No Bake Keto Cheesecake

My no bake keto cheesecake recipe is easy to make and perfect for sharing. It’s made with 7 ingredients, and there’s no heavy cream OR eggs needed! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 192kcal

Author Arman Liew

Ingredients

1 recipe keto graham cracker crust
2 cups raw cashews soaked overnight * See notes
1/2 cup coconut oil
3/4 cup coconut milk
3/4 cup allulose
1 teaspoon vanilla extract
1 cup cream cheese dairy free or standard

US Customary - Metric

Instructions

Prepare your graham cracker crust 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.

Video

Notes

* To soak cashews, place raw cashews in a bowl and cover with water for at least 6 hours. For a quicker method, top cashews with boiling water and let sit for 2 hours.

TO STORE: Leftover cheesecake should be stored in an airtight container in the fridge for 1 week.

TO FREEZE: Place slices in a freezer-safe container and freeze for up to 6 months. Let it thaw for several hours in the fridge.

Nutrition