The keto diet is not only an emotional but also a physically demanding journey. Just ask anybody who has experienced the so-called keto flu, which is characterized by extreme sugar cravings, nausea, and headache. And if you haven’t tried the keto diet yet, you might be wondering why this low-carb, high-fat, moderate-protein diet is so popular.
If you are know anything at all about essential food groups, you’re probably picturing high-fat, low-carb avocados, coconuts, salmon, and chicken thighs—along with a complete lack of bread, cakes, and other delectable comfort foods. However, as strange as it may seem (given the fundamental definition of keto we just provided you), comfort foods may be incorporated into a keto-friendly diet. To prove it, we’ve created a delicious no-bake keto cheesecake recipe that will knock your sugar cravings out of the park.
This no-bake keto cheesecake recipe is very easy to prepare and only takes 15 minutes to make. In my opinion, this keto cheesecake is one of the best sugar-free desserts! We spice it up with whipped cream and berries, but it’s great without any topping.
The light cheesecake has a soft, silky, creamy filling and a buttery almond flour crust. The whole family will love this dessert! You will never know from its taste that it is keto, and it is sugar-free and gluten-free!
Ingredients needed for the no-bake keto cheesecake recipe
To make this no-bake keto cheesecake recipe takes less than 15 minutes. The ingredients needed include:
Base cake
- 3/4 cup almond flour or ground almonds
- 1/4 cup coconut flour
- 1 tablespoon erythritol powder
- a pinch of salt
- 1/4 cup butter, melted
Filling
- 1.5 cups cream cheese or mascarpone cheese
- 2/3 cup powdered erythritol
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 5-10 drops of liquid stevia
Topping (optional)
- 3/4 cup heavy cream
- 1/2 cup strawberries
- 1/3 cup raspberries
The Best No-Bake Keto Cheesecake Recipe
This no-bake keto cheesecake recipe is very easy to prepare and only takes 15 minutes to make. In my opinion, this keto cheesecake is one of the best sugar-free desserts! We spice it up with whipped cream and berries, but it’s great without any topping.
Prep Time: 15 mins Cook Time: 0 mins
Total Time: 7 hours 15 mins Servings: 12
Ingredients
Base cake
- 1/4 cup (30 g) coconut flour
- 3/4 cup (75 g) almond flour
- 1 tablespoon erythritol powder
- 1/4 (57 g) cup butter, melted
- a pinch of salt
Filling
- 1.5 cups (360 g) cream cheese or mascarpone cheese
- 2/3 cup (107 g) powdered erythritol
- 1 cup (240 ml) heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 5-10 drops of liquid stevia (optional if you have a sweet tooth)
Topping (optional)
- 3/4 cup (180 g) heavy cream
- 1/2 cup (75g) strawberries, cut in half or quarters
- 1/3 cup (40 g) raspberries
Instructions
Base cake
- Place dry ingredients in a bowl and mix everything. Add the melted butter to the mixture and stir until flaked crumbs form.
- Brush a little melted butter on an 18 cm non-stick baking dish.
- Put the resulting dough on the bottom of the mold and smooth it with the back of a spoon so that you get nice and neat edges.
Filling
- Place cream cheese, erythritol powder, lemon juice, and vanilla extract in a clean bowl. Use an electric mixer to stir everything for 1 minute to combine. Taste the mixture and adjust the sweetness with liquid stevia.
- Whisk the cream in a separate bowl (but don’t overdo it so it doesn’t get very tough).
- Using a spatula, pour the cream into the cream cheese and combine.
- Spoon the prepared filling onto the base and smooth it out with a silicone spatula.
- Place the cheesecake in the refrigerator for about 7 hours, or leave it there overnight. Finally, place it in the freezer to harden completely. We left the cheesecake in the refrigerator overnight and then put it in the freezer for 30 minutes. So he acquired the necessary hardness for slicing but was not frozen.
Topping (optional)
- Place 3/4 cup heavy cream in a bowl and beat with an electric mixer until soft peaks.
- Remove the cheesecake from the mold. On its surface, use a spatula in the form of soft ripples, spread the whipped cream, and put chopped strawberries and raspberries on top. You can also sprinkle a little erythritol powder on the finished cheesecake.
Nutrition Facts
Serving size: 1 serving
Calories: 290kcal | Total Carb: 5.2 g | Fiber: 1.5 g | Fat: 29.2 g | Protein: 4.7 g | Net Carb: 3.8 g (with topping) or 2.8 g (without topping) | Sugar: 3.3 g
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