This No bake Keto Cheesecake will impress you with its lovely taste and creamy texture. It is not just one of the simplest cheesecakes you can make, it is also a perfect low carb dessert experience.
Cheesecake is one of the most loved desserts in the world! There are so many kinds and so many recipes – you can literally make cheesecake out of everything. You can even eat cheesecake if you are on a sugar free or low carb diet. The recipe I will present you in this post is for a very delicious and creamy No bake Keto Cheesecake without sugar. It is so tasty that everyone would love it!
Ingredients for No Bake Keto Cheesecake
This cheesecake is made with few simple ingredients. The filling is prepared with cream cheese and coconut cream. Why coconut cream? Because its structure is very rich and thick, great for frostings and cheesecakes. It is also considered as a very healthy ingredient, full of good nutrients with anti-inflammatory and immune boosting properties. Last but not least coconut cream has a natural sweetness due to which you might need less sweeteners in the desserts made with it. Try making your cheesecake with coconut cream and you will love it! In any case, if you prefer to use dairy, substitute the coconut cream with the same quantity of heavy whipping cream.
I use xylitol to sweeten majority of my keto desserts but it can be substituted with any other keto friendly sweetener (like erythritol, stevia or monk fruit sweetener).
This cheesecake is thickened with gelatin. It is an ingredient suitable for keto diet as it contains mainly proteins.
The topping of this dessert is made of frozen raspberries. You can use any kind of berries as they are all suitable for keto diet.
No Bake Keto Cheesecake crust
Making the crust of a keto cheesecake is a bit different than making the usual cheesecake crust. Instead of crushed graham crackers or cookies you need to use ground nuts or seeds. For this No Bake Keto Cheesecake I made a crust with coconut flour and ground walnuts with just a bit of xylitol for a sweeter taste. Of course, everything needs to be mixed very well with melted butter.
How to make No Bake Keto Cheesecake
After preparing the crust, you need to press it to the bottom of a spring form pan. Leave the pan in the fridge and open the can of the coconut cream. Take aside the liquid from the coconut cream can and mix it with the gelatin. While the gelatin is blooming, make the filling by beating very well the cream cheese, cold coconut cream, vanilla and xylitol. Then dissolve the gelatin over a double boiler before mixing it carefully with the filling. Pour the mixture on top of the crust and cool for 6-8 hours. Before serving decorate with berries, simmered shortly over medium heat.
Variations of the No Bake Keto Cheesecake
Don’t have a spring form pan? No problem: make your cheesecake in cups or in jars!
You can also make no bake cheesecake bars by using a rectangular cake pan instead of round. Cut the chilled cheesecake in squares.
Can you freeze this No Bake Keto Cheesecake
It is not recommended to freeze cheesecakes made with gelatin. When thawed, their structure might change and potentially not be as solid as before freezing.
I would love to receive your feedback about this recipe. If you like it, please share it so it can reach more people!
You may want to check out also my Baked Keto Cheesecake recipe
No Bake Keto Cheesecake
For the crust:
- 1/3 cup/ 30 g coconut flour
- 2/3 cups / 60 g ground walnuts
- 1/6 cup / 40 g cup butter, melted
- 1 tbs xylitol, optional
For the filling:
- 14 oz/ 400 ml can coconut cream, cold*
- 2 1/4 cups / 500 g cups cream cheese, (17,6 oz)
- 1 tbs / 12 g gelatin powder
- 1/2 cup / 110 g xylitol
- 2 teaspoons vanilla extract
For the topping
- 2 cups / 250 g frozen raspberries
- 1-2 tbs xylitol
- chocolate with at least 80% cocoa, optional
- Place all ingredients in a bowl and mix them well until combined. Press the mixture onto the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper.
- Leave the pan in the fridge while preparing the filling.
- Remove the liquid from the coconut cream can (the coconut water) and transfer it to a small heat proof bowl. Add the gelatin and let it bloom.
- In a large mixing bowl combine coconut cream (the solid part), xylitol, cream cheese and vanilla extract. Beat with an electric mixer 3-4 minutes, until smooth and thick.
- Dissolve the gelatin together with the coconut water on a double boiler. Let it cool for 5 minutes and then gradually fold it into the cream cheese filling with a rubber spatula.
- Pour the filling into the pan, on top of the crust. Smooth it out with a spatula. Refrigerate for 6-8 hours. Before serving cover with raspberry topping.
- In a small saucepan over medium heat combine raspberries and xylitol. Mix continuously until the mixture starts simmering. Remove from the heat and let cool for 15 minutes.
- Spoon it over the cheesecake. Optionally sprinkle with dark chocolate shaves.
- Make sure the coconut cream has been cooled at least 1 day in the fridge, before using it for the recipe.
- If the xylitol and the coconut cream make lumps in the filling and you have challenges to break them, use a food processor or blender.
- If you decide to make this cheesecake in a non keto version, with powdered sugar, instead of xylitol, use less gelatin: about 3 teaspoons (8-10 g). Sugar helps the gelatin to solidify liquids. Sugar alcohols (xylitol among them) don’t have this effect.