Keto Cheesecake (No-Bake) Recipe

This no-bake keto cheesecake runs 7 g net carbs per slice — an almond flour crust and a cream cheese filling sweetened with erythritol or allulose, set with a small amount of gelatin instead of an oven. It takes about 20 minutes of hands-on work, then chills for at least 6 hours, and slices as cleanly as a traditional baked cheesecake once fully set.

Cheesecake is one of the easier desserts to make keto, because its main ingredient — cream cheese — is already low in carbs. The two things that usually break a slice's carb count are a graham-cracker crust and a cup or two of white sugar in the filling. This recipe swaps both: almond flour instead of graham crumbs, and powdered erythritol or allulose instead of sugar. A gelatin blend replaces the oven-baked custard set, so there's no risk of a cracked top or a water-bath fuss — just a fridge and a little patience.

Why This Recipe Works on Keto

The displayed 7 g net-carb estimate assumes the stated fiber and sweetener deductions from the recipe total. Erythritol and allulose are not interchangeable label entries, so check the product and use a defined counting method before making the deduction. A traditional cheesecake made with sugar and a graham-cracker crust generally contains more digestible carbohydrate. Compare this recipe's serving estimate with an existing plan rather than treating a calculator as a personal-target tool.

Ingredients

Crust

• 2 cups (192 g) blanched almond flour — the crust's only real carb source, about 2 g net carbs per slice
• 1/3 cup (75 g) unsalted butter, melted
• 3 tbsp powdered erythritol or allulose — 0 g net carbs (non-glycemic sweetener)
• 1/4 tsp fine sea salt

Filling

• 24 oz (three 8 oz blocks) full-fat cream cheese, softened to room temperature — the main carb source in the filling
• 1 cup (192 g) powdered erythritol or allulose — 0 g net carbs
• 1 cup (240 ml) heavy whipping cream, cold, for whipping
• 1/4 cup (58 g) full-fat sour cream, for tang
• 2 tsp vanilla extract
• 2 tbsp fresh lemon juice, to balance sweetness
• 1 tbsp (1 packet) unflavored gelatin + 3 tbsp cold water, to set the filling without baking

A blend of erythritol and allulose (many store-bought "keto sugar" blends do this) softens erythritol's cooling aftertaste and helps the filling set smoothly. See the keto sweeteners guide for a full comparison if you want to swap sweeteners.

How to Make No-Bake Keto Cheesecake

1. Make the crust. Stir the almond flour, powdered sweetener, and salt together in a bowl, then mix in the melted butter until the texture looks like wet sand.
2. Chill the crust. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan. Freeze for 15 to 20 minutes until firm.
3. Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to soften, then microwave for 10 to 15 seconds until fully dissolved and liquid.
4. Beat the cream cheese. In a large bowl, beat the softened cream cheese with the powdered sweetener until completely smooth, scraping down the sides as needed.
5. Add the flavor. Mix in the sour cream, vanilla, and lemon juice, then drizzle in the dissolved gelatin while beating on low speed.
6. Fold in whipped cream. In a separate bowl, whip the cold heavy cream to soft-medium peaks, then gently fold it into the cream cheese mixture in two or three additions to keep it airy.
7. Fill and chill. Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until fully set.
8. Slice and serve. Run a hot, dry knife around the edge to loosen the cheesecake, then slice, wiping the blade clean between cuts for neat edges.

Nutrition Per Slice (12 Slices)

Nutrient	Amount
Calories	430 kcal
Fat	42 g
Protein	9 g
Total carbs	28 g
Fiber	2 g
Erythritol/allulose	19 g
Net carbs	7 g

Values are calculated from the ingredient list above using standard USDA data for almond flour, cream cheese and dairy. Brand substitutions and a change between erythritol and allulose require a new ingredient total. The net-carb estimate calculator can document selected deductions from one product label, but it does not combine a recipe or set a daily target. See calculating your macros for the planning assumptions.

Tips and Variations

• Prevent a soggy crust: freezing the crust before adding the filling (step 2) keeps it firm instead of letting the filling soak in while it chills.
• Avoid a grainy filling: make sure the cream cheese is fully softened before beating, and drizzle the gelatin in slowly while the mixer runs so it doesn't seize into small clumps.
• Berry swirl: cook 1 cup of raspberries or strawberries down with a tablespoon of sweetener into a thick sauce, cool completely, then swirl it through the filling before chilling — this adds roughly 1 g net carbs per slice.
• Chocolate crust: replace 2 tablespoons of almond flour with unsweetened cocoa powder for a chocolate-cookie-style crust; the carb count barely changes.
• Nut-free crust: sunflower seed flour swaps roughly 1:1 for almond flour, though it can tint the crust slightly green from a harmless reaction with baking soda — not an issue here since this crust has none.
• Mini cheesecakes: press the crust into a lined muffin tin and portion the filling on top for individually sized, freezer-friendly servings.

Storage

Cover the cheesecake (still in its pan or transferred to an airtight container) and refrigerate for up to 5 days. To freeze, slice first, wrap each piece individually, and freeze for up to 2 months; thaw overnight in the fridge before serving. Account for dessert separately if you use the meal template builder, which covers breakfast, lunch, and dinner ideas only.

Frequently Asked Questions

How many net carbs are in a slice of keto cheesecake?

This recipe has 7 g net carbs per slice, from 12 slices total. The number comes mostly from the cream cheese and almond flour crust, since the sweetener doesn't count toward net carbs.

Can I bake this cheesecake instead of setting it with gelatin?

Yes. Skip the gelatin and water, pour the filling into the crust, and bake at 325°F (163°C) in a water bath for about 45 to 55 minutes until the center just barely jiggles, then cool and chill as normal.

Why is my no-bake cheesecake not setting?

The most common cause is gelatin that wasn't fully dissolved before mixing in, or a filling that didn't chill long enough. Give it the full 6 hours, and make sure the dissolved gelatin is warm and liquid, not clumpy, when you add it.

Can I use a different sweetener than erythritol or allulose?

Yes. A monk fruit blend or another erythritol-based sweetener works in the same quantities. Liquid stevia is much more concentrated, so you'd need far less and would have to add extra bulk with a little more cream cheese or cream.

Does this cheesecake work with low-fat cream cheese?

Full-fat cream cheese is recommended for both texture and macros — low-fat versions often add starch as a thickener, which raises the carb count and can leave the filling looser.

Works cited

1. Diet Review: Ketogenic Diet for Weight Loss — Harvard T.H. Chan School of Public Health, The Nutrition Source — August 19, 2026 https://nutritionsource.hsph.harvard.edu/healthy-weight/diet-reviews/ketogenic-diet/
2. FDA Brief: FDA Allows the Low-Calorie Sweetener Allulose to Be Excluded from Total and Added Sugars Counts — U.S. Food and Drug Administration — August 19, 2026 https://www.fda.gov/news-events/fda-brief/fda-brief-fda-allows-low-calorie-sweetener-allulose-be-excluded-total-and-added-sugars-counts

More desserts like this one are rounded up in our keto dessert recipes guide.

Article history

1. August 23, 2026Updated
2. August 19, 2026First published