Need more keto cheesecake recipes? Try my classic keto cheesecake, keto pumpkin cheesecake, or keto blueberry cheesecake next. My family loves it when I make cheesecakes. It always feels like a treat, and thankfully, even when I’m watching my carbs, they don’t mind indulging in a keto no bake cheesecake now and then. In fact, they often prefer them!
Why I love this recipe
No oven needed. Probably stating the obvious here, but there’s zero baking required, and you can still enjoy it in as little as 3 hours after you make it. It tastes like traditional cheesecake. Even though there’s no baking, no heavy cream, and no eggs, it has the same taste and texture as a traditional cheesecake. Make it with or without a crust. I’m partial to my homemade keto graham cracker crust, but you can use any store-bought crust or skip it altogether. Easy to customize. I like to add extracts to enhance the flavor or serve it with berries and keto whipped cream for a more decadent treat.
Ingredients needed
Keto graham cracker crust. As I mentioned, I prefer a homemade keto graham cracker crust, but any low-carb crust will do. If you make my almond flour crust, you’ll need to bake it before adding the filling. Coconut milk. From a can, not a carton, as canned coconut milk is much creamier. You shouldn’t taste the coconut, but if you’re opposed to it, you can use sour cream or heavy whipping cream instead. Granulated sweetener. I like using allulose because it dissolves exactly like sugar, but monk fruit can also work. Cashews. Unsalted and raw cashews. These will be soaked before adding them to the cheesecake filling so they’re soft enough to blend. Coconut oil. This helps the cheesecake hold its shape as the oil firms. Use refined coconut oil for no coconut flavor. Vanilla extract. A must for the best cheesecakes! Cream cheese. Softened to room temperature. I suggest full-fat cream cheese, but low-fat can be substituted if needed.
How to make keto no bake cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prepare the crust. Line the cheesecake crust in an 8-inch springform pan. If you’re making a crustless version, grease a pie pan instead. Step 2- Dissolve sugar. Simmer the coconut milk and sweetener until the sweetener dissolves. Let it cool slightly. Step 3- Finish the filling. Blend the soaked cashews, coconut oil, vanilla, and the milk mixture. Once smooth, add the cream cheese and fold in to combine. Step 4- Chill. Pour the filling into the crust and freeze for 3 hours or overnight. Remove it from the pan before slicing and serving.
Arman’s recipe tips
Forgot to soak the cashews? You need them to be soft, so soak them in a bowl of boiling water for 2 hours or boil them for 10 minutes. If you make a crustless cake, line the pie pan with greased parchment paper and leave 1-2 inches of paper sticking off the sides to easily remove the cheesecake. Swap the blender for a food processor or electric mixer. I don’t suggest trying to whisk by hand, or else you’ll be there all day. I know because I tried…
Storage instructions
To store: Leftover cheesecake should be stored in an airtight container in the fridge for 1 week.
Make cheesecake bars. This recipe will fit a 7-inch square pan. Add lemon juice. While optional, whisking in fresh lemon juice adds acidity and cuts through the richness of the cheesecake. About ½ tablespoon should be plenty…and some lemon zest never hurt. Serve with stewed berries. Combine fresh berries (like strawberries or raspberries) with powdered sweetener in a small saucepan. Simmer until they’re super soft, then chill and serve over your cheesecake.
To freeze: Place slices in a freezer-safe container and freeze for up to 6 months. Let it thaw for several hours in the fridge.
Frequently asked questions
More no-bake keto desserts
Keto chocolate truffles Keto peanut butter cups Keto bark Keto cookie dough
