My 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 recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
5 Reasons to Love This Recipe
Here are five reasons why you'll love this keto no-bake cheesecake recipe:
- Keto-friendly and low-carb.
- Simple ingredients you likely already have.
- Quick prep time with minimal effort.
- Perfect for prepping in advance for gatherings.
- Rich and creamy texture with every bite.
Inspiration for This Keto No-Bake Cheesecake
Inspired by the light and fluffy cheesecakes of my childhood, I've tried to recreate the light texture as closely as possible. When I was growing up, a dear family friend made some of the best cheesecakes I've ever tasted. I miss them.
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.
The result is this recipe that I want to share with you today. Hopefully you enjoy it as much as I do.
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 some 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.
NOTE on keto-friendliness: There are carbs in this no-bake cheesecake, so moderation is the key here. The serving size is for an average piece of cheesecake, if you're concerned about your daily intake, cut a smaller piece.
Key Ingredients for the Cheesecake Filling
I'm just going to focus on the ingredients for the filling, and 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.
If you're looking for a real treat... add some cinnamon to this no-bake cheesecake. It's delightful.
Keto No-Bake Cheesecake Ingredient List
Here is a list of the ingredients with quantities for this keto cheesecake recipe:
For the Almond Flour Crust
- 2 tablespoons granulated erythritol
- 1 cup almond flour
- 1 teaspoon salt
- 1 teaspoon finely grated lemon zest
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 3 cups whole milk ricotta
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 pack powdered gelatin (¼ ounce)
- 1 cup heavy whipping cream
- 1 cup monk fruit sweetener, divided
- 1 cup mascarpone
- ½ teaspoon salt
Ingredient Substitutions
Here are some easy substitutions to keep your recipe preparation on track for this no-bake keto cheesecake:
- Almond flour: Use coconut flour, but increase the unsalted butter to form the crust properly.
- Unsalted butter: You can use salted butter and omit additional salt. Alternatively, substitute with ghee or clarified butter (note: clarified butter has less of a "buttery" flavor).
- Erythritol: Use your favorite low-carb sweetener like monk fruit, stevia, or allulose. Adjust sweetness to taste, as each sweetener varies in intensity.
- Lemon zest: Substitute with lime zest or orange zest. Ensure the citrus rind is well washed before zesting.
- Powdered gelatin: Use 4 gelatin sheets per packet of powdered gelatin and follow the sheet instructions. Alternatively, substitute with 1 teaspoon of powdered agar-agar per packet of gelatin.
- Whipping cream: Substitute with coconut cream (not coconut milk) in the same amount.
- Whole milk ricotta: Use pulsed cottage cheese as a ricotta substitute.
- Mascarpone: Substitute with cream cheese, but adjust the amount of low carb sweetener as cream cheese is less sweet.
Additional Ingredients
Want to take this no-bake keto cheesecake to the next level? Here are some delicious additional ingredients that pair perfectly with the main ingredients.
- Fruit: This cheesecake loves having some fruit added to it. Because it is a very light cheesecake, I would add the fruit as a garnish. You can add low carb fruits such as blueberries, raspberries, or even strawberries. If you want something even more decadent, try making my low-carb blueberry compote or my no-sugar-added peach compote.
- Nuts: If you’re thinking of adding nuts, I would recommend sticking with pecans or walnuts as they are softer nuts. Toast them first to intensify the flavor, then chop them finely. You can add them to the crust if you want or sprinkle them over the top as a nice garnish.
- Spices: This no-bake cheesecake recipe loves spices for extra flavor. Try a dash of cinnamon, some freshly grated nutmeg (a little goes a long way), or even some pumpkin spice. These can be sprinkled on top, combined with the crust, or even added to the filling mixture.
- Chocolate: A definitive contrast in flavors works so well between the creamy cheesecake and a good chocolate drizzle. Find my zero-sugar chocolate ganache recipe nestled in my chocolate-covered strawberries post. (While you’re there, make some of those strawberries, too… they pair perfectly with this cheesecake.)
- Coffee: If you have some superfine instant coffee (powdered) or espresso powder, add 1 teaspoon to the filling. Taste and adjust to your liking. Who wouldn’t love a coffee-infused keto-friendly cheesecake?
Note: These ingredients are optional, and you can use them to enhance the flavor of this recipe.
Tools Required
Here is a list of tools you need to make low-carb no-bake cheesecake:
- 8-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Zester or fine grater
- Small saucepan (for hydrating gelatin, if using the stovetop method)
- Knife or food processor (if substituting cottage cheese for ricotta)
- Spoon or spatula (for spreading the filling)
How to Make Keto No-Bake Cheesecake: Complete Cooking Guide
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 1 cup of heavy whipping cream with half of the monk fruit sweetener and whip with an electric mixer 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.
