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No Bake Sugar Free Cheesecake

The ultimate low carb cheesecake recipe! With only 15 minutes hands-on prep, this no bake keto cheesecake is one of the easiest (and most delicious!) sugar free desserts ever. I've topped it with whipped cream and berries, but it tastes just as good solo. There's plenty more topping ideas in the post!

Prep Time
15 mins
chilling time
7 hrs
Total Time
7 hrs 15 mins
Servings: 12
Calories: 290 kcal
Course: Dessert
Cuisine: British

Ingredients

BASE
  • ¾ cup / 75g almond flour or ground almonds
  • ¼ cup / 30g coconut flour
  • 1 tablespoon powdered sweetener 
  • Pinch of salt
  • ¼ cup / 57g butter melted
FILLING
  • 1.5 cups / 360g cream cheese or mascarpone room temperature
  • ⅔ cup / 107g powdered erythritol
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup / 240ml heavy cream / double cream
  • 5 - 10 drops liquid stevia optional - if you have a sweet tooth!
TOPPING (optional)
  • ¾ cup / 180g heavy cream / double cream
  • ½ cup / 75g strawberries halved or quartered
  • ⅓ cup / 40g raspberries

Instructions

BASE
    Cup of Yum
  1. Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
  2. Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.
  3. Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
FILLING
  1. In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
  2. In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).
  3. Fold the cream through the cream cheese with a spatula to combine.
  4. Spoon the filling on top of the base and smooth the top off with a silicone spatula.
  5. Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.
TOPPING
  1. Add ¾ cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
  2. Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.

Notes

  • Net carbs: 3.8g with cream and berries (2.8g without extra cream and berries)
  • Net carbs: 3.8g with cream and berries (2.8g without extra cream and berries)
  • Serves 12 (7 inch baking tin)
  • Serves 12 (7 inch baking tin)
  • Hands on time: 15 minutes. Overall time: 7 - 8 hours depending on chilling length
  • Hands on time: 15 minutes.
  • Overall time: 7 - 8 hours depending on chilling length
  • Storage: Covered in the fridge for up to 5 days or freezer for up to 3 months. 
  • Storage: Covered in the fridge for up to 5 days or freezer for up to 3 months. 
  • Run a sharp knife along the inside of the cake tin to release the cake before you open the springform or remove the tin.

Nutrition Information

Calories 290kcal (15%) Total Carbohydrates 5.2g Protein 4.7g (9%) Fat 29.2g (45%) Saturated Fat 16.9g (85%) Sodium 152mg (6%) Fiber 1.5g (6%) Sugar 3.3g (7%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 290

% Daily Value*

Calories 290kcal 15%
Total Carbohydrates 5.2g 2%
Protein 4.7g 9%
Fat 29.2g 45%
Saturated Fat 16.9g 85%
Sodium 152mg 6%
Fiber 1.5g 6%
Sugar 3.3g 7%

* Percent Daily Values are based on a 2,000 calorie diet.