No Bake Keto Cheesecake
Becky
No Bake Keto Cheesecake is the best creamy dessert, and you don't even need to turn on the stove. You'll love the keto cheesecake crust made with almond flour too.
Prep Time 30 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Desserts
Cuisine American
Servings 12 Servings
Calories 383 kcal
Cook Mode Prevent your screen from going dark
For the keto cheesecake crust
Line an 8 or 9-inch springform pan with parchment paper.
In a large bowl add the melted butter and vanilla. Stir. Then add the almond flour and sweetener. Stir well until the mixture becomes crumbly.
Transfer the mixture to the springform pan and press it into the bottom and slightly up the sides.
Chill crust in the refrigerator while you make the filling.
For the filling
Add the cream cheese to a large bowl and mix with a hand mixer until smooth.
Then add the sweetener, vanilla, lemon juice, and sour cream.
In a cold large bowl add the heavy cream, and whisk to stiff peaks consistency.
Fold the whipped cream into the cream cheese mixture.
Remove keto crust from the fridge and pour the filling mixture into it.
Transfer to the fridge and chill for 4-5 hours or overnight.
Top with berries and keto whipped cream.
Store No Bake Keto Cheesecake covered, in the refrigerator, for up to 3 days.
Refrigerate overnight for best results.
Dip your knife in hot water for a clean cut when slicing.
Serving: 1 Calories: 383 kcal Carbohydrates: 7 g Protein: 7 g Fat: 38 g Saturated Fat: 19 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Trans Fat: 0.2 g Cholesterol: 88 mg Sodium: 166 mg Potassium: 90 mg Fiber: 2 g Sugar: 3 g Vitamin A: 1131 IU Vitamin C: 1 mg Calcium: 99 mg Iron: 1 mg