You can still enjoy delicious treats on a low carb diet! You'll love this easy keto recipe whenever you need a little something sweet.
Table of Contents
❤️ Why you'll love it
- This low carb cheesecake recipe is so easy to make and only requires 10 minutes of active prep time.
- It's a delicious dessert that you can indulge in without any guilt. The entire cheesecake has just 5 net carbs.
- Best of all it is creamy and rich and tastes amazing!
Sometimes you've just have to have something sweet!
I know that if I don't indulge myself in low carb treats I'll eventually cave to my cravings and you'll find me sitting in the middle of the kitchen surrounded by Oreos.
This easy keto cheesecake recipe is the perfect solution to those cravings!
🧾 Ingredients
📖 Recipe
No Bake Keto Cheesecake
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Cheesecake
- 8 ounces cream cheese, room temperature
- ½ cup heavy cream
- 1 tablespoon sugar free syrup
- ½ teaspoon vanilla
- ⅓ cup powdered Swerve sweetener
- 24 sugar-free chocolate chips, I used Lily's
Crust
- 1 cup pecans, toasted and ground
- 2 tablespoons butter
- Pinch salt
- 1 tablespoon powdered Swerve sweetener
Instructions
- Spray 4 6-ounce glass containers with no-stick cooking spray.
Cheesecake Filling
- Fit a stand mixer with the paddle attachment.
- In the bowl of the stand mixer beat the cream cheese, vanilla, and syrup on lowest speed until well blended.
- Switch to the mixer whips and add the heavy cream.
- Beat on medium speed until the consistency is thick, dense, and creamy.
- Add the powdered sweetener and adjust until it's as sweet as you like.
Crust
- Melt the butter.
- Mix the pecans and the salt; add the melted butter.
- Mix until well blended.
- Stir in the powdered sweetener.
- Reserve a tablespoon or two for the topping.
- Press 1 tablespoonful of the nut mixture in the bottom of each of 4 small containers.
- Spoon the cheese mixture into each cup.
- Smooth the top and sprinkle with the reserved nut mixture and 6 chocolate chips.
- Cover and chill for at least 4 hours.
Notes
- Make sure everything but the cream is at room temperature for the best results.
- Make sure the chocolate chips are sugar free. I used Lily's - which have 0 net carbs per serving.
- Freeze the crust while making the cheesecake filling.
- If you can't find Confectioner's (Powdered) Swerve then blend granulated sweetener in a blender and measure the same amount.
- Don't overbeat the filling - it will become too soft and not dense and rich.
- If you use 4 ounce jelly jars this only has 3 net carbs - it will make 6 smaller servings.
- Chill for the full 4 hours or overnight. During this time the flavors blend and the texture gets creamier.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 Instructions
- Blend pecans in a food processor and add sweetener, salt, and butter.
- Make the crust and then press into the bottom of the containers.
- Mix together the cheesecake filling using room-temperature ingredients.
- Fill the crust with cream cheese mixture.
🥫 Storage
Cheesecake can be stored tightly covered with plastic wrap or in an airtight container for up to five days in the refrigerator.
You can also store in the freezer for up to 3 months.
📖 Variations
- Instead of making this recipe in individual-sized jars, you can use a pie pan or small springform pan to make a large keto cheesecake.
- Chopped almonds, macadamia nuts, or walnuts can be used for the crust instead of pecans.
- Drizzle the top of the cheesecake with sugar-free chocolate or caramel syrup for additional flavor.
- Serve with fresh berries and whipped cream for a fresh touch.
- A tablespoon of fresh lemon juice or lemon zest would add a tangy flavor to this creamy dessert.
- Use different flavored sugar-free syrups for different flavors.
💭 Tips
Expert Tip: Use full-fat cream cheese to make this keto cheesecake recipe for the creamiest cheesecake and lowest carbs.
- Make sure everything but the cream is at room temperature for the best results.
- Make sure the chocolate chips are sugar free. I used Lily's - which have 0 net carbs per serving.
- Freeze the crust while making the cheesecake filling.
- If you can't find Confectioner's (Powdered) Swerve then blend granulated sweetener in a blender and measure the same amount.
- Don't overbeat the filling - it will become too soft and not dense and rich.
- If you use 4 ounce jelly jars this only has 3 net carbs - it will make 6 smaller servings.
- Chill for the full 4 hours or overnight. During this time the flavors blend and the texture gets creamier.
👩🍳 FAQs
Yes. In fact, you can use any sugar-free sweetener that you prefer.
Sure, just skip the steps to make the crust and only make the filling.
Yes, a small springform pan will work for this recipe.
📚 Related recipes
- Air Fryer Keto Meatloaf is a delicious homestyle meal that the entire family will enjoy.
- Tequila Lime Chicken Tacos are easy to make and taste great with low-carb tortillas.
- Creamy Tuscan Chicken is done in under 30 minutes!
🍽️ Serve with...
- Slow Cooker Beef Barbacoa is tender and spicy and makes for a great low-carb meal.
- You can never go wrong with a simple side dish like these Southern Style Green Beans.
- Southern Fried Cabbage is a classic low-carb side dish that is packed with flavor.
📞 The last word
Y'all, I first created this easy keto recipe about six years ago for a low carb blog I used to own. When two blogs got too much to handle I sold one and moved on.
But so many of y'all asked me to bring back my low carb recipes that I'm adding them here on Restless Chipotle. I hope you enjoy this no bake low carb cheesecake as much as I do!
It really helps to keep me on track.
This no bake keto cheesecake recipe is so rich that I usually only eat half at a time!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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