This delicious no bake keto cheesecake recipe is very quick and easy to make as it doesn't require a water bath or special springform pan. It also has a buttery almond flour crust, (nut free option included), which is also no bake. Just 6 g net carbs.
Difference between New York Style Cheesecake and Regular Cheesecake
A New York Style Cheesecake is dense and rich because it has more cream cheese in it that a classic cheesecake.
Classic cheesecakes are lighter in texture by incorporating sour cream and heavy cream to thin the cheesecake batter.
New York Style Cheesecakes also have extra eggs or yolks in the batter to make a very rich, thick and creamy texture and they are always baked.
But today I am sharing my keto version of the New York Style cheesecake that has no eggs, no added sugar and is not baked, but will still give you that dense, rich and satisfying creamy bite.
Special occasions require special desserts in my opinion and having the best cheesecake at any celebration will win over even the non keto family in your life.
When you are on a keto diet or low carb diet, you certainly don't want to have FOMO (Fear of Missing Out).
The best low carb cheesecake, in my opinion, is one that doesn't spike your blood sugar or causes you cravings for more after enjoying it.
Good news today is that this amazing no bake New York cheesecake is incredibly decadent and satisfying so one piece will make you happy and content on your ketogenic diet.
Traditional Cheesecake versus No Bake Cheesecake
Making a delicious creamy cheesecake that is sugar free, low carb and doesn't require any baking, but tastes like the real thing, is the beauty of making this a sustainable way of life.
Traditional cheesecakes usually require eggs and baking and a no bake cheesecake has no eggs and no baking needed, making it simple and easy to come together, but still as delicious.
How to Make Keto New York Low-Carb Cheesecake
Nutrition information is located at the bottom of the blog post in the recipe card.
No Bake Cheesecake Crust
Monk fruit/Allulose blend sweetener, powdered
melted or softened butter
Cheesecake Ingredients
full fat cream cheese
Monk fruit/Allulose blend sweetener powdered
heavy cream
water
BERRY SAUCE
frozen mixed berries
water
Monk Fruit/Allulose blend sweetener powdered (Optional)
ground chia seeds
Optional; ½ teaspoon fresh lemon juice and lemon zest
Instructions
Line a 9 x 13 inch baking dish with parchment paper.
Cheesecake Crust
Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a crumb. You could also place this in a food processor and pulse to form crumbs.
Press the crust ingredients into the bottom of the lined baking dish and smooth with the back of a spoon.
Cheesecake Filling
Add the full-fat cream cheese to mixing bowl with the powdered sweetener and vanilla. Whisk with an electric mixer until just combined.
In a separate bowl, whisk the heavy cream until a soft peak thickness. Fold the cream into the cream cheese and mix with a spatula.
Taste for sweetness and decide if you need a bit more or not.
Add the gelatin to a mug and add boiling water. Stir to combine then immediately fold through the filling.
Spoon the cheesecake filling onto the almond base and level with a spatula. Place in the fridge for 8 hours or overnight to set.
Berry Sauce
Add the berries to a saucepan with water and optional sweetener. Simmer until the berries are just soft, about 5 minutes.
Remove from the heat and add the chia to thicken. Allow to fully cool. Place in the fridge to speed this up.
ASSEMBLY
Add the berry sauce to the top of the cheesecake batter.
Pop in the freezer for 30 minutes before slicing to make it easier to slice and it’s nice and cold.
Low Carb Sugar Free Sweetener Options
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I like to combine two different sweeteners in my recipes because they balance each other out well and usually help with reducing any aftertaste.
Feel free to use at least ½ cup of sweetener of choice if you like just a small amount of sweetness for your desserts. Use up to a full cup if you want to have a sweeter cheesecake.
The most important thing is to always taste your batter to determine if the mixture is sweet enough for you.
Here is my Sweetener Guide & Conversion Chart to help you decide on how much to use of other sweeteners. I include regular sugar in the chart so you can compare and understand the sweetness level of the different ingredients.
Finding a sugar replacement is really a personal preference and you may need to try a few different keto-friendly sweeteners before deciding on the one you want to use most often in dessert recipes.
I do not recommend using a granulated sweetener as your sugar-free cheesecake will be grainy and not have a smooth texture.
FAQs
Can I make this keto almond flour cheesecake crust nut free?
Yes you can make this nut free by swapping the almond flour for sunflower seed flour in the same amount.
Can I swap almond flour with coconut flour?
No, coconut flour is a very dense keto flour and the two can not be equally swapped in recipes.
Can I make this in a pie dish instead?
You would need two pie dishes since a typical pie dish is 9 inch.
Can I skip the crust?
I would not skip making the crust for this cheesecake since it is no bake, it needs a crust to help with structure ad stability.
Can I use fresh berries instead of frozen?
Yes that's fine. I use frozen as they are always nice and ripe when frozen so they will be sweet and you won't need any or very little sweetener.
Sugar-Free Gluten-Free Cheesecake Recipes
Sugar Free Peanut Butter Cheesecake
Frozen Strawberry Cheesecake Pie
Sugar Free Keto New York Cheesecake
No Bake Sugar Free Keto New York Style Cheesecake (9 by 13)
Ingredients
BASE
- 2 cups almond flour
- 1 tablespoon Monk fruit/Allulose blend sweetener powdered
- 1 pinch salt
- ½ cup butter melted
FILLING
- 16 ounces cream cheese full fat
- ½ cup Monk fruit/Allulose blend sweetener powdered
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- ½ teaspoon gelatin
- 1.5 teaspoon water boiling
BERRY SAUCE
- 3 cups mixed berries frozen
- 1 teaspoon water
- 1 tablespoon Monk Fruit/Allulose blend sweetener powdered (Optional)
- ½ teaspoon ground chia seeds
Instructions
-
Line a 9 x 13 inch baking dish with parchment paper.
BASE
-
Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a crumb.
-
Press the base mix into the bottom of the lined baking tray and smooth with the back of a spoon.
FILLING
-
Add the cream cheese to mixing bowl with the powdered sweetener and vanilla. Whisk with an electric mixer until just combined.
-
In a separate bowl, whisk the heavy cream until a soft peak thickness. Fold the cream into the cream cheese and mix with a spatula. Taste for sweetness and decide if you need a bit more or not.
-
Add the gelatin to a mug and add boiling water. Stir to combine then immediately fold through the filling.
-
Spoon the filling onto the almond base and level with a spatula. Place in the fridge for 8 hours or overnight to set.
BLUEBERRY SAUCE
-
Add the berries to a saucepan with water and optional sweetener. Simmer until the berries are just soft, about 5 minutes. Remove from the heat and add the chia to thicken. Allow to fully cool. Place in the fridge to speed this up.
ASSEMBLY
-
Add the berry sauce to the top. Pop in the freezer for 30 minutes before slicing to make it easier to slice and it’s nice and cold.
STORAGE
-
Fridge for 3 days or freezer for 2 months.
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