An easy to make, basic keto no-bake cheesecake recipe! Top with your favorite berry, whipped cream, or a low carb crust crumble for the perfect keto treat.
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I was craving cheesecake last week. I’ve seen a few low carb cheesecake recipes out there but I really wanted something easy that also reminded me of the real deal. I had fun playing around with the different aspects of a classic cheesecake. First, I think of a delicious buttery and sweet graham cracker crust.
Obviously I couldn’t make that, but the almond cookie crumble I created may have even outdone the love I have for my favorite graham cracker counterpart.
The cheesecake base is rich and creamy, a little sweet, and doesn’t have that weird fake sugar aftertaste (thank God). Finally, I new some summertime fresh berries would just make this a masterpiece. I added a few fresh strawberry slices and I cannot tell you how much self control it took to literally not eat all six jars.
One of my favorite parts? It’s only 4 NET carbs and my non-low carb eaters loved this as much as I did.
Find the full recipe for this easy No Bake Keto Cheesecake at the bottom of the page and find a few tips and tricks I have to help you along the way!
- 6, 4oz. Jars (I linked the exact ones I use…I use them for my Sous Vide Egg Bites too!)
- 2 Large Mixing Bowls
- Hand Mixer or Whisk
- Liquid Measuring Cup
- Measuring Spoons
- Rubber Spatula
- Piping Bag/ Ziplock Bag
- Baking Sheet w/ Parchment Paper (easy clean up is my jam)
- Knife & Cutting Board
(Keto) Almond Crust “Cookie Crumble”:
This is secretly my favorite part. I made a lot of this stuff and may or may not have picked at half of it… it’s addictive! I think I will be using this frequently in the future for other recipes. This was ridiculously simple too. I started by melting some butter in a bowl. I mixed in my almond flour and my favorite stevia sweetener (if you use erythritol you need the powdered kind for this to work).
I mixed it all up with a rubber spatula and allowed the butter to make the almond flour a bit lumpy (the key to this crumble). I poured the whole crumbly almond flour/ butter mixture onto the parchment paper covered baking sheet and baked it for 10 minutes. It browned just slightly but when it cools, it clumps together like a cookie crumble!
For the No Bake Keto Cheesecake, I chose to sprinkle this on the top as opposed to using it as a bottom crust. I thought of maybe layering it as well but vetoed these ideas. I was afraid that during storage the crumble would get too soggy and would become less appetizing. That was just NOT an option!
No Bake Sugar Free Cheesecake Filling:
The filling is also quite simple. I used cream cheese, homemade whipped cream, stevia powder, vanilla, and a pinch of salt! Make sure the cream cheese is softened so it is nice and smooth. Otherwise, you will end up with lumps and chunks in the jars and it just looks less appealing.
In a bowl, I combined the softened cream cheese (I microwave mine because who has patience to let it warm up), the sweetener, vanilla, and salt. Mix really well with a hand mixer. In a separate bowl, I make homemade whipped cream. Then folded the whipped cream into the cream cheese mixture.
Place the mixture into a piping bag (not tip needed) or a plastic bag. I piped it into each jar and left about 1 1/2 – 2 inches of room at the top for the strawberries and the almond cookie crumble. I chose to refrigerate my jars with the filling for about an hour before topping them. If you wanted to eat right away you could but if you plan to wait I’d suggest fill, refrigerate, then top with the berries before serving!
The Strawberry Topping:
I sliced and diced 6 strawberries (1 berry per jar). Add the diced berries to the top of the cheesecake filling. Finally, sprinkle in the cookie crumble generously over the berries. These last fairly well like this in the fridge. If you just add the berries and store the jars you can keep the cookie crumble in a plastic bag or sealed container and also wait to add it before serving.
I think it would be good to layer the crumble…but I didn’t want it to turn into a gooey gross mess. If you serve this right away try adding some berries and crumble to the bottom too! Have fun mixing and matching this recipe with summer berries, low carb chocolate, and some fresh mint! The possibilities are endless!
If you love this easy keto dessert, check out these-
- 2 Tbsp. Low Carb Sweetener
- 4 Tbsp. Almond Flour
- 1.5 Tbsp. Melted Butter
- 1 tsp. Vanilla
- Pinch of Salt
- 8 oz. Cream Cheese, softened
- 1 cup Heavy Whipping Cream
- 1/4 cup Powdered Low Carb Sweetener
- 1 tsp Vanilla
- 6 Strawberries, sliced and diced
1. For the crumbled crust- Preheat the oven to 350 degrees F. Place a sheet of parchment paper on a baking sheet.
2. In a mixing bowl, melt the 2 tbsp. of butter. Add in the 2 tbsp. low carb sweetener, 1 tsp. vanilla, almond flour, and pinch of salt. Mix with a rubber spatula until all the dry ingredients are coated well in butter.
3. Pour the crumble mixture onto the parchment paper and bake for 5 min. Stir and toss a bit and bake for an additional 5 minutes. Allow it to cool to room temperature.
4. For the filling- In a mixing bowl combine the 8 oz of cream cheese, the 1/4 cup of powdered sweetener, 1 1/2 tsp of vanilla and beat well with a hand mixer. The mixture should be smooth and creamy.
5. In a separate mixing bowl, add the heavy whipping cream and beat until the cream is firm and holds stiff peaks. Fold the whipped cream into the cream cheese mixture.
6. Place the cheesecake filling into a piping bag or plastic bag. Cut of the bottom. Pipe into the jars and leave about a 1 1/2-2" gap from the top.
7. If planning on eating later, store the cheesecakes in the fridge until you plan on serving (I like to do this for an hour at least anyways to firm them up a bit).
8. Add one diced strawberry to the top and add 1 tbsp of the cookie crumble as well before serving.
The crumble may get soggier over time so I like to add it to the top. If you plan on serving and eating it right away you could also add this layer to the bottom of the cheesecakes instead or layer it throughout. I preferred it on the top!
Amount Per Serving: Calories: 330Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 175mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 4gProtein: 5g