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Keto No-Bake Cheesecake - Creamy, Simple, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150g) fine almond flour
  • 1/4 cup (25g) powdered erythritol or allulose
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling: 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered erythritol or allulose, to taste
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional, but brightens flavor)
  • Pinch of salt
  • Optional toppings: Fresh berries (raspberries, strawberries, or blueberries)
  • Sugar-free chocolate shavings or drizzle
  • Toasted sliced almonds
  • Equipment: 8- or 9-inch springform pan (or pie dish)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula

Method
 

  1. Prep the pan. Line the bottom of a springform pan with parchment paper. Lightly grease the sides to help with clean release.
  2. Make the crust. In a bowl, combine almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
  3. Press and set. Pour the crust mixture into the pan. Press it firmly and evenly across the bottom using the back of a spoon or a flat-bottomed glass. Refrigerate while you make the filling.
  4. Whip the cream. In a cold bowl, beat the heavy whipping cream to stiff peaks. Set aside. Cold cream whips faster and holds structure better.
  5. Beat the cream cheese. In another bowl, beat the softened cream cheese with powdered sweetener, vanilla, lemon juice, zest, and a pinch of salt until smooth and fluffy. Scrape the bowl to remove any lumps.
  6. Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the mixture airy.
  7. Fill the crust. Spoon the filling over the chilled crust. Smooth the top with an offset spatula for clean edges.
  8. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. The longer chill helps the texture firm up and flavors meld.
  9. Slice and serve. Release the springform, wipe a sharp knife with a warm, damp cloth between cuts, and serve plain or with keto-friendly toppings.