This mini keto cheesecake is rich, creamy, and silky smooth. Plus, it has just over 3 NET CARBS a serving, and is done and ready to eat in only 5 minutes! Honestly, this might be the easiest keto dessert you can make!
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THE BEST KETO NO BAKE CHEESECAKE
If you're ever craving cheesecake but don't want to take an hour - or more - to make it, this easy keto cheesecake recipe is a total life-saver. I mean, it literally takes 5 minutes to make!
However, even though it's super quick and easy to whip this no bake keto cheesecake up, it's still just as divine as any other cheesecake you can make - yes, even the ones that take hours to put together.
And the reason I say that is because this cheesecake has a tender, buttery crust with a super velvety, creamy, and perfectly sweetened filling. And, yes, the entire thing is completely sugar free!
I guess you could say it's all that, and a bag of chips. Do people even say that anymore? Well, I'm just going to roll with it.
By the way, if you want to make an entire low carb cheesecake either for a party, family dessert, or to have for the week, I have two pretty awesome recipes. The first one is this classic Keto Cheesecake, one of my most popular recipes on the blog. And the other one is this Keto Pumpkin Cheesecake that is a total hit during the holidays.
Honestly, all three of these keto cheesecakes are some of my favorite keto dessert recipes, so you might just have to give all of them a try.
INGREDIENTS
Ok, so the ingredients we'll be using for this no bake keto cheesecake are all staple keto baking ingredients.
If you regularly bake on the keto diet, you probably have the majority, if not everything you need.
Here's what we'll be using for the filling:
- 4oz Cream Cheese
- 3 tbsps Confectioners Swerve
- ½ tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- 1 tablespoon Sour Cream
And for the crust:
- Heaping ⅓ Cup Almond Flour
- 1 ½ Tbsps Confectioners Swerve
- 1 ½ Tbsps Almond Milk
- ½ teaspoon Vanilla Extract
- Pinch of salt
Now, don't be afraid to stock up on these ingredients if you're missing any. You can use all of them to make my other two sugar free cheesecake recipes I mentioned above!
And you can also put the cream cheese to good use by making these Raspberry Keto Cheesecake Bars, these cream cheese pancakes, or these 10 Minute Keto Crepes.
THE KETO CHEESECAKE CRUST
So, for this keto mini cheesecake, we will be making an almond flour crust. It not only keeps this recipe low carb and gluten free, but it gives the cheesecake an incredible texture and tender crunch.
However, if you don't want to use almond flour, you can substitute it with an equal amount of either walnut flour or sunflower seed flour. These two flours will work the same as the almond flour and give you the best result.
With that said, DO NOT substitute the almond for coconut flour. It is too absorbent and will make the crust dry and crumbly.
MAKING THIS A SUGAR FREE CHEESECAKE
Now, along with being low carb and gluten free, this is also a sugar free cheesecake.
And to make it sugar free without sacrificing any sweetness or flavor, I used Confectioners Swerve to make the filling and crust. Swerve is a 0 calorie, 0 carb, sugar free sweetener that is just as sweet as sugar. So, in other words, it is perfect for the keto diet!
With that said, another erythritol sweetener option that you can use is Lakanto's Powdered Monk Fruit sweetener. It is pretty much identical to Swerve, and this monk fruit based sweetener will work just as well.
Whichever erythritol sweetener you use, make sure to use the powdered - or confectioners - kind. Using a granular sweetener will make the cheesecake kind of grainy since it is a no bake recipe.
HOW TO MAKE KETO NO BAKE CHEESECAKE
So, this quick and easy keto cheesecake is a breeze to make.
It seriously only takes 5 minutes, and you'll be indulging in it in no time.
STEP 1: MAKING THE CRUST
So, we're going to start by making the crust.
First, get out a small bowl and add in the almond flour, confectioners swerve, vanilla extract, and the almond milk.
Then take out a spatula and mix all of those ingredients until a ball of dough forms. Now, once it does, set it aside, and line your 4" inch springform pan with some parchment paper.
