No Bake Keto Cheesecake
Indulge in a delicious, creamy no-bake cheesecake that's keto-friendly and perfect for any occasion.
Ingredients
For the crust
- 1.5 cups blanched almond flour
- 1/4 cup powdered erythritol for the crust
- 1/3 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
For the filling
- 16 oz full-fat block cream cheese, softened
- 3/4 cup powdered erythritol for the filling
- 1 cup heavy whipping cream, cold
- 1/4 cup full-fat sour cream, at room temperature
- 1 tbsp fresh lemon juice
- 1 tsp pure alcohol-free vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the blanched almond flour, 1/4 cup powdered erythritol, melted butter, and ground cinnamon. Mix until your crumbly dough forms.
- Press this mixture evenly into the bottom and about 0.5 inches up the sides of an 8-inch springform pan. Chill in the refrigerator for 20 minutes to set.
- Using a stand mixer or hand mixer, beat the softened cream cheese and 3/4 cup powdered erythritol on medium-high speed until the texture becomes smooth and aerated.
- Incorporate the sour cream, lemon juice, and alcohol-free vanilla extract into the cream cheese mixture, and continue beating until there are no lumps.
- In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks are formed.
- Gently fold the whipped cream into the cream cheese base in three stages, being careful to maintain its volume.
- Pour the filling onto the prepared crust and level the top with an offset spatula.
- Refrigerate the cheesecake for a minimum of 6 hours, or until the filling is firm to the touch.
- To serve, carefully run a thin knife around the edge of the pan to ease release before slicing.
Notes
Top with fresh berries, drizzle with sugar-free chocolate sauce, sprinkle chopped nuts, or serve with whipped cream or keto-friendly ice cream. For best results, ensure cream cheese is fully softened before blending and chill the heavy cream for perfect stiff peaks. Experiment with flavors like cocoa powder or different extracts.