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 about 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.
Fat-bomb is a crazy popular buzzword in the keto community. It refers to high-fat recipes like this and many others.
These recipes have drawn much criticism from keto critics across the globe (and even avid keto-ers) that picture people “guzzling fat-bombs” thinking it will make them lose weight.
The truth is that eating fat will not make you lose weight, and will not even put you in ketosis. However, there is a time and a purpose for these delicious high-fat snacks.
The truth is, eating fat will not make you lose weight:
- High fat has to be coupled with low carb for you to lose weight.
- Eating a lot of fat will not put you in ketosis unless it is coupled with low-carb.
- You have to burn more calories than you eat in order to lose weight.
- You can’t have an all-you-can-eat diet of fat bombs and still lose weight.
However fat bombs, like this cheesecake serve a very important purpose for keto dieters, especially in the beginning stages.
Why Use Fat Bombs at All?
When you first go low-carb and detox from the standard American diet, the cravings are intense.
This cheesecake recipe helped me through some very dark days in those first months.
I remember how bad I craved sugar. I had an addiction, and my drug was peanut butter cups.
I’d find myself thinking of all the reasons it would be ok to go to the
Instead, I’d go to the kitchen and make myself a cheesecake. I kept this recipe on hand about the first 8 weeks of my transition.
Now, I rarely make this recipe, or any fat-bombs. When I attend parties or events where I know there will be a ton of temptation, I use this or one of my other low-carb desserts to keep me on track.
My opinion is this:
Is a keto cheesecake the best food? No.
Is it a whole lot better than eating candy and sugar? Yes.
Use fat-bombs sparingly to manage cravings.
When you first start keto, you should be tracking your macros with an app like Carb Manager. You will need to eat a certain amount of carbs, protein, and fat each day.
When you first transfer from the Standard American Diet, it is very hard to eat enough fat.
Fat bombs are great during this transition period, not only to help with cravings but also to help during the learning curve of your new diet.
Fat bombs, like this no-bake keto cheesecake can be an amazing tool to manage cravings and help you hit your macros
inthe beginning of your keto journey.
If you need help with the diet aspect of keto, you can earn more information about the use of fat bombs, macros, and healthy strategies in the keto diet section of this blog.
No-Bake 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.
Swerve is a brand of erythritol, a natural zero calorie, zero carb sweetener. It’s a bit pricey at about $8 for two cups, but I swear by it.
I was a sugar addict. My coffee in the morning would have almost two tablespoons of sugar. I tried Splenda, Sweet N Low, Equal, Truvia. None of them could get me off sugar. They all had a “diet” flavor that I couldn’t handle.
Finally, I found Swerve and could get off sugar completely. It tastes just like regular sugar, but with no calories. It is amazing.
Swerve, is what makes this sugar-free cheesecake so great. Your friends and family will not even know it doesn’t have sugar if you don’t tell them.
Step 1: The Crust
First, stir the vanilla, almond flour, some of the 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 for this step, but you could also use a spoon.
Refrigerate the crust for at least one hour, and it will harden. It’s quite good this way, but if you’d like a toasted crust, bake it for 10-15 minutes at 350 until toasty brown. However, if you do decide to bake it, make sure that you let it cool completely before adding the filling.
In the summer I prefer to just refrigerate my crust. I love to use no-bake desserts in the hot months, so I don’t have to turn on my oven and waste energy heating the house up. In the winter and spring, I love to toast the crust. Either way, the recipe is delicious. It just depends on what you prefer.
Step 2: The Filling
While that is chilling, 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 down on top of the cheesecake to keep it fresh.
Finally, chill your cheesecake in the fridge for at least two hours.
It will firm up, but not in the same way a regular “baked” cheesecake will. It will still have a creamy pudding-like texture.
No-Bake Keto Cheesecake
This silky smooth cheesecake is so delicious no one will ever guess it's low-carb.
- 2 tsp. vanilla extract
- 1/3 cup melted butter
- 3 tablespoons confectioner's 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
- Stir melted butter, almond flour, 3 tablespoons of confectioner's erythritol (Swerve) and 1 tsp of vanilla together.
- Press dough into the bottom of 9-inch pie pan.
- Chill in refrigerator for at least one hour.
- With a mixer mix the cream cheese, 1 cup of confectioner's erythritol (Swerve,) and 1 tsp of vanilla together until creamy and fluffy.
- Mix 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 436Total Fat 42gCarbohydrates 5.5(net)gProtein 8.4g
**Always double check your macros as different brands, products, and apps calculate nutrition differently.
No-Bake Cheesecake Toppings:
I love to top my cheesecake with a couple of tablespoons of homemade low-carb whipped
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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Best Keto cheese cake so far!!! Thank you!
Hi- did you line the pan with something so that the pie could be removed?
I don’t for this recipe. It has so much butter that I usually don’t have a problem with it sticking. If you have an issue with it sticking you could line the pan with parchment paper.
Do you have an instagram? I made a variation of your recipe and would love to tag you!
Awesome! I would love that. Thank you. My Instagram is ms.terrisnider.
