This easy no bake sugar free cheesecake has a silky-smooth, creamy filling and a buttery almond flour crust. It's a low carb cheesecake recipe the whole family is going to love - in fact, you'd never guess it's sugar free, gluten free and keto. My kids both asked for seconds!
My friends, this no bake cheesecake is so easy and so delicious at the same time that I think it deserves a place in the hall of fame for sugar free desserts. The texture is just so creamy and it has a wonderful fresh flavor.
I have quite a few sugar free cheesecake recipes on my website already. Amongst my favourites for summer are this sugar free strawberry cheesecake and this low carb lemon cheesecake. In winter I'll crave this epic keto chocolate cheesecake, my Keto Pumpkin Cheesecake and of course my keto cheesecake brownies.
I felt I needed to include a classic no bake low carb cheesecake in my repertoire. One that tastes wonderful all on its own, but can be customised with different toppings, from fruit and berries like I chose to caramel or sugar free chocolate (see a list of ideas at the end of the post!).
That's how this low carb cheesecake recipe was born 😉
How many carbs in sugar free cheesecake?
A slice of this no bake sugar free cheesecake without topping has only 2.8 grams of net carbs. If you include the optional berries and additional whipped cream on top, this increases to 3.8 grams net carbs.
So in case you are wondering "is sugar free cheesecake keto?" - the answer is a resounding YES. It's perfect for anyone on a keto diet.
You see, it's actually really easy to make a low carb gluten free cheesecake recipe. You only have to change two ingredients - the flour and the sugar - and replace them with nut flour and a sweetener such as erythritol.
The rest of the ingredients are already naturally low in carbs and sugar. Cream cheese and double cream (that's heavy cream in the US), which you need for the filling, are regulars in keto desserts!
Baked vs no bake cheesecake
I love a classic New York style baked cheesecake. But admittedly they require a little more attention and care. Baked cheesecakes contain eggs to help them set. And if you don't get it right, the top can crack easily.
First of all, you have to line the outside of your pan with foil. Then you must put your pan into a larger pan half-filled with water - a water bath. Also, you must take care that you don't over-cook it. The center should be ALMOST set, but must be still jiggly.
And lastly, you should never cool it too fast. Why? Because the sudden temperature change can cause a crack in the filling at the very end. Basically, it's a minefield for a novice baker!
This no bake sugar free cheesecake, on the other hand, is a BREEZE. Instead of eggs we are using whipped cream to help it firm up. No risk of cracks or sunken middles. No bake means it's totally FAILSAFE. Easy-peasy. No waiting until the oven is hot. It's mix, cool, enjoy!
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Get your ingredients ready! You'll need almond flour or ground almonds, coconut flour, melted unsalted butter, powdered erythritol and a pinch of salt for the base.
For the filling, measure out room temperature cream cheese or mascarpone, lemon juice, vanilla extract and heavy cream / double cream.
2.) Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
3.) Grease a 7 inch non-stick loose bottom baking tin or a springform pan with a little melted butter.
Then, press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
4.) In a clean mixing bowl, add the full fat cream cheese, powdered erythritol, lemon juice, vanilla and salt. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).
5.) Fold the cream through the cream cheese with a spatula to combine.
6.) Spoon the filling on top of the base and smooth the top off with a silicone spatula.
Cover with plastic wrap and place the sugar free cheesecake in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set.
Tip: I left mine in the fridge overnight because I was taking the pictures the next morning. I then popped it in the freezer for 30 minutes before adding the topping and slicing. This made it very firm, but not frozen.
Low carb cheesecake topping
For the topping, add ¾ cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still fluid, not super stiff.
Run a sharp knife along the inside of the cake tin to release the cake before you open the springform or remove the tin.
Top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered sweetener for prettiness.
Serve and enjoy!!
Sugar free cheesecake crust options
My low carb gluten-free crust is so yummy that you won't miss the graham crackers you'd use in a traditional cheesecake at all. However, I always get questions on how to substitute ingredients, so I have summed up all crust variations I can think of:
Almond flour crust. If you don't want to use coconut flour, omit it and use 1 ½ cup or 150 grams of almond flour in total.
Coconut flour crust. I know some of my readers are allergic to almond flour. In this case, use ½ cup / 60g of coconut flour to make the crust. You need less coconut flour because it absorbs more liquid than almond flour.
Use other nuts. You can replace the almond flour with other nut flours! Ground pecans or walnuts would work well. If you want to steer away from nuts altogether, you could also consider using sunflower seed meal. Replace these options 1:1 with the almond flour.
Dairy-free crust. To make the crust dairy free, replace the butter with the same amount of coconut oil or ghee.
No crust. Yes, even this is an option! You actually don't need the crust at all. If you omit it, be sure to line the bottom of the cake tin with parchment paper so you can remove the base easily.
My top tip
To get the base nice and firm and neat, press the crust mix into the bottom of your cake tin with your fingers. Then get the back of a spoon and smooth, paying particular attention to the edges and pressing all around the rim.
Keto cheesecake filling
It's possible to use either cream cheese or mascarpone for the filling. Mascarpone will make the end result a little richer. You could also replace half of the cream cheese with sour cream.
The double cream / heavy cream is non-negotiable, as it helps keeping the filling firm.
I recommend using room temperature cream cheese as it will blend easier and there's no issue with lumps forming.
The great thing about this recipe is that you don't need to add gelatin for the cake to set. This only becomes necessary once you add additional ingredients that contain liquid, such as lemon juice or fruit.
This cheesecake is simple, and simply delicious 🙂 Incidentally, the filling all on its own would also make a fabulous keto cheesecake fluff. Simply mix, fill into individual jars, cool and enjoy!
