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+ servings
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.
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