This delicious, no-bake Keto Cheesecake is a snap to make and such a satisfying dessert! We love ours topped with fresh berries. Make this quick keto cheesecake for afternoon snacks or a light dessert.
This post is sponsored by ZenSweet, a company that makes clean, keto sweeteners and baking products. I use this monk fruit sweetener almost exclusively in my low carb baking because it tastes just like sugar and is from a source I can trust!
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The BEST Keto Cheesecake Recipe
If you’ve never made a no-bake cheesecake before, you’re in for a treat!
This healthy, keto dessert comes together quickly in a food processor using just a few real food ingredients.
The almond flour crust is made with toasted coconut to give it the same satisfying crunchy texture of a graham cracker crust, with the added benefit of extra fiber and healthy fats!
I have made lots of cheesecakes this year, and this one takes the cake (pun intended!). It’s super simple, so creamy and rich, and is virtually fail-proof. Once you’ve mixed up the ingredients and poured them onto the crust, all you have to do is pop it in the refrigerator to chill, and it comes out the perfect consistency every time.
My trick to amazing keto desserts that taste like the real deal? I use ZenSweet Monk Fruit Sweetener, which is a blend of erythritol and monk fruit. The combination is low carb perfection. It’s sweeter than straight erythritol, with a much better taste than straight monk fruit.
I’ve been using this sweetener exclusively to prepare desserts for family gatherings this year, and now my whole family is buying it also. Honestly — you can’t tell the desserts aren’t real sugar! In my opinion, they actually taste better.
Hop on over to ZenSweet’s Website to learn more about their natural low GI sweeteners and baking mixes!
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Enter to win 2 bags of ZenSweet Monk Fruit Sweetener and 2 Baking Mixes of your choice!
How to Make a Keto Cheesecake Crust
Instead of making a plain almond flour crust, this delicious option has some toasted coconut in it. The addition gives it a slightly crunchy and chewy texture, similar to what you’re used to with a classic graham cracker crust!
It’s super easy to make. Just mix and press!
Step 1: In a medium sized mixing bowl, add the almond flour, toasted coconut, ZenSweet, and a pinch of salt. Give those ingredients a good stir, and then drizzle in some nut butter (I love almond and tahini in this recipe) and melted cocoa butter. You can also use coconut oil. I tested coconut oil and it works, but the crust is a bit more fragile. Cocoa butter stays solid at room temperature making it ideal for a no-bake crust.
Step 2: Press the crust mixture into the bottom of a springform pan. The springform pan is the best way to ensure your cheesecake comes out easily.
A Dreamy No Bake Cheesecake Filling
No bake cheesecakes are amazing. They use the same ingredients a regular cheesecake does, except instead of eggs, you use gelatin. Gelatin is a healthy way to help your desserts take on the chewy and more solid texture of sugar filled options.
I love adding Greek yogurt to my cheesecake fillings. It gives them a healthy tang and makes the cream cheese easier to digest.
Step 3: Bloom the gelatin in a little bit of water.
Step 4: Melt the gelatin in the water for about 20 seconds on the stove.
Step 5: Add the cream cheese to a food processor or a mixer bowl, and mix until the cream cheese has softened. I stop a few times and scrape down the sides and make sure I am really breaking it up well.
Step 6: Then, add the Greek yogurt, ZenSweet, and vanilla. Once those are fully incorporated into a smooth mixture, slowly drizzle the gelatin in while the processor is still running.
Step 7: Pour the cream cheese filling into the pan on top of the prepared crust. Smooth it out across the top, and then refrigerate it for at least 2 hours, or overnight.
Step 8: Slice the cheesecake, and then top it with fresh berries, keto lemon curd, or melted keto chocolate. I supposed you can leave it plain, but why?!
Is Cheesecake Keto?
Cheesecake is an ideal keto dessert. The only swap that needs to be made is to use a non-nutritive sweetener. My favorite is ZenSweet Monk Fruit Sweetener.
Since this is no-bake recipe, the crust was a little trickier to make keto. I decided to hold it together with cocoa butter, an excellent source of healthy fats. It’s solid at room temperature, so the crust stays together better than if using just coconut oil.
Can I freeze a No Bake Cheesecake?
Absolutely! This recipe is a perfect make-ahead dessert. Wrap it tightly, and freeze it for up to 2 months. Allow it to thaw slowly in the refrigerator, and the top it as desired when ready to serve.
How do I store this Cheesecake?
Store the leftovers from the cheesecake in the refrigerator for up to 5 days. If you need it to last longer, wrap the leftovers up tightly, and then freeze it for up to 2 months. Allow it to slowly thaw in the refrigerator when ready to serve it.
How can I top this Keto Cheesecake recipe?
Ideal toppings for Keto Cheesecake are:
- Low carb berries, like strawberries, blackberries, and raspberries. Use a few blueberries as well, but they are higher in carbs so keep the portions small.
- Keto Lemon Curd
- Melted Keto Dark Chocolate – I like to mix it with some almond butter to make it more of a fudge sauce.
Keto No Bake Cheesecake
Equipment
- 8-inch springform pan
- food processor
Ingredients
Crust
- 1 1/4 cup toasted coconut
- 3/4 cup almond flour
- 2 tablespoons ZenSweet Monk Fruit Sweetener
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1/4 cup cocoa butter melted, or sub coconut oil*
- 3 tablespoons almond butter
Greek Yogurt Cheesecake
- 1 tablespoon gelatin
- 2 tablespoons water
- 12 ounces cream cheese softened
- 2 1/4 cup Greek yogurt
- 1/2 cup ZenSweet Monk Fruit Sweetener powdered**
- 1 tablespoon vanilla extract
Instructions
Crust
- In a mixing bowl, add toasted coconut, almond flour, cinnamon, and salt. Mix to combine.
- Add the melted cocoa butter and almond butter, and mix until the dry ingredients are evenly coated.
- Press the crust into the bottom of an 8-inch springform pan, and use wet hands or a pastry roller to smooth it into an even layer.
- Refrigerate or freeze the crust to set while making the cheesecake filling.
Greek Yogurt Cheesecake
- Add the gelatin to a small pan, and then the water. Let sit for about 5 minutes to bloom.
- In a food processor or stand mixer, add the softened cream cheese, and mix until very smooth. I stop several times to scrape down the sides and keep mixing. When you think it's very soft, mix it again for another minute or two!
- Add the Greek yogurt, sweetener, and vanilla, and mix well again.
- Heat the gelatin in the pan over medium heat until melted, and then drizzle it into the cream cheese mixture while the processor is still running.
- Scrape the sides of the processor, and make sure there are no chunks of cream cheese left in the bottom of the container. Process again if necessary to even the mixture out.
- Pour the cheesecake filling into the springform pan on top of the crust. Refrigerate for at least 3 hours, or up to overnight, to set.
- Slice the cheesecake, and garnish it with berries, lemon curd, or melted chocolate.
Hi,
This recipe looks awesome! I am wondering if you have ever made this with just fage plain Greek yogurt? Without the cream cheese? I am trying to find a recipe like yours without cream cheese. I currently make cheesecake with just fage, eggs, jello mix and vanilla extract but I am looking for a healthier option and to use natural ingredients instead of the cheesecake or chocolate jello. Thank you in advance.
I have never tried it without cream cheese, but I imagine it would work! Just add in additional yogurt. The consistency will be softer. If it works, let me know and I will experiment with it as well! Merry Christmas.