Let’s Talk Keto Cheesecake: My Late-Night Savior
If you’ve ever craved something sweet at 10pm, but the last thing you want is to run the oven or fuss over water baths (seriously, who invented those?), you’re in good company. The first time I stumbled into making this Keto Cheesecake – No Bake, Rich & Creamy, I was in my pajamas, a bit cranky, and determined not to make anything that involved more than one bowl. This recipe has bailed me out so many times, especially after a long day when my sweet tooth starts whinging, but I’d rather not derail my keto streak. Plus, it’s so creamy you might swear there’s a secret ingredient (spoiler: there isn’t, just loads of cream cheese).
Why You'll Love This (or Why I Keep Making It)
I throw this together whenever I need a dessert that feels fancy but is, honestly, laughably simple. My family goes mad for it – my sister once asked if it was from a bakery (I may have let her think so). Also, it’s a no-bake, so I can keep my kitchen from turning into a sauna in July. It’s the sort of dessert I make when I want everyone to think I’ve put in loads of effort. And if you’re like me and have lost cheesecake to a water bath disaster before, this is your redemption arc.
What You’ll Need (And What I Sometimes Swap)
- 2 cups almond flour (I’ve used pecan flour when out of almonds – slightly nuttier, still fab)
- ⅓ cup melted unsalted butter (occasionally I use coconut oil – it’s a bit more tropical, but hey, it works)
- ¼ cup powdered erythritol (granulated works in a pinch, just blitz it in a food processor first)
- 16 oz (about 450g) cream cheese, softened (Philadelphia’s the classic, but Lidl’s own is shockingly good too)
- 1 cup heavy cream (double cream if you’re in the UK – or sometimes even crème fraîche for a bit of tang)
- ½ cup powdered erythritol (again, adjust to taste; I sometimes add a little more if I’m craving extra sweetness)
- 1 teaspoon vanilla extract (I use the real deal, but honestly, the fake stuff’s fine for this)
- Pinch of salt (skip it if you’re feeling lazy, but I think it helps)
How To Throw It Together (More or Less)
- Make the base: Mix almond flour, melted butter, and ¼ cup powdered erythritol in a bowl. Stir until it clumps together – I usually use my hands, less washing up that way. Press into the bottom of an 8-inch springform pan or whatever cake tin isn’t currently lost at the back of the cupboard. Don’t panic if it seems crumbly; just smoosh it in well. Pop it in the fridge to chill while you make the filling (sometimes I forget this step and it’s still fine).
- Beat the filling: In a biggish bowl, beat softened cream cheese until it’s smooth. Add ½ cup powdered erythritol, vanilla, and that pinch of salt – beat again until fluffy (this is where I sneak a taste, just in case). Now pour in the heavy cream and whip on medium-high until the whole thing turns thick, almost like mousse. If you overwhip and it gets lumpy, don’t stress – just spread it out, it’ll taste the same.
- Assemble: Plop the filling onto the chilled crust and spread it out with a spatula (or the back of a spoon, whatever’s nearest). Smooth it a bit, but don’t obsess – rustic is charming, promise.
- Chill: Refrigerate for at least 4 hours, but overnight’s the dream. It sets up firmer and cuts cleaner (if you can wait that long, you’ve got more willpower than me).
- Serve: Remove from tin, slice, and garnish with berries, a sprinkle of cocoa, or nothing at all if you’re impatient.
Some Notes (Learned the Hard Way)
- If you don’t have powdered sweetener, run regular erythritol through a blender. Granules in your teeth aren’t fun.
- Once, I used salted butter for the base and honestly, I didn’t hate it. Maybe that’s just me – bit of a rebel.
- Crust too crumbly? Add a splash more butter. Too wet? More almond flour. I never measure this bit exact, but it always works out.
Variations I’ve Actually Tried
- Lemon zest and a squeeze of juice in the filling – brightens it up! (But don’t add too much or it’ll be runny.)
- Chocolate crust with cocoa powder – tastes like a keto Oreo, sort of.
- Attempted peanut butter swirl once... it kind of separated, looked a bit wonky, but still tasted fab. Maybe try almond butter instead?
- I once tried swapping all the cream for Greek yogurt. Didn’t set, but I ate it with a spoon anyway – no regrets.
Do You Really Need Fancy Equipment?
I use a handheld mixer, but I’ve also whipped the filling with a whisk and some determination when the electric one was on the blink. If you don’t have a springform pan, line any cake tin with baking parchment and lift out the cheesecake like a giant slab. It’s not going to win beauty pagents, but it’s cheesecake, so who cares?
Where to Store It (If It Lasts That Long)
Keep it in the fridge, covered, for up to 5 days, but honestly, in my house it never lasts more than a day! If you want to freeze it, slice it first and wrap individually; I always forget and then regret the icy block later.
How I Like To Serve It
I’ll top it with a handful of blueberries or raspberries if I have any knocking about (sometimes a drizzle of sugar-free caramel sauce if I’m feeling wild). My mum insists on a dollop of whipped cream on the side. Oh, and once, I sprinkled over some crushed pistachios just to feel a bit posh.
Pro Tips (From Someone Who’s Messed It Up Before)
- Don’t try to rush the chilling time – I did once, and it turned into cheesecake soup. Still tasty, but definitely not what you want for guests. Actually, I find it tastes better the next day, but rarely survives that long.
- Don’t overwhip the cream or your filling might get a bit grainy. Not a disaster, but smoother is nicer.
- If you use coconut oil in the crust, chill it a bit longer. It melts fast, especially if your house is roasting.
FAQs I Get Asked (And Sometimes Don’t Know The Answer To)
- Can I use something other than almond flour?
- Yep, pecan or hazelnut flour works. I’ve even smooshed up walnuts, though it’s a bit chunkier. If you can’t do nuts, try sunflower seed flour. Or just skip the crust entirely and make cheesecake mousse!
- What if I’m dairy-free?
- Honestly, I haven’t perfected a dairy-free version yet. Some folks say coconut cream and vegan cream cheese works; I tried once and it was a bit odd, but if you have a go and nail it, let me know! Or check this vegan keto cheesecake recipe for inspiration.
- Can I make it ahead?
- Oh definitely. Actually, it sets better if you make it the day before. The only problem is keeping everyone out of the fridge until you’re ready to serve!
- Is this super low carb?
- Pretty low, yeah! I don’t count every crumb, but almond flour and erythritol are both keto staples so you’re good. For exact macros, you can plug the ingredients into MyFitnessPal.
Oh, and before I forget – if you ever end up with a bit of filling left in the bowl, spread it on a keto cookie or just eat it with a spoon. I won’t tell. Enjoy!
Ingredients
- 1 ½ cups almond flour
- ⅓ cup melted unsalted butter
- 3 tablespoons powdered erythritol
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered erythritol (for filling)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
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1In a medium bowl, combine almond flour, melted butter, and 3 tablespoons powdered erythritol. Mix until well combined.
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2Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
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3In a large bowl, beat the softened cream cheese until smooth. Add ½ cup powdered erythritol, vanilla extract, and lemon juice. Mix until fully combined.
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4In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
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5Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
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6Refrigerate the cheesecake for at least 4 hours or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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