb Cheesecake
Not in the mood for a berries? Or maybe you just feel like switching up your cheesecake topping? My friend, you have tons of options!
I personally love the topping from my orange glaze cheesecake. It’s a bright fruit flavor that’s perfect for spring and summer.
For a simple topping, you can’t go wrong with toasted shredded coconut. Just bake for 5 minutes at 350 degrees and you’re set! But make sure to remove the coconut from the baking sheet right away so it doesn’t burn.
Looking for something more decadent? Drizzle your cheesecake with a little Keto caramel sauce for a rich treat. For a turtle cheesecake, add chocolate sauce and some chopped nuts as well.
You can also enjoy your no bake cheesecake without any toppings at all. Trust me, the creamy texture is so luxurious, it can stand all on its own.
Can I Store Keto Cheesecake?
Absolutely! Assuming you have any left over, of course.
Simply store your cheesecake covered in the refrigerator. I recommend eating within five days or so.
How To Make No Bake Keto Cheesecake
Line an 8’’ square baking dish with parchment paper.
Add all the ingredients for the crust to a medium bowl. Stir until combined.
Transfer the crust mixture into the prepared baking dish and press it down evenly. Place in the refrigerator while you prepare the filling.
Add the filling ingredients except the sour cream to a medium bowl. Use an electric mixer to mix.
Add the sour cream. Continue mixing until smooth.
Pour the filling on top of the crust, using a rubber spatula to spread it evenly. Place in the refrigerator for at least 4 hours to allow the cheesecake to set.
Once the cheesecake has chilled, add the topping ingredients to a saucepan and heat over medium heat until berries turn into a light jam. Add sweetener if desired.
Pour the jam over the cheesecake and serve immediately or refrigerate.
Other Keto Desserts From The Keto Option That You Might Like
No Bake Keto Cheesecake
Ingredients
Crust
- 1½ cups almond flour
- 4 tablespoons butter melted
- 2 tablespoons low carb powdered sweetener
Filling
- 16 ounces cream cheese room temperature
- ¾ cup low carb powdered sweetener
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Juice of one lime
Topping
- 1½ cups fresh or frozen mixed berries
- 1 tablespoon low carb powdered sweetener optional
Instructions
- Line an 8’’ square baking dish with parchment paper.
- Add all the ingredients for the crust to a medium bowl. Stir until combined.
- Transfer the crust mixture into the prepared baking dish and press it down evenly. Place in the refrigerator while you prepare the filling.
- Add the filling ingredients except the sour cream to a medium bowl. Use an electric mixer to mix.
- Add the sour cream. Continue mixing until smooth.
- Pour the filling on top of the crust, using a rubber spatula to spread it evenly. Place in the refrigerator for at least 4 hours to allow the cheesecake to set.
- Once the cheesecake has chilled, add the topping ingredients to a saucepan and heat over medium heat until berries turn into a light jam. Add sweetener if desired.
- Pour the jam over the cheesecake and serve immediately or refrigerate.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.