This recipe is easy and delicious! I made a rhubarb sauce and spread over the top! Yum!
I don’t have almond flour
Could I substitute coconut flour?
Hi Linda, that’s a great question. Coconut flour makes a great pie crust, but it doesn’t cook up exactly the same. The almond flour has almost a graham cracker consistency, so it is perfect for this cheesecake. I’ve used coconut flour and added pecans for this cheesecake and it’s great!
Oddly I ran out of Almond flour, and did just this..made up the rest with coconut fl. Will be able to tell tonight after dinner!! I pre~tasted it just a smidg..and tasted pretty darn good!!
I’m sure it will be great with almond flour too! Let us know how it turns out.
Mine has a grainy texture to it, did I do something wrong? It was fine before I put it in the fridge, but after was grainy.
You probably just didn’t get a good seal on the cover. This happened to me once when I covered it with aluminum foil. It’s best to make sure it has an air tight lid. I usually cover mine with plastic wrap, but I make sure to get the wrap all the way down on the top of the cheesecake. It makes it a little messy, but creates a seal that keeps it from drying out.
Also, make sure you are using the Confectioners Swerve in the purple and white bag for the filling. The regular Swerve will make it grainy.
Third, mixing the ingredients in the wrong order (or all at once) sometimes makes a lumpy consistency. Make sure you mix the cream cheese and Swerve, then add in sour cream, then heavy cream.
I hope this helps.
Hey! In my crust, I mix pecans with the almond flour and it comes out pretty crispy.
This is a great idea!
I have been looking for a keto dessert recipe that tastes good. I ended up making these last night and they were amazing! My whole family loved them. I did garnish them with lily’s dark chocolate! I also made them in the mini cupcake wrappers so we could just grab them as a quick dessert. These are for sure a keeper and probably going to be my thanksgiving dessert this year!
I am so glad you like them. Putting them in a cupcake wrapper is a great idea! It will even help you control your portions.
I made this cheesecake for a staff potluck and everyone was amazed and said it was way better than regular cheesecake. Thank you so much for sharing this delicious recipe!
Awesome! I’m so glad everyone liked it!
THANK YOU!!! Every keto dessert I’ve tried to make has always turned out so dang eggy and inedible. I almost gave up until I found this recipe and decided to give it a whirl. It’s amazing and will now be our go-to dessert.
Great! I’m Glad you like it! Thanks.
Looks delicious and I can’t wait to try it…literally! Lol! Do you think substituting the sour cream with plain Greek yogurt would throw the recipe off? I’m out of sour cream?!
Greek Yogurt has less fat and more protein than sour cream. So, I’m sure it would be plenty healthy. I just hope it doesn’t give it a bitter taste. Let me know how it works out.
Hello. Can u tell me how long in advance u think this can be made…or how long this holds up in the fridge?
I wouldn’t make it any longer than a day or two ahead of time. I usually keep mine about eight days, but by the end of about a week, it’s a little grainy.
Tastes delish! I roasted pecans with almond flour for the crust. Thank u
That is wonderful. I’ll bet pecans are a delicious add in. I love to use pecans in my Pumpkin Pie crust.
I made this today, and on a whim I added a splash of my sugar free smores torani syrup and sprinkle of cinnamon to the crust, gave it a real Graham taste. So good! Thank you!!
What a great idea! I’ll bet it was delicious.
Thank you tastes amazing I just made the filling and put it on top of keto peanut butter brownies!!
That sounds delicious!
This came out great, my husband is on the keto diet he always loved his desserts after Dinner and now has none…I felt bad and thought there has to be something…He loved cheesecake, I saw this recipe and said, I gotta try this for him..It was also his Birthday…It came out Fabulous!..I cut up strawberries and added the granulated swerve and cooked into
a thick syrup to make him a topping..It was so good he said…..Thank you so much!..He now has a Dessert that he loves and missed!…
I am so glad your husband likes it. I’ll bet the strawberry syrup you made is to die for!
I made this for the 1st time yesterday and it did not disappoint! I was nervous about trying it but it satisfied the sweet tooth I have while still not going over my carbs.
Hey, going to give this a try today! Did you just use a hand mixer for the filling?
Yes, a hand mixer works great for this recipe. Hope you like it!
I am making this now. I love the flavor of regular cheesecake with the almond extract, so that is what I am using in place of the vanilla for the filling. I will post later how it turns out.
I’ll bet that will be wonderful. Please let us know how it is.
Hi – do you use the confectioner type Swerve in the crust and the filling? Thanks!
I use regular Swerve for crust, and confectioners Swerve for filling. Confectioners Swerve works alright in the crust, but regular swerve does not work in the filling.
There is no way this is low carb. Oh my goodness gracious, it is heaven!! I feel so guilty. Absolutely wonderful!!!
I am so glad you like it!
How do you make it so its not so soupy? I made it just like the recipe said and I let the filling sit most of the day before serving and when I went to serve it it was really soupy. Do I need to add less heavy cream?
