Keto Cheesecake Recipe (No eggs or dairy!)
This easy keto cheesecake is smooth, creamy and requires no baking! Perfect with or without a crust, this truly is the best low carb cheesecake recipe! No eggs and dairy-free. 2 grams net carbs.
No Bake Keto Cheesecake
When it came to keto desserts, making a ketogenic cheesecake was at the top of my list. Sure, we’ve had some fabulous keto baking recipes, like keto brownies and keto toffee, but nothing beats a delicious no bake cheesecake.
This recipe for keto cheesecake ticks ALL the boxes and tastes just any traditional cheesecake out there- Smooth and creamy in texture. In terms of taste, it’s comfortably sweet. Sometimes cheesecakes can be super sickly sweet, but nope, not this one. It also has a slight tang to it, but that only brings out the deliciousness of it!
To really stand the test, I had to make my non-keto and non-vegan friends try it out, and no one believed it was low carb and sugar free- They thought I had bought it.
No heavy cream, no dairy, no eggs, and no butter, seriously, this is the BEST keto cheesecake!
How to make a keto cheesecake
This recipe for keto cheesecake can be made with or without a crust. You can use any crust recipe you like or make a simple low carb pie crust, as I used in my millionaire bars.
The Ingredients
- Cashews– The cashews are soaked for 6 hours, making them easy to blend. Blended cashews produce a cream-like texture, and perfect for this keto no bake cheesecake filling. Be sure your cashews are unsalted.
- Coconut milk– Thicker than other plant-based and non-dairy milk. You won’t be able to taste the coconut at all. You can use any milk you’d like.
- Coconut oil– Helps the no bake cheesecake hold shape, once firm. Use refined coconut oil, to avoid any coconut flavor.
- Granulated sweetener– I used monk fruit sweetener, but erythritol will work well too. Avoid using other sugar free sweeteners, as they don’t have the same texture as sugar, which is needed for the recipe.
- Vanilla Extract– A must for all cheesecake recipes- it brings a little vanilla flavor!
- Cream Cheese– I used dairy-free cream cheese, to keep it vegan. You can use traditional keto cream cheese if that is what you prefer.
The Instructions
Making this low carb cheesecake is much easier than you think, and requires minimal prep. There’s no heavy mixing and no melting of any ingredients at all.
Soaking the cashews for several hours prior may seem cumbersome, but it will help when you blend them with the other ingredients. Adding the cream cheese in last ensures the mixture remains ultra-creamy and thick.
If you use a pie crust, prepared crust, or homemade crust, be sure that it can fit an 8-inch pan. While any pan works, using a springform pan makes the removal of the keto cheesecake seamless and without any mess.
Keto Cheesecake Flavor Ideas
- Keto Lemon Cheesecake– Add 2 tablespoons of lemon juice to the cheesecake filling. Also, consider adding a simple glaze, using lemon juice instead of water ort
- Keto Key Lime Cheesecake– Squeeze lime into the cheesecake filling and top with coconut whipped cream and shredded coconut.
- Blueberry Keto Cheesecake– Prepare the cheesecake as instructed, but drizzle with fresh or frozen blueberries, soaked in keto maple syrup.
Keto Cheesecake Recipe Tips
- You must soak the cashews prior, otherwise, when you blend them, you’ll be left with cashew butter. If you want to soak them in less time, soak them in boiling water for 2 hours.
- If you keep this cheesecake crustless, slice, and serve directly from the pan. Removing it will be extremely difficult. Alternatively, let it set in a square pan and serve them as cheesecake bars.
- Do not refrigerate the cheesecake to firm up- it must be frozen. The longer you freeze it, the better the cheesecake will hold up.
- Avoid over blending the mixture. You want the mixture to remain thick.
Can I make this keto cheesecake no carb?
Unless you all use cream cheese in the filling and avoid any type of crust, you’ll find it quite difficult to make a no carb cheesecake.
If you’d like this to be a no carb cheesecake recipe, you could try using macadamia nuts instead of cashews. Again, they will contain negligible trace carbs.
Storage Tips
- To store: Pre-frozen cheesecake can later be stored in the refrigerator. Keep it in a sealable container, or covered in plastic wrap. Refrigerated cheesecake will keep well for up to 2 weeks.
- To freeze: Keto cheesecake can be stored in the freezer. Keep them in a freezer-friendly container. They will keep well for up to 6 months. Thaw for several minutes, before serving.
More EASY keto dessert recipes
- Caramel Cookie Dough Bars
- Keto Cinnamon Rolls
- Coconut Ice Cream
- Almond Butter Cookies
- Peanut Butter Balls
Keto Cheesecake
Ingredients
- 1 crust of choice * See notes
- 2 cups raw cashews soaked overnight ** See notes
- 1/2 cup coconut oil
- 3/4 cup coconut milk
- 3/4 cup granulated sweetener of choice *** See notes
- 1 tsp vanilla extract
- 1 cup cream cheese dairy free or standard
Instructions
- Prepare your crust of choice into an 8 inch springform pan. If leaving the cheesecake crustless, grease an 8-inch pan and set aside.
- In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
- In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined.
- Pour the mixture over the crust and freeze for at least 3 hours, or overnight.
- Remove from the freezer and assemble the cheesecake by removing it from the springform pan. Top with extra whipped cream and slice into pieces.
This is so great, danke für die Gramm Angaben!
Grüße,
Jesse-Gabriel
Do you use coconut milk from a can or from a carton?
Does the coconut milk need to frozen first and then separated?
Does this work with other nuts which are lower in carbs than cashews? Thank you.