Next, put the dough ball on the pan and use your hands - and the spatula - to push the dough evenly around the bottom of the pan.
Now, after the dough has taken a crust shape, you can put it in the freezer for a few minutes so it can set.
STEP 2: MAKING THE FILLING
So, while the crust is setting, we can move on to the filling.
First, add the cream cheese to a large bowl along with the sour cream, vanilla extract, lemon juice, and confectioners swerve.
Then, use a fork to mix and mash all of those ingredients together until they're combined and smooth.
Now, once they are, take the crust out of the freezer and pour the filling on top of the crust. Then use a spatula to smooth the filling out.
STEP 3: FINISHING THE CHEESECAKE
Ok, at this point, you can dig right in and eat the cheesecake, or you can pop it in the freezer for 30 minutes to an hour so it can set a bit.
It's delicious both ways, so you really can't go wrong!
So whether you eat it immediately or chill it for a little bit, enjoy!
STORING THIS KETO CHEESECAKE
Now, this keto no bake cheesecake recipe makes 2 servings.
And trust me, eating half of it is perfectly satisfying since it is so rich and decadent. Honestly, I can only eat half at a time because it's so rich.
That said, you can either share the other half with anyone lucky enough to be around after you make this tasty low carb cheesecake, or you can store it in the fridge to enjoy the next day.
If you want to store it in the fridge, just put the cheesecake in an airtight container, and it will last for up to 1 week.
Then whenever you're ready to eat it, all you have to do is take it out of the fridge and dig right in!
WRAPPING IT ALL UP
Well, that is how you make a super quick and easy keto cheesecake in 5 minutes!
I honestly can't stop making this recipe. It is just the perfect late-night treat to make and leaves me totally satisfied every time. And then I can look forward to eating the other half the next day!
Anyway, I hope you enjoy this keto no bake cheesecake as much as I do.
Let me know what you think by leaving a comment below!
MORE EASY KETO DESSERT RECIPES
So, if you liked how simple, and fast, this recipe was to make, I have a ton of other keto desserts that take just 1 minute!
Try one of these delicious 1 minute desserts next:
- Keto Chocolate Mug Cake No Flour
- Keto Lemon Poppyseed Mug Cake
- Keto Pancakes
- Keto Brownies
- Keto Chocolate Chip Cookies
- Keto Pumpkin Spice Cookies
- Keto No Bake Peanut Butter Cookies
Keto Cheesecake In 5 Minutes
This mini keto cheesecake is rich, creamy, and silky smooth. It has just over 3 NET CARBS, and is done and ready to eat in only 5 minutes! And this might be the easiest keto dessert you can make.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Mixing
- Cuisine: Keto Low carb
Ingredients
Filling:
4oz (112g) Cream Cheese
3 tbsps (27g) Confectioners Swerve
½ Tbsp (7g) Lemon Juice
½ Tsp (3g) Vanilla Extract
1 Tbsp (15g) Sour Cream
Crust:
Heaping ⅓ Cup (45g) Almond Flour
1 ½ Tbsps (14g) Confectioners Swerve
1 ½ Tbsps (20g) Almond Milk
½ Tsp Vanilla Extract
Pinch of salt
Instructions
- Add the crust ingredients to a bowl and mix until a dough ball forms.
- Line a 4" inch springform pan with parchment paper and put the dough ball on it.
- Use hands and spatula to push the dough evenly around the pan. Freeze crust for a few minutes to set.
- Add the filling ingredients to a bowl and mix and mash with a fork until the ingredients are combined and smooth.
- Pour the filling onto the crust and smooth it out with a spatula.
- Either eat immediately or pop in the freezer for 30 minutes to an hour to set.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Fat: 25
- Carbohydrates: 5.5
- Fiber: 2
- Protein: 8
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Crazy good, and so easy
I found my new late night treat! This is super delicious and I love how fast it is to make.
So easy and so tasty! Thanks Joe
I've been looking for a quick dessert and my prayers have been answered!! This cheesecake is delicious!
So delicious!
