Easy-peasy and fairly instant, this no bake keto cheesecake (with its instant ‘graham cracker’ crust!) is the ultimate fat bomb treat!
(No-Bake!) Keto Cheesecake
i.e. the ultimate fat bomb treat!
Because who doesn’t looove cheesecake? Rich, decadent, sweet, tangy… and don’t even get me started on the graham crust! But let’s face it, it’s a pain to whip up. So in comes this keto cheesecake-for-1, no-bake and fairly instant to satisfy even the peskiest of (individual!) cravings.
Yup, no need to have a full-sized cheesecake lying around (i.e. screaming “eat me!”, per usual). Because don’t know about you, but cheesecake is one temptation I cannot resist.
And with this one, at just 2.5g net carbs, you won’t have to. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up! And don’t skip the ‘graham cracker’ crust, it’s a-mazing (and easy-peasy, so no excuse).
p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s.
The Butter 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
The Sweetener
You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
(No-Bake!) Keto Cheesecake For-1
Ingredients
For the keto graham cracker crust
- 10 g almond flour
- 10 g very finely chopped pecans or more almond flour!
- 1 1/2 teaspoon powdered erythritol allulose or xylitol*
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted unsalted (grass-fed!) butter
For the keto cheesecake
- 40 g sour cream plus more for serving (optional)
- 70 g cream cheese at room temperature
- 28 g unsalted (grass-fed!) butter at room temperature
- 1/2 teaspoon vanilla extract
- 1/8-1/4 teaspoon lemon juice to taste
- 2-3 tablespoons powdered erythritol allulose or xylitol, to taste (we use 2)*
Serving suggestions
- heavy or sour cream whipped
- strawberries thinly sliced
Instructions
For the keto graham cracker crust
- Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in the sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake.
For the keto cheesecake
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined.
- Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
- Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries.
Notes
The Sweetener
You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit! So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor. Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet... i.e. use half!). And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕 Keep in the fridge for up to 4 days, and in the freezer afterwards.Nutrition
Hi Paola – Hoosier Hills brand of allulose states that their product is NOT Non-GMO verified. I read a statement on the package of another brand who’s product WAS labeld GMO-free that said, “Allulose contains no genetic material in it’s final form. Then goes on to talk about the IGEN testing panel process. Do you believe the processing to achieve allulose renders it GMO-free or is this something that merits concern? I didn’t find a single allulose product that carried the NON-GMO Project Verified label. I’m just not convinced that any of it is non-gmo or derived from a crop grown in the USA.
I made these last night and YUMMMMMM!! Absolutely delicious; the best Keto cheesecake recipe I’ve found so far. Thank you!
Hi Paola – Just wanted to let you know that we love this recipe, it is delicious and is our favorite dessert. My husband and I crave it all the time, it’s that good!! Thank you so much for sharing it. I tend to make a big batch of the base and keep it in the fridge in a zip lock bag, so that if i need to have to it I can whip it up in less than 10 mins!
Thank you!!
How do I make the bat bombs from this, they are new to me. Thank you!
Thank you soooo much for no bake keto friendly treats! I haven’t learned to bake in my little toaster/convection/air fryer. I either over or under bake or burn whatever I’m trying to bake. I’m working out of town and living in a Candlewood Suites until the first of the year and an oven is not part of the kitchen (2 burner stove, full size fridge and dishwasher). Evidently these little ovens are not like a full size oven AT ALL.
This no bake cheesecake and the chocolate cheesecake recipe have saved my bacon! I get to have a sweet treat without a baking fail! I did manage to successfully bake a batch of your brownies (only slightly over baked) and the air fryer is amazing for your popcorn chicken and chicken tenders. I am determined to master baking in this tiny thing….I have a craving for your banana nut bread (muffins). 😂😊
I hope you are feeling much better and thank you for all you do and share with the rest of us in the keto and gluten free world. You are a genius!
I made this last night and was surprised by how good it tasted! I mean, I expected something more plain and cheesecake-y and instead I got a super fluffy, creamy, delicious dessert. I didn’t have pecans, so I just doubled the almond flour and OH MY GOD! I never tried toasting ground almonds, it makes a world of difference taste wise.
The only thing I wouldn’t reccomend doing though is subbing sour cream for heavy whipping cream. I did that (never tried whipping sour cream and I was suspecting it wouldn’t get properly whipped because of the lower fat content) and the result was too “greasy” and heavy, especially considering the addition of butter (I cut the amount of butter in half but it still came out kinda greasy and tasted more like whipped cream than cream cheese).
