This three-ingredient keto no-bake cheesecake could not be easier to make thanks to one special ingredient: keto condensed milk! It is a quick and easy way to whip up a dessert with only a few staple keto ingredients and 5 net carbs per slice! Plus, it’s the perfect recipe when the weather heats up and you can avoid extra heat in the kitchen!
- What is a No-Bake Cheesecake?
- Can I Make A Keto Cheesecake Without an Oven?
- Why Should I Make A Keto No-Bake Cheesecake?
- What You Need to Make a Keto No-Bake Cheesecake*
- Prepare The Keto Pie Crust (A Slideshow)
- How To Make A Keto No-Bake Cheesecake Filling With Three Ingredients (With Slideshows)
- Why is my no-bake cheesecake not firm?
- How Do I Store a No-Bake Cheesecake?
- Can I put my no-bake cheesecake in the freezer?
- Can a slice of keto no-bake cheesecake be eaten like a “fat bomb”?
- What To Serve With A Keto No-Bake Cheesecake
- The Recipe:
Dessert. Every night.
If you follow my blog, then you know how my family feels about dessert. Dinner isn’t complete without it. Before you get up in arms, five out of seven nights we eat a fresh fruit salad after dinner – to satisfy our sweet tooth (or teeth)! But the great thing about this no-bake cheesecake recipe is that it’s low-carb, so it won’t spoil my lifestyle. I have also replicated other recipes that I enjoyed before going keto, like these lupin flour chocolate chip cookies or this decadent keto torte! And like this keto cheesecake recipe, I also make other keto desserts that require minimal ingredients like these 5 – ingredient tahini cookies and these 4 – ingredient keto butter cookies! But the best part? This 3-ingredient cheesecake recipe doesn’t require an oven!
I recently served this cheesecake to my family for a “restaurant theme” night when I made The Cheesecake Factory’s miso salmon copycat recipe along with The Melting Pot’s green goddess dip as a starter and this recipe for The Longhorn Steakhouse’s crispy brussel sprouts on the side! As quick and easy as this recipe is to make, I promise you won’t run out of reasons to make it either!
What is a No-Bake Cheesecake?
A no-bake cheesecake is just that- no is baking required. While they both contain cream cheese as the main ingredient, the main difference is that a no-bake cheesecake doesn’t contain eggs which require baking to make the cheesecake “set.” Instead, ingredients like whipped heavy cream – or, in this recipe, keto condensed milk are used to help it “set”. This means that these cheesecakes have slightly different textures; while both are rich and creamy, a no-bake cheesecake is softer in texture while a baked cheesecake is firmer.
Can I Make A Keto Cheesecake Without an Oven?
Yes, you can absolutely make a low-carb cheesecake without an oven! This keto no-bake cheesecake filling contains no egg, so it does not require baking time. You will still get that rich cheesecake flavor with a slightly lighter, softer, yet firm, texture!
Why Should I Make A Keto No-Bake Cheesecake?
- It’s quick – this takes just 10 minutes to put it together (with a no-bake crust)
- It is an easy make-ahead dessert – you can literally plan your desserts several hours before, or overnight! You could even make several batches to keep in the freezer so that you have cheesecake whenever you want.
- No oven required – this recipe is perfect for the warmer months or when you can’t be bothered using the oven
- It’s foolproof – all you have to do is put it together and refrigerate (no worries about over-baking, under-baking, or having your keto cheesecake crack)!
Cheesecake is one of many desserts that I enjoyed before going keto! This recipe comes in handy whenever I get a craving, and here are a few reasons why you should make one too:
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What You Need to Make a Keto No-Bake Cheesecake*
- Springform pan (8-inch) – for the easy molding and release of the cheesecake
- Parchment paper – ensures the crust is seamless and adheres to the filling
- Stand mixer or hand mixer – to combine the no-bake filling evenly
- Silicone spatula – useful for scraping the sides of the mixing bowl and for smoothing the filling into the pie crust
No-Bake Keto Cheesecake Filling Ingredients:
- Cream cheese or mascarpone – the main ingredient for a soft and creamy no-bake cheesecake
- Keto condensed milk – this easy, 3- ingredient recipe makes this cheesecake decadent
- Lemon juice – adds freshness and balances the rich flavors
Keto Pie Crust (Baked or No-Bake)
- Almond flour – this keto ingredient mimics a graham cracker pie crust
- Melted butter – binds the almond flour to form a crust while adding a rich flavor
- Granulated sweetener – sweetens the pie crust without carbohydrates
(* Product links are in the recipe card.)