Omg, seriously delicious!! It tastes like heaven!! I made mine as mini cheesecake bites in cupcake holders slipped into a muffin tin. Each computed to 133 calories and about 2 grams of carbs. Yummy!!
So easy to make and absolutely delicious.
I didn't have lemon juice so I used 1 Tbsp milk for the liquid and used a little lemon extract.
I also added an extra Tbsp of sour cream to make the filling creamer.
Minute Maid frozen lemon juice! Keeps in your fridge for 3 months after thawing!
I also doubled the recipe
Wow. Nailed it. I used reduced fat cream cheese, geek yogurt instead of sour cream, didn’t make crust but tossed in blueberries and pecans at the end. This is my new permanent keto cheesecake recipe. Thanks!!!
If i don't have almond milk what would be a substitute? Heavy whipping cream?
Should work fine. I might go half water half cream though.
I recently started watching my carb intake as my sugar levels are getting higher. I have made this today and yesterday! It is sooooo yummy. Yesterday I made it with the crust and today I didn't...I just tossed a few berries. I'm in heaven. Thank you for sharing this. Oh..I also doubled the sour cream 😉
So happy you liked this so much!!
Soooo yummy! I added a small pad of butter to my crust and baked it for a couple minutes for a little crunch (but totally not necessary!) The filling was so delicious I could eat it as its own dessert.
Glad you liked it Jen :)
Omg so easy and so delicious! I added some cinnamon to the crust and I added 2 full tablespoons of lemon juice. I also whipped up a little HWC for some whipped cream on top. So freaking good!
Sounds delicious! I'm glad you like the recipe!
Just made this, super easy and delicious! I didn’t have any almond milk so I used water. Still was amazing! Thank you for this recipe!
Made this as an anniversary dessert for my Keto hubby. He loved it! I loved how quick & easy it was to make.
I double the ingredients for the cheesecake filling and triple the sour cream. It makes it a little looser and is perfect to use as a fruit dip.
I have also added Lily’s sugar free milk chocolate chips and eat it like a pudding. I don’t kiss the crust.
This is a cold, creamy, delicious dessert that curbs any sweet tooth.
Looks yummy will try recipe. Can recipe be multiplied for a larger springform pan to increase servings?
Yes
This is an awesome recipe. I quadruple it to make a full cheesecake. It's easy and delicious. I make a keto triple berry sauce and even people that do not eat keto love it!
This Cheesecake is absolutely amazing. Even my husband liked it.
I garnished it with Strawberries & Blueberries
Thank you for posting
Super simple and tasty. I made 2. I used fairlife low fat milk I. One instead of almond milk. Came out just fine. Will make many more in the future!
This cheesecake is the best!!!! I doubled the recipe for a sl. larger pan. Came out great!!!! I licked the beaters!! Had to use mixer some as my arms couldn't mix til smooth. Worked out great! This is definitely a do again recipe. Will make it alot. Thank you for the work you put in so we can enjoy it!! Will buy your book later when I get paid!!
I didn’t have lemon so used some SF peanut butter and put them into mini cups got 6 out this. Love the recipe
How many x should I make recipe for a normal cheesecake springform pan?
I think you'd want to make 5x the recipe.
Thank you so much for sharing this recipe! Haven't had cheesecake in years and don't have the time to bake one, so this recipe was just what I needed! This tastes incredible, like restaurant status! Thank you again!!!
I just made your recipe. I doubled the crust to fill a regular spring form pan and doubled the filling. I could have tripled the filling to get a thicker piece, but it looks good doubled.
It's cooling in the fridge so all I've gotten to taste was the filling. I'm so looking forward to it! Could we add cool whip to the filling to lighten it up and sweeten it a little?
I don't see why not! Hope you enjoyed it :)
I was craving a mental health cheesecake so found this recipe for a quick fix LOL! Super easy and it indeed scratched that itch. I made mine in a 4” soup cup and baked the crust in the air fryer until lightly browned. I prefer lightly sweetened desserts so next time I’ll not sweeten the crust and dial down the filling by about half as (in case someone else out there shares my preference). My non-keto husband loved the remainder that I couldn’t eat!