Best No Bake Sugar Free Cheesecake Recipe (Low Carb & Keto)
A decadent, velvety No Bake Sugar Free Cheesecake that is completely low carb and keto-friendly. With a nutty almond flour crust and a rich cream cheese filling, this dessert requires zero oven time and is perfect for satisfying sweet cravings without the sugar crash.
Equipment
- Springform Pan (6 or 7 inch)
- Electric mixer
- Mixing bowls
Ingredients
BASE
- 0.75 cup almond flour or ground almonds
- 0.25 cup coconut flour
- 1 tbsp powdered sweetener
- 1 pinch salt
- 0.25 cup butter melted
FILLING
- 1.5 cups cream cheese or mascarpone, room temperature
- 0.66 cup powdered erythritol
- 1 tsp lemon juice
- 1 tbsp vanilla extract
- 1 cup heavy cream double cream
- 10 drops liquid stevia optional
TOPPING (optional)
- 0.75 cup heavy cream double cream, for whipping
- 0.5 cup strawberries halved or quartered
- 0.33 cup raspberries
Instructions
- Prepare the Low Carb Crust: In a medium bowl, mix almond flour, coconut flour, sweetener, salt, and melted butter. Press firmly into a 6-7 inch springform pan and refrigerate.
- Beat the Cheese Base: Beat room temperature cream cheese, powdered erythritol, lemon juice, and vanilla extract until completely smooth and fluffy.
- Aerate with Heavy Cream: Add the heavy cream and optional stevia. Beat starting on low, then high, until the mixture holds stiff peaks.
- Assemble and Chill: Spoon filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours (or overnight) to set.
- Garnish and Serve: Release from pan. Whip the remaining cream for topping and decorate with fresh berries before serving.
Notes
Using powdered sweetener is crucial for a smooth texture; granular sweeteners can leave the cheesecake feeling gritty.