No Bake keto Cheesecake

Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Total Time: 4 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Keto, Gluten-Free, Low-Carb
Servings: 10 slices
Calories: 385 kcal per slice

Description

Indulge without the guilt with this incredibly creamy and rich No-Bake Keto Cheesecake. With a buttery walnut crust and a luxuriously smooth, tangy filling sweetened naturally, this dessert is the perfect finale to any meal. It’s sugar-free, gluten-free, and requires absolutely no oven time, making it a simple and stunning treat for any occasion.

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Ingredients

For the Crust:

• 1 ½ cups Walnuts (or almonds/pecans)

• ⅓ cup Erythritol (or preferred granular keto sweetener)

• 5 tbsp Unsalted Butter, melted

• ½ tsp Ground Cinnamon (optional)

• Pinch of Salt

For the Filling:

• 16 oz (2 blocks) Full-Fat Cream Cheese, softened to room temperature

• 1 cup Heavy Whipping Cream, cold

• ⅔ cup Powdered Erythritol (or confectioners-style keto sweetener)

• 1 tsp Vanilla Extract

• 1 tbsp Fresh Lemon Juice

• Optional: A few drops of liquid stevia for extra sweetness, if desired

For the Topping (Optional):

• Fresh Raspberries or Blackberries

• Sugar-Free Chocolate Shavings

• Keto Caramel Sauce

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Equipment

• 8-inch or 9-inch Springform Pan (or a pie dish)

• Food Processor

• Electric Hand Mixer or Stand Mixer

• Spatula

• Measuring Cups and Spoons

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Instructions

1. Prepare the Crust

• Line your springform pan with parchment paper on the bottom for easy removal.

• In a food processor, pulse the walnuts until they form a fine, sandy crumb. Be careful not to over-process into a nut butter.

• Add the granular erythritol, cinnamon, and salt to the processor. Pulse a few more times to combine.

• With the processor running on low, slowly pour in the melted butter until the mixture is fully moistened and starts to clump together slightly.

• Pour the crust mixture into your prepared pan. Use the bottom of a flat glass or measuring cup to press the mixture firmly and evenly into the bottom of the pan.

• Place the crust in the refrigerator to set while you prepare the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, using an electric hand mixer (or a stand mixer with the whisk attachment), beat the softened cream cheese and powdered erythritol on medium-high speed for 2-3 minutes. Stop to scrape down the sides. The mixture should be completely smooth and free of lumps.

• Add the vanilla extract and lemon juice. Beat for another 30 seconds until fully incorporated.

• In a separate, clean, chilled bowl, pour the cold heavy whipping cream. Whip on high speed until stiff peaks form. This should take 2-4 minutes.

• Gently fold the whipped cream into the cream cheese mixture using a spatula. Be patient and fold slowly until no white streaks remain. This is key for a light, mousse-like texture.

3. Assemble and Chill

• Remove the chilled crust from the refrigerator.

• Pour the creamy filling onto the crust. Use your spatula to smooth the top into an even layer.

• Cover the pan tightly with plastic wrap and place it in the refrigerator to chill for at least 4 hours, but preferably overnight. This is a crucial step for the cheesecake to firm up properly for slicing.

4. To Serve

• Once fully set, carefully run a thin knife around the inner edge of the springform pan to loosen the cheesecake.

• Release the clasp of the springform pan and lift the ring away.

• Gently slide the cheesecake (on its parchment paper) onto a serving plate.

• Add your desired toppings, slice with a sharp knife (wiping it clean between slices for neat pieces), and serve.

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Notes & Tips for Success

• Room Temperature is Key: Ensuring your cream cheese is truly soft at room temperature is the #1 secret to a smooth, lump-free filling. Take it out 2-3 hours before you start.

• Sweetener Notes: Powdered sweetener dissolves best and prevents a gritty texture. If you only have granular, you can pulse it in a clean coffee grinder or blender to make it powdery.

• Chill Time is Non-Negotiable: Do not shortcut the chilling time. The cheesecake needs this time to set up firmly. Overnight is always best.

• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

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Nutrition Facts

• Serving Size: 1 slice (1/10th of recipe)

• Calories: 385

• Total Fat: 38g

• Saturated Fat: 18g

• Trans Fat: 0g

• Cholesterol: 90mg

• Sodium: 180mg

• Total Carbohydrates: 6g

• Dietary Fiber: 2g

• Sugars: 2g

• Sugar Alcohols: 12g *

• Net Carbs: 2g **

• Protein: 7g

*Sugar alcohol content varies by brand of sweetener used. Erythritol is common.
***Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. This is the standard calculation for a keto diet.