Mascarpone is a wonderful substitute for a keto no-bake cheesecake if you can find it. It sets better because it is made exclusively with whole fat cream so it has a higher fat content (75% vs 55% in cream cheese) and therefore, a richer texture and mouthfeel. However, you should beware: it is also has 23% more calories than cream cheese, which may affect a keto diet if you aren’t carefully tracking your macros!
Prepare The Keto Pie Crust (A Slideshow)
In a bowl, combine the almond flour, butter, and sweetener. Press the mixture into a prepared spring form pan.
How To Make A Keto No-Bake Cheesecake Filling With Three Ingredients (With Slideshows)
In a mixing bowl, add the cream cheese, condensed milk, and lemon juice. Whisk until all of the ingredients are combined.
Pour the filling into the prepared pie crust. Refrigerate for at least 6-8 hours (for a firmer cheesecake, refrigerate overnight).
Why is my no-bake cheesecake not firm?
One reason why your cheesecake may not be firm enough is that it may not have been set long enough in the refrigerator. While six to eight hours is the minimum for a decent texture, overnight is best in my opinion.
Another reason why your no-bake cheesecake isn’t firm may be due to the cream cheese. Certain brands contain more water than others. I prefer to use Philadelphia brand cream cheese because of its low moisture content. Also, it is best to use full-fat cream cheese (at least 33% fat): light or low-fat cream cheese such as nuefchatel has a higher moisture content than full-fat cream cheese and will yield a less firm result.
How Do I Store a No-Bake Cheesecake?
Refrigerate this keto cheesecake for up to a week covered in cling wrap or an air-tight container.
Can I put my no-bake cheesecake in the freezer?
Yes, can absolutely freeze this cheesecake! You may place your keto no-bake cheesecake into the freezer for a faster “set” (three to four hours) or to save for later use – up to six months.
Can a slice of keto no-bake cheesecake be eaten like a “fat bomb”?
Yes, a slice of this keto cheesecake is a great “fat bomb“, as it contains a high amount of fat from the cream cheese and keto condensed milk, it’s both low-protein and low-carb. Hovering at about 80% fat, this recipe can help you remain in ketosis by burning this fat for fuel. So feel free to have a slice as a post-workout, fat-burning snack along with your morning coffee, or for afternoon tea to tide you over until dinnertime!
What To Serve With A Keto No-Bake Cheesecake
- Fresh berries
- Melted keto or dark chocolate, drizzled (minimum 80% cacao)
- Keto caramel sauce
- Whipped heavy cream
Easy Keto No-Bake Cheesecake Filling – Only 3 Ingredients!
Keto Pie Crust (No-Bake or Baked)
Prepare The Pie Crust
- Line the bottom of a springform pan with parchment paper. If baking your pie crust, preheat the oven to 350°F/175°C.
- In a mixing bowl, add the almond flour, melted butter, and granulated sweetener. Stir thoroughly to combine. Press the mixture into the prepared pan.
- Place the pie crust in the freezer for 30 minutes or in the refrigerator for 1 hour to set. If baking the pie crust, bake for 15-20 minutes and until it is golden brown. Allow the baked pie crust to cool before adding the filling.
Keto No-Bake Cheesecake Filling
- In a mixing bowl, add the cream cheese, keto condensed milk, and lemon juice. Whisk the ingredients until thoroughly combined. Pour the mixture into the prepared pie crust and refrigerate for at least 6-8 hours.
- Get the recipe for a 3-ingredient keto condensed milk here!
- For a firmer cheesecake, refrigerate overnight.
Have you ever made a keto no-bake cheesecake before? Will you be trying this recipe?
Leave any tips and tricks in the comments!