Best No Bake Sugar Free Cheesecake Recipe (Low Carb & Keto)

I still remember the first time I hosted a large family gathering where half the guests were following a ketogenic diet and the other half had a serious sweet tooth. I was terrified of serving a dessert that tasted “healthy” or “diet-like.” There is a common misconception that low-carb desserts are dry, flavorless, or have a strange aftertaste. I wanted to prove that wrong.

That challenge led me to perfect this No Bake Sugar Free Cheesecake recipe. It defies the odds—rich, velvety, and perfectly sweet without a grain of sugar. By using a combination of cream cheese and heavy cream, we achieve a mousse-like texture that rivals any traditional bakery slice. Whether you are diabetic, keto, or just cutting down on sugar, this cheesecake is the ultimate indulgence. Let’s dive into how to make this crowd-pleaser that requires zero oven time.

Ingredients List

To achieve the perfect texture for a no-bake dessert, the temperature and type of ingredients matter significantly. Here is what you will need:

The Nutty Crust (Base)

Ingredient	Quantity	Notes
Almond Flour	¾ cup / 75g	Or ground almonds for a coarser texture.
Coconut Flour	¼ cup / 30g	Helps bind the crust together.
Powdered Sweetener	1 tbsp	Erythritol or Monk Fruit works best.
Salt	Pinch	Enhances the nutty flavor.
Butter	¼ cup / 57g	Melted (salted or unsweetened).

The Creamy Filling

Ingredient	Quantity	Notes
Cream Cheese	1.5 cups / 360g	Or Mascarpone. Must be room temperature.
Powdered Erythritol	⅔ cup / 107g	Powdered dissolves better than granular.
Lemon Juice	1 tsp	Adds a subtle tang and helps setting.
Vanilla Extract	1 tbsp	High quality extract for best flavor.
Heavy Cream	1 cup / 240ml	Also known as double cream. Cold.
Liquid Stevia	5-10 drops	Optional: Adds depth to the sweetness profile.

Optional Topping

Ingredient	Quantity	Notes
Heavy Cream	¾ cup / 180g	Whipped for decoration.
Strawberries	½ cup / 75g	Halved or quartered.
Raspberries	⅓ cup / 40g	Fresh berries look best.

Timing

One of the biggest advantages of this recipe is the time saved by skipping the baking process.

• Preparation Time: 20 minutes
• Chilling Time: 4 hours (minimum)
• Total Time: 4 hours 20 minutes
• Context: While the total time seems long due to chilling, the active “hands-on” time is 80% less than a traditional baked New York cheesecake, which requires water baths and slow cooling.

Step-by-Step Instructions

Step 1: Prepare the Low Carb Crust

In a medium mixing bowl, combine the ¾ cup almond flour, ¼ cup coconut flour, 1 tablespoon powdered sweetener, and a pinch of salt. Pour in the ¼ cup melted butter and mix with a fork until the texture resembles wet sand.

• Tip: Press this mixture firmly into the bottom of a 6-7 inch springform pan or a silicone mold. Use the bottom of a glass to pack it down tight—this prevents the crust from crumbling when served. Place it in the fridge while you make the filling.

Step 2: Beat the Cheese Base

In a large bowl, place the 1.5 cups room temperature cream cheese (or mascarpone), ⅔ cup powdered erythritol, 1 teaspoon lemon juice, and 1 tablespoon vanilla extract. Using an electric mixer, beat on medium speed until the mixture is completely smooth and fluffy.

• Texture Check: Stop and scrape down the sides of the bowl. If there are any lumps of cheese now, they will remain in the final cake. Ensure it is silky smooth before moving on.

Step 3: Aerate with Heavy Cream

Pour the 1 cup heavy cream and optional liquid stevia into the bowl with the cream cheese mixture. Beat again, starting on low speed to avoid splattering, then increasing to high. Continue whipping until the mixture thickens significantly and holds stiff peaks.

• Caution: Watch closely! If you overbeat heavy cream, it can turn into butter. You want a thick, mousse-like consistency that holds its shape on a spoon.

Step 4: Assemble and Chill

Spoon the filling over your prepared chilled crust. Use a spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

• Why wait? Since there are no eggs or gelatin in this version, the cold temperature is what sets the fats in the cream and butter, providing that sliceable structure.

Step 5: Garnish and Serve

Once set, run a thin knife around the edge of the pan to release the cheesecake, then unclasp the springform ring. If desired, whip the remaining ¾ cup heavy cream and pipe it onto the cake. Top with fresh strawberries and raspberries.

