Keto No Bake Cheesecake Recipe

5 from 1 vote

Keto No Bake Cheesecake Recipe

This Keto No Bake Cheesecake Recipe is perfect for your sweet tooth. Cheesecake lovers will crave this simple low carb dessert!

Prep Time15

Chilling Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings:

Calories: 342.9

Author: Taryn Scarfone

Ingredients

Baked Crust

1.5 cups almond flour
4 tbsp salted butter
1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)

No Bake Crust

1.5 cups almond flour
1/3 cup salted butter melted
3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
3 tbsp almond butter

Filling

2 tbsp cold water
1 tbsp gelatin
2 tbsp hot water
16 oz cream cheese
1/2 cup sour cream
1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1 tsp vanilla extract

Topping (optional)

1/2 cup sour cream
1 tbsp powdered sweetener
fresh berries

US Customary - Metric

Instructions

Baked Crust

Process the almond flour, butter, and one tablespoon sweetener in a food processor until wet crumbs form.
Press into the bottom and up the sides of a standard 9-inch pie plate.
Bake at 350 for 10-12 minutes or until golden brown. Let cool completely.

No Bake Crust

Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom and up the sides of a 9-inch pie plate.

Filling

Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let rest for 5 minutes. Add the hot water and stir until the gelatin dissolves. Remove any chunks of gelatin that don't dissolve.
Add the cream cheese to the food processor. Pulse until smooth. Add the bloomed gelatin, sour cream, sweetener, and vanilla. Pulse until smooth, scraping down the sides as needed.
Drop spoonfuls of the cheesecake on top of the crust. Try to cover the entire crust before spreading. Otherwise, you may lift up the crust. Spread smooth.
Refrigerate at least 3-4 hours to set.
Store the cheesecake in the fridge or freezer.

Topping (optional)

Combine sour cream and powdered sweetener. Spread over the cheesecake.
Top with berries right before serving, if desired.

Notes

Storage: Keep the cheesecake in the fridge.

Nut-free Option: To make this nut-free swap in sunflower seed flour in place of the almond flour. Or skip the crust and make in mason jars.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition