Easy No-Bake Keto Cheesecake Bars: What You Need
Crust (not required, but suggested)
1 1/2 cups of almond flour
4 tbsp melted butter
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp vanilla
Filling
16 ounces (2 blocks) of cream cheese that has been softened
¾ cup powdered erythritol (adjust to taste)
1 tsp of vanilla extract
1 cup of heavy cream
Directions
1. Make the crust
Combine almond flour, melted butter, sweetener, and vanilla.
Press down hard on the bottom of a glass dish (8×8 works well).
Chill in the fridge while you make the filling.
(If you don’t want a crust, you can skip this step.)
2. Make the filling
In a bowl, beat softened cream cheese until smooth.
Add sweetener and vanilla. Beat again until creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Assemble
Spread the filling evenly over the chilled crust.
Smooth the top with a spatula.
Refrigerate at least 3–4 hours (overnight is best).
4. Serve
Cut into squares like in the image and serve chilled.
Optional Add-Ons
Add lemon zest for lemon cheesecake
Mix in sugar-free chocolate chips
Top with keto berry sauce
Sprinkle cinnamon or cocoa powder
