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A slice of keto no bake lemon cheesecake on a dessert plate
Redondo

Keto No Bake Lemon Cheesecake

This Keto No Bake Lemon Cheesecake is silky, bright, and indulgent—without the sugar or oven! It’s the perfect make-ahead dessert for summer gatherings or solo cravings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups almond flour
  • 0.25 cup butter, melted
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup powdered erythritol or monk fruit
  • 1 tsp vanilla extract
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup heavy cream, whipped

Equipment

  • Springform pan For easy release and clean slices
  • Electric mixer To whip cream and blend filling

Method
 

  1. In a bowl, mix almond flour and melted butter until it resembles wet sand. Press into a parchment-lined 8-inch springform pan. Freeze for 15 minutes.
  2. Beat softened cream cheese with sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
  3. Fold whipped cream gently into the cream cheese mixture until just combined.
  4. Spread filling over crust. Smooth the top and chill for at least 4 hours or overnight.
  5. Slice and garnish with lemon zest or keto whipped cream before serving.

Notes

Chill overnight for best texture. Slice with a warm knife. Freeze in individual portions for an easy keto treat anytime.