Easy-peasy and fairly instant, this no bake keto cheesecake (with its instant ‘graham cracker’ crust!) is the ultimate fat bomb treat!
(No-Bake!) Keto Cheesecake
i.e. the ultimate fat bomb treat!
Because who doesn’t looove cheesecake? Rich, decadent, sweet, tangy… and don’t even get me started on the graham crust! But let’s face it, it’s a pain to whip up. So in comes this keto cheesecake-for-1, no-bake and fairly instant to satisfy even the peskiest of (individual!) cravings.
Yup, no need to have a full-sized cheesecake lying around (i.e. screaming “eat me!”, per usual). Because don’t know about you, but cheesecake is one temptation I cannot resist.
And with this one, at just 2.5g net carbs, you won’t have to. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up! And don’t skip the ‘graham cracker’ crust, it’s a-mazing (and easy-peasy, so no excuse).
p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s.
The Butter 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
(No-Bake!) Keto Cheesecake For-1
For the keto graham cracker crust
- 10 g almond flour
- 10 g very finely chopped pecans or more almond flour!
- 1 1/2 teaspoon powdered erythritol allulose or xylitol*
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted unsalted (grass-fed!) butter
For the keto cheesecake
- 40 g sour cream plus more for serving (optional)
- 70 g cream cheese at room temperature
- 28 g unsalted (grass-fed!) butter at room temperature
- 1/2 teaspoon vanilla extract
- 1/8-1/4 teaspoon lemon juice to taste
- 2-3 tablespoons powdered erythritol allulose or xylitol, to taste (we use 2)*
- heavy or sour cream whipped
- strawberries thinly sliced
For the keto graham cracker crust
- Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in the sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake.
For the keto cheesecake
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined.
- Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
- Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries.
The SweetenerYou can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit! So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor. Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet... i.e. use half!). And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕 Keep in the fridge for up to 4 days, and in the freezer afterwards.
How much Kosher salt to use?
I am a big fan of your recipes! I’ve made many keto recipes, but yours are consistently outstanding! When I was a child in California, my mother would make cheesecake that I loved. I have never had any that approached hers in dense smooth consistency and lemon taste. I doubled the recipe, doubled the lemon and cut the vanilla in half. This recipe is the closest I have ever tasted to Mom’s recipe. Turns out we had a Meyer Lemon tree in our backyard and my Mom would add lots of juice to the recipe. I used xylitol powdered in the cheese and non powdered in the crust. The crust was amazing!! The crunch of sugary crystals with the toasted nut crust was luxurious! I can’t say enough good things about this recipe!
Your culinary excellence is creating real show stopper recipes! THANK YOU for the time you put into creating these most excellent recipes!
We both loved it and a half serving is plenty.
Oh sooooo good!! Toasting the almond flour and pecans is definitely a must! Delicious 😋Thank you!
Right?! 😉 awesome you enjoyed Tami!
My daughter and I love this dessert! I did everything exactly, except added about a 1/2 tsp. of lemon zest to make it more lemony, then topped it with a drizzle of keto blueberry sauce made from fresh blueberries. Oh, my, this is a keeper!
Ven that’s so awesome to hear! I LOVE your add-ins, they sound divine!
This recipe is a winner <3 loved the rich creamy texture 'n the base made me speechless, even better than the regular cheesecakes
This is the prettiest thing I ate since keto, I hated all the other sweets so much. I used mascarpone cheese, added a littel bit more lemon and vanilla, did everything with inulin ( so no carbs there) . At the end, I roasted few nuts covered in inulin powder, and it caramelised. I am in love.
Ok great I missed that. Think you so much your amazing.
I’m new but can’t wait to use these amazing recipes. Can I use these gram cracker cookies to make a cruse for a baked cheese cake and if so would I just use melted butter like the regular crust calls for.? It is really hard to go through every recipe to go through each ingredient to change from metric to us measurements. Please put something more user friendly for us because I want to make all your recipes. It is hard enough following a new recipe let alone looking up each item.
Thanks looking forward to making these.
Thank you for all,your hard work
Hi Patti! Just click on US Cups below the ingredients 😉
And yup, you can bake the crust too xo!
If I want to make this recipe for a full pie pan would I just need to double the recipe??
You would need to change the serving size to 8 (or even 16). xo!
That’s so awesome 👏🏽, thank you!!!!
Are the measurements to make this into a full pie posted anywhere?
Change the serving size to 8 or 16 xo!
This looks great, and I want to try it 🙂 However, I am confused that you say I can use Philadelpia. That is so salt? Does that mean that if I use mascarpone, I should add salt too? Thanks!
Hi Liv! Desserts actually need salt to, so don’t worry if you use Philadelphia it won’t be salty. Mascarpone actually won’t give you cheesecake results as while it’s similar, it doesn’t taste the same as your American cream cheese xo
Fantastic! This is the first dessert recipe I’ve tried since eating Keto. Every other sugar substitute I tried I hated, made this with Swerve – so maybe that is the key. I thought I would just have to avoid all sweets. But this is really great! Thank you for sharing it!
Yay! So awesome to hear LouAnn! xo
I’m confused on the nutrition facts where it says it’s only 3g carbs. 2 tbsp of Swerve (6 tsp of Swerve) is 24g carbs, so even if I’m sharing this recipe to make 2 servings out of it, that’s still 12g carbs per serving. Am I missing something here???
Hi Candy! Swerve is a sugar alcohol and not a regular carb, so it’s common practice to subtract it as you do fiber. xo
Sugar alcohols though do spike blood sugar, just at on average 80% of what sugar does (gram per gram).
I didn’t know swerve was a sugar alcohol. I don’t use the sweeteners much so I better look into this
Robin not all sugar alcohols were created equal, Erythritol has a GI of zero so chemically it’s imppossible that it spikes your sugar 😉
I made a cashew crust cause that’s what my husband wanted for his birthday dessert, but used your filling and it was a HuGE success for my Keto eating family!! 3 thumbs up! I only used 2 packets of spenda natural (erythritol and stevia blend) and my husband said it could be a tad sweeter but I found it to be perfect!! I’m definitely pinning some more of your recipes for other special occasions!! Thanks!
So happy you guys loved it so much Holly! And thank you for reporting back in detail, I want to try the Splenda natural soon (form my understanding it’s the same principle as Pyure which I love). xo!
This was really good! Are the nutrition facts listed for the whole recipe or for 1/2 of the recipe? The recipe says two servings but then the note below the recipe lists it as one LARGE serving?
Hi Sonia! For 1/2 the recipe. Technically the entire recipe is the same amount you would get from a large slab of cheesecake, but it’s VERY rich. xo!
Omg! So good you’d never know it was keto! You saved my life tonight! 😄Thank you!!
Lol that’s awesome Autumn! So happy you enjoyed!
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!
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!
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!!
This was really good! Thanks for the great recipe
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?
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!
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 🙂
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.
This recipe is fantastic. It tastes exactly like cheesecake!
Thank you for all of your wonderful posts.
Have a very Merry Christmas!
Made this for my birthday. Delicious!
this was really delicious. i’m going to try your choco chip cookies next thnx
This was really delicious and clever thank you!
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?
I swear that you READ MY MIND!!! I’m so making this tonight thank you!!! Stace
I concur. You’re my f***** hero!