Quick Keto Cheesecake No Bake Recipe


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Additional Info


Net Carbs:
5
g

|

% Carbs:
4.6
%

|

% Protein:
8.3
%

|

% Fat:
87.1
%

|

SmartPoints:
18

Values

Array
(
    [serving_size] => 1
    [calories] => 432
    [carbohydrates] => 7
    [protein] => 9
    [fat] => 42
    [saturated_fat] => 19
    [cholesterol] => 92
    [sodium] => 286
    [potassium] => 78
    [fiber] => 2
    [sugar] => 2
    [vitamin_a] => 1115
    [calcium] => 108
    [iron] => 1.1
    [serving_unit] => slice
)

Jump to Recipe

An easy to make keto low carb no-bake cheesecake is the perfect dessert for summer. It holds up well in the summer heat with no need to turn the oven on.

Keto low carb no bake cheesecake recipe

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It’s so hard to believe that the school year is coming to an end. That means summer fun is happening soon and I’ve got to get off the computer.

Here in Southern New England, the warm weather doesn’t last long so it will be gone in the blink of an eye. But, I’m hoping to create some awesome treats to beat the heat.

One of the things I’ve been wanting to make for a long time is a low carb no bake cheesecake. In fact, it’s hard to believe it took this long to post one.

Well, let’s get to it!

Keto Low Carb No Bake Cheesecake Recipe

Slice of keto low carb no bake cheesecake on white plate with fresh berries

Kitchen Tools Used:

How To Make A Quick Keto Cheesecake

There are three steps to this cheesecake recipe, and none of them involve the oven.

  1. First, you make the crust.
  2. Then, you assemble the filling.
  3. Finally, you put it all together.

It’s so easy!

Keto Cheesecake Crust

Although I often like to make a no bake keto cheesecake crustless, I felt this one deserved a crust. The great thing is that it requires no baking.

You may recognize this crust as I’ve used it before. It’s just been resized to accommodate a full size cheesecake pie.

It’s the low carb no-bake cheesecake crust that was used in my key lime cheesecake in a jar recipe. And, it’s the perfect base for all of your pies.

The first thing you need to do is combine almond flour, sweetener and cinnamon in a pie pan. (photo 1) Then you add in some melted butter. (photo 2)

I use a fork to blend everything together and then press it firmly into the pan. (photo 3 & 4) I like to use the back of a spoon or just my fingertips.

Then, I put the crust in the refrigerator for at least an hour so it can harden before adding the filling. This is a great time to check email do some reading.

making the keto low carb no bake cheesecake crust in pie pan

Keto No Bake Cheesecake Filling

Way back in the day, I used to use canned sweetened condensed milk to make a no bake cheesecake filling. However, these days I’m a lot smarter.

To get the filling to stay stiff, I like to add gelatin. If you’d rather have a creamy and fluffy filling, I’d recommend using my keto friendly cheesecake mousse.

However, I think this firmer gelatin based filling holds up a lot better as the filling for a low carb no bake cheesecake.

And, if you want to get it out of the pan easier, it’s best to use a springform pan like I did for my no bake peanut butter cheesecake.

To make the filling, I dissolve the gelatin and sweetener in boiling water until the powders have completely dissolved. (photos 5 & 6)

Then, I use an electric mixer to beat the cream cheese and vanilla extract together. (photos 7 & 8) Sometimes, I also like to add in some lemon extract to enhance the flavor.

prepping ingredients for filling

Next, I pour in the gelatin sweetener mixture into the beaten cream cheese. The low carb no bake cheesecake filling will seen very thin at this point. (photo 9)

However, the mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.

Then, I’ll take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency. (photo 10)

Assembling the Low Carb No Bake Cheesecake

At this point, I take a rubber spatula to evenly spread the filling into the prepared crust. (photo 11)

The cheesecake looks rather plain as-is so I go ahead and dress it up with some fresh berries. (photo 12) This makes it much prettier and ready for a 4th of July celebration!

final steps to thicken filling and assemble in pie pan

Keto Cheesecake Flavor Ideas

One of the cool things about this recipe is that you can easily adjust the flavor by using a sugar free gelatin mix. But, watch out for artificial food dye.

