No-Bake Keto Cheesecake
Low Carb diets have been sweeping the nation and with good reason. Who doesn’t like eating cheesecake and losing weight? This No Bake Keto Cheesecake is my favorite because it tastes great, but has only 5 carbs per serving. It also has ZERO EGGS which makes it super light and creamy. Best of all, this cheesecake is incredibly easy to make. I hope you enjoy this silky, no-bake keto cheesecake as much as I do.
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NoBake Keto Cheese Cake Ingredients
This recipe is only has a few ingredients. Here’s what you’ll need:
- Vanilla Extract
- Confectioner’s Erythritol (Swerve)
- Almond Flour
- Cream Cheese
- Sour Cream
- Heavy Cream
Note: Always buy full-fat dairy when on the keto diet. Low-fat or Lite Foods almost always replace the fat with extra carbs.
Step 1: The Crust
First, stir the vanilla, almond flour, swerve, and melted butter together. It should be very thick, like sugar cookie dough.
Then, press it into the bottom of your pie pan. I use my fingers.
Next, bake for 10-15 minutes at 350 until toasty brown.
Step 2: The Filling
While that is cooling, combine your room-temperature cream cheese, one tsp of vanilla and one cup of Confectioners Swerve with a mixer until it is mixed well. It will be thick and creamy.
Next, mix in the sour cream. Finally, mix in the heavy cream (Do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
Important: Make sure you mix the cream cheese and sugar first, then the sour cream, and the heavy cream last. This really affects the texture and makes for a smooth consistency. If you dump all the ingredients at once, it gets clumpy.
Step 3: Chill and Seal
After you mix the filling, pour it on top of your cooled crust and cover it tightly with plastic wrap or a lid.
NOTE: Make sure to wait until your crust has completely cooled BEFORE pouring your filling. You will end up with a runny mess if you pour the filling on a warm crust.
Next, cover the cheesecake with a lid or plastic wrap.
The better the seal you get on the cover, the longer it will stay creamy. If it is open to any air, it can get grainy.
It’s best to either use a pie pan with an airtight lid or to press the plastic wrap on top of the cheesecake.
Finally, chill your cheesecake in the fridge for at least two hours.
- 2 tsp. vanilla extract
- 1/3 cup melted butter
- 3 tbs. granulated erythritol (Swerve)
- 2 cups almond flour
- 16 oz. cream cheese
- 1 cup confectioners erythritol (Confectioner's Swerve)
- 1/2 cup sour cream
- 3/4 cup heavy cream
- Pre-heat oven to 350 degrees.
- Stir melted butter, almond flour, 3 tablespoons of Swerve and 1 tsp of vanilla together.
- Press dough into the bottom of 9-inch pie pan.
- Bake at 350 for 10-15 minutes until golden brown.
- With a hand mixer mix the cream cheese, 1 cup of Swerve, and 1 tsp of vanilla together until creamy and fluffy.
- Blend in the sour cream and heavy cream until it has a pudding-like texture.
- Pour on top of the crust, and smooth out the top of the cheesecake.
- Chill in refrigerator for 4 hours.
*make sure to tighly seal the cheesecake before refrigerating for a silky smooth texture.
Nutrition InformationYield 6 Serving Size 6 oz
Amount Per Serving Calories 436 Total Fat 42g Carbohydrates 5.5(net)g Protein 8.4g
I love to top my cheesecake with a couple of tablespoons of homemade low-carb whipped creamand fresh strawberries or chocolate pieces. What are some of your favorite sugar-free toppings? Comment below and let me know what you’ve tried.
I hope you enjoy this no-bake keto cheesecake, and come back to check out some of my other recipes.
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