• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Breakfast
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
    • Custom Meal Plans
  • Members
    • Join Now
    • FREE Meal Plans
    • Recipe Collections
    • Log In
    • Log Out
menu icon
go to homepage
search icon
Homepage link
  • Starting a Keto Diet
  • Keto Recipes
    • Breakfasts
    • Desserts
    • Dinners
  • Membership
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Cheesecakes

    Keto No-Bake Cheesecake Filling & Crust

    By Lisa MarcAurele · Jul 8, 2020 · 63 Comments

    9.5K shares
    Jump to Recipe
    A keto low carb no bake cheesecake for the 4th of July
    Keto low carb no bake cheesecake recipe
    keto no bake cheesecake pinterest image

    An easy to make keto no-bake cheesecake is the perfect dessert for summer. It holds up well in the summer heat with no need to turn the oven on.

    Keto low carb no bake cheesecake recipe
    Article Index
    • Equipment
    • Instructions
    • Variations
    • Why you'll love it
    • Related recipes
    • Recipe

    It's so hard to believe that the school year is coming to an end. That means summer fun is happening soon and I've got to get off the computer.

    Here in Southern New England, the warm weather doesn't last long so it will be gone in the blink of an eye. But, I'm hoping to create some awesome treats to beat the heat.

    One of the things I've been wanting to make for a long time is a low carb no bake cheesecake. In fact, it's hard to believe it took this long to post one.

    Well, let's get to it!

    Slice of keto low carb no bake cheesecake on white plate with fresh berries

    Equipment

    • 9-in pie pan
    • electric mixer
    • small bowl
    • large mixing bowl
    • rubber spatula

    Instructions

    There are three steps to this cheesecake recipe, and none of them involve the oven.

    1. First, you make the crust.
    2. Then, you assemble the filling.
    3. Finally, you put it all together.

    It's so easy!

    Crust

    Although I often like to make a no bake keto cheesecake crustless, I felt this one deserved a crust. The great thing is that it requires no baking.

    You may recognize this crust as I've used it before. It's just been resized to accommodate a full size cheesecake pie.

    It's the low carb no-bake cheesecake crust that was used in my key lime cheesecake in a jar recipe. And, it's the perfect base for all of your pies.

    The first thing you need to do is combine almond flour, sweetener and cinnamon in a pie pan. (photo 1) Then you add in some melted butter. (photo 2)

    I use a fork to blend everything together and then press it firmly into the pan. (photo 3 & 4) I like to use the back of a spoon or just my fingertips.

    Then, I put the crust in the refrigerator for at least an hour so it can harden before adding the filling. This is a great time to check email do some reading.

    making the keto low carb no bake cheesecake crust in pie pan

    Filling

    Way back in the day, I used to use canned sweetened condensed milk to make a no bake cheesecake filling. However, these days I'm a lot smarter.

    To get the filling to stay stiff, I like to add gelatin. If you'd rather have a creamy and fluffy filling, I'd recommend using my keto friendly cheesecake mousse.

    However, I think this firmer gelatin based filling holds up a lot better as the filling for a low carb no bake cheesecake.

    And, if you want to get it out of the pan easier, it's best to use a springform pan like I did for my no bake peanut butter cheesecake.

    To make the filling, I dissolve the gelatin and sweetener in boiling water until the powders have completely dissolved. (photos 5 & 6)

    Then, I use an electric mixer to beat the cream cheese and vanilla extract together. (photos 7 & 8) Sometimes, I also like to add in some lemon extract to enhance the flavor.

    prepping ingredients for filling

    Next, I pour in the gelatin sweetener mixture into the beaten cream cheese. The low carb no bake cheesecake filling will seen very thin at this point. (photo 9)

    However, the mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.

    Then, I'll take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency. (photo 10)

    Assembling

    At this point, I take a rubber spatula to evenly spread the filling into the prepared crust. (photo 11)

    The cheesecake looks rather plain as-is so I go ahead and dress it up with some fresh berries. (photo 12) This makes it much prettier and ready for a 4th of July celebration!

    final steps to thicken filling and assemble in pie pan

    Variations

    One of the cool things about this recipe is that you can easily adjust the flavor by using a sugar free gelatin mix. But, watch out for artificial food dye.

    The one color you need to be especially mindful of is red because red 40 side effects are a concern. I also avoid certain artificial sweeteners.

    Sucralose is the only artificial sweetener that I use on occasion. I don't use it that often because I prefer to stick with natural based foods.

    But, there are times when I'm out and will grab a sugar free snack sweetened with sucralose. It's a sweetener that's been around for a while that's been shown to be safe.

    Finished keto low carb no bake cheesecake in pie pan topped with blueberries and sliced strawberries

    If you'd rather not use a sweetened and flavored gelatin mix, there's always the option to use a flavor extract or herbal tea.

    I tried the low carb no bake cheesecake with a couple teaspoons of lemon extract and it was a nice change of flavor. But raspberry extract or coconut extract are good options as well.

    If you go for the coconut flavor, I'd top the cheesecake off with some toasted coconut just like I did for my low carb coconut cream pie.

