Get the Recipe: No Bake Cheesecake (keto + low carb)
This is the best No Bake Cheesecake! Enjoy this low carb, keto-friendly vanilla cheesecake with your favorite toppings! Each slice of sugar free cheesecake has less than 3 net carbs each!
Ingredients
No Bake Crust
- 1 1/2 cups Highkey Mini Chocolate Chip Cookies, or other gluten-free, keto-friendly cookie
- 1 cup roasted pecans, crushed
- 4 tablespoons butter, melted
Cheesecake Filling
- 1 1/2 cups cold heavy cream
- 2 8-ounce packages full fat cream cheese, room temperature
- 1 cup confectioners Monkfruit sweetener
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Instructions
- Add the cookies, pecans, and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchment paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
- In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
- In a second mixing bowl beat the cream cheese, monkfruit, sour cream, lemon juice and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. (Do not overbeat)
- Remove the crust from the freezer and spread the cheesecake filling evenly into the pan.
- Chill the cheesecake overnight before serving. Do not rush this! The cheesecake needs to sit at least 12 hours for the best results.
Notes
The nutrition information above does not have a spot for sugar alcohols. The nutrition information, including the sugar alcohols for the high key cookies, is total carbs 8.8, 2.1 grams fiber, and sugar alcohols from crust 4.1. This means each slice has 2.6 net carbs.
Serving: 1 slice (1/12th of cake), Calories: 365kcal, Carbohydrates: 8.8g, Protein: 6.1g, Fat: 33g, Cholesterol: 80mg, Sodium: 214mg, Fiber: 2.1g
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