I’m excited to share this keto no bake cheesecake recipe with you today. It’s creamy, rich, and absolutely delicious – everything you want in a cheesecake without turning on the oven.
If you’ve been looking for an easy dessert that fits your keto lifestyle, this is the one you need to try. No complicated steps, no baking required, just simple mixing and waiting for it to set in the fridge.
The texture comes out perfectly smooth and the taste is just like traditional cheesecake, but without all the carbs. I make this whenever I want something sweet but don’t want to spend hours in the kitchen or heat up the house with the oven.
What makes this recipe so great is how straightforward it is. You don’t need any special skills or fancy equipment – just a mixer, a bowl, and a springform pan.
The ingredients are basic things you probably already have if you’re doing keto: cream cheese, heavy cream, and a good sugar substitute. That’s really the foundation of the whole dessert.
👍 Why You’ll Love This Recipe
No Oven Required: This cheesecake doesn’t need any baking at all, which makes it perfect for hot summer days when you don’t want to heat up your kitchen.
You also don’t have to worry about getting the oven temperature right or dealing with any complicated baking techniques. Just mix everything together and let your refrigerator do all the work.
Tastes Like Real Cheesecake: One of the biggest problems with keto desserts is that they often taste “diet-like” or artificial.
This cheesecake is different because it tastes exactly like traditional cheesecake that you’d get at a restaurant or bakery.
Perfect Creamy Texture: The combination of whipped heavy cream folded into the cream cheese mixture creates this amazing light and fluffy texture that’s absolutely perfect.
✨ Recipe Ingredients
- 24 oz (680g) Cream Cheese – Block type! (room temperature)
- 1 1/4 cups Heavy Cream
- 1/2 cup stevia (read note)
- 2 tablespoons Confectioners’ Stevia (use this sweetener – amazon link)
- 1/4 cup Sour Cream at room temperature
- 1 1/4 teaspoons Vanilla Extract
- Whipped Cream (add on top)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the heavy cream to a stand mixer and mix on medium-high until stiff peaks form. Then set aside.
Step 2
Add the cream cheese and stevia to a large mixing bowl and mix well. Then, add the confectioners’ stevia, vanilla extract, and sour cream and mix well.
Step 3
Fold the heavy cream into the cream cheese mixture. Do it slowly so the heavy cream won’t deflate!
Step 4
Add the mixture to a springform pan (I used a 9″ one, it works well for this). Cover with plastic wrap, and place in the refrigerator for at least 8 hours.
Remove the springform pan rim, and serve. Enjoy!
💡Tips
1. Use Room Temperature Ingredients
Make sure your cream cheese and sour cream are at room temperature before you start mixing.
This is really important and not just a suggestion. Cold cream cheese is hard and lumpy, and no matter how much you mix it, you’ll end up with little chunks throughout your cheesecake.
Those lumps won’t go away and they’ll ruin the smooth texture you’re trying to achieve. The easiest way to bring cream cheese to room temperature is to take it out of the fridge about an hour before you plan to start making the recipe.
Just leave it on the counter and let it soften naturally. Don’t try to microwave it to speed things up because that can make it too soft or even start to melt it, which creates a different problem.
2. Use Block Cream Cheese, Not Spreadable
Block cream cheese has a thicker, firmer consistency that’s essential for getting the right texture in your cheesecake.
Spreadable cream cheese has extra ingredients and moisture added to make it softer and easier to spread, but those additions will make your cheesecake too soft and it won’t set properly.
3. Whip the Cream to Stiff Peaks
When you’re whipping the heavy cream, you need to beat it until it forms stiff peaks, not just soft peaks. This makes a big difference in the final texture of your cheesecake.
Stiff peaks means that when you lift the beater out of the cream, the peaks that form stand straight up and hold their shape without drooping over.
If you stop at soft peaks, where the peaks curl over at the tip, your cream isn’t stable enough and it will deflate when you fold it into the cream cheese mixture.
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FAQ
How do I know when it’s set and ready to eat?
The cheesecake is ready when it feels firm to the touch and doesn’t jiggle or wobble when you gently shake the pan.
After the minimum 8 hours of chilling, carefully touch the top surface of the cheesecake with your finger – it should feel solid and hold its shape, not leave an indent or feel soft and mushy
Keto No Bake Cheesecake
Print RecipeIngredients
- 24 oz 680g Cream Cheese – Block type! (room temperature)
- 1 1/4 cups Heavy Cream
- 1/2 cup stevia
- 2 tablespoons Confectioners’ Stevia (use this sweetener – amazon link)
- 1/4 cup Sour Cream at room temperature
- 1 1/4 teaspoons Vanilla Extract
- Whipped Cream add on top
Instructions
- Add the heavy cream to a stand mixer and mix on medium-high until stiff peaks form. Then set aside.
- Add the cream cheese and stevia to a large mixing bowl and mix well. Then, add the confectioners’ stevia, vanilla extract, and sour cream and mix well.
- Fold the heavy cream into the cream cheese mixture. Do it slowly so the heavy cream won’t deflate!
- Add the mixture to a springform pan (I used a 9″ one, it works well for this). Cover with plastic wrap, and place in the refrigerator for at least 8 hours.Remove the springform pan rim, and serve. Enjoy!
Made this for my mom’s birthday and everyone loved it. I followed the recipe exactly and it came out perfect. The texture was rich but not too heavy. Great recipe!