This keto cheesecake no bake snickerdoodle version is super easy and sweet. Low carb with an almond flour crust or crustless sweetened with stevia.
This keto cheesecake no bake made like snickerdoodle is something special. Truly, I went out of my way here.
The keto cheesecake part isn’t baked at all. Something you whip together and place in refrigerator to hard, quick and easy.
Crust can be a bit tricky. You can always opt for a no crust if it isn’t your thing. Personally, I don’t normally care for crust but this one is good. However the crust does have a baked option. The crust in the pictures happen to be baked but for a true keto cheesecake no bake you can skip this part and go straight to the refrigerator.
How to make a keto cheesecake no bake:
Super simple and easy actually. Unlike my keto cheesecake bites you don’t have to be careful and watch bake times. Not to mention you get away with far less sweetener due to not having to have eggs in the mix.
The base for the keto cheesecake is sour cream and cream cheese. You leave them out to get to room temperature in order to mix then place back in the refrigerator.
This will allow the cream cheese to set again. By adding a little sour cream you make it smoother but not too much because sour cream doesn’t harden like cream cheese.
For that true snickerdoodle cookie feel I added cinnamon and cream of tartar to the no bake filling.
Cinnamon and snickerdoodle have to be together. You can’t have one without the other. You can get away with the cream of tartar missing but not the cinnamon. I added powdered sweetener and liquid stevia to the mix.
Consequently, this produced a rather sweet keto dessert. So if you want to calm down the sweetness skip the liquid stevia. Don’t skip the powdered sweetener due to it helping with bulking within the cream cheese.
The keto cheesecake no bake filling should harden within 2-4 hours.
Can you eat cheesecake on keto?
Absolutely, the only thing to look out for is if you are watching calories. Cheesecake is still a very calorie dense dessert. The macros will fit but the calories will be on the high side.
With that being said keto cheesecake is the best crossover dessert in my opinion. Unlike desserts made with almond or coconut flour the texture of cheesecake never changes.
This makes it dangerous and prone to overeating. I have to avoid it because keto cheesecake is my favorite.
What about the keto cheesecake crust?
Keto crust are interesting. With my experience I have seen just plain almond flour works best for any sort of crust.
In this recipe as mentioned you have a option to bake the crust. I think baking it giving it an amazing complex of flavors and texture. To keep it fully no bake due to the crust being mixed with butter it will harden. That’s a sure thing it will have no other choice.
But, if you are looking for some true flavor. Bake it for simply 10-12 minutes at 350ºF and let it cool while the cream cheese is coming to room temperature.
Helpful tips for keto cheesecake no bake:
- Powdered sweetener over granulated. The powdered will work best for two reasons. One, the granules are much smaller and can cause better bulking for the hold in the no bake cheesecake. Two, smaller granules won’t produce that crunchy texture it would give if it wasn’t powdered.
- Baking the crust. As mentioned above for best flavor I recommend you bake the crust. It will be you best 10-12 minutes spent in the kitchen.
- Cinnamon topping, this really brings that snickerdoodle, cinnamon flavor to the keto cheesecake. Now the crunch here works because they are spice crunches which is much different than the cheesecake filling being grainy.
Macros
per slice, a 8×8 baking dish will make 9
Calories 307
Fat 28g
Net carbs 3g
Protein 6g
Snickerdoodle Keto Cheesecake No Bake (Low Carb, Sugar Free)
Ingredients
cheesecake crust
- 1 cup blanched almond flour
- 2 tablespoon sugar free maple syrup
- 1 teaspoon ground cinnamon
- 4 tablespoon butter
- 1/4 teaspoon Salt
Keto cheesecake filling
- 16 ounces Cream Cheese
- 1/4 cup Sour Cream
- 1/4 cup Powdered sweetener
- 1/2 teaspoon Liquid stevia
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Cinnamon sugar topping
- 1 tablespoon granulated sweetener (or Sukrin gold)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
cheesecake crust
- bring butter to room temperature
- Combine all ingredients in bowl and add butter in slices. With a hand mixer combine it all until fully combines
- Press crust out in a 8x8 baking dish. If not cooking proceed to cheesecake filling. If baking now place in oven at 350ºF for 10-12 minutes for crust to brown
keto cheesecake filing
- bring cream cheese to room temperature. It's a option to bring the sour cream but it isn't important but I do bring that to room temp myself
- cream sour cream and cream cheese together
- After that you can toss all the remaining cheesecake ingredients in, in no particular order then using a hand mixer mix well
- Spread it across your crust in the 8x8 pan and sprinkle topping across the top as evenly as possible.
- Refrigerate 2-4 hours for setting
Notes
- Powdered sweetener over granulated. The powdered will work best for two reasons. One, the granules are much smaller and can cause better bulking for the hold in the no bake cheesecake. Two, smaller granules won't produce that crunchy texture it would give if it wasn't powdered.
- Baking the crust. As mentioned above for best flavor I recommend you bake the crust. It will be you best 10-12 minutes spent in the kitchen.
- Cinnamon nutmeg topping, this really brings that snickerdoodle, nutty flavor to the keto cheesecake. Now the crunch here works because they are spice crunches which is much different than the cheesecake filling being grainy.
Can this easily be doubled ?
Yes it can!
Just wondering about the addition of cream of tartar. It is usually used to stabilize egg white, particularly when baking. I’m trying to figure out why it’s needed in a no bake recipe without eggs? Can I leave it out? Dying to try this recipe…looks yummy!
Yes you can leave it out if you’d like