Sugar free sweetener
In most sugar free desserts it's fine to use granulated erythritol, such as in cakes or cookies. For any recipe that has a silky-smooth finish though we MUST use powdered erythritol.
The reason is that erythritol does not melt into liquids like regular sugar does. And who likes a grainy cheesecake filling, right?
You can use pure erythritol or an erythritol / stevia or erythritol / monkfruit mix or Swerve.
If you don't have powdered erythritol to hand, you can powder it yourself in a coffee grinder or in a high speed blender.
You could also use xylitol or Splenda in this sugar free cheesecake recipe, which I know is still popular in the diabetic community. With Splenda you MUST measure in cups and not in weight. It's lighter than erythritol and if you'd measure it in grams you would use WAY too much.
You can also use allulose for the filling.
Sugar Free No Bake Cheesecake Toppings
Purists will enjoy this cheesecake without toppings. I have added whipped cream and a mix of fresh berries plus some lemon zest. Here are some more topping ideas:
- Blueberries or blackberries
- melted sugar free chocolate
- raspberry coulis (mix mashed raspberries with a little powdered sweetener)
The most important thing is to keep it cool! Store it covered in the fridge for up to 5 days. Alternatively, freeze for up to 3 months.
Ideally, freeze without toppings. I like to freeze individual slices, which I wrap in clingfilm and then in aluminium foil once they are frozen. That way, they don't lose their shape.
Let the cake thaw in the fridge overnight or defrost on the kitchen counter for 4 hours. Individual slices thaw in 1-2 hours.
Tried this recipe? Give it a star rating below!
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No Bake Sugar Free Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- ¾ cup / 75g almond flour or ground almonds
- ¼ cup / 30g coconut flour
- 1 tablespoon powdered sweetener
- Pinch of salt
- ¼ / 57g cup butter melted
- 1.5 cups / 360g cream cheese or mascarpone room temperature
- ⅔ cup / 107g powdered erythritol
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup / 240ml heavy cream / double cream
- 5 - 10 drops liquid stevia optional - if you have a sweet tooth!
- ¾ cup / 180g heavy cream / double cream
- ½ cup / 75g strawberries halved or quartered
- ⅓ cup / 40g raspberries
- Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
- Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.
- Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
- In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
- In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).
- Fold the cream through the cream cheese with a spatula to combine.
- Spoon the filling on top of the base and smooth the top off with a silicone spatula.
- Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.
- Add ¾ cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
- Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.
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Kelly R Hardison
Will this work in a 9inch pan? I dont haver a 7 but not sure if it will be too thin.
I think this would make the cake be quite flat. That's not a problem though, because it will taste the same. However, you may need to make a little more of the base mix so it dies not become too thin.
You don't say how much sugar is actually in the strawberry cheesecake
You can find the nutrition information in the recipe card, calculated per portion.
Can you use granulated sweetener?
I don't recommend it as it would taste grainy. Powder it first in a food processor.
Does the crust of cheesecake have to be baked
No, like the recipe says it is a no bake cheesecake!
I made it today and it was my first experience with making something with sweetener instead of sugar so I wasn't sure for the proportions. The 2/3 cup for the filling ended up making it so sweet that its unfortunately not possible to eat it at all... big pity as I was really excited for this recipe. Will know for the next time to put 2 tablespoons max... I'm sure it will turn out great !
What a shame! You always need to check the strength of your sweetener. Some are twice as sweet as sugar. Maybe that was the issue with your brand. Hope you'll try again.
I just wanted to let you know that I made this for my new friends, as I just moved to a new home 3 months ago. It was amazing, came out delicious and no one could believe that it was sugar free! The only thing I do different is I add a little bit of powdered sweetener to the heavy cream when I'm whipping it instead of adding any liquid Stevia or other additional sweetener anywhere else. It seems to add just the right amount of sweet. Also, I have so many friends and family members that are allergic to coconut, that I omit it and follow your suggestion of using 150grams (1.5 cups) of only almond flour. I did buy a scale like you previously suggested and the measurements do make a difference. Thank you for all these wonderful recipes. XOXO
Thank you so much for your feedback! SO glad you liked the cake.
Hi, Katrin - a couple of things I want to ask you about; firstly, the measurement of the powdered erythritol in the filling. I thought 120 g was an awful lot and when I looked it up it said that 2/3 cup is equal to 65 g, not 120, so that's what I did. I'm surprised that no one else has mentioned this, or am I just reading it wrong or something?
Also, I'm very impressed that you can get 12 slices out of a 7 inch cake!
Oh, and I added a couple of teaspoons of strawberry extract to the filling instead of the vanilla, just because I wanted to see how it tasted. And I omitted the xtra whipped cream topping and just spread fresh sliced strawberries around the top. (It's for tomorrow's dessert so I haven't tasted it yet, except for, you, know, all the licking lol).
Hi Addie, thanks for pointing this out. 2/3 cup of powdered sweetener is actually 107g (not 65), so I have changed this in the recipe. However, if you don't have a sweet tooth, you can of course use 65 grams! And I always cut my cakes into 12 slices 🙂
I'm excited to hear how you all will like the cake with the strawberry extract!
Well today the conversion table I used put 2/3 cup at 85 grams so go figure. So I ended up using the 65 g, but then I added some liquid sweetener as well which made it perfect for me and my guests.
The strawberry extract was a great addition so I'll keep it in.
I just made this for the first time using erythritol and monk fruit. Both husband and daughter loved it, we didn't have enough left after tasting so made cheesecake shots topped with raspberries for Thanksgiving guests. We made 7 shots. My daughter was so surprised that there was no sugar and licked the spatula clean.
My cheesecake filling curdled! What did I do wrong? It tasted good though.
What a shame! It's possible that you over-mixed the cheesecake filling. Separation can also occur in baking when ingredients have different temperatures.