No-bake keto cheesecake
July 22, 2026 · 2 min read
This is the keto dessert that solves the problem: a real cheesecake, not a workaround, with a proper almond-flour crust and cream cheese filling. No baking, no water bath, no cracking. Just a refrigerator and a few hours.
The filling is cream cheese, heavy cream, and a powdered sweetener — erythritol works well here, as does allulose (which gives a slightly creamier texture). The lemon juice is what makes it taste like cheesecake instead of flavored cream cheese.
Ingredients
- For the crust: 1 1/2 cups almond flour
- 3 tablespoons melted butter
- 2 tablespoons erythritol or allulose
- 1/4 teaspoon salt
- For the filling: 24 oz full-fat cream cheese, room temperature
- 3/4 cup powdered erythritol or allulose
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream, whipped to stiff peaks
Steps
- Mix the almond flour, melted butter, sweetener, and salt together until it resembles wet sand. Press firmly and evenly into the base of an 8-inch springform pan. Refrigerate while you make the filling.
- Beat the cream cheese with a hand mixer or stand mixer until completely smooth with no lumps, about 2 minutes.
- Add the powdered sweetener, vanilla, and lemon juice. Beat until fully combined and smooth.
- Fold the whipped cream into the cream cheese mixture in two additions, keeping as much volume as possible.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours, or overnight for the best texture.
- Run a thin knife around the edge before releasing the springform. Slice and serve cold.
Notes and swaps
Sweetener: powdered erythritol is the most common choice. Allulose stays slightly softer when cold and doesn't have the cooling aftertaste some people notice in erythritol. If you're using a sweetener blend, reduce the quantity slightly — monk fruit blends tend to be sweeter per gram.
Crust: the almond flour base works well but is more fragile than a traditional graham cracker crust. Press it firmly and refrigerate before adding the filling. Some people add a tablespoon of ground flaxseed to bind it further.
Toppings: this is good plain. It's also good with a spoon of fresh berries, a drizzle of allulose caramel, or a few shavings of 90%+ dark chocolate. Any addition changes the net carb count per slice.
Storage: covered in the fridge for up to 5 days; in the freezer for up to a month (slice and freeze individually, thaw in the fridge overnight).
The macros here are estimates. Copper Keto Companion works out the net carbs on your slice — say "a slice of no-bake keto cheesecake" and it runs the math against your day. See easy keto recipes for more.