Servings: 8 slices
Total Time: 10 minutes + chilling
Difficulty: Easy
Calories per Serving: ~210
Macros (per slice):
Protein: 10g • Carbs: 5g (Net 3g) • Fat: 17g • Fiber: 2g
Intro
This keto no-bake cheesecake delivers everything you love about classic cheesecake — creamy, dreamy, tangy-sweet richness — without turning on the oven, loading up on sugar, or breaking your macros. It’s the perfect chilled dessert for anyone craving something indulgent yet clean and nutritious.
Because it’s made with high-protein Greek yogurt, cream cheese, and sugar-free sweetener, this low carb no-bake cheesecake is as wholesome as it is satisfying. The filling sets beautifully in the fridge, giving you a silky smooth texture that tastes like a bakery-style treat.
It’s an easy, quick, nutrient-friendly dessert you can whip up in minutes, making it ideal for keto eaters, Weight Watchers followers, and anyone who wants a simple, macro-balanced sweet fix.
Look at the Recipe
- A smooth, velvety cheesecake filling that sets without baking.
- Light vanilla sweetness over a crispy, buttery almond flour crust.
- Low carb and high protein, made with clean ingredients for a guilt-free dessert.
Ingredients Needed
For the Crust
- 1 ¼ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered allulose or monk fruit
- ½ tsp vanilla extract
- Pinch of salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt (or keto yogurt)
- ⅓ cup powdered allulose
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 scoop vanilla protein powder (optional but recommended for texture + protein)
Optional Toppings
- Fresh berries
- Sugar-free chocolate drizzle
- Whipped cream
How to Make Our Keto No-Bake Cheesecake
- Mix the crust. Combine almond flour, melted butter, sweetener, vanilla, and salt until a crumbly dough forms.
- Press into the pan. Line an 8-inch springform pan with parchment and firmly press the crust into an even layer. Set aside.
- Make the filling. Beat cream cheese until smooth. Add Greek yogurt, sweetener, lemon juice, vanilla, and protein powder. Blend until creamy and lump-free.
- Assemble. Spread the filling over the crust and smooth the top with a spatula.
- Chill. Refrigerate at least 3–4 hours, or overnight for the best set.
- Slice and serve. Carefully release from the pan and cut into even slices.
Storage & Serving Suggestions
Storing:
Keep in the refrigerator for up to 5 days.
Freezing:
Freeze slices individually for 2–3 months. Thaw in the fridge before serving.
Serving Ideas:
- Top with berries for a fresh, low carb garnish
- Add sugar-free caramel or chocolate drizzle
- Serve with a spoonful of protein yogurt for extra creaminess
Tips & FAQs
Can I make this cheesecake dairy-free?
Yes — use dairy-free cream cheese, coconut yogurt, and plant-based protein powder.
Why add Greek yogurt?
It boosts protein, reduces calories, and makes the texture lighter while staying creamy.
Can I skip the protein powder?
Yes — but it helps thicken the filling and adds structure. Without it, chill longer.
How do I prevent a gritty texture?
Use powdered allulose — it dissolves smoothly without crystallizing.
Can I use different crust options?
Ground pecans, walnuts, or even a crustless version all work well.
