If you’re looking for a refreshing and easy dessert, this no-bake keto lemon cheesecake is exactly what you need.
It’s creamy, tangy, and perfectly sweet — all without turning on the oven.
This low carb dessert is ideal for hot days, busy schedules, or whenever you want something quick and delicious.
Why You’ll Love This Recipe
- No oven required
- Perfect summer dessert
- Ready with minimal effort
- Keto and low carb friendly
- Great for make-ahead
Keto Lemon Cheesecake is my husband’s favorite dessert. The bright, fresh, and tart lemon flavor complements the tangy cream cheese in the filling so well that it’s truly a match made in culinary heaven.
Ingredients to make Keto No-Bake Lemon Cheesecake
For the Crust
Almond flour
Unsalted melted butter
Powdered erythritol
Grated lemon zest
For the Filling
Fresh Lemon Juice
Unflavored gelatin
Cream cheese (at room temperature)
Whipping cream (not whipped)
Fresh Lemon zest
Low carb sweetener (or more as per taste)( I used Erythritol)
Pure Vanilla Extract
How to make Keto No-Bake Lemon Cheesecake
The Crust
- Mix all the ingredients and press into the springform pan. press with a flat bottomed cup into the bottom and halfway up the sides.
- Pop in the fridge while making the cheesecake filling.
The Filling
- In a small saucepan add water and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
- With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
- Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
- Add the lemon juice and zest and mix again.
- Add the gelatine mixture and combine it very well.
- Fill the springform pan with the filling and refrigerate for 4 hours or overnight. Top with lemon slices and raspberries (optional).
With summer coming, I’m in no mood to turn on the oven right now. Even with the air conditioning, a 350-degree oven quickly warms up the house and makes the kitchen too hot to bear. That’s why during the summer months, I try to avoid using my oven as much as possible.
HOW TO FREEZE LEMON CHEESECAKE?
Freeze the whole cheesecake: Let the cheesecake cool for about 4 hours. Then, remove the ring from the springform pan and wrap the cheesecake with the bottom of the pan in plastic foil twice. Then wrap in aluminum foil twice. Take care that it is completely sealed and that no air is enclosed or can get in. Freeze up to 1 month.
Thaw in the fridge overnight. Therefore, remove the foil and the plastic wrap and place the cheesecake in an airtight container. Decorate before serving and eat within 2 days.
Freeze single slices: After chilling cut into slices (without toppings) and wrap each slice tightly in plastic wrap twice. Place in freezer bags and squeeze out all the air. Freeze up to 1 month.
For thawing, unwrap the cheesecake and place in an airtight container in the fridge overnight. Decorate before serving and eat within 2 days.
Tips For Best Results
- Use room temperature cream cheese
- Don’t skip chilling time (crucial for texture)
- Adjust lemon juice to taste
- For extra firmness, chill overnight
Frequently Asked Questions
Can I freeze no-bake cheesecake?
Yes, you can freeze no-bake cheesecake. For best results, place it in an airtight container or wrap it tightly in plastic wrap. It can be frozen for up to 1–2 months. When ready to eat, thaw it in the refrigerator overnight. Keep in mind that the texture may become slightly softer after thawing, but it will still taste delicious.
How long does it last in the fridge?
No-bake cheesecake will stay fresh in the refrigerator for up to 4–5 days when stored in an airtight container. For the best texture and flavor, keep it chilled and avoid leaving it at room temperature for too long
Can I make it without gelatin?
Yes, you can make this recipe without gelatin, but the texture will be softer and less firm. To help it set, make sure to chill it for several hours or preferably overnight. You can also slightly increase the amount of cream cheese to improve stability.
Is this recipe really keto?
Yes, this no-bake lemon cheesecake is keto-friendly as long as you use low-carb ingredients like a sugar-free sweetener and full-fat cream cheese. It’s low in carbs and high in healthy fats, making it a great dessert option for anyone following a ketogenic lifestyle.
This keto-friendly no-bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. A crowd-pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.
| Prep Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
slices
|
- 2 cups almond flour
- 3 tbsp Unsalted Butter melted
- 3 tbsp powdered erythritol
- 1 tsp grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tbsp unflavored gelatin
- 1 cup Cream Cheese at room temperature
- 1/2 cup whipping cream
- 2 tbsp lemon zest
- 3/4 cup low carb sweetener I used Erythritol
- 1 tsp Vanilla Extract
Ingredients
For the Crust
For the Filling
|
|
- Mix all the ingredients and press into the springform pan. press with a flat bottomed cup into the bottom and halfway up the sides.
- Pop in the fridge while making the cheesecake filling.
- In a small saucepan add water and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
- With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
- Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
- Add the lemon juice and zest and mix again.
- Add the gelatine mixture and combine it very well.
- Fill the springform pan with the filling and refrigerate for 4 hours or overnight. Top with lemon slices and raspberries (optional).
NUTRITION FACTS
Amount Per Serving
Calories 225 | Total Fat 22 g 34 % | Saturated Fat 6 g 32 % | Cholesterol 29 mg 10 % | Total Carbohydrate 3 g 1 % | Dietary Fiber 1 g 2 % | Sugars 1 g | Protein 5 g 9 %
How much water do I add to the gelatin?
Add 4 tbsp to the water.