Sugar Free Cheesecake

This  creamy, No-Bake Sugar-Free  Cheesecake is a keto-friendly, low-carb dessert with just 3.6g net carbs per slice. Made with an almond flour  crust and a rich cream cheese filling, it’s the perfect easy make-ahead treat!

No Bake Sugar Free Cheesecake (Keto-Friendly & Low Carb)

If you’ve been looking for a sugar-free cheesecake recipe that’s creamy, rich, and requires zero baking, you’ve found it! This no-bake cheesecake has a buttery almond flour crust and a velvety smooth filling that sets in the fridge—no oven, no cracks, and no fuss.

Why You’ll Love This No-Bake Cheesecake

• No oven needed – sets beautifully in the fridge.
• Sugar-free & low carb – made with keto-friendly sweetener.
• Easy to make ahead – perfect for parties or weekly desserts.
• Customizable – add berries, chocolate, or caramel on top.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake needs to chill for several hours, so it’s a great make-ahead dessert for parties or holidays.

What’s the best sweetener for sugar-free cheesecake?

Powdered erythritol, monk fruit blend, or allulose work best because they dissolve easily and don’t leave a gritty texture.

Can I make this without a crust?

Absolutely! Simply pour the filling into a lined springform pan and chill. It will still taste amazing.

Ingredients

For the crust

• 1 cup almond flour
• 2 tbsp coconut flour
• ¼ cup unsalted butter, melted
• 3 tbsp powdered sweetener (erythritol, monk fruit, or allulose)
• Pinch of salt

For the filling

• 16 oz (450 g) cream cheese, softened
• ½ cup powdered sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup heavy cream, chilled

Optional toppings

• Whipped cream
• Fresh raspberries, strawberries, or blueberries
• Sugar-free chocolate drizzle

How to Make No-Bake Sugar-Free Cheesecake

Step 1: Make the crust

Mix almond flour, coconut flour, sweetener, and salt. Stir in melted butter and press firmly into a greased springform pan. Chill while you prepare the filling.

Step 2: Whip the filling

Beat softened cream cheese, sweetener, vanilla, and lemon juice until smooth. In a separate bowl, whip heavy cream until soft peaks form.

Step 3: Combine

Fold the whipped cream into the cream cheese mixture until light and creamy.

Step 4: Assemble & chill

Spread filling evenly over the crust. Cover and refrigerate for at least 6–8 hours or overnight.

Step 5: Serve

Top with whipped cream, berries, or sugar-free chocolate. Slice and enjoy!

s Cheesecake Keto?

Traditional cheesecake is not keto because it’s usually made with sugar and a high-carb crust. However, this recipe uses low-carb sweetener and almond flour for the base, making it a perfect keto-friendly dessert. Each slice has just 3.6g net carbs!

Storage Tips

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze individual slices for up to 1 month. Thaw in the fridge before serving.

Recipe Variations

• Nut-free: Swap almond flour with sunflower seed flour.
• Chocolate cheesecake: Add 2 tbsp unsweetened cocoa powder to the filling.
• Berry swirl: Blend a handful of raspberries into the filling before chilling.

Nutrition Facts (per slice, 10 servings)

• Calories: 345
• Protein: 5.5 g
• Fat: 34 g
• Total Carbs: 5.3 g
• Fiber: 1.7 g
• Net Carbs: 3.6 g

This no-bake sugar-free cheesecake is creamy, decadent, and guilt-free. Perfect for keto, low-carb, and gluten-free lifestyles!