I loved this recipe I made it but trying to take a picture and couldn’t find where to take it
Needed a snack, fast! So I did the lazy man’s version:
8 oz cream cheese, softened at room temp.
2 TB sour cream
Vanilla
1/16 tsp stevia
Squeeze of lemon, watch for seeds
Mix and eat…. no time for crust, omitted the butter
Of course, I didn’t eat this all at one sitting…🍲
It might be too dangerous but, what is the conversion to make 12 cupcake size?
Lol! Roughly multiply by 6!
This recipe is delicious and very forgiving! I got distracted while making and skipped step 1 of the actual cheesecake. (I dumped the sour cream, cream cheese and butter all together and blended). Still turned out amazing! Made a puree from a small amount of fresh strawberries + powdered Swerve to add to the top and this rivals any dessert in a 5 star restaurant. Hubby kept asking “are you sure we’re allowed to have this?”
This is AWESOME good!!! It was easy to prepare. I chopped the pecans using a coffee grinder, and also powdered the sugar in a coffee grinder which was perfect for the small amounts. I could not believe how good this was. I had a really hard time saving half for in the morning with my coffee!
Hello, does this recipe call for sour cream or should it be heavy whipping cream?
I do use sour cream (adds an extra tang!), but you can use HWC too if you prefer Barbara 😉
This does not clarify if I should use salted or unsalted butter. Any help would be greatly appreciated!
This is incredibly delicious! I make it on occasion for me and my husband. It is the best dessert we have had so far. Finding your site and recipes has been a blessing to us both. Thank you for all of the hard work that you have put into testing, perfecting and publishing these recipes.
Thank you for your lovely comment Deb, it’s my absolute pleasure to share my kitchen goodies with y’all 😉 xo!
This was phenomenally good! I can’t wait to try more of your stuff. Thank you!!
My pleasure! xo!
Hello, how did you get the cheese cake to pipe so well did u chill it first? Mine did keep shape like your picture
Thanks
Jim
A huge hit! My kids and partner loved it. Exactly what we needed tonight. I’ll be honest… I ate a whole portion to my face, plus a few extra bites and called it dinner. I totally planned it that way. Incredibly satisfying!!! The crust was the perfect touch. You’re quite talented.
Just came here to say holy moly…this is the best. So glad I came across this recipe. Husband and I both love it.
For the sour cream, is this actual sourcream or whipping cream?
I think I love you just a little bit haha. I am not very good at leaving comments on blogs, but it is definitely time. I have lived keto for a few months, and your blog is my first place to look if I crave something special. I’ve done you breads, cinnamon rolls, crackers, cakes, hot drinks and lastely this cheesecake. Some recipes are slightly tricky first time, like the cinnamon rolls. Lots of ingredients etc. But it is SO WORTH IT. All your recipes are closer to original than any others I have tried. Even just that extra hint of yeast flavour that I had no idea I missed until I tried your recipes. It is extremely satisfying that the missing pieces come together. “Oh THATS the missing part of flavour I had been missing” You do hard work, and we get to benefit from that. I am very grateful. For this cheesecake I only had one addition, which was a thin layer of keto strawberry jam (with extra gelatin added for this purpose) on top. I flattened the filling on top of crust in ramekins and then added jam layer on top. Enjoying it as we speak with my coffee.
I put the recipe into MyFitnessPal and I’m getting 25 net carbs, not 5?? Any idea by it is showing so many? I put it in by hand ans also import and got the same results both times.
its the sugar alcohols xo
I put mine in Carb manager and got 10net carbs, 😳 for the whole thing, lucky I only ate half!
Guuuuys! The carb manager is counting the sugar alcohols as regular carbs 😉
Paola do you think baking a keto cheesecake would provide a superior end product?
Definitely different and more traditional (this is a lazy hack!). I’m working on a proper baked cheesecake worry not 😉
well I can’t wait to see that recipe!
This recipe is delicious. I multiply ingredients by 12 and do 24 individual cheesecakes in muffin tins. My grandchildren beg me to make this weekly. Have served to friends who are not Keto and everyone asks for your recipe.
I really trust the recipes you publish. I have tried dozens of them now and have not been disappointed even once. I love the idea of your being in Mexico City and experimenting with these different flavors and foods. I lived in Mexico City for 13 years and really miss it. It makes me feel a connection to you in my heart
I’ve seen this with one of the cereal recipes in your cookbook; Carb Manager calls it keto grade F and to avoid yet it’s sugar alcohols, etc. so I don’t understand. When I add the nutrition info into CM, it calls it keto grade A. Do you have any idea why it’s like that? Thank you.