Here are step-by-step instructions to make things easier for you!
Cooking Method
- No-cook recipe
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Melt the butter.
- Finely grate lemon zest.
- Divide monk fruit sweetener.
Instructions
Crust Preparation:
- Line springform: For this recipe, I've used an 8-inch springform pan, lined with parchment paper.
- Combine ingredients: In a bowl, mix the almond flour, melted butter, erythritol, salt, and lemon zest until well combined.
- Press into pan: Transfer the mixture into a springform pan. Press it firmly to form an even layer at the bottom of the pan. This will be your crust.
- Chill: Place the pan in the refrigerator while you prepare the cheesecake filling. This will help the crust to firm up.
Cheesecake Filling:
- Whip cream: In a separate bowl, whip the heavy whipping cream with half of the monk fruit sweetener until it forms soft peaks. Set aside.
- Mix ricotta and mascarpone: In another bowl, blend together the ricotta, mascarpone, remaining monk fruit sweetener, lemon juice, vanilla extract, and salt. Mix until smooth.
- Hydrate gelatin: Gently hydrate the gelatin with about ¼ cup warm water until it dissolves completely. Stir constantly to keep it in a liquid state.
- Combine: Slowly mix the dissolved gelatin into the ricotta and mascarpone mixture. Then, gently fold in the whipped cream until well incorporated.
- Assemble: Pour this filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 2 hours or until set. This could take longer, depending on the temperature of your fridge and the size of your springform pan.
Serving:
- Before serving, you can garnish the low-carb cheesecake with additional lemon zest, a few berries, or a light dusting of cinnamon or cocoa powder for a decorative touch.
- After releasing the springform, gently remove the parchment paper from the sides. Smooth any raised areas with a knife or spatula.
Step 1: Line the springform pan with parchment paper.
Step 2: Mix the ingredients together for the no-bake crust.
Step 3: You will know the dough is ready when it looks like this.
Step 4: Spread on the bottom of the springform pan. Doesn't matter how it looks!
Step 5: Whip the heavy cream and monk fruit sweetener to stiff peaks using an electric mixer.
Step 6: Mix the remaining ingredients together with a whisk.
Step 7: Fold together the whipped cream and cheese mixture.
Step 8: Place the cheesecake mixture into the lined springform pan.
Step 9: It's optional, but you can add some flair to your keto cheesecake!
💡 My Pro Tips
This keto-friendly cheesecake recipe has a few key tips to keep in mind:
- Gelatin tip: Ensure the gelatin is liquid without any clumps. If it has sat too long, remake it to avoid strange bits in the cheesecake.
- Firming up: If the cheesecake isn't set, let it sit in the refrigerator for more time. Overnight chilling often yields the best results.
- Mixing tip: Gently fold the whipped cream into the cheese mixture. This quick step ensures a light and airy cheesecake.
- Tip for cutting cheesecake: Dip a long, thin knife in hot water before each cut, wiping off any residual cheesecake. This helps create neat, clean slices.
⏲️ Time-Saving Tips
- Prepare this a day ahead to let overnight chilling effectively firm up the cheesecake.
- Ensure all ingredients are measured before starting—the cold ingredients are crucial.
- Chill your beaters and mixing bowl thoroughly beforehand to expedite whisking up the filling.
What to Serve with Keto No-Bake Cheese Cake?
This keto cheesecake is delicious on its own with a variety of toppings, but for a perfect tea time, you can also pair it with these recipes:
- Summer Champagne Cocktail: This light and bubbly drink pairs perfectly with the creamy cheesecake, adding a refreshing contrast. It's an elegant touch for any gathering, making your dessert experience feel extra special.
- Keto Peanut Butter Cookies: These cookies bring a satisfying crunch and rich flavor to complement the smooth cheesecake. Perfect for a decadent, low-carb treat, they add a delightful texture contrast.
- Chocolate Covered Strawberries: The sweet and tangy treats enhance the cheesecake with a burst of fresh fruit and chocolate. They create a luxurious pairing, elevating your dessert to a new level of indulgence.
Storage Instructions
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 tried 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.
Recipe Conclusion
Your creamy, dreamy cheesecake is now ready to delight! Whether you're savoring a slice solo or sharing with loved ones, this best Keto No-Bake Cheesecake recipe promises to impress. Enhance it with fresh berries or a decadent chocolate drizzle for that extra touch of indulgence.
Now, take charge and create your own keto cheesecake masterpiece! Share your baking triumphs with us—showcase those beautifully sliced pieces and tell us how you personalized this recipe. Let's get baking and make every bite a celebration! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
More Keto Sweet Treats
Check out more keto dessert recipes here:
- 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!