The one color you need to be especially mindful of is red because red 40 side effects are a concern. I also avoid certain artificial sweeteners.

Sucralose is the only artificial sweetener that I use on occasion. I don’t use it that often because I prefer to stick with natural based foods.

But, there are times when I’m out and will grab a sugar free snack sweetened with sucralose. It’s a sweetener that’s been around for a while that’s been shown to be safe.

Finished keto low carb no bake cheesecake in pie pan topped with blueberries and sliced strawberries

If you’d rather not use a sweetened and flavored gelatin mix, there’s always the option to use a flavor extract or herbal tea.

I tried the low carb no bake cheesecake with a couple teaspoons of lemon extract and it was a nice change of flavor. But raspberry extract or coconut extract are good options as well.

If you go for the coconut flavor, I’d top the cheesecake off with some toasted coconut just like I did for my low carb coconut cream pie.

You can also leave off the fresh berries and serve it with my strawberry sauce for cheesecake.

A perfect low carb dessert to celebrate the end of summer

It’s not hard to see why this keto no bake cheesecake is a winner when it comes to summer desserts.

Slice of no bake cheesecake on plate with fresh strawberries and blueberries

First of all, there’s absolutely no baking involved. Secondly, it uses fresh berries that are in season during the summer.

And, it’s a gorgeous dessert that will hold up well in the summer heat! An added bonus is that it can be made in red, white, and blue to celebrate the 4th of July or the end of summer.

Of course, it’s best to serve this treat chilled from the refrigerator. But, the gelatin makes sure that the cream cheese filling stays set.

Are you ready to give this cheesecake a try? Definitely come back and let me know what you think in the comments if you do test it out.

More Keto Dessert Ideas

Enjoy this super simple summer treat! For more ways to enjoy low-carb cheesecakes, take a look at my favorite ideas:

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keto cheesecake no bake recipe

Quick Keto Cheesecake No Bake

A fabulous low carb no bake cheesecake that sets in the refrigerator. This makes it a fantastic dessert for the warmer season and it looks great topped with fresh summer berries.

Recipe Video (Click on Image to Play)

Prep Time15 mins

Chill Time4 hrs 45 mins

Total Time15 mins

Course: Dessert

Cuisine: American

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Instructions

CRUST:

  • In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.

  • Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.

FILLING:

  • Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.

  • In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.

  • Slowly pour in the gelatin mixture, beating well after each addition.

  • Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it’s spreadable. (30-45 minutes)

  • Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

Notes

Gelatin should be completely dissolved into a thick liquid mixture. And less gelatin and water can be used for a less stiff cheesecake.
A sweetened flavored gelatin mix can be used instead of the gelatin and sweetener.
To change the flavor, add it flavor extracts or add a flavored hot herbal tea in place of the boiling water.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Serving: 1slice | Calories: 432 | Carbohydrates: 7g | Protein: 9g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 286mg | Potassium: 78mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1115IU | Calcium: 108mg | Iron: 1.1mg

Additional Info


Net Carbs:
5
g

|

% Carbs:
4.6
%

|

% Protein:
8.3
%

|

% Fat:
87.1
%

|

SmartPoints:
18

Values

Array
(
    [serving_size] => 1
    [calories] => 432
    [carbohydrates] => 7
    [protein] => 9
    [fat] => 42
    [saturated_fat] => 19
    [cholesterol] => 92
    [sodium] => 286
    [potassium] => 78
    [fiber] => 2
    [sugar] => 2
    [vitamin_a] => 1115
    [calcium] => 108
    [iron] => 1.1
    [serving_unit] => slice
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: June 25, 2018… Last Updated: September 24, 2020, with additional recipe information.





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