    You can also leave off the fresh berries and serve it with my strawberry sauce for cheesecake.

    Why you'll love it

    It's not hard to see why this keto no bake cheesecake is a winner when it comes to summer desserts.

    Slice of no bake cheesecake on plate with fresh strawberries and blueberries

    First of all, there's absolutely no baking involved just like my Irish cream cheesecake recipe. Secondly, it uses fresh berries that are in season during the summer similar to a simple cheesecake salad.

    And, it's a gorgeous dessert that will hold up well in the summer heat! An added bonus is that it can be made in red, white, and blue to celebrate the 4th of July or the end of summer.

    Of course, it's best to serve this treat chilled from the refrigerator. But, the gelatin makes sure that the cream cheese filling stays set.

    Are you ready to give this cheesecake a try? Definitely come back and let me know what you think in the comments if you do test it out.

    Related recipes

    Enjoy this super simple summer treat! For more ways to enjoy low-carb cheesecakes, take a look at my favorite ideas:

    • Keto Italian Lemon Ricotta Cheesecake is rich and creamy with a burst of lemon flavor.
    • No-Bake Key Lime Cheesecake In A Jar tastes like you are spending time in sunny Florida! It's full of fresh flavors. 
    • Keto Cream Cheese Brownies Cheesecake Bars are both brownies and cheesecake - they are the perfect thing to eat when your chocolate craving hits you. 
    • Coffee Chocolate Mocha Cheesecake combines the rich taste of coffee and chocolate in a light and fluffy cheesecake. 
    • No-Bake Peanut Butter Cheesecake is super creamy with the smooth taste of nutty peanut butter. 

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    keto no bake cheesecake slice with berries on white plate

    Keto No Bake Cheesecake

    4.58 from 14 votes
    A fabulous low carb no bake cheesecake that sets in the refrigerator. This makes it a fantastic dessert for the warmer season and it looks great topped with fresh summer berries.
    Prep Time:15 mins
    Chill Time:4 hrs 45 mins
    Total Time:15 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 432

    Video

    Ingredients

    CRUST:

    • 1 ⅔ cup almond flour or ground walnuts
    • 3 tablespoon low carb sugar substitute
    • ¾ teaspoon cinnamon
    • ½ cup butter melted

    FILLING:

    • 1 tablespoon grass-fed gelatin about 12 grams
    • ½ cup low carb sugar substitute
    • 1 cup boiling water
    • 16 ounces cream cheese softened
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon extract optional
    US Customary - Metric

    Instructions

    CRUST:

    • In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
    • Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.

    FILLING:

    • Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
    • In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
    • Slowly pour in the gelatin mixture, beating well after each addition.
    • Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
    • Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

    Notes

    Gelatin should be completely dissolved into a thick liquid mixture. And less gelatin and water can be used for a less stiff cheesecake.
    A sweetened flavored gelatin mix can be used instead of the gelatin and sweetener.
    To change the flavor, add it flavor extracts or add a flavored hot herbal tea in place of the boiling water.
    Nutritional Data for Crustless Cheesecake:
    Serving: 1slice | Calories: 198 | Carbohydrates: 2g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 185mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 761IU | Calcium: 56mg | Iron: 1mg | Net Carbs: 2 g | % Carbs: 4.1 % | % Protein: 8.2 % | % Fat: 87.7 % | SmartPoints: 9

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 432 | Carbohydrates: 7g | Protein: 9g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 287mg | Potassium: 78mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1116IU | Calcium: 110mg | Iron: 1mg

    Additional Info

    Net Carbs: 4 g | % Carbs: 3.7 % | % Protein: 8.4 % | % Fat: 87.9 % | SmartPoints: 18
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 432
        [carbohydrates] => 7
        [protein] => 9
        [fat] => 42
        [saturated_fat] => 19
        [cholesterol] => 93
        [sodium] => 287
        [potassium] => 78
        [fiber] => 3
        [sugar] => 3
        [vitamin_a] => 1116
        [calcium] => 110
        [iron] => 1
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: June 25, 2018... Last Updated: September 24, 2020, with additional recipe information.

    « Unstuffed Cabbage Soup Recipe (Keto, Low-Carb)
    Creamy Low Carb Broccoli Cheese Soup »

    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2
    1. Samantha

      October 11, 2021 at 6:33 am

      5 stars
      Turned out great

      Reply
    2. Jean M

      July 27, 2021 at 6:00 pm

      5 stars
      ***This is an update, as it's the second time I've made this and it was perfect! It took about an hour to set, and I stirred it every 15 minutes. Be patient, it will set! I used about 1/3 of a cup of crushed walnuts and 1 and 1/3 almond flour for the crust. It had much more flavor this time. I added more sweetener to the crust and filling (just to suit my personal taste). I added 1 tsp of strawberry extract instead of lemon, going for a strawberry cheesecake flavor. It's hard to believe this is keto, as it tastes as good as any cheesecake. The consistency was much better and I followed the recipe exactly. Definitely top it with fresh strawberries and keto whipped cream for a decadent dessert! Thanks, so delicious!!!

      Reply
    3. Jean M

      October 03, 2020 at 2:27 pm

      4 stars
      This recipe was so easy and I had all ingredients on hand. But my filling did not seem to thicken up after 45 mins in the fridge. So I mixed some Xantham gum with water, added it, and took the hand mixer to it again. It did come out thicker and not so runny. To my personal taste, it needed more sweetener (probably because I added the extra gel). The Filling was more like jelly, and not fluffy, which I wasn't crazy about (again probably user error). The crust flavor was good but I would add some walnuts to it for a nuttier flavor. The crust stuck terribly to the glass pan. Maybe I pressed it fill down too much. Strawberries on top are a must! It added the sweetness that I needed. And of course keto whipped cream on top!!! I flavored with vanilla and strawberry extract. I will definitely try this again with the aim to perfect the filling. What a nice change to have a "real" dessert. Love your recipes!

      Reply
    4. Liz

      September 28, 2020 at 4:45 pm

      Can I make this without the crust? If so, can you provide the macros?

      Reply
      • Lisa MarcAurele

        September 29, 2020 at 12:38 pm

        Absolutely! The data for a crustless cheesecake has been added to the recipe notes.

        Reply
    5. socalmom22

      May 23, 2020 at 5:33 pm

      5 stars
      This recipe gets an A+. The whole family, even those who are lactose intolerant loved this cheesecake. Turned out much better and more delicious than I could have imagined. I think this will be my go to dessert. Also much more time saving than a baked cheesecake. I did add juice of 1 lemon because I prefer mine less sweet.

      Reply
    6. Sue

      May 22, 2020 at 3:40 am

      Hi,
      I enjoyed your cheesecake recipe thank you, minus lemon flavours and added coffee to the boiling water and added vanilla essence, it’s amazing, set well in the fridge. I’m a coffee lover and this is right up my alley...thanks again

      Reply
    7. Pedro Reynante Lorenzo Reyes

      April 11, 2020 at 6:38 am

      5 stars
      would it be any better if whipped heavy cream is part of the recipe? if so, how would it be incorporated in the procedure? thank you.

      Reply
      • Lisa MarcAurele

        April 11, 2020 at 11:49 am

        I would fold whipped cream into the cream cheese mixture then whip in the gelatin water.

        Reply
    8. Amanda

      December 07, 2019 at 11:42 pm

      I made this cheesecake tonight. I didn't have quite enough vanilla so it tasted more like a lemon icebox, which is fine by me I love lemon icebox. This recipe is awesome. The flavors for this recipe are endless. Great job. Thank you.

      Reply
    9. Flor

      July 14, 2019 at 5:43 pm

      Hola! Espero que sepas español 🙂 quería preguntarte si has usado la harina de linaza o lino? He leído que es muy buena y me gustaría intentarla en esta receta para la base de galleta Que opinas? Gracias me encantan tus recetas te sigo en Facebook 😀

      Reply
      • Lisa MarcAurele

        July 14, 2019 at 8:04 pm

        You can use flax meal in the crust in place of almond if you'd like. I just find almond flour has a more neutral taste than flax.

        Reply
    10. Monica

      June 28, 2019 at 11:19 am

      Can you sub coconut flour for the almond in the crust? Also, can I substitute Knox unflavored gelatin for the grass fed gelatin?

      Reply
      • Lisa MarcAurele

        June 28, 2019 at 3:52 pm

        Knox gelatin is fine to use. But coconut flour isn't a one for one sub for almond flour. You might want to add more butter if you try it and use less coconut flour.

        Reply
        • Sarah

          October 02, 2020 at 8:42 pm

          I mixed mines in a food processor and it set in fridge but it was kinda soft. I want to make it again. Should i add more gelatin? If so how much

        • Lisa MarcAurele

          October 03, 2020 at 6:33 am

          I have found that gelatin can vary so I'd try a tablespoon and a half.

    « Previous 1 2

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Trending Recipes

    We focus on creating low-carb, keto-friendly meals that are easy to make at home. Here are some of our recipes that are trending:

    • How to Cook Boneless Pork Ribs in the Oven Fast
    • Keto Coconut Flour Pancakes
    • Tzatziki Sauce with Sour Cream Recipe
    • Mexican Zucchini and Ground Beef Skillet
    • Keto Friendly Yeast Bread Recipe for Bread Machine
    • Sugar-Free Keto Cheesecake Mousse Fluff

    Popular Desserts

    Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth, while watching those macros.

    • Best Keto Chocolate Cake Recipe
    • Homemade Almond Milk Ice Cream
    • How To Make Vanilla Chia Seed Pudding
    • Keto Peanut Butter Balls (Buckeyes)

    Footer

    Featured On:

    Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

    Keto

    • Get Started
    • Keto Calculator
    • Low Carb vs Keto
    • Low Carb Food List

    Recipes

    • Breakfast
    • Desserts
    • Dinners
    • Salads
    • Sides

    About

    • About
    • Contact
    • Newsletter
    • Work With Us

    ↑ back to top

    LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

    Copyright © 2023. Low Carb Yum. All Rights Reserved.