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Indulge in the delightful flavors of our gluten-free and sugar-free Keto No-Bake Lemon Cheesecake. Luxuriously rich, creamy, and bursting with tangy lemon goodness, this easy-to-make dessert is a keto delight that's sure to satisfy your sweet cravings!
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🍋✨ Indulge in Low Carb Bliss with Our Keto No-Bake Lemon Cheesecake! ✨🍋
Ahoy, dessert enthusiasts! Prepare to be swept off your feet by the tangy allure of our Keto No-Bake Lemon Cheesecake—a delightful masterpiece that defies the notion that keto living means bidding farewell to sweet treats. With just 8 net carbs, this lemony delight is a guilt-free indulgence, perfect for satisfying those cravings without compromising your low-carb lifestyle.
Let's rewind a bit to my early days in the low-carb realm when I believed desserts were a distant memory. Fast forward to the present, where I've not only embraced but also relish the freedom to enjoy keto-friendly sweets like this zesty cheesecake. Life's too short to deprive yourself, right?
Now, I'm not suggesting a daily dessert binge, but the occasional sweet escape is a must. It's about finding a balance that keeps both your taste buds and your well-being content. If you're aiming to trim those carbs a bit more, fear not! Opt for a crustless version of this cheesecake, maintaining all that creamy, lemony goodness with a lower carb count.
Why restrict the joy of dessert to specific seasons? Our Keto No-Bake Lemon Cheesecake welcomes summer vibes all year round. Lemon, with its bright and refreshing notes, has a permanent spot in my heart—and my kitchen! If you're a fellow lemon enthusiast, you know the love for this citrusy delight knows no bounds.
Curious about how others infuse lemony goodness into their keto journey? Share your favorite lemony treats in the comments below! Let's spread the keto joy and dessert inspiration together. 🌞🍋
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto No-Bake Lemon Cheesecake Ingredients
These are the ingredients necessary to make Keto No-Bake Lemon Cheesecake.
- Wholesome Yum Superfine Almond Flour - This is hands down my favorite almond flour for all of my keto baking recipes.
- Besti Brown Monk Fruit and Allulose Sweetener - This brown sweetener tastes just like regular brown sugar!
- Gelatin Powder - This helps the cheesecake get that cheesecake texture without baking.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto No-Bake Lemon Cheesecake Instructions
This is a basic breakdown of the steps involved in making Keto No-Bake Lemon Cheesecake. You will find the full directions in the recipe card at the bottom of the post.
In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the powdered sweetener, lemon juice, lemon zest, and sour cream.
In a medium bowl, combine the heavy cream and vanilla extract on medium-high speed until stiff peaks form.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon.
Refrigerate for at least 12 hours or up to overnight.
Helpful Hint: 💡: When pressing the crust into the pan, use the back of a spoon or your fingers to ensure an even layer. A well-pressed crust provides a sturdy base for the luscious cheesecake.
🍽Equipment
This is the equipment you will need to make Keto No-Bake Lemon Cheesecake.
- 9-inch spring form pan
- Large Mixing Bowl
- Measuring cups and spoons set
- Small mixing bowl
- Stand Mixer
- Cake stand
Storage
Refrigeration:
- After serving, cover the cheesecake with plastic wrap or place it in an airtight container.
- Store in the refrigerator for up to 5-7 days for optimal freshness.
- Ensure the cheesecake is placed on a flat surface to prevent any toppings from sticking to the cover.
Freezing:
- If you plan to freeze the cheesecake, do so before adding perishable toppings like whipped cream or fruit.
- Wrap the cheesecake securely in plastic wrap and then in aluminum foil to prevent freezer burn.
- Label the package with the date to track its freshness.
- Freeze for up to 2-3 months.
Thawing:
- When ready to enjoy a frozen cheesecake, transfer it to the refrigerator and allow it to thaw slowly for 24-48 hours.
- Once thawed, add any desired fresh toppings before serving.
For a quick treat, cut the cheesecake into individual portions before freezing. This way, you can thaw and enjoy a single serving without waiting for the entire cake to defrost.
💭Top tip
For a perfectly smooth and lump-free cheesecake filling, make sure the cream cheese is softened before beating. This ensures a velvety texture that will leave your taste buds dancing. Additionally, when folding in the whipped cream, do it gently to maintain that delightful fluffiness in your cheesecake.
FAQ about Keto No-Bake Lemon Cheesecake
Gelatin helps set the filling, providing a creamy texture. If you prefer a softer consistency, you can omit the gelatin but note that the cheesecake may be less firm.
While a springform pan makes it easier to remove the cheesecake for presentation, you can use a regular pie dish and just serve from that. Make sure it's well-greased for easy serving.
For a lower-carb option, consider making a crustless version. This reduces the overall carb content while preserving the creamy lemon flavor.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Banana Pudding Cheesecake
- Keto Blueberry Cheesecake Cookies
- Keto Blueberry Cream Cheese Coffee Cake
- Keto Lemon Meringue Pie
- Keto Strawberry Lemon Blondies
- Keto Lemon Pudding
Keto No Bake Lemon Cheesecake
Equipment
Ingredients
For the crust
- 2 1/2 cups Wholesome Yum Superfine Almond Flour
- 1/2 cup Besti Monk Fruit and Allulose Brown Sweetener
- 1 stick unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pink salt
- 1 1/2 teaspoons ground cinnamon
For the cheesecake
- 2 teaspoons gelatin powder
- 1 tablespoon cold water
- 3 (8-ounce) blocks cream cheese room temperature
- 1 cup Besti Monk fruit and Allulose Sweetener
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/4 cup sour cream
- 1 1/4 cup heavy cream
- 1 teaspoon real vanilla extract
For garnish
- Sugar free whipped cream, lemon slices, lemon curd, or strawberries (if desired)
Instructions
For the crust
- Cut a circle of parchment paper the size of the bottom of a 9-inch springform pan, grease or spray with oil, and place it in the bottom of the pan.
- Cover the sides of the pan with a strip of greased parchment paper. Set aside.
- In a large mixing bowl, combine almond flour, brown sweetener, melted butter, vanilla, salt, and cinnamon. Stir with a spatula to form a sandy mixture.
- Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to spread the mixture across the bottom and slightly up the sides.
- Place in the freezer while making the filling.
For the filling
- Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 15 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.
- In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the powdered sweetener, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- Add the gelatin mixture and beat until it is incorporated. *See Notes
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with whipped cream, lemon slices, lemon curd, or strawberry slices.
- Cut pieces with a warm knife and serve.
Notes
- If your gelatin has cooled too much and started to gel before you can add it to the cream cheese mixture, warm it slightly in the microwave for another 5 to 10 seconds until liquidy again before adding mixing it into the filling.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food Safely
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Pam
Tho is my favourite keto no-bake cheesecake recipe. I found that the recipe needed more lemon, so I added more juice and instead of gelatin, I used zero carb lemon jello. It’s so lemony! Thanks for sharing this excellent recipe!