Posted by This creamy, No-Bake Sugar-Free Cheesecake is a keto-friendly, low-carb dessert with just 3.6g net carbs per slice. Made with an almond flour crust and a rich cream cheese filling, it’s the perfect easy make-ahead treat!
No Bake Sugar Free Cheesecake (Keto-Friendly & Low Carb)
If you’ve been looking for a sugar-free cheesecake recipe that’s creamy, rich, and requires zero baking, you’ve found it! This no-bake cheesecake has a buttery almond flour crust and a velvety smooth filling that sets in the fridge—no oven, no cracks, and no fuss.
Why You’ll Love This No-Bake Cheesecake
- No oven needed – sets beautifully in the fridge.
- Sugar-free & low carb – made with keto-friendly sweetener.
- Easy to make ahead – perfect for parties or weekly desserts.
- Customizable – add berries, chocolate, or caramel on top.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake needs to chill for several hours, so it’s a great make-ahead dessert for parties or holidays.
What’s the best sweetener for sugar-free cheesecake?
Powdered erythritol, monk fruit blend, or allulose work best because they dissolve easily and don’t leave a gritty texture.
Can I make this without a crust?
Absolutely! Simply pour the filling into a lined springform pan and chill. It will still taste amazing.
Ingredients
For the crust
- 1 cup almond flour
- 2 tbsp coconut flour
- ¼ cup unsalted butter, melted
- 3 tbsp powdered sweetener (erythritol, monk fruit, or allulose)
- Pinch of salt
For the filling
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy cream, chilled
Optional toppings
- Whipped cream
- Fresh raspberries, strawberries, or blueberries
- Sugar-free chocolate drizzle
How to Make No-Bake Sugar-Free Cheesecake
Step 1: Make the crust
Mix almond flour, coconut flour, sweetener, and salt. Stir in melted butter and press firmly into a greased springform pan. Chill while you prepare the filling.
Step 2: Whip the filling
Beat softened cream cheese, sweetener, vanilla, and lemon juice until smooth. In a separate bowl, whip heavy cream until soft peaks form.
Step 3: Combine
Fold the whipped cream into the cream cheese mixture until light and creamy.
Step 4: Assemble & chill
Spread filling evenly over the crust. Cover and refrigerate for at least 6–8 hours or overnight.
Step 5: Serve
Top with whipped cream, berries, or sugar-free chocolate. Slice and enjoy!
s Cheesecake Keto?
Traditional cheesecake is not keto because it’s usually made with sugar and a high-carb crust. However, this recipe uses low-carb sweetener and almond flour for the base, making it a perfect keto-friendly dessert. Each slice has just 3.6g net carbs!
Storage Tips
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze individual slices for up to 1 month. Thaw in the fridge before serving.
Recipe Variations
- Nut-free: Swap almond flour with sunflower seed flour.
- Chocolate cheesecake: Add 2 tbsp unsweetened cocoa powder to the filling.
- Berry swirl: Blend a handful of raspberries into the filling before chilling.
Nutrition Facts (per slice, 10 servings)
- Calories: 345
- Protein: 5.5 g
- Fat: 34 g
- Total Carbs: 5.3 g
- Fiber: 1.7 g
- Net Carbs: 3.6 g
This no-bake sugar-free cheesecake is creamy, decadent, and guilt-free. Perfect for keto, low-carb, and gluten-free lifestyles!