no bake keto cheesecake might be just the treat you’re looking for when that sweet craving sneaks up but turning on the oven sounds…painful. I’ve been there. There’s a reason I almost never bake in the summer. You get a creamy, rich bite and don’t even have to sweat in the kitchen. If you’re already poking around for other easy desserts or quick breakfast ideas, I keep seeing great stuff over at this breakfast keto roundup too. Trust me, quick wins taste sweeter. 
Why We Love This Recipe
Okay, so here’s the real deal. What makes no bake keto cheesecake such a game-changer? First, zero oven time. You mix, chill, slice, repeat. That’s it. Low carb, so you’re not totally blowing your macros (I’m always watching those). The texture? Smoother than your grandma’s best quilt. I stumbled over this recipe during a week when everything went sideways (ran out of eggs, oven decided to die for no reason—classic), but ended up loving it even more. It’s one of those accidental discoveries that makes you wonder, why did I ever bake cheesecake in the first place?
If you’ve ever tried a “healthy” dessert that tasted like air and sadness, relax. This one is honestly delicious. I served it to my skeptical cousin—she went back for seconds, then asked for the recipe. Nobody knew it was low carb unless I tattle (which I always do because, come on, it’s a flex).
“I had my doubts ‘cause I’m weird about keto desserts, but yours was creamy and lush—couldn’t tell it was any different from the regular kind!” — Mags
The Ingredients
Let’s get straight to it—short list, nothing too fancy:
- 8 ounces cream cheese, at room temp (don’t skip the softening, trust me)
- 1 cup heavy whipping cream
- 1/3 cup powdered erythritol (or your fave keto sweetener)
- 1 teaspoon vanilla extract
- Pinch lemon zest (optional, but it gives a nice zing)
- Almond flour or crushed pecans for the quick crust (about 3/4 cup)
- 2 tablespoons melted butter
You could totally change out the nuts or skip the crust, but this is how I like mine. I’ve even used hazelnuts that one weird time I ran out of almonds.
Step by Step Instructions
You don’t need to be some five-star restaurant chef for this. Seriously, just follow along:
First, get a small bowl and mix your almond flour (or pecans, if you’re wild) with the melted butter. Should kinda clump up. Press it right into your pan or fancy glass dish. Stick this in the fridge while you get the good stuff ready.
Now, grab a bigger bowl. Toss in the cream cheese and erythritol, mash it until no lumps peek back at you. Add vanilla and that shy pinch of lemon zest. Pour in heavy cream slowly and whip (electric mixer is my lazy trick). It’ll look fluffy and pure joy when it’s done.
Pile all your creamy filling on top of the crust, smooth it out with the back of a spoon, and chill. Let it stay in the fridge for at least 3 hours—or, if you can stand to wait, overnight is epic.
Cut yourself a slab and just…enjoy. No judgment if you sneak nibbles straight from the dish.
Do You Need To Bake The Cheesecake Crust First?
Short answer? Nope. The cool part about no bake keto cheesecake is that the crust sets up just fine in the fridge. Butter acts like magic glue and keeps it together. I know a lot of traditional cheesecakes have you baking the crust until it’s golden (and your kitchen is a sauna). No thanks—I’ll save my energy.
Now, if you want a truly crunchy base, I get it. You could toast the crust ingredients in a skillet for a couple minutes first (just until it smells nutty), then press and chill. This is totally optional, and genuinely—most folks say they couldn’t tell the difference. For more low carb side dish inspiration, you might want to check out the air fryer spaghetti squash—the perfect low-carb keto side dish recipe. It’s shocking how many things you can just not bake.
Other Toppings For Low-Carb Cheesecake
Bored with plain cheesecake? I get it. Sometimes you want to jazz things up. Here are my favorite low-carb cheesecake topping ideas:
- Fresh berries: Just a handful goes a long way. I like raspberries or blackberries.
- Shaved sugar-free dark chocolate: For when you’re feeling extra.
- Keto-friendly lemon curd or jam: Adds real zing.
- Whipped topping: Fluffy, easy, looks like something from a diner.
Extra tip—mix a dash of cinnamon into your crust if you want more warmth, or swirl a little nut butter on top for richness.
Common Questions
Q: Can I make this no bake keto cheesecake ahead of time?
A: Absolutely, and you probably should—gives it time to set and flavors mingle.
Q: Can I freeze leftovers?
A: Yes, just slice and wrap individual pieces. Grab a slab straight from the freezer for emergency dessert protocol.
Q: Is it okay to use another sweetener?
A: Definitely. Stevia, monk fruit, whatever works for your taste.
Q: Can I use coconut flour for the crust instead?
A: You could, but keep in mind, you’ll need less. Coconut flour is crazy absorbent.
Q: How long will it stay good in the fridge?
A: I’d say about four days, but it rarely lasts that long in my house.
Give This No Bake Wonder a Try
To wrap it all up, this no bake keto cheesecake is about as simple and satisfying as it gets. You don’t need to fuss with ovens or fancy gadgets, and the texture—trust me—is everything you want in a dessert. If you need inspiration for even more low-carb imagination, check out this creamy spaghetti squash alfredo recipe perfect for your keto diet. There’s a whole wide world of easy keto treats out there.
Hungry for more? Compare this recipe with the pros at No Bake Keto Cheesecake – Quick, No Crust – Broke foodies, peek at Trina Krug’s take, or dive into the wild creativity over at The BEST No Bake Keto Cheesecake – Mad Creations Hub. You really can make your no bake keto cheesecake your own. I say—go wild, get messy, and let your taste buds do the happy dance.
No Bake Keto Cheesecake
Ingredients
For the Crust
- ¾ cup Almond flour or crushed pecans About 3/4 cup for the crust
- 2 tablespoons Melted butter Melted butter to bind crust
For the Filling
- 8 ounces Cream cheese, at room temperature Don't skip softening
- 1 cup Heavy whipping cream Use heavy cream for fluffiness
- ⅓ cup Powdered erythritol Or your favorite keto sweetener
- 1 teaspoon Vanilla extract
- 1 pinch Lemon zest (optional) Adds a nice zing
Instructions
Preparation
- In a small bowl, mix almond flour (or pecans) with melted butter until clumpy.
- Press the mixture into the bottom of a pan or fancy glass dish and refrigerate.
- In a larger bowl, mash cream cheese with erythritol until smooth. Add vanilla and lemon zest.
- Slowly pour in the heavy cream while whipping until fluffy.
- Spread the creamy filling over the crust and smooth it out.
- Chill in the refrigerator for at least 3 hours or overnight for best results.
- Slice and enjoy, with no judgment if you sneak nibbles directly from the dish.