Sink your teeth into this Easy Keto No-Bake Cheesecake—it’s deliciously smooth, creamy, and perfect for summer.
Keto baking has always been therapeutic for me, but in the sweltering summer heat, I can’t even think about cranking up my oven. That’s why I rely on recipes that are not only cool and refreshing but also easy to make—without having to turn my kitchen into a sauna! In my opinion, no-bake cheesecakes are the ultimate summer dessert, and this delicious recipe is no exception. You just need a few bowls and your hand mixer. The hardest part is waiting for it to set before cutting yourself a nice, big slice!
Decadently creamy with a subtle tang from lemon, this cheesecake features a buttery almond flour crust that adds a tempting textural crunch. It can be served in myriad ways, whether kept simple as an afternoon treat with a tall glass of iced tea on the front porch or dressed up as a special dessert for a summer garden party or Labor Day get-together.
Remember that enjoying life on a keto diet is all about getting creative. Although you might not be able to eat a standard cheesecake, there are keto cheesecakes, like this one, that taste just as good, if not better!
Delightful ways to serve your cheesecake
Topping a slice of cheesecake with fresh berries like strawberries, blueberries, or raspberries is a wonderful idea in summer when these sweet (and keto-friendly!) fruits are at their peak ripeness. When using fresh fruit, you can also garnish the cheesecake with a few vibrant mint leaves for extra color and flavor. If you prefer, use the berries to make a chia seed jam that’s perfect for spooning over the cheesecake.
One of my favorite ways to top the cheesecake is with toasted, chopped pecans and shavings of dark chocolate (just be sure it’s at least 70% cocoa solids). You can also melt the chocolate, drizzle it over the cake, and finish with a delicate sprinkling of flaky sea salt.
How do I store leftovers?
You can keep any leftover cheesecake in an airtight container in your fridge for up to 5 days. The cheesecake can also be frozen for up to 3 months. Whether sliced or whole, flash-freeze it for 1 hour first until firm. After that, double-wrap the cheesecake in plastic wrap and transfer it to a freezer-safe container or Ziploc bag. Thaw overnight in the fridge before serving.
Similar recipes to try
Can’t get enough of cheesecake? I don’t blame you! It truly is the perfect dessert. Why not give this Keto Turtle No-Bake Cheesecake With Pecan Crust a try next? The chocolate ganache and caramel sauce make each bite simply irresistible. You can also follow this recipe and learn How To Make Keto Cheesecake Bites that are guaranteed to be a hit at your next summer dinner party.
Finally, if you want cheesecake satisfaction in a jiffy, whip up this Chocolate Peanut Butter Cheesecake Fluff. It’s delectable with fruit skewers—or by the spoonful!
Easy Keto No-Bake Cheesecake
Ingredients
For The Crust:
- 1 1/2 cups almond flour
- 3 tablespoons brown sugar substitute
- 1 teaspoon cinnamon
- 1/2 cup granulated sweetener
- 4 tablespoons melted butter
For The Filling:
- 2 cups heavy cream
- 24 ounces cream cheese softened
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 cup powdered sweetener
Instructions
- In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
- Line the bottom of a 10-inch springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
- In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.
- In a separate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.
- Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.
- Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.
- Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.
Very easy and delicious!
Thanks Theresa