Easy-peasy and fairly instant, this no-bake keto cheesecake (with its quick ‘graham cracker’ crust) is the perfect single-serving fat-bomb treat.
(No-Bake!) Keto Cheesecake
The ultimate fat-bomb treat
Who can resist cheesecake? Rich, creamy, sweet and tangy with a crumbly graham-style crust—yet making a whole cheesecake can be a hassle. This no-bake, single-serve keto cheesecake solves that: quick to make, delicious, and just the right size for one. With only about 2.5 g net carbs per serving, it’s keto-friendly and incredibly satisfying. Don’t skip the crust—it’s simple but adds great texture and flavor.
The butter
Because this recipe uses butter that is not cooked, choose organic, grass-fed butter if possible. It tastes better and has a different nutritional profile than conventional butter, including higher vitamin K2 and butyrate. If you’ll splurge on one ingredient, this is a good candidate.
The sweetener
Use a powdered sweetener so it blends smoothly. Options include powdered allulose (no aftertaste), powdered erythritol (may have slight cooling), xylitol (avoid if corn-derived and keep it away from pets), or pure powdered monk fruit. If your sweetener isn’t already powdered, dry your blender and process it into a fine powder before measuring. Note: some brands like Lakanto are much sweeter, so adjust amounts accordingly.
(No-Bake!) Keto Cheesecake For-1
15
5
20
Dessert
American, Keto
2 servings
305 kcal
Ingredients
For the keto graham cracker crust
- 10 g almond flour
- 10 g very finely chopped pecansor more almond flour
- 1 1/2 teaspoon powdered erythritol(or powdered allulose/xylitol)
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted unsalted (grass-fed) butter
For the keto cheesecake
- 40 g sour creamplus extra for serving, optional
- 70 g cream cheeseat room temperature
- 28 g unsalted (grass-fed) butterat room temperature
- 1/2 teaspoon vanilla extract
- 1/8-1/4 teaspoon lemon juiceto taste
- 2-3 tablespoons powdered erythritol(or powdered allulose/xylitol), to taste; we use 2 tbsp
Serving suggestions
- Whipped heavy cream or extra sour cream
- Thinly sliced strawberries
Instructions
For the keto graham cracker crust
-
Lightly toast the almond flour and very finely chopped pecans in a dry skillet over medium heat until golden and fragrant, about 2–4 minutes. Toasting brings out flavor—don’t skip it.
-
Transfer the toasted nuts to a small bowl or directly into your serving glass. Stir in the powdered sweetener, cinnamon and a pinch of salt. Add the melted butter, mix well, then press the mixture into the bottom of the serving glass. Chill while you prepare the filling.
For the keto cheesecake
-
Whip the sour cream in a medium bowl with an electric mixer until light and slightly thickened, 2–3 minutes. Set aside.
-
In a separate bowl, beat the room-temperature cream cheese and room-temperature butter until smooth and fully creamed. Add the vanilla, a light squeeze of lemon juice to taste, and the powdered sweetener, then beat until just combined.
-
Fold the whipped sour cream into the cream cheese mixture until uniform. Spoon or pipe the filling over the chilled crust in your serving glass. Freeze for 30–40 minutes for a firmer set, or refrigerate for a couple of hours (or overnight) for a softer texture.
-
Optional: top with extra whipped cream or sour cream and a few sliced strawberries before serving.
Notes
The sweetener
Use a powdered sweetener for the best texture. Powdered allulose, erythritol, xylitol (keep away from pets), or monk fruit are good choices. If you need to powder a granulated sweetener, make sure your blender or food processor is completely dry and allow any dust to settle before opening. Adjust sweetness to taste—some brands are much sweeter and require less.
Storage: keep refrigerated for up to 4 days or freeze for longer storage.
Nutrition
|
Carbohydrates: 3g
|
Protein: 3g
|
Fat: 31g
no bake keto cheesecake
Made this recipe?
Comment below or tag @paola.vanderhulst on Instagram and use #gnomgnomyum!