It usually isn’t even soupy when you put it in the fridge, just not firm. I think it’s a problem with over-mixing. I had one other person with this problem, and they were mixing in a food processor. What are you using to mix the filling? Maybe try using a lower speed.
Adding less heavy cream will make it thicker, but it also won’t have the silky pudding-like texture. Let us know how it works out, and feel free to email me at email@example.com.
Came out great! I put sugar free jelly/jam on top yum!
Great! It’s so good with jelly. That’s a great idea!
OMG this cheesecake is sooo good and I even made it Vegan I used only vegan ingredients it turned out soo good. Thanks for the recipe so simple and simply delicious ?!
That sounds so interesting. We’d never have the ingredients to make vegan cheesecake in my rural neighborhood. I’m so glad you like it.
Question: can this be frozen? We won’t be able to eat it all in a couple of days. Has anyone tried freezing it?
I have never frozen this recipe, but I will try this weekend. Let me know how it works out if you try it first.
The recipe notes granulated swerve but the ingredients noted in the post say confectioners swerve.
You use granulated swerve in the crust, but confectioner’s for the filling. If you’er in a pinch you can use confectioner’s in the crust. Hope this helps!
Thanks for sharing! Does it keep long?
It usually lasts about a week before it starts to dry out and get grainy. Get as tight of a seal on it as possible, and it will last longer.
Sharlene R Sherman
The serving size on the recipe (Yield 10) & also on the nutritional label (Yield 6) are different. Which one os accurate for your recipe?
Thanks for catching my oversight. The cheesecake makes about 8 standard “smallish” size pieces and 6 large pieces…for something this indulgent I would go with 8 slices. The nutrition label is calculated for 8 slices which is about 6 ounces.
Can u omit the sour cream? Or what is the purpose of the sour cream?
The Sour Cream adds to the silky creamy texture of the cheesecake, and ads a great tang to the dessert. I’m sure you could omit it for a firmer cheesecake, but it wouldn’t have the same flavor. Let me know how it turns out.
This is amazingly easy and delicious! I used half the powdered swerve and a few drops of strawberry stevia and this is sweet enough for me. I added a bit of apple pie spice to crust as well. I didn’t find the filling too soft at all. If you have ever made the cream cheese, whipped cream cherry cheesecake with graham cracker no bake cheesecake ,it tastes just like it!
That sounds delicious! I didn’t even know they made strawberry stevia until just now. I’m definitely ordering some.
I’m so glad you like the recipe.
Hi. Can you use coconut cream instead of the dairy cream?
I think that would work just fine. I haven’t tried it yet, so please let me know how it works out.
Where are you getting 5.5 net carbs from? I think that’s not correct. Please explain. I understand reducing fiber from carbs, but there isn’t any fiber in this, and my calculation puts it at 50-ish carbs per serving. Still decent, but don’t have a lot of wiggle room on a keto diet after that.
Wow! 50 is a lot.
I use the carb manager app to calculate my low-carb recipes. A lot of the time nutrition calculators miscalculate erythritol. The body doesn’t process it, so it counts as 0 net carbs.
If that’s not the issue, I would check to make sure that you are using full-fat dairy. Low-fat and reduced fat dairy replaces the fat with extra carbs.
Other than those I’ve seen discrepancies with different brands of almond flour before, but nothing like 50 grams.
Hi, I wanted to make my Dad a Cheesecake for his upcoming birthday and he’s on a keto diet. I was planning on putting this supposed low carb strawberry mousse on top (there were no nutrition facts so I don’t know for sure how many carbs), with all the possible sugars and carbs I was wondering if it was possible to make this recipe without the crust?
Absolutely! I make this filling all the time and skip the crust. Sometimes I’ll add a few pecans, so I still get the crunch.
I’ve made a simliar no bake cheesecake before using sugar free coolwhip(16oz) and adding a block of cream cheese with 3 packs of splenda, it’s also delicious. Im looking forward to trying this recipe. Sounds great.
I don’t have a mixer, is it possible to do this by hand?
I just made it today with no mixer. I microwaved the cream cheese just a little bit to get it smooth.
That’s great! Good idea to warm it in the microwave.
Thank you for this recipe I just started my keto lifestyle and I was craving something sweet to eat but couldn’t find anything that didn’t have all the carbs
I did it by hand! It was messy but it worked!!! lol
Would this be possible to do as a muffin type dessert, muffin tin with papers instead of a cake, for easy access or do you think it would fall apart?
That’s a great idea, but it’s probably too runny to do as a muffin. I’ve seen people put it in small Tupperware containers and store it in the fridge that way for a little bit at a time.
My boyfriend and I are gaga for this recipe, so good and so easy to make! How can I modify this to a pumpkin cheesecake for the holidays?
This was a very easy recipe, and I just put it in the fridge to chill. I tasted the crust and the filling and thought they tasted great! Can’t wait to have a piece after dinner tonight!
Absolutely amazing! I make this for my mom while she’s on the keto diet and it always delivers. I’m not on the diet, however the cheesecake still tastes great!!💖
Can it be frozen?