This recipe makes the easiest keto no-bake cheesecake! It’s rich, smooth, creamy, airy, and flat-out decadent. Plus it’s also grain-free, gluten-free, and keto-friendly.
PREPARATION TIME:
prep time: 15 MINUTES
refrigerate time: 15 MINUTES
total time: 30 MINUTES
Ingredients
Keto Cheesecake Mousse Filling
- 16 ounces of cream cheese, softened
- 1 cup granulated sugar substitute
- 1 cup full fat sour cream
- 1 1/2 cups of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
Keto No-Bake Almond Crust:
- 1 ½ cups of almond flour
- ¼ cup of melted butter
- 2 tablespoons of granulated sugar substitute
- 1/4 tsp sea salt
Mixed Berry Topping (optional )
- 1/2 cup of fresh blueberries
- 1/2 cup of fresh raspberries
Instructions
- Mix in a small bowl the almond flour, sugar substitute, and sea salt.
- To this, add the melted butter.
- Stir until well combined.
- Press the almond crust to the bottom of 4-ounce mason jars or 9-inch pie dish
- Place the mason jars with the crust into the refrigerator while you make the filling.
Keto Cheesecake Filling
- In a large bowl, beat the softened cream cheese, sour cream, sugar substitute, vanilla extract, and 1/4 tsp sea salt on high with an electric mixer.
- Scape the sides of the bowl several times.
- Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy.
- Using a piping bag or small spoon, add the cheesecake filling into the individual jars that have the prepared almond crust. If making one large pie add the filling to the prepared almond crust.
- Top the cheesecake with fresh blueberries and raspberries, or leave it plain.
- Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie, make sure you chill the cheesecake for a minimum of 8 hours so it can be served easily. See notes for details.
- Store the cheesecake in the refrigerator for up to 5 days.
Notes
You can also make this no-bake keto cheesecake in a 9-inch pie pan. To do so simply press the almond four crust into the pie pan and then add the cheesecake filling.
If you opt to make this in a pie pan you will need to refrigerate the cheesecake for a minimum of 6-8 hours. So that it slices easily. Otherwise the filling will not slice properly.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 343TOTAL FAT: 33.2gSATURATED FAT: 17.2gCHOLESTEROL: 81mgSODIUM: 160mgCARBOHYDRATES: 5.3gNET CARBOHYDRATES: 3.8gFIBER: 1.5gSUGAR: 0.1gPROTEIN: 6.8g