FAQs
Yes, making a no-bake cheesecake without using cream cheese is possible. In this recipe, the combination of whole milk ricotta and mascarpone cheese substitutes for cream cheese, providing a rich and creamy texture. Ricotta offers a lighter texture, and mascarpone contributes to the creaminess and sweetness, making the cheesecake luscious and satisfying.
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.
Yes, you can bake the crust for a keto cheesecake recipe. Pre-baking the almond flour crust at 350°F (180°C) for 8-10 minutes until lightly golden and set enhances its texture and flavor, providing a firmer base for the creamy filling. Allow the crust to cool completely before adding the cheesecake filling.
Keto No-Bake Cheesecake
Ingredients
For the Almond Flour Crust
- 2 tablespoons granulated erythritol
- 1 cup almond flour
- 1 teaspoon salt
- 1 teaspoon finely grated lemon zest
- ¼ cup unsalted butter melted
For the Cheesecake Filling
- 3 cups whole milk ricotta
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 pack powdered gelatin ¼ ounce
- 1 cup heavy whipping cream
- 1 cup monk fruit sweetener divided
- 1 cup mascarpone
- ½ teaspoon salt
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Melt the butter.
- Finely grate lemon zest.
- Divide monk fruit sweetener.
Instructions
Crust Preparation:
- Line springform: For this recipe, I've used an 8-inch springform pan, lined with parchment paper.
- Combine ingredients: In a bowl, mix the almond flour, melted butter, erythritol, salt, and lemon zest until well combined.
- Press into pan: Transfer the mixture into a springform pan. Press it firmly to form an even layer at the bottom of the pan. This will be your crust.
- Chill: Place the pan in the refrigerator while you prepare the cheesecake filling. This will help the crust to firm up.
Cheesecake Filling:
- Whip cream: In a separate bowl, whip the heavy whipping cream with half of the monk fruit sweetener until it forms soft peaks. Set aside.
- Mix ricotta and mascarpone: In another bowl, blend together the ricotta, mascarpone, remaining monk fruit sweetener, lemon juice, vanilla extract, and salt. Mix until smooth.
- Hydrate gelatin: Gently hydrate the gelatin with about ¼ cup warm water until it dissolves completely. Stir constantly to keep it in a liquid state.
- Combine: Slowly mix the dissolved gelatin into the ricotta and mascarpone mixture. Then, gently fold in the whipped cream until well incorporated.
- Assemble: Pour this filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 2 hours or until set. This could take longer, depending on the temperature of your fridge and the size of your springform pan.
Serving:
- Before serving, you can garnish the low-carb cheesecake with additional lemon zest, a few berries, or a light dusting of cinnamon or cocoa powder for a decorative touch.
- After releasing the springform, gently remove the parchment paper from the sides. Smooth any raised areas with a knife or spatula.
Notes
- Gelatin: It's important that the gelatin be liquid and not have clumps. If you're gelatin has sat for too long, remake it. The set gelatin will add strange bits to the cheesecake, trust me!
- Adjust the Flavors: For a more lemony flavor, adjust the amount of lemon zest and juice according to your taste. Add some cinnamon or cocoa powder for a flavor variation.
- Firming Up: If the cheesecake isn't set, give it more time in the refrigerator. Overnight chilling often yields the best results.
- Cutting Cheesecake: Dip a long, thin knife in hot water, and before each cut, wipe off any residual cheesecake from the blade before the next cut. This helps in making neat, clean slices.
- Mixing Tips: Fold the whipped cream into the cheese mixture gently. It doesn't take long but will ensure a light and airy cheesecake.
- Topping Ideas: Go ahead and top this with fresh berries, a drizzle of sugar-free caramel or chocolate sauce, or a sprinkle of toasted pistachios.
- KETO-FRIENDLINESS: There are carbs in this no-bake cheesecake, so indulge responsibly. The serving size is for an average piece of cheesecake... if you're concerned about your daily intake, cut a smaller piece.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Hello! I’m about to try this recipe. Thanks for it. I believe you meant to say whipped cream everywhere, but many times you mistakenly say egg whites. See photos with instructions. So that was confusing. Otherwise, thanks!
Hi Gloria: I am so glad that you wrote to me... when I posted this recipe I had the flu! I've gone through and updated the images and the note on the recipe card too... I am so appreciative that you sent this to me! I hope that it turns out wonderfully for you (I've made it a couple more times since then, once with cocoa powder that was divine... do yourself a favor and bake off the crust though, it is much better!). Have a great day in the kitchen- Scott