Keto No Bake Gluten Free Cheesecake

The title alone makes this dessert seem like no fun {I mean, come on...keto, no-bake and gluten-free???}, but you've got to taste this! We all know someone who has dietary restrictions, so why not give this cheesecake a try and see for yourself. It's a refreshing taste we all know and love that you can almost feel not guilty indulging in. Read more to find this delicious keto cheesecake recipe that you'll love adding to your dessert recipe stash.

Keto No-Bake Gluten-Free Cheesecake Recipe

There are certain days during the summer when no one wants to be in a hot and stuffy kitchen. Recipes like this no-bake cheesecake save the day! This delicious recipe can be made for the whole family and you never have to turn on the oven!

Cheesecake Variations

Top with broken up cookies or graham crackers. Consider alternatives to the crust, including chocolate wafer cookies or chocolate graham crackers. After mixing in your filling, add mini chocolate chips.
edited to add: these variations may create an option that isn't gluten-free or keto. If that's important, make a note and stick to the recipe.

The Secret Cheesecake Ingredient

Lean in. Want to know what the secret cheesecake ingredient is? It's sour cream. Don't skip this part. It's the most important part of this recipe to help you create that rich, real cheesecake flavor.

Can You Save Cheesecake in the Fridge or Freezer?

YES! Refrigerated your no-bake cheesecake will last for about five days. If you want to put your cheesecake in the freezer, wrap the cheesecake well with plastic wrap. Allow your cheesecake to thaw for a bit in the refrigerator before enjoying it.

No-Bake Gluten-Free Keto Cheesecake

Yield: 8-10

Author: Rachel Teodoro

Prep time: 25 Min Cook time: 10 Min Total time: 35 M

This no-bake, gluten-free, keto-friendly cheesecake recipe will be your go-to dessert!

Ingredients:

FOR THE KETO GRAHAM CRACKER CRUST

• 2 tsp almond flour
• 1 1/2 teaspoon powdered erythritol with Monk fruit mix
• 1/4 teaspoon cinnamon 
• pinch salt
• 1 1/2 teaspoons melted unsalted butter

FOR THE KETO CHEESECAKE

• 1/8 cup sour cream (or 2 Tbsp Greek yogurt)
• 2/3 cup cream cheese at room temperature
• 2 Tbsp unsalted butter at room temperature
• 2-3 tablespoons powdered erythritol with monk fruit mix
• 1/2 teaspoon vanilla extract
• 1/4 tsp lemon juice (add more for taste)

Instructions:

KETO ALMOND FLOUR CRUST

1. Start by lightly toasting the almond flour on med-heat till it turns golden brown. It should take 2-4 mins but can take less time depending on your stove.
2. Add toasted almond flour to a bowl and mix in cinnamon (or cardamom), salt, and butter and sweetener, and mix thoroughly.
3. Press mixture gently into service dish to form crust shape.

KETO CHEESECAKE

1. Start by beating sour cream with an electric mixer in a medium bowl. Set aside.
2. In a mixing bowl, beat butter and cream cheese until fully creamed. Add sweetener, vanilla extract, lemon juice, and beat to combine. Do not over mix.
3. Gently fold in whipped sour cream.
4. Either pipe or scoop the mixture on top of the almond flour crust.
5. Let set in the fridge for a few hours or in the freezer for 40 mins.
6. Serve your choice of topping (berries, nuts, whipped cream). Optional*

Created using The Recipes Generator

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Looking for more cheesecake recipes?

Try These:

Instant Pot Caramel Apple Cheesecake

No-Bake S'mores Cheesecake in a Jar

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