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This gluten-free and sugar-free Keto No Bake Lemon Cheesecake is rich and creamy and full of tangy lemon flavor. It is easy to make and sure to please!
Looking for more low carb and keto dessert recipe ideas? Give this Keto Lemon Cake with Blackberry Mascarpone Frosting or Keto Lemon Bars a try!
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MORE KETO & LOW CARB LEMON RECIPES
Keto Lemon Thumbprint Cookies | Keto Lemon Blueberry Bread Pudding
Take a look at this gorgeous Keto No-Bake Lemon Cheesecake!
What? Cheesecake on a keto diet you ask?
Oh yes Ma'am, or Sir, you can have it!
You see, cheesecake is one of my favorite desserts with lemon cheesecake ranking right up there.
When I first went low carb I told myself I could NOT have dessert. I didn't even look for substitutions, I just tried to get into the mindset of not eating them, even if they were keto-friendly.
Fast forward several years, and my break up with "diet culture" and here we are. Two people drooling over, errrr enjoying photos of a keto no-bake lemon cheesecake.
Seriously though, even if you are strictly counting carbs, which I no longer do, this dessert is only 8 net carbs.
Keto is from 20 to 50 net carbs, depending on your wants/needs. Low carb is anywhere from 100 to 150! This keto no-bake lemon cheesecake can be eaten once in a while, trust me!
For me anymore it is all about balance and eating the things my body enjoys. Since having Covid my body really hates carbs! They cause me all sorts of trouble.
But making choices to eat things that are lower in carbs, without torturing or punishing myself and saying things are completely off limits keeps my brain happy and a happy brain/body balance is what I have found makes for a happy life.
That makes sense, right?
I understand there are people that are on strict keto for health reasons, and I am not taking away from that or saying it is wrong or bad.
What I am talking about is the idea that we have had it ingrained into our brains that desserts are "bad".
Desserts every day? Hmmmm, maybe.
But desserts once in a while?
Heck ya, go for it!!
With that said, if you want to enjoy this keto no-bake lemon cheesecake but really feel you need to reduce the carb count, you can always do a crustless cheesecake. You will still get that creamy lemony goodness, with fewer carbs.
INGREDIENTS NEEDED TO MAKE KETO NO-BAKE LEMON CHEESECAKE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
For the crust
- Wholesome Yum Superfine Almond Flour
- Besti Monk Fruit and Allulose Brown Sweetener
- Butter
- Pure Vanilla Extract
- Pink sea salt
- Ground cinnamon
For the cheesecake
- Gelatin powder
- Cold water
- Cream cheese
- Besti Monk Fruit and Allulose Powdered Sweetener
- Lemon juice
- Lemon zest
- Sour cream
- Heavy cream
- Pure vanilla extract
For garnish
- Sugar-free whipped cream, lemon slices, lemon curd, or strawberries (if desired)
HOW TO MAKE KETO NO BAKE LEMON CHEESECAKE
For the crust
STEP 1
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.
STEP 2
Cover the sides of the pan with a strip of greased parchment paper. Set aside.
STEP 3
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.
STEP 4
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.
STEP 5
Place in the freezer while making the filling.
STEP 6
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.
STEP 7
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.
STEP 8
Add the gelatin mixture and beat until it is incorporated. *See Notes
STEP 9
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.
STEP 10
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.
STEP 11
Loosen the cheesecake from the springform pan. Garnish with whipped cream, lemon slices, lemon curd, or strawberry slices.
FAQS ABOUT KETO NO BAKE LEMON CHEESECAKE
Can I use Meyer lemons in this Keto No Bake Lemon Cheesecake?
Absolutely! Either works great in this recipe.
For those that are wondering what the difference is between a regular lemon and a Meyer lemon, Meyer lemons are less acidic with floral undertones. Meyer lemons are like a cross between an orange and a regular lemon which makes them more subtle and creates a less tart cheesecake.
Can I make this without the crust?
Yes. If you want to reduce the carbs or have a nut allergy, you can simply omit the crust and place the filling into the greased springform pan.
How should I store this Keto No Bake Lemon Cheesecake?
Cheesecake softens when left at room temperature so you will need to keep the cheesecake in the refrigerator, covered.
In the refrigerator: It will remain fresh for up to 2 weeks. If you do prefer a creamier cheesecake, let it sit at room temperature for 30 minutes before eating.
In the freezer: Place the lemon cheesecake slices in a shallow airtight container and store it in the freezer for up to 6 months.
Last thoughts about Keto No Bake Lemon Cheesecake
This cheesecake is the perfect dessert to say goodbye to summer with. Lemon always equals summer in my mind and this cheesecake is hands down one of my all-time favorite lemon desserts.
If you have been around for any amount of time though you know that I more than love lemon, I am obsessed with it! So if you think that I only enjoy my obsession during the Spring and Summer?
Ummm no way!
I have been known to serve this as a Thanksgiving or Christmas dessert.
So if you are like me, plan on enjoying this keto no-bake lemon cheesecake all year long, it is THAT good!
MORE KETO AND LOW CARB DESSERT RECIPE IDEAS
- Quick Microwave Low-Carb Lemon Curd
- Keto Blueberry Cheesecake Cookies
- Keto Strawberry Basil Shortcakes
- 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.
Nutrition
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