Keto No-Bake Cheesecake

4.50 from 8 votes

This Keto No-Bake Cheesecake has the perfect blend of low carb delight and creamy deliciousness. This light-as-air 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 harmonious fusion of flavors perfectly suited for a low carb lifestyle.

Prep Time30

Additional Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: keto cheesecake recipe no bake, keto no bake cheese cake, keto no bake cheesecake recipe, keto no-bake cheesecake

Servings: slices

Calories: 527kcal

Author: Scott Groth

Ingredients

For the Almond Flour Crust

1 cup almond flour
¼ cup unsalted butter melted
2 tablespoon granulated erythritol
1 teaspoon salt
1 teaspoon finely grated lemon zest

For the Cheesecake Filling:

1 pack powdered gelatin ¼ oz
1 cup heavy whipping cream
1 cup monk fruit sweetener divided
3 cups whole milk ricotta
1 cup mascarpone
2 tablespoon fresh lemon juice
2 teaspoon vanilla extract
½ teaspoon salt

Instructions

Crust Preparation:

Line Springform: For this recipe, I've used an 8" 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 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 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