These no-bake Cheesecake Cups are so easy to make, keto-friendly, and need only about 10 minutes to make! They are so delicious and perfect for those who are on a low carb diet. A healthy treat everyone can enjoy without any guilt.
These no-bake keto cheesecakes are super fun and tasty that everyone will enjoy in your household. They are even kid-approved! The base is made with almond flour, sweetener, and butter. To make the cheesecake filling we used cream cheese, sour cream *, butter, and sweetener. Keep in mind that this healthy no-bake cheesecake recipe is made for those who are on a keto-diet and may not be a great fit for everyone. Also, please read our notes and substitutes section for other ingredient alternatives.
Why this Keto cheesecake is so good
- Super easy: All you will need is about 10 minutes to make this keto cheesecake. Just so easy to put together.
- Healthy: This no-bake cheesecake recipe is made with simple ingredients and perfect for those looking for high fat and low carb dessert. Swap the sour cream with plain greek yogurt for an even healthier option.
- Delicious: A tasty dessert you can enjoy without any guilt! Creamy, smooth, and so good!
Ingredients you will need
For the Crust:
- 1 cup Almond flour
- 2 tbsp butter melted
- 1 tsp Vanilla extract
- ¼ tsp Cinnamon
- Pinch Sea salt
- 1 Packet stevia optional
for the Cheesecake layer:
- 8 oz Cream cheese soften
- ½ cup Sour cream or a low carb plain greek yogurt
- 2 tbsp Butter soften
- ½ cup Granulated erythritol
- Pinch Sea salt
- Raspberries and mint leaves optional, to garnish
How to make these no-bake cheesecakes
- First, make the crust: In a bowl, stir together the crust ingredients until the mixture resembles sand.
- Next, set up the cups: Distribute between 4 serving glasses.
- Make the filling: Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy. Add in the remaining ingredients and mix until incorporated.
- Assemble cups: Transfer to a piping bag and pipe the cheesecake over the crusts. Finally, top with raspberries if desired.
FAQ’s and tips
- Almond flour: For those who aren’t on keto may use oats. But to keep this keto, you may use coconut flour.
- Cream Cheese: Not on keto? Use a fat-free option. If you want to skip the cream cheese completely, here is what you can sub it with, puree one cup of cottage cheese, use one cup of plain or dairy-free yogurt.
- Sour cream: For keto, use full fat, they have less sugar. Not on keto, use fat-free. Also, even though sour cream is a keto-friendly ingredient it may not be ideal for some, use plain Greek yogurt instead. Also, we love the “two good” brand that is very low in carbs.
- Butter: An ingredient that great for those on keto and we prefer this for the cheesecake. But you can also try using coconut oil.
How to thicken a no-bake cheesecake
If your cheesecake isn’t as thick as you like, you may place in the fridge for 1-2 hours for the creamy cheese filling to solidify more.
Is cheesecake keto
No. Not all cheesecakes are keto. Especially if they are made with sugar and the crust is made of graham crackers. Our easy no-bake cheesecake recipe is perfectly keto.
CAN I leave cheesecake out overnight
The right answer is no. You should not leave any food that contains perishable ingredients in them on your kitchen counter overnight. You may leave the cheesecake out for 2-3 hours tops but it is best to store it in the fridge to prevent any foodborne illnesses.
Is cream cheese OK on keto
Among many other kinds of cheese, cream cheese is ok to have on keto. Mostly the full-fat versions are high in fat and low in carbs with only 0.8g of carbs per tablespoon.
