For dessert enthusiasts exploring the world of low-carb treats, this Keto No-Bake Lemon Cheesecake is a delightful masterpiece. It defies the notion that keto living means bidding farewell to sweet treats. This super easy Sugar-Free Low Carb Cheesecake recipe is no bake, made with just 5 ingredients and less than 4 g net carbs! It’s a super quick and easy take on a classic low-carb cheesecake without any baking required.
Why No-Bake?
No Bake desserts are always a favorite because they offer the biggest bang for your time in the kitchen. Everyone loves no-bake cheesecakes because they are quick, easy, and you don’t need a hot kitchen on a summer’s day. This is a great recipe to serve to guests as a refreshing lemony low-carb recipe for dinner parties. You will love getting their reactions when you tell them there isn’t any sugar in the recipe!
The Allure of Lemon
Why restrict the joy of dessert to specific seasons? This Keto No-Bake Lemon Cheesecake welcomes summer vibes all year round. Lemon, with its bright and refreshing notes, has a permanent spot in the kitchen. Delightfully zesty and crunchy, yet with a silky-smooth topping, there’s nothing that engages the senses quite like lemon cheesecake.
Ingredients and Variations
This easy homemade recipe uses almond flour and desiccated/shredded coconut.
Lemon Options
You can choose to use either regular lemons or Meyer lemons for the juice in this recipe. The main difference between the two is that the Meyer lemons are not as sour or acidic as regular lemons.
Read also: Easy Low-Carb Cheese Crackers
Sweetener Choices
Of course, you can use any sugar-free sweetener you prefer, but granulated sweetener isn't recommended since this is a no-bake cheesecake recipe.
Customization
If you have no love of lemons, you can absolutely replace the fresh lemon juice and lemon zest in this classic no-bake cheesecake recipe. You can even customize how you make it.
Making the Cheesecake
Here’s a basic breakdown of the steps involved in making Keto No-Bake Lemon Cheesecake.
Cheesecake Base
Using almond flour or almond meal (ground almonds) and melted butter is the easiest cheesecake crust you can find. Simply mix them together and press into your dessert dish that has been lined with baking parchment. Mix almond flour, butter, and Splenda until the mixture is crumbly. Don’t forget the pinch of salt to bring out the natural nutty, and sweet notes of the almonds!
Many readers don’t like the subtle flavour of desiccated/shredded coconut so you can simply substitute 1:1 additional almond flour instead.
Read also: Keto Calorie Counting: A Detailed Guide
Place the crust in the fridge, and it will set in 1-2 hours. But luckily, you can pour your cheesecake filling on top before the crust has set.
- Gather and prep all ingredients.
- To make the crust, add the almond flour, butter, allulose, and salt to a food processor.
- Pulse the mixture until well combined and looks crumby.
- Transfer the mixture into ramekins, tart dishes, or pie pan.
- Press the dough firmly to the bottom, evenly distributing it.
Lemon Cheesecake Filling
Making a delicious creamy cheesecake that is sugar-free, low-carb, and doesn’t require any baking, but tastes like the real thing, is the beauty of making this a sustainable way of life. No-bake cheesecake tends to be lighter and more mousse-like in texture, not as dense as traditional cheesecake.
- To make the filling, add the remaining allulose to a food processor and blend on high to powder the sweetener.
- In a bowl, add the allulose, cream cheese, and heavy cream.
- Mix well to combine.
- Add in the lemon juice, zest, and extract.
- Mix well again.
- Optional: If you need a higher protein count on your macros, you can add 1 scoop of unflavored (or vanilla) protein powder here. This will thicken the filling further and help bolster the protein macros.
- Pour the filling into the dish(es) with the crust.
Step-by-Step Instructions
- Cut a circle of parchment paper the size of the bottom of a 9-inch springform pan, grease or spray with oil, and place it in the bottom of the pan.
- Cover the sides of the pan with a strip of greased parchment paper. Set aside.
- In a large mixing bowl, combine almond flour, brown sweetener, melted butter, vanilla, salt, and cinnamon. Stir with a spatula to form a sandy mixture.
- Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to spread the mixture across the bottom and slightly up the sides.
- Place in the freezer while making the filling.
- Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten. Set aside for 5 minutes to soften.
- Once softened, microwave the gelatin for 15 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.
- In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth.
- Scrape down the sides of the bowl and add the powdered sweetener, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- Add the gelatin mixture and beat until it is incorporated.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes.
- Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream).
- Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon.
- Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan.
Quick Lemon Cheesecake Whip
This Low-carb lemon cheesecake whip can be made in 5 minutes and is perfect if you just want a quick keto treat and don’t have much time in the kitchen.
- Add the heavy cream to a mixing bowl and whip using an electric hand mixer until soft peaks form.
- In a clean large mixing bowl, blend the cream cheese, powdered sweetener, lemon juice, and lemon zest with an electric mixer until smooth.
- Fold the whipped cream into the cream cheese mixture using a spatula until combined.
Helpful Tips
- When pressing the crust into the pan, use the back of a spoon or your fingers to ensure an even layer.
- For a perfectly smooth and lump-free cheesecake filling, make sure the cream cheese is softened before beating. This ensures a velvety texture that will leave your taste buds dancing.
- As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds.
- All you need to make a smooth cheesecake is a stick blender, electric whisk, or a food processor. If you don’t have any of these kitchen gadgets, you can mix the cheesecake filling by hand. However, it may take a little longer, and you may end up with lumpy cheesecake.
- Make sure you taste the mixture BEFORE pouring the cheesecake into the serving dish. Adjust the amount of sweetener according to YOUR tastes and depending on how sour your lemons are.
Serving and Storage
It is so adaptable and can be served as one large family cheesecake, or it can be poured into individual ramekin dishes for instant portion control.
Ideally, you want to eat it within 4-5 days. Make sure to keep it covered tightly with plastic wrap or in an airtight container to maintain the moisture. For a longer storage time, you can freeze your cheesecake. Make sure it is fully set before you freeze, or the setting process won’t work as it should. For a quick treat, cut the cheesecake into individual portions before freezing.
Read also: Magnesium Supplements for Keto
Variations
- MINI CHEESECAKES: Line a 12-cup cupcake pan with paper liners. Press a small amount of crust on the bottom of each liner. Bake in a 350-degree oven for about 7 minutes until golden brown. Cool completely. Prepare filling as directed and divide the mixture between each cup. Chill for several hours or overnight. Serve with liner or unwrap before serving.
- CHEESECAKE IN A JAR: Divide crust mixture between jars and press into the bottom. Bake in a 350-degree oven for 7-9 minutes until golden brown. Prepare filling as directed and spoon into each jar.
Common Questions
- Is gelatin necessary in the filling, or can I skip it? Gelatin helps set the filling, providing a creamy texture. If you prefer a softer consistency, you can omit the gelatin but note that the cheesecake may be less firm.
- Can I make the cheesecake without a springform pan? While a springform pan makes it easier to remove the cheesecake for presentation, you can use a regular pie dish and just serve from that. Make sure it's well-greased for easy serving.
- Can I reduce the carb count further? For a lower-carb option, consider making a crustless version. This reduces the overall carb content while preserving the creamy lemon flavor.
A Sustainable Sweet Treat
Making a delicious creamy cheesecake that is sugar-free, low-carb, and doesn’t require any baking, but tastes like the real thing, is the beauty of making this a sustainable way of life. Traditional cheesecakes usually require eggs so you can’t really taste it for sweetness level before baking it.