For those following a ketogenic diet, finding satisfying desserts can be a challenge. This no-bake keto cheesecake recipe offers a delightful solution, delivering a rich and creamy indulgence without the sugar overload. It's remarkably easy to make, requiring no baking, water bath, or complicated steps. The result is a light, smooth, and fluffy keto dessert that tastes decadent while remaining entirely keto-friendly.
Why This Keto Cheesecake Works
This recipe stands out for several reasons:
- Ease of Preparation: It's a no-bake recipe, saving time and effort.
- Simple Ingredients: The recipe uses readily available ingredients.
- Versatility: It can be made in a 9-inch springform pan, individual ramekins, or as bars/bites.
- Keto-Friendly: It's low in carbs, making it suitable for ketogenic diets.
- Delicious Taste: The cheesecake boasts a creamy filling and a hint of graham cracker flavor, thanks to the toasted almond flour crust.
Ingredients for Keto Cheesecake
Here's what you'll need:
For the Crust
- 2.5 cups fine almond flour
- 10 teaspoons monk fruit sweetener (or other keto-friendly sweetener)
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 6 tablespoons melted butter (preferably grass-fed)
For the Filling
- 1 cup heavy cream (cold)
- 12 ounces cream cheese (room temperature)
- ½ cup monk fruit sweetener (or other keto-friendly sweetener)
- 2 tablespoons heavy cream
- 1 tablespoon sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Step-by-Step Instructions
Follow these simple steps to create your no-bake keto cheesecake:
Preparing the Crust
- Toast the Almond Flour: In a skillet over medium heat, toast the almond flour until lightly browned, stirring constantly to prevent burning. This step enhances the graham cracker-like flavor. Transfer the toasted almond flour to a bowl and let it cool.
- Combine Crust Ingredients: In the bowl with the cooled almond flour, add the monk fruit sweetener, sea salt, cinnamon, and melted butter. Mix until the mixture resembles wet sand.
- Press into Pan: Spray a 9-inch springform pan with coconut oil or cooking spray. Press the almond flour mixture evenly into the bottom of the pan. Place the pan in the freezer while you prepare the filling.
Making the Filling
- Whip the Heavy Cream: In a stand mixer or with an electric mixer, whip the cold heavy cream on medium-high speed for about 4 minutes, until stiff peaks form. Be careful not to over-beat. Remove the whipped cream from the mixing bowl and set aside in a separate bowl.
- Combine Filling Ingredients: In the bowl of the stand mixer, combine the room temperature cream cheese and monk fruit sweetener. Beat on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add Remaining Ingredients: Add the remaining filling ingredients (2 tablespoons heavy cream, sour cream or Greek yogurt, vanilla extract, and lemon juice) to the cream cheese mixture. Beat for 3 minutes on medium speed until well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese filling until just combined.
- Assemble the Cheesecake: Remove the crust from the freezer and spread the filling evenly over the crust. Smooth the top with a spoon.
- Chill: Cover the cheesecake and refrigerate for at least 8 hours, or preferably overnight, to allow it to set completely.
Tips for the Perfect Keto Cheesecake
- Use Full-Fat Cream Cheese: Opt for full-fat cream cheese rather than low-fat or Neufchatel cheese for the best texture and flavor.
- Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature before whipping to avoid lumps.
- Powdered Sweetener: Powdered sweeteners like monk fruit sweetener or erythritol tend to provide a smoother texture than granulated sweeteners.
- Don't Over-beat: Over-mixing the filling can incorporate too much air, leading to cracks in the cheesecake. Mix until just combined.
- Chill Thoroughly: Adequate chilling time is crucial for the cheesecake to set properly.
Variations and Topping Suggestions
- Crustless Cheesecake: For a completely crustless version, simply skip the crust preparation steps.
- Chocolate Cheesecake: Add ½ cup of Lily's chocolate chips to the filling for a chocolatey twist.
- Berry Topping: Top with fresh berries like cherries, blueberries, blackberries, strawberries, or raspberries for added flavor and a touch of sweetness.
- Strawberry Jam: Cook strawberries with stevia in a nonstick saucepan until you get a thick, jam-like consistency. Let it cool completely before adding it to the cheesecake.
- Lemon Cheesecake: Replace the vanilla extract with lemon extract for a lemon-flavored cheesecake. You can also add lemon zest to enhance the lemon flavor.
Serving and Storage
- Serving: To easily remove the cheesecake, use a 9-inch springform pan. For bars or bites, use an 8x8 glass Pyrex baking dish and cut into pieces after chilling.
- Storage: Store the keto cheesecake in the refrigerator, tightly wrapped, for up to 5 days.
- Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to 2 months.
Sweetener Options
- Monk Fruit Sweetener: A natural sweetener that doesn't raise blood sugar levels.
- Erythritol: A sugar alcohol that is low in calories and carbs.
- Swerve: A blend of erythritol and oligosaccharides.
- Allulose: A rare sugar that is not metabolized by the body.
- Stevia: A natural sweetener derived from the stevia plant.
Troubleshooting
- Cheesecake Not Firm: This is usually due to insufficient chilling time. Ensure you refrigerate the cheesecake for at least 8 hours or overnight. Also, make sure you are using full-fat cream cheese.
- Cheesecake Cracked: Over-beating the filling or not cooling it properly before chilling can cause cracks. Avoid over-mixing and run a sharp knife around the inside of the pan before releasing the sides.
- Batter Lumpy: If your batter seems lumpy, continue beating it until it comes together smoothly.
Nutritional Information
A serving of this keto cheesecake contains approximately 7 grams of carbs. This recipe is made without sugar. Additional nutritional information can be calculated using an online calculator.
Read also: Keto Comfort Food: Cauliflower Bake
Variations on the Classic Cheesecake
While this recipe focuses on a no-bake, crustless version, it's worth noting the differences between cheesecake styles. New York-style cheesecake, for example, is known for its dense and creamy texture, often incorporating sour cream or heavy cream for richness. This no-bake version captures a similar velvety texture without the need for baking.
Read also: Comforting Keto Hamburger Mushroom Bake Instructions
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