This Keto No-Bake Cheesecake is a blend of low carb delight and creamy deliciousness. This delightful dessert features a rich almond flour crust with a zesty lemon twist, topped with a luscious blend of whole milk ricotta and mascarpone.
Sweetened with monk fruit and infused with fresh lemon and vanilla, each bite offers a delightful fusion of flavors perfectly suited for an occasional treat while enjoying the keto lifestyle.
This keto cheese cake is LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.
Inspiration for this Keto No-Bake Cheesecake:
After moving to France in 2018, I found myself yearning for some comforts from the States. For some reason, my mind kept returning to those yummy cheesecakes. So, I've been working on a recipe that aligns with my current low carb lifestyle and has that light-as-air texture.
Is This Keto No-Bake Cheesecake Truly Low Carb?
Yes, it is low carb and keto-friendly... but only to a point. It must be enjoyed responsibly because it does have carbs. This is a sweet treat. An indulgence- and it should be treated as such.
With that being said, each element from the almond flour crust to the monk fruit sweetened filling, has been selected to align with a low carb, keto-friendly lifestyle. This cheesecake delivers all the luxurious taste of a classic cheesecake while maintaining a low carb profile, perfect for those who want a bite of deliciousness while keeping an eye on their carb intake.
Key Ingredients for the Cheesecake Filling
I'm just going to focus on the ingredients for the filling... the crust is just almond flour and butter with a little lemon. Here we go:
Whole Milk Ricotta: Ricotta is the cornerstone of the cheesecake's filling, providing a creamy and smooth texture. Its high-fat, low-carb content aligns perfectly with keto guidelines, ensuring the cheesecake is indulgent yet keto-friendly.
Mascarpone Cheese: This Italian cream cheese adds a luxurious richness to the cheesecake. Its high-fat content enhances the creamy texture while keeping the overall carbohydrate count low, making it an ideal partner to the ricotta.
Monk Fruit Sweetener: A natural, zero-calorie sweetener that is an excellent alternative to sugar, making the cheesecake sweet and enjoyable without adding carbs.
Heavy Whipping Cream: The use of heavy whipping cream not only contributes to the lush texture but also adds healthy fats, which are a key component of a keto diet. Its ability to whip up adds lightness and volume to the filling.
Powdered Gelatin: Gelatin is essential for setting the cheesecake without baking. It provides structure to the dessert while being carb-free, making it an excellent choice for no-bake keto recipes. Ensure you are using powdered gelatin for this recipe, not sheets.
Fresh Lemon Juice: Lemon juice adds a refreshing zest to the cheesecake. It complements the rich and creamy components by cutting through the fat with its acidity, without adding significant carbs.
Vanilla Extract: A classic flavor enhancer, vanilla extract adds a subtle depth and warmth to the cheesecake. It’s a way to enrich the dessert’s flavor profile.
Make a no-bake cheesecake without cream cheese?
How does this keto no-bake cheesecake compare to regular cheesecake?
While this keto no-bake cheesecake might have a different flavor profile than a traditional cheesecake, it holds its own. Regular cheesecakes owe their distinct sour taste to cream cheese or even sour cream, which have their own natural tang.
Without using these ingredients, I've added fresh lemon juice to impart a subtle tartness, offering a refreshing zest that is similar to that classic cheesecake taste.
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HOW TO MAKE YOUR OWN NO Bake Cheesecake
Begin by lining the springform pan. Mix the ingredients for the crust together until they form a consistent mixture. Press this mixture firmly into the bottom of a springform pan to create an even base and refrigerate it to set while you prepare the filling.
For the filling, combine and whip with an electric mixer 1 cup of heavy whipping cream with half of the monk fruit sweetener until it forms soft peaks. In another bowl, blend 3 cups of whole milk ricotta with 1 cup of mascarpone, the remaining monk fruit sweetener, 2 tablespoons of lemon juice, 2 teaspoons of vanilla extract, and ½ teaspoon of salt until smooth.
