Sugar-Free No-Bake Cheesecake
Indulge guilt-free with this decadent Sugar-Free No-Bake Cheesecake, a creamy, luscious dessert that's irresistibly rich without the added sugar! Perfect for anyone following a keto or low-carb lifestyle, this recipe features a buttery almond flour crust lightly sweetened with natural erythritol or monk fruit, and a velvety filling made from smooth cream cheese, vanilla, and whipped heavy cream. With no baking required and just 20 minutes of prep time, this easy-to-make cheesecake is ideal for summer gatherings, dinner parties, or a refreshing sweet treat any day of the week. Serve it as is, or add your favorite sugar-free toppings, like fresh berries or a drizzle of keto-friendly chocolate, to make it truly your own. Store leftovers in the fridge (if there are any!) for a perfectly chilled slice of dessert heaven.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Butter, melted
- 0.25 cups Erythritol or monk fruit sweetener
- 0.5 teaspoons Cinnamon
- 16 ounces Cream cheese, softened
- 2 teaspoons Vanilla extract
- 0.5 cups Powdered sweetener
- 0.75 cups Heavy cream
Instructions
In a medium bowl, combine the almond flour, melted butter, erythritol or monk fruit sweetener, and cinnamon. Mix until the mixture resembles wet sand.
Press the almond flour crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
Add the vanilla extract and powdered sweetener to the cream cheese. Continue to beat on medium speed until fully incorporated.
In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
Pour the cheesecake filling onto the prepared almond flour crust in the springform pan and smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until it is set.
Once set, remove the cheesecake from the springform pan, slice, and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 167.0 g | 835% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 140.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 789 mg | 61% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 490 mg | 10% | |
*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.
