Supreme No-Bake Cheesecake-For-1: Classic 🍰 gluten free & keto


  1. Jennifer F says:

    So this happened…. and OMG!! It really is GOOOOOOD! I don’t know what’s better, the graham cracker crust or the actual cheesecake!

    Question, do you think I could use the crust for a baked cheesecake?

  2. Robin says:

    This recipe is fantastic. It tastes exactly like cheesecake!
    Thank you for all of your wonderful posts.
    Have a very Merry Christmas!

  3. Sio says:

    I love your site! I have been enjoying reading through it for a few month. I wanted to do a small cheesecake recipe and a google search had you in the top results! When all is said and done, it definitely belongs at the top. Great recipe.

    I was leery at first about the amounts for the crust but was surprised at how much the butter and erythritol bulked it up. I have Lakanto Golden so I used that in the crust and I think it really helped up the ante on the graham cracker flavor. I couldn’t figure out how my recipe was so much higher in calories (specifically fat), even before I top it. I’ve just now realized the crust calls for 1 1/2 TEASPOONS butter not TBSP butter. May I humbly suggest you adjust that to reflect the gram amount, like the cheesecake portion does? That’s 7 grams correct? LOL, I’ve used three times that.

    I didn’t have sour cream on hand so I subbed it for 1 tbsp mascarpone and 1 tbsp hwc.

    I had a lime, not a lemon. As I was mixing it in and the vanilla, it wasn’t quite right. It occurred to me that I have coconut extract. In it went and I have no regrets.

    Seeing as how this will be my last keto dessert for a while, it’s for Christmas & New Years, I gilded the lily by making a ganache to go on top. Two tbsp of Lily’s melted with one tbsp of Kerry Gold.


  4. dianamp says:

    Hope you don’t mind that I cut in, but you really want to try this recipe again with lemon instead of lime (and make no subs AT ALL!). I’m a BIG cheesecake baker and this is one of the best tasting cheesecakes I’ve EVER tried (baked and no-bake).

    Lemons and limes are actually quite different, and lime would be too pungent here. But adding a touch of lemon is a staple of every good cheesecake recipe to lighten up the cream cheese etc. Agree that this recipe deserves the top spot on google 🙂

  5. I cant wait to make this! Since being GF and trying to do a no sugar low carb diet, I have been missing a little something sweet!!

    Question- Does it make a huge difference if I use standard organic butter as opposed to grass fed?

    • Paola says:

      Hi Jenny! That’s awesome! You can definitely use organic butter (just keep in mind for the grass-fed butter has more nutritional perks ;)!) xo!

  6. Dany N says:

    Hi Paola, I’m fairly new to keto and have tried recipes on other keto blogs. I’m so glad I stumbled upon this site and your recipes because they’ve been absolutely the most delish! So far I’ve tried the PB cookies (pb heaven), the fudgey brownies (OMG), and this wonderful easy cheesecake. My results with these recipes have been amazing and since I didn’t cook much before going on keto I give all the credit to your recipes. And thank you for recipes with macros so easy to work with!

    So as far as the cheesecake, I admit I’m into instant gratification (another reason to love your easy recipes,) so with that said I have skipped making the crust several times already…the cheesecake is bomb enough with some chopped up pecans. Thanks so much for sharing your culinary genius!!

  7. Elizabeth says:

    Really wonderful cheesecake for one recipe. Five stars absolutely. Kept me from going off the keto wagon and I guess I will do one of your desserts a day. I tried the tiramiso and was also pleasantly surprised! Thank you,thank you thank you!

    • Paola says:

      So awesome you enjoyed it Elizabeth! And yup, small sweet treats definitely help with the keto way of eating 🙂 You’ve probably seen it already, but I’m slowly building a while desserts-for-1 section! xo and thanks so much for reporting back!

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