Nutritional Information

This No Bake Sugar Free Cheesecake recipe is a powerhouse of healthy fats, making it ideal for Keto macros. Here is the estimated breakdown per slice (based on 8 servings):

• Calories: ~380 kcal
• Total Fat: 36g (Healthy saturated and monounsaturated fats)
• Net Carbohydrates: 4g (Fiber: 2g, Sugar Alcohols deducted)
• Protein: 6g
• Sugar: 2g (Natural sugars from dairy/berries)

Data Insight: Compared to a standard slice of cheesecake which can contain upwards of 30g of sugar and 50g of carbs, this alternative reduces the glycemic impact by over 85%.

Healthier Alternatives for the Recipe

Customization is key to dietary sustainability. Here are ways to adapt this recipe:

• Dairy-Free Option: Swap cream cheese for a high-quality almond milk cream cheese or cashew base, and use full-fat coconut cream (the solid part) instead of heavy cream. Replace butter with coconut oil.
• Nut-Free Crust: If you have nut allergies, substitute the almond flour with ground sunflower seeds or pumpkin seeds. The texture remains similar with a slightly earthier flavor.
• Boost the Protein: Add a scoop of unflavored or vanilla whey protein isolate to the filling. This not only increases protein content but can also help stabilize the structure.
• Lighter Version: For fewer calories, you can substitute half the heavy cream with Greek yogurt. Note that this will add a tangier flavor and slightly increase the carb count.

Serving Suggestions

Presentation turns a simple dessert into an event.

• Sauce Pairing: Simmer extra berries with a tablespoon of water and sweetener to create a sugar-free coulis to drizzle over the white slice. The color contrast is stunning.
• Texture Crunch: Sprinkle toasted pecan pieces or shaved dark chocolate (85% cocoa) on top right before serving.
• Coffee Companion: This rich dessert pairs beautifully with a black espresso or a Bulletproof coffee. The bitterness of the coffee cuts through the richness of the cream.
• Individual Portions: Instead of one large cake, make this recipe in small glass jars or ramekins for ready-to-eat portion control.

Common Mistakes to Avoid

To ensure your cheesecake doesn’t end up as a soup or a gritty mess, avoid these pitfalls:

• Using Granulated Sweetener: Granular erythritol does not dissolve in cold fat. It will leave a “crunchy” texture in your creamy filling. Solution: Always use powdered sweetener. If you only have granular, blitz it in a coffee grinder first.
• Cold Cream Cheese: If your cheese is cold, it will not blend with the sweetener, resulting in lumps. Solution: Leave the cheese on the counter for at least 60 minutes before starting.
• Not Chilling Long Enough: Patience is the hardest ingredient. Cutting it too early will result in a collapse. Solution: Ideally, make this the day before you need it.
• Using “Spread” instead of Block Cheese: Tub cream cheese often has added water and air. Solution: Use the brick/block style cream cheese for the best stability.

Storing Tips for the Recipe

Since this recipe relies on dairy and cold temperatures to hold its shape:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. If left uncovered, the high fat content will absorb odors from the fridge (like onions), so seal it tight!
• Freeze: This cheesecake freezes exceptionally well. You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap and then foil.
• Thaw: To eat frozen cheesecake, thaw it in the refrigerator for 2-3 hours. Do not microwave it, or it will melt into a puddle.

Conclusion

This No Bake Sugar Free Cheesecake recipe proves that a healthy lifestyle doesn’t mean saying goodbye to the desserts you love. It combines a buttery, nutty crust with a filling that is the definition of decadent. It is simple enough for a weekday treat but elegant enough for a holiday table.

We would love to see your creations! Did you add the berry topping or keep it classic vanilla? Try this recipe out and let us know in the comments below. If you enjoyed this post, please leave a star rating and subscribe to our newsletter for more low-carb inspiration delivered to your inbox.

FAQs

Q1. Can I use a different sweetener?

Yes, you can use any powdered 1:1 sugar replacement like Monk Fruit, Xylitol, or Allulose. Be careful with Xylitol if you have pets, as it is toxic to dogs. Allulose is excellent for no-bake recipes as it doesn’t crystallize when cold.

Q2. Why didn’t my cheesecake set?

This usually happens for two reasons: either the cream cheese was the “spreadable” tub variety (which has too much water), or the heavy cream wasn’t whipped to stiff enough peaks. Ensure you use full-fat block cheese and whip the mixture until it is thick and holds its shape.

Q3. Is mascarpone better than cream cheese?

Mascarpone is richer and creamier with a less tangy, more neutral flavor. It makes for a very luxurious dessert (similar to Tiramisu filling). Cream cheese provides that classic American cheesecake tang. You can use either, or a 50/50 mix!

Q4. Can I bake this recipe if I prefer?

No, this specific recipe is designed for setting in the fridge. The ratio of binders (eggs are missing here) is not set up for heat. If you bake this mixture, the butter and oils will separate, and it will not turn out correctly.