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Classic No-Bake Keto Cheesecake

Classic No Bake Keto Cheesecake

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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9-inch springform pan or pie dish
  • Spatula

Ingredients
  

For the Crust

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or preferred keto sweetener
  • 1/3 cup melted butter
  • 1/2 teaspoon cinnamon optional

For the Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions
 

Step 1: Prepare the Crust

  1. In a bowl, mix almond flour, powdered erythritol, and melted butter until well combined.
  2. Press the mixture firmly into the bottom of a springform pan or pie dish.
  3. Place in the fridge while you prepare the filling.
    mixing bowl containing almond flour, powdered erythritol, and oil

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add powdered erythritol, vanilla extract, and lemon juice, then continue mixing.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the cheesecake mixture until well incorporated.

Step 3: Assemble and Chill

  1. Spread the cheesecake filling evenly over the prepared crust.
  2. Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight for best results).