No-Bake Keto Cheesecake with Salted Pecan Crust
It doesn’t get any easier than no-bake keto cheesecake!
The rich, creamy texture of this cheesecake with the pecan crust is the perfect combination. I added just a hint of lemon to the cheesecake and a touch of cinnamon to the crust to create the most flavorful no-bake cheesecake.
It’s the best and easiest dessert for any time of the year. Top with berries to take it up a notch! While you’re at it, check out all of our amazing keto desserts.
Cheesecake is one of my favorite desserts. I remember trying to make a no-bake cheesecake in high school and it never set up. I was so disappointed. Because of that experience, I steered clear of making cheesecake for a long time. In fact, I think this is the first no-bake cheesecake I’ve tried since then!
I’ll admit, it took me a few tries to get this no-bake keto cheesecake perfect for you! The first was a little too lemony. And I got impatient waiting for it to set up. So now you know from my experience that it is essential for it to set up overnight.
No-Bake Keto Cheesecake
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
Rich, creamy cheesecake with the perfect crunchy crust made from pecans.
Ingredients
Pecan Crust:
- 1 1/2 cups pecans, finely chopped
- 2 tablespoons salted butter, melted
- 1 tablespoon keto confectioners sweetener
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
No-Bake Keto Cheesecake Filing:
- 2- 8 oz. blocks full-fat cream cheese
- 1 cup keto sweetened condensed milk
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- 1/2 cup keto confectioners sweetener (2/3 cup for sweeter, 1/3 cup for less sweet)
- 2 tablespoons unflavored gelatin
Directions
1
For the pecan crust:
Preheat the oven to 325 degrees. Line a 9-inch springform pan with parchment paper. Alternatively, you could use a greased pie dish.
2
In a medium-sized bowl, mix together the pecans, melted butter, keto confectioners sweetener, salt, and cinnamon. Pour the mixture into the prepared springform pan and evenly spread it out. Firmly press the crust into the pan.
3
Bake the crust for 10 minutes and then set aside to cool.
4
To make the no-bake keto cheesecake filling:
Using the whisk attachment on a stand mixer or handheld mixer, mix together the cream cheese, keto sweetened condensed milk, lemon juice, vanilla, keto confectioners sweetener, and gelatin.
5
Whisk on high for about 5 minutes, until it has a smooth texture.
6
Pour the cheesecake filling into the springform pan over the pecan crust. Smooth out the top with a spatula and place in the refrigerator overnight. It needs at least 12 hours to set up.
7
When ready to serve, remove from the refrigerator and run a knife around the edge of the cheesecake. Remove the sides of the springform pan. Slice into 8 pieces. Top with berries if desired. Enjoy!
Nutrition Information
Yield: 8 servings, Serving Size: 1 slice
Amount Per Serving:
413 Calories | 42.1g Fat | 19.2g Total Carbs | 2g Fiber | 3g Sugar | 14.1g Sugar Alcohol | 8.7g Protein | 3g Net Carbs
Tips for making the best no-bake keto cheesecake:
- I love using pecans for a keto crust. Walnuts work too. I did bake the crust for 10 minutes to help it stick together. I don’t know if that negates the “no-bake” part, lol! This crust is the one from my Keto Key Lime Pie recipe.
- This does need to set up overnight. Believe me! I tried it too soon the first time I made it and it wasn’t ready!
- You’ll need our keto sweetened condensed milk for this cheesecake so make sure you factor that into your planning.
- You could use a pie plate if you don’t have a springform pan.
So good, you might want to make two!
I got a lot of compliments on this no-bake keto cheesecake. My husband wanted everyone to try it because he liked it so much. We’re remodeling our house so he had me give a piece to the cabinet guy, the electrician, and anyone else who was there. I was wishing I had made two because I wanted another piece for myself!
Here’s what my Hip sidekick Erica had to say about this no-bake keto cheesecake:
“THIS WAS ABSOLUTELY DELISH! The cheesecake filling was on point and tasted exactly like cheesecake. I didn’t have a springform pan on hand and it still turned out fine. My kiddos enjoyed it too!”
Check out our recipe for sugar-free strawberry pie next!
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