Keto No-Bake Lemon Cheesecake

If you don’t want the oven on but would love to make a cheesecake, no bake lemon cheesecake is for you! Keto No Bake Lemon Cheesecake – You must try this recipe.

You have just stumbled upon my famous sugar-free no-bake lemon cheesecake, one of the top low-carb dessert recipes for the entire website. This easy low-carb cheesecake pretty much sums up what we all love – easy and healthy.

I have to say that this sugar-free no-bake lemon cheesecake is my favorite cheesecake I have ever developed. It can be poured into one large dish to be served, or make individual ramekin dishes. Serve with whipped cream and thin slices of lemon.

If you like this, you can try similar recipes:

• Low Carb Cheesecake Salad
• Keto Coconut Cheesecake with Coconut Cream
• Keto Sopapilla Cheesecake
• Keto Chocolate Cheesecake Jars
• Keto Cheesecake Brownