No-bake Keto Cheesecake Recipe
This No-Bake Keto Cheesecake is the perfect creamy, low-carb dessert to satisfy your sweet tooth without the hassle of baking. With a buttery almond flour crust and a luscious cream cheese filling, this keto-friendly treat is easy to prepare and absolutely delicious!
Equipment
- Springform Pan
- Mixing Bowls
- Electric Hand Mixer
- Rubber spatula
Ingredients
Crust:
- 2 cups almond flour
- 1/4 cup butter
- 2 tbsp erythritol
Filling:
- 16 oz cream cheese
- 1 cup heavy cream
- 1/2 cup erythritol
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- In a mixing bowl, combine almond flour, melted butter, and powdered erythritol. Stir until the mixture forms a crumbly texture.
- Press the crust mixture evenly into the bottom of a springform pan, smoothing it out with the back of a spoon or a flat glass. Refrigerate the crust to set while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric hand mixer until smooth.
- Add the powdered erythritol, vanilla extract, and lemon juice (if using), then mix until well combined.
- Gradually pour in the heavy cream, continuing to beat the mixture until it becomes light and fluffy.
- Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4-6 hours or overnight for the best texture.
- Once set, carefully remove the cheesecake from the springform pan, slice, and serve with your favorite keto-friendly toppings, like fresh berries or sugar-free syrup.