No-Bake Keto Cheesecake Cups

By Rena Awada | Updated On September 6, 2020

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.

side view cheesecake in a cup

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
close up and side shot of cheesecake in a cup

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.
top view of spoonful of cheesecake from cup

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.

top view of cheesecake in a cup garnished with raspberry

Here are more keto-friendly recipes

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cheesecake in a cup with raspberry and mint garnish

No-Bake Keto Cheesecake Cups

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.
4.96 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 477kcal
Author: Rena



  • 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


  • 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.


  • 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
Place leftovers in a container and store in the fridge for up to 5 days. Place leftovers in a container and freeze for one month if necessary.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 477kcal | Carbohydrates: 14g | Protein: 10g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 115mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1185IU | Calcium: 150mg | Iron: 1mg
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Reader Interactions


  1. Jacqui says

    5 stars
    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!

  2. Charity says

    5 stars
    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!!

  3. Zztop says

    4 stars
    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

  4. Lorraine says

    5 stars
    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.

  5. Jessica E. says

    5 stars
    I just made this for dessert. It’s rich and flavorful. Very yummy! Thank you for sharing the recipe.

  6. Vienna says

    5 stars
    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!

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