Loved this recipe. Taste was delicious but it was a little grainy texture. Did I not leave to set long enough. (3hrs) in fridge. Added a few crushed berries. Yum
Grainy texture is usually because you used a non powdered sweetener… or lumpy of you didn’t cream the butter and cream cheese well xo!
How many fatbomb cheesecakes could I expect to get out of this recipe and would I have to make extra of the crumb crust.
Paola, this is still the best Keto dessert I’ve tried (and we’ve tried a bunch!). I do have one question, though. I like making Ina Garten’s cheesecake for holiday dinners, which are fast approaching. The cheesecake part itself will be simple to keto-ize, but I’m wondering if you think this crust could be used in a baked cheesecake recipe. We LOVE the nut crust for this one. Thanks!
Carrie McDonald – I used a recipe I found on You Tube to make a cheesecake over the holiday. It had a crust with ingredients the same as Paola’s recipe here. It.was.incredible.
That recipe – for a cheesecake the uses 20 oz of cream cheese (as a reference point) called for
8 oz. pecans broken in tiny pieces with a rolling pin
3 T. melted butter
1/4 c. erythritol
1/2 t. cinnamon (to taste)
Press into bottom of spring form pan, bake at 350* for 10 mins.
I used almond meal to take the place of pecans since I don’t have enough – weighed out 8 oz. of almond flour/meal and followed the rest as written. It was heavenly. Glad I had people to share it with so they could enjoy the delight (and save me from myself!)!
So far, I have never had a recipe from Paola that wasn’t absolutely incredible!
I’ve made this several times and it’s been amazing! I used mascarpone today as I have several times before with no issue. But today the mixture is extremely thick compared to normal and almost clumpy? Any idea on what I did wrong 😓
Hi Chris! I can’t tell for certain without looking at your mix, but I’m fairly certain this has happened to me in the past if the cream cheese/mascarpone is a bit too cold (so some parts stay lumpy). If you have an immersion blender that will dissolve the lumps, otherwise just let it come to room temp a bit more and beat until it dissolves.
Thanks!! 😀😀
I tried it with the marscapone and mine was more thin and almost runny. Didn’t have the volume as regular cream cheese. Don’t know what happened.
to make these as individual cheesecakes, do I use the mini muffin pan (24 per pan) or the regular (12 per pan)?
I think this is just 1 Cheesecake that you can split into 2 servings.
Just made this for my man and me (he looooves cheesecake).
It was so good!!! He’s only sad I didn’t make more, lol. Guess I’m making this on a regular basis for him now.
Thank you so much for this recipe! I’m so excited to try out more of them.
😂!! That’s super awesome to hear Victoria!
This stuff is addicting thanks for sharing was having trouble getting some fat in my keto diet however I’m not a fan of sour cream I tried it but wasn’t a fan of the taste I loved it without the sour cream addition so I thought I would share with others that have issues with sour cream LOL that on your site I believe it starts you with two servings for the recipe I did four servings so it was easier to mix in my mixer and I just used the cream cheese Philadelphia brand unsalted regular butter I didn’t have salted on hand and swerve confectioner’s and the vanilla… and just left it whipped. if you’re looking for a really heavy dessert that’s got decent fat it’s the quick easy way to go especially if you want to make one big batch the full nutrition on it for 12 tablespoons is 900 calorie 94 fat zero carbs 10 protein. I portion it in 6 tablespoons for my dessert in the evenings because I’m usually low on my fat and calories by the end of the day so this is a perfect alternative that’s quicker than sticking them in the mold and letting them freeze into little cups however I’m looking forward to trying the crust next time it sounds amazing! And those nuts probably add a lot of fat which is great for those of us on keto thanks again for sharing sorry for the long post figured it’d be good info for people that are having issues like me looking forward to more of your recipes
Just made this for a treat this evening. It’s fantastic.
I was eyeing the chocolate version with a mind toward making that later in the week, and I observe that the net carbs for the vanilla and chocolate versions are the same. What sorcery is going on in your kitchen that four tablespoons of cocoa powder has no carbs? I want to learn this! 😂
OMG there’s definitely something magical going on there thanks for the heads up! The software sometimes rounds up/down, but something went amiss 😉 xo!
OMG! Where is the chocolate version?!