Here are more keto-friendly recipes
- Keto Almond Butter Cups
- Easy Fluffy Keto Pancakes
- Baked Avocado Egg
- Easy Crustless Quiche
- Low Carb Zucchini Lasagna Casserole
- Keto Chocolate Cupcakes
- Easy Keto Cauliflower Mac and Cheese
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No-Bake Keto Cheesecake Cups
Ingredients
Crust:
- 1 cup Almond flour
- 2 tbsp butter melted
- 1 tsp Vanilla extract
- ¼ tsp Cinnamon
- Pinch Sea salt
- 1 Packet stevia optional
Cheesecake layer:
- 8 oz Cream cheese soften
- ½ cup Sour cream or a low carb plain greek yogurt
- 2 tbsp Butter soften
- ½ cup Granulated erythritol
- Pinch Sea salt
- Raspberries and mint leaves optional, to garnish
Instructions
- In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.
- Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.
- Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.
- Top with raspberries if desired.
Notes
- Cheese: Use full-fat cream cheese, or make sure you cheese a keto-friendly version.
- You can use coconut oil in place of butter
- Sour cream: They aren’t that low in carbs even though they are still keto-friendly so you can use a keto-friendly plain greek yogurt like the “two good” brand. soften it with a bit of water.
- Toppings: Can be any berries
Jacqui says
Not only were these super easy to make, they were also super delicious! I toasted the almond meal in a dry fry pan, like someone else in the comments did. I made this for a non keto person, who really enjoyed it as well. I will definitely be saving this recipe!
Rena says
Thanks. Glad you loved it
Daniela says
I absolutely love it!
Rena says
Thank you!
Taylor says
Can I just use cream cheese and not sour cream or anything else?
Rena says
Yes
Charity says
Thank you for this recipe! I’m not a cheesecake lover, but this was SO delicious!!! I toasted the almond flour in a dry skillet til golden brown before I made the “crust “ part. It ended up tasting like the crust was baked! Thank you again for this 5 star recipe!! I’ll be making this again!!
Rena says
Awesome. Glad you loved it
Zztop says
The filling is amazing and defiantly satirized my craving. I only used 1/4 of a cup of swerve instead of a half cup and I added a few tablespoons of heavy cream. My crust seemed too thick though. Other than that I loved it
Rena says
Thanks for the feedback.
Lorraine says
Absolutely delicious! I’ve been making this for about a year. Today I added some lemon zest to the cream cheese. Game changer!! I make it a few times a month.
Carolyn Kirmil says
So yummy and easy to make. We added cherries on top. We will definitely make this again!
Rena says
Perfect! Cherries sound amazing.
Rosie says
I made these last week… didn’t change a thing. My husband fell in love with them as much as I did!
Going to make more tomorrow
Rena says
Yay. So glad
Jessica E. says
I just made this for dessert. It’s rich and flavorful. Very yummy! Thank you for sharing the recipe.
Rena says
Thanks for the feedback Jessica. Happy you liked it.
Vienna says
This recipe was awesome, I didn’t have enough Almond flour so used flaxseed mill & coconut flour, added some lemon zest to cream cheese/sour cream. Delicious!
Rena says
So awesome. Great substitutes. Thanks for the feedback.
Michele Crysel says
I’m making as directed except I’m omitting crust. Would it be 0 carbs then????
Rena says
Hi. I can’t really say it will be zero completely but it will be super low. They’re still going to be a very small amount from cream cheese and yogurt.
Patty says
Delicious! TYSM for this recipe!
Taylor says
Can I just use cream cheese and not sour cream or anything else?
Rena says
Creamy cheese works
Caitlin Gonzalez says
I don’t ever eat the crust on my cheesecake so when I eliminated the crust my cheesecake filling has almost no carbs. I am a cheesecake freak and this turned out amazing for my cravings. Thank you.
Karen Black says
DELICIOUS! Perfect size to soothe your craving too.
Jenn says
Love it
Rena says
Thank you Jenn
Jessica says
Holy wow!!
VICTORIA WILLIAMS says
Awesome!!!!
Rena says
Thank you!
Cherley Grogg says
Thos was wonderful
Thank you.
Rena says
Thanks for the feedback. Happy you liked it.
Ana L Woodburn says
Is it 14 grams of carbs per serving?