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No Bake Keto Cheesecake

A creamy, no-bake cheesecake with a low-carb almond flour crust and fluffy filling, perfect for busy families.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Almond Flour Crust
  • 1.5 cups finely ground almond flour
  • 0.25 cups melted butter
  • 1 tablespoon powdered keto sweetener (erythritol or monk fruit blend)
  • 1 pinch salt
Cheesecake Filling
  • 16 oz full-fat cream cheese (fully softened)
  • 0.75 cups powdered keto sweetener (to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)
  • 1 pinch salt
  • 1 cup heavy whipping cream (cold)
Optional Toppings
  • to taste sugar-free berries
  • to taste keto chocolate drizzle
  • to taste whipped cream

Method
 

Preparation
  1. Line an 8-inch springform pan with parchment paper.
  2. In a bowl, mix almond flour, melted butter, sweetener, and salt until crumbly.
  3. Press mixture firmly into the bottom of the pan.
  4. Chill crust for 15 minutes.
Making the Filling
  1. In a large bowl, beat softened cream cheese until completely smooth.
  2. Add powdered sweetener, vanilla, lemon juice (if using), and salt. Beat until fluffy.
  3. In a separate chilled bowl, whip heavy cream to stiff peaks.
  4. Gently fold whipped cream into the cream cheese mixture until smooth and airy.
  5. Spread filling evenly over the chilled crust and smooth the top.
  6. Refrigerate at least 4 hours, preferably overnight, until fully set.
  7. Slice with a warm knife and serve.

Notes

For neat slices, run a knife under hot water, dry it, and slice through the cheesecake. Store in the refrigerator or freeze for longer storage.