Dissolve the gelatin with warm water and mix it into the ricotta blend. Fold in the whipped cream, pour the filling into the springform, and refrigerate until the cheesecake sets, ideally for at least 2-4 hours. This results in a luscious, creamy cheesecake that combines the rich textures of ricotta and mascarpone with refreshing hints of lemon, perfectly complementing the nutty, zesty crust.
Making the no-bake cheesecake in your own kitchen
I've tried to capture the critical steps to recreate this delicious keto cheesecake right in your own kitchen. If you have questions, please ask in the comments!
Can you bake the crust of a no-bake cheesecake?
Yes, you can certainly bake the crust for this no-bake cheesecake, and doing so can create a really tasty treat. Pre-baking the almond flour crust until it's lightly golden gives it a firmer, crisper foundation.
To bake the crust, press the mixture into your pan as directed and bake it in a preheated oven (around 350°F or 175°C) for about 8-10 minutes or until it's lightly golden and set. Allow it to cool completely before adding the cheesecake filling. This step can add a toasty depth to the crust's flavor and ensure it holds up well against the rich, creamy filling.
What other flavors can be added to cheesecake?
To keep it all low carb, let's take a look at how to vary the flavor profile of this no-bake cheesecake:
- Berries for a fruity twist.
- Cocoa or sugar-free chocolate for a chocolate version.
- Nut extracts like almond for a nutty flavor.
- Coffee or espresso powder for a coffee-infused cheesecake.
Storage and Freezing of No-Bake Cheesecake
Storage: To store your no-bake cheesecake, keep it in the refrigerator. This type of cheesecake should be stored in a covered container or wrapped with plastic wrap to maintain freshness and prevent it from absorbing any odors from the fridge. Ideally, it should be eaten within 3 days of making.
Freezing: Freezing is an option, although I have not done it. Here's how I would do it though: first allow the cheesecake to set in the refrigerator as instructed. Once set, freeze the entire cheesecake or slice it and freeze individual portions. Wrap the cheesecake or slices securely in plastic wrap and then in aluminum foil to prevent freezer burn.
Thawing: Remove the cheesecake from the freezer and place it in the refrigerator for several hours or overnight. Avoid thawing it at room temperature as this would make the cake lose its form and is potentially unsafe with dairy products. Once thawed in the fridge, enjoy your cheesecake. Keep in mind, this is a light cheesecake and it may have a consistency and textural change.
Find Other Sweet Treats on My Blog
Blueberry Compote: A versatile and delicious topping, this Blueberry Compote is perfect for adding a burst of natural sweetness and vibrant color to your favorite desserts or breakfast dishes… and I just updated the recipe for a LOW CARB BLUEBERRY COMPOTE! So good!
Sweet Peach Compote (Not Low Carb): For those special occasions when you're not counting carbs, indulge in the lush, summery flavors of our Sweet Peach Compote, ideal for enhancing cakes, ice creams, or yogurt.
Keto Waffles Recipe: Transform your breakfast routine with these Keto Waffles that are delightfully crispy on the outside, fluffy on the inside, and perfect for a low carb start to your day.
Keto Whipped Cream Recipe: This Keto Whipped Cream is a luscious, tasty addition to any dessert, offering the creamy, sweet finish you love without the carbs.
Lemon No Bake Cheesecake (Not Low Carb): For a zesty twist, try the Lemon No Bake Cheesecake, a creamy and tangy delight that's a true crowd-pleaser. You can make it low carb by simply using the almond crust in this recipe!
Homemade Peanut Butter Cups: These Homemade Peanut Butter Cups are a must-try for any chocolate and peanut butter lover. It's a classic treat that you can easily whip up at home.
Keto Chocolate Mousse: A delightful blend of sweet and that perfect mousse texture... without the carbs. An absolutely fantastic recipe for satisfying the sweet craving or a special meal!
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