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No Bake Keto Cheesecake

Low Carb No Bake Keto Cheesecake

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For the crust:
1 ½ cup almonds
2 oz butter, melted
4 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract

For the filling:
1 tbsp powdered gelatin
¼ cup cold water
16 oz cream cheese, at room temperature
1 cup granulated Stevia or other low carb granulated sweetener
2 tsp vanilla extract
2 cup cold heavy cream

For the strawberry sauce (optional):
1 cup frozen strawberries
3 tbsp granulated Stevia or other low carb granulated sweetener
2 tbsp water

For decoration (optional):
sliced strawberries


  1. Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
  2. To make the crust, add the almonds, sweetener, melted butter and vanilla extract in a food processor and process on the S blade until a crumbly, slightly sticky mixture has formed.
  3. Press the mixture firmly and evenly against the bottom of the cake pan.
  4. Refrigerate for 30 minutes.
  5. To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
  6. Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
  7. Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
  8. Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
  9. Mix on medium-low speed until the mixture is creamy.
  10. Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
  11. Pour in the heavy cream.
  12. Mix at low speed to combine, then increase to high and whip until soft peaks form.
  13. Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
  14. Increase the mixer speed to high and beat until the mixture forms firm peaks.
  15. Pour the filing over the cake base and smooth with spatula.
  16. Refrigerate for minimum 6 hours or overnight.
  17. To make the sauce, place the strawberries, sweetener and water in a saucepan and mix to combine.
  18. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly.
  19. Turn down the heat to medium-low and simmer for 15-20 minutes or until thick.
  20. Remove from the heat and set aside.
  21. Allow to cool completely.
  22. Refrigerate until ready to use.
  23. To serve, take the cheesecake out of the refrigerator.
  24. Unmold the cake, drizzle with strawberry sauce and top with sliced strawberries (if using).
  25. Slice and serve.


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