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.

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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!

Equipment
Instructions
There are three steps to this cheesecake recipe, and none of them involve the oven.
- First, you make the crust.
- Then, you assemble the filling.
- 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.

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.

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!

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.

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.

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
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Samantha
Turned out great
Jean M
***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!!!
Jean M
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!
Liz
Can I make this without the crust? If so, can you provide the macros?
Lisa MarcAurele
Absolutely! The data for a crustless cheesecake has been added to the recipe notes.
socalmom22
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.
Sue
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
Pedro Reynante Lorenzo Reyes
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.
Lisa MarcAurele
I would fold whipped cream into the cream cheese mixture then whip in the gelatin water.
Amanda
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.
Flor
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 😀
Lisa MarcAurele
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.
Monica
Can you sub coconut flour for the almond in the crust? Also, can I substitute Knox unflavored gelatin for the grass fed gelatin?
Lisa MarcAurele
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.
Sarah
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
I have found that gelatin can vary so I'd try a tablespoon and a half.