The Keto Diet has been sweeping the nation, and with good reason. Eating high-fat foods and losing weight sounds like a dream come true. I Keto-ed for about 6 months and lost over 25 pounds. This Awesome No-Bake Keto Cheesecake was one of my favorite recipes for the keto diet.

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This Keto Cheesecake was the first low =carrb recipe that I created. I had tried several keto cheesecakes from the internet, but didn’t really LOVE any of them. I really prefer a creamy no-bake cheesecake with a pudding-like texture. My old no-bake cheesecake recipe just needed a few tweaks to get it down to just 4 carbs. It’s just as delicious as before and every bit as easy.

The only catch is that you still have to bake is the crust. Before keto, I would have bought  a pre-made crust, but now that is out of the question. Hopefully soon they will come out with one, but for now, it’s easy to make one that is every bit as delicious using almond flour.

How To Sweeten It

The key to sweetening this amazing cheesecake without the “chemical” taste of artificial sweeteners, is this amazing all-natural, non-GMO erythritol sweetener, Swerve. It is amazing! I have had a really hard time with any diet until now, because I hated all artificial sweeteners.

However, with Swerve, There is no strong aftertaste like with other popular artificial sweeteners. Best of all, it’s all natural, with no carbs or calories.

For this recipe you only need confectioners swerve for the filling, but for the crust you can use either confectioners or granulated. There are many recipes that call for granulated, and I love using it in my morning coffee.

Swerve is not available at my local grocery store, so I order it from amazon. I bought the small order at first to make sure I liked it. Now whenever I get low, I reorder the 4 packs to save a little money. It is an expensive item, but depending on how much you use them they should last a while. Mine usually last a couple of months.

The other ingredients are below. I try to buy organic as much as possible, but I live in rural east Texas, and, sadly, organic isn’t always an option.


To replace the graham cracker crust you make a quick easy crust out of two cups almond flour. 1 Tsp Vanilla extract, and 3 tbsp of swerve. For this part, you can use the granulated or confectioners swerve, but your going to want the confectioners swerve for the filling.

Mix it until you have a good consistency, then smash it into the bottom of your pie pan.  I just use my fingers for this part. Any crust you have left over, can be put in a Ziploc bag and refrigerated for until you need it again. Bake for 10-15 minutes until toasty brown. I apologize for the pictures using my cake pan. I had loaned my pie pan out. It just shows that you don’t need any fancy equipment. Just use whatever pan you have.


While that is cooling you can mix your room-temperature cream cheese, a tsp of vanilla and a cup of confectioners swerve with a hand mixer. Once it seems mixed well, mix in the heavy cream and sour cream, it will be light and almost have a pudding texture.

Note: Make sure you mix the cream cheese and sugar first, because it really makes for a fluffy pudding like consistency. If you dump all the ingredients at once, it can get clumpy.

Pour it on top of your crust, cover with plastic wrap, and chill in the fridge for one hour.

NOTE: Wait until your crust has completely cooled BEFORE putting in your filling. You will end up with a runny mess.

This is not only the best diet food I’ve ever had, it is just as delicious as my regular no-bake cheesecake. I have served this to people who do not even know it’s sugar-free, let alone low-carb.

I am in LOVE with this recipe! It is great plain, but there are tons of amazing toppings you could add. Fresh fruit is a great topping. The picture below is topped with, low-carb home-made whipped cream, and chocolate pieces. (Recipe for Chocolate pieces coming soon.)

bake bread (6)

A Word of Advice on Fat-Bombs

It is easy to think that because this is a low-carb keto food, you can eat all you want. These low-carb treats can be tricky, because you think, “Oh, this is healthy.” This recipe is still very calorie rich, so, you will want to limit yourself to about 1 slice per day and make sure you are fitting it in your macros.




  • 1 tsp Vanilla Extract
  • 1/3 cup butter (melted)
  • 3 tbsp. swerve
  • 2 cups almond flour


  • 16 oz. cream cheese (room temperature)
  • 1 tsp vanilla
  • 1 cup confectioners swerve
  • 1/2 cup sour cream
  • ¾ cup heavy cream
  1. Pre-heat oven to 350 degrees.
  2. Stir melted butter, almond flour, 3 tablespoons of swerve and 1 tsp of vanilla all together.
  3. Press dough into bottom of 9 inch pie pan.
  4. Bake at 350 for 10-15 minutes until golden brown.
  5. With a hand mixer mix the cream cheese, 1 cup of swerve, and 1 tsp of vanilla together until creamy and fluffy
  6. Blend in the sour cream and heavy cream until it has a pudding-like texture.
  7. Pour on top of the crust, and smooth out the top of the cheesecake.
  8. Chill in refrigerator for one hour and serve.

Optional: Top with Keto Whipped Cream.

no-bake keto Cheesecake

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