No Bake Cheesecake Sugar Free and Wheat Free
Indulge guilt-free with this lusciously creamy No Bake Cheesecake that's both sugar-free and wheat-free, making it perfect for low-carb and gluten-free lifestyles. This easy, no-bake dessert features a buttery almond flour crust, sweetened with a granulated sugar substitute, and a silky, airy filling made from cream cheese, heavy whipping cream, and a hint of vanilla. With no oven required and just 20 minutes of preparation, this cheesecake is a breeze to make and sets beautifully in the refrigerator for a perfectly sliceable treat. Ideal for keto dieters, diabetics, or anyone seeking a refined-sugar-free dessert, it’s perfect for summer gatherings, weeknight indulgences, or special occasions. Serve chilled and enjoy a dessert that’s as wholesome as it is decadent!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese (softened)
- 1 cup Heavy whipping cream
- 0.75 cup Powdered sugar substitute (e.g., powdered erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice (optional)
Instructions
Prepare the crust by combining almond flour, melted unsalted butter, and granulated sugar substitute in a mixing bowl. Mix until fully incorporated and the texture resembles wet sand.
Press the crust mixture evenly into the bottom of an 8-inch springform pan to form a flat, compact layer. Refrigerate for at least 10 minutes while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar substitute to the cream cheese, mixing well after each addition to ensure smoothness.
Pour in the heavy whipping cream, vanilla extract, and optional lemon juice. Continue mixing until the filling becomes thick, creamy, and holds its shape (this may take about 2-3 minutes).
Remove the springform pan with the crust from the refrigerator. Spoon the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Smooth the top of the cheesecake and cover the pan with plastic wrap or aluminum foil.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Once set, gently remove the cheesecake from the springform pan. Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
