This no bake keto cheesecake recipe layers a pressed almond flour crust and a whipped cream cheese filling into individual jars, so it sets in the fridge with no oven, no water bath, and no cracked top to worry about. Each jar comes out portioned and ready to grab, which makes it a favorite in the keto recipe collection here — browse the full recipes archive for more low carb desserts and mains.
Table of Contents
Why This No Bake Keto Cheesecake Recipe Works
- No oven, no cracks. Because the filling sets by chilling instead of baking, there’s no water bath, no risk of a sunken or cracked top, and no need to babysit an oven timer.
- Portioned from the start. Filling individual jars means dessert is already portion-controlled — useful for a low carb cheesecake dessert you want to keep to one serving without slicing a whole cake.
- Whipped, not dense. Folding whipped heavy cream into the cheese base (instead of just beating everything together) gives a lighter, mousse-like texture rather than a heavy, sticky filling.
- Freezer-friendly. Because each jar is already a single serving, extras go straight into the freezer without any extra wrapping or portioning later.
Ingredients
For the almond flour crust
For the cheesecake filling
Equipment
How to Make It
- Make the crust. In a small bowl, stir the almond flour, melted butter, powdered sweetener, and salt together until the mixture looks like damp sand and holds together when pressed between your fingers.
- Press the crust into the jars. Divide the crust mixture evenly among the 8 jars — about 1.5 tablespoons each — and press it firmly into the bottom with the back of a spoon or a shot glass. Firm, even pressure here is what keeps the crust from crumbling once you scoop into the finished jar. Set the jars aside.
- Beat the cream cheese base. In a large bowl, beat the room-temperature cream cheese with the powdered sweetener on medium-low speed for 1-2 minutes, until completely smooth with no lumps. Room-temperature cream cheese is what prevents a grainy keto cheesecake filling — cold cream cheese will not smooth out no matter how long you beat it.
- Add the flavor. Mix in the sour cream, vanilla extract, and salt on low speed until just combined. Scrape down the sides of the bowl so nothing is left unmixed at the bottom.
- Whip the cream separately. In a clean, cold bowl, whip the cold heavy cream with a whisk attachment or hand mixer until it holds stiff peaks, about 2-3 minutes. Cold cream whips faster and holds its structure longer, so chill the bowl and beaters beforehand if your kitchen is warm.
- Fold, don’t stir. Add the whipped cream to the cream cheese mixture in two additions, folding gently with a rubber spatula each time instead of stirring. Stop as soon as no streaks remain — overmixing knocks the air back out and leaves a denser filling.
- Fill the jars. Divide the filling evenly among the jars over the crust, smoothing the tops with the back of a spoon or piping it in for a neater finish.
- Chill until set. Refrigerate the jars, uncovered, for at least 4 hours, or overnight for the fullest set and the cleanest slice through the layers with a spoon. Top with raspberries, mint, or lemon zest just before serving.
Tips and Swaps
- Keep the sweetener powdered. A granulated sweetener leaves a gritty texture once chilled; a powdered erythritol-monk fruit blend dissolves fully into the filling and keeps this a genuinely smooth sugar free cheesecake recipe.
- Why erythritol isn’t counted as a carb here. Erythritol has a glycemic index of zero and passes through the body largely unabsorbed and unmetabolized, so it’s excluded from the carb totals below the way most keto sweeteners are — the sweetener still adds bulk and sweetness, just not digestible carbohydrate.
- Swap the crust. No almond flour on hand? A crust of crushed low carb graham-style crackers or toasted pecans mixed with the same butter and sweetener ratio works as a drop-in swap.
- Add a fruit swirl. Warm a couple tablespoons of no-sugar-added berry jam and swirl a spoonful over each jar of keto cheesecake filling before chilling for a marbled look without added carbs.
- Watch the cream cheese temperature. Softened, not melted — cream cheese left out too long can separate slightly when whipped, so aim for cool room temperature rather than warm.
Storage and Meal Prep
- Refrigerate covered. Once fully chilled, screw the lids on and store in the fridge for up to 5 days, which makes this an easy keto dessert meal prep to portion out for the week in one session.
- Freeze for later. These jars freeze well for up to 2 months; thaw a jar overnight in the fridge before eating rather than at room temperature.
- Mind the 2-hour rule. Like any dairy-based dessert, don’t leave a filled jar sitting out at room temperature longer than 2 hours — cream cheese fillings are perishable and belong back in the fridge promptly, per USDA food safety guidance.
- Add toppings last. Fresh berries and mint hold up better added just before serving rather than stored on top for days, since the fruit releases moisture as it sits.
Nutrition
Nutrition is calculated per jar from the ingredients above using USDA FoodData Central as the source basis; it’s an estimate, not a lab measurement, and will vary slightly with the exact brands used.
| Nutrient | Per serving |
| Calories | 390 |
| Protein | 6g |
| Fat | 38g |
| Total Carbohydrates | 6g |
| Fiber | 1g |
| Net Carbs | 5g |
Frequently Asked Questions
Is this no bake keto cheesecake recipe good for meal prep?
Yes — because it’s already portioned into individual jars, it’s one of the easier keto desserts to make ahead for the week. Cover and refrigerate up to 5 days, or freeze for up to 2 months and thaw overnight in the fridge.
Can I make no bake cheesecake jars without a mixer?
You can beat the cream cheese base with a sturdy whisk and some elbow grease, but whipping the heavy cream to stiff peaks by hand takes several minutes of steady effort — a hand mixer makes that step much faster and more reliable.
Why is my keto cheesecake in a jar runny instead of set?
The most common cause is not chilling long enough — give it the full 4 hours minimum, or overnight for the best set. A close second is heavy cream that wasn’t whipped to full stiff peaks before folding, which leaves the filling too loose to firm up fully.
Can I use a different sweetener?
A powdered allulose or monk fruit blend works the same way in this recipe. Avoid liquid sweeteners like stevia drops on their own, since they won’t add the bulk that keeps the filling’s texture right.
Ratings and reviews
No ratings yet. If you have cooked this, your rating helps the next person decide.
Rate this recipe