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–+ servings
full keto no bake cheesecake in glass dish

Classic Keto No Bake Cheesecake

This keto no bake cheesecake is your classic cheesecake made low carb and keto friendly. You won't be able to tell the difference! Made with an actual keto cookie crust just like the real thing is. Simply whip it together and pop it in the refrigerator and have a sweet treat in no time!
5 from 1 vote
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Prep Time: 0 minutes
Cook Time: 15 minutes
Servings: 8 slices
Calories: 219kcal

Equipment

Ingredients

Crust

  • 1.5 bags HighKey Snacks cookies
  • 2 tablespoon melted butter

Cheesecake Filling

  • 8 ounces full fat cream cheese
  • 1 tablespoon full fat sour cream
  • 1/4 cup whipped heavy cream measure out when liquid
  • 1/4 cup powdered sweetener
  • 1/4 teaspoon liquid stevia or monk fruit optional for desired sweetness

Whipped Cream Topping

  • 1/4 cup whipped heavy cream
  • 1 teaspoon powdered sweetener

Instructions

Crust

  • Starting with the crust you want to grind the HighKey Snacks cookies up first.
  • Pour butter into the food processor to make cookies crumble. Too much butter and cookies will form into a paste. But even this is salvageable.
  • In a round 9 inch pan spread crust out evenly. Place in refrigerator while you are making the keto cheesecake filling.

Cheesecake Filling

  • Cream room temperature cream cheese and sour cream together.
  • Add in powdered sweetener and mix until smooth. Add liquid sweetener here as well if you are choosing that option.
  • Next add in whipped heavy cream and fold in
  • spread the filling across the cheesecake crust

Whipped Cream Topping

  • Whip the second batch of heav cream up to form stiff peaks
  • Fold in tsp of powdered sweetener
  • spread acoss of the cheesecake then place in refridgerator for an hour or two

Notes

Helpful Recipe Tips

  • Room temperature cream cheese. If you are short on time simply stick the package while sealed in a bowl of warm water. This will soften it in 5-10 minutes. About the same amount of time it takes to prepare the crust.
  • Making peaks in heavy cream can be done with a mixer or a whisk. I prefer the whisk method because I have more control but the hand mixer is much easier. I would split the half a cup if new to recipe making. Plus one half has a sweetener in it.
  • You don't have to wait to eat! It's a no bake cheesecake. You can wait for it to firm up a little or you can dive in immediately when finished putting it together.

Nutrition

Calories: 219kcal
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