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Crustless No-Bake Cheesecake

This is a crustless cheesecake built from cream cheese, heavy cream, sour cream, allulose, lemon and weighed gelatin. 247-Keto has not kitchen-tested this recipe: it is an editorial proposal, and the results are unmeasured.

Food safety and allergens​

Cream cheese, heavy cream and sour cream are perishable. Keep them at 40°F (4°C) or below, and refrigerate them within two hours, or within one hour if the room is above 90°F (32°C) FoodSafety.gov food handling guidance. Use the refrigerator thermometer to confirm the temperature. Take portions with clean utensils and return the remainder to the refrigerator promptly.

This dessert contains milk. Gelatin is animal-derived, so it is not vegetarian. FDA lists milk among the major allergens and advises reading current ingredient labels FDA food allergy guidance.

More in keto recipes and the food database.

247-Keto has not kitchen-tested this proposal, so its set, yield and timing are unmeasured.

Preparation notes​

With no crust, the dish holds only the filling. Weigh everything on the digital scale, including the gelatin. The 7 g is a weight, not a count of envelopes. Knox's Canadian packet contains 7 g, so check the weight rather than assuming another product or envelope matches Knox gelatin preparation guidance.

Hydrate the gelatin in cold water first, then warm it gently while stirring, without boiling. This follows Knox's described approach of blooming in cold liquid and dissolving with gentle stovetop heat Knox gelatin preparation guidance. Knox's own cheesecake also stirs dissolved gelatin into cream cheese and chills it Knox gelatin cheesecake method.

Use a pure granulated allulose product. The label of the one specified lists granulated allulose as its only ingredient Selected allulose product ingredients. Strain the lemon juice before weighing it. Keep the heavy cream cold, whisk it on its own, and fold it in rather than beating it into the cream cheese.

Ingredients​

  • 680 g plain full-fat pasteurized cream cheese
  • 240 g pasteurized heavy whipping cream
  • 60 g plain full-fat pasteurized sour cream
  • 140 g pure granulated allulose
  • 8 g pure vanilla extract
  • 25 g fresh lemon juice, strained
  • 7 g Knox unflavored powdered gelatin, weighed
  • 60 g drinking water

Equipment​

  • Digital scale
  • Small saucepan
  • Mixing bowl
  • Hand mixer or whisk
  • Spatula
  • 20 cm refrigerator-safe dish
  • Refrigerator thermometer

Method​

  1. Put the 60 g cold water in the saucepan and sprinkle the 7 g weighed gelatin over it. Allow the granules to absorb the water.
  2. Warm the hydrated gelatin gently over low heat while stirring until the granules dissolve; do not boil. Remove from the heat.
  3. Beat the cream cheese, allulose, sour cream, lemon juice and vanilla together. Slowly mix in the dissolved gelatin while stirring to distribute it.
  4. Whisk the cold heavy cream separately, then fold it into the cream-cheese mixture. Transfer to the clean 20 cm dish; no almond-flour crust is part of this formula.
  5. Cover and refrigerate at 40°F (4°C) or below. Check the mixture before choosing how to portion it; a sliceable set or chilling duration has not been established.
  6. Take portions with clean utensils and return the remaining perishable mixture to the refrigerator promptly.
Painted illustration of a crustless no-bake cheesecake on a serving plate.
The intended no-bake cheesecake. Conceptual illustration, not a tested cooking result.
Painted illustration of cream cheese, heavy whipping cream, sour cream, allulose, vanilla extract, lemon juice, unflavored gelatin and water arranged together.
Ingredients for a crustless no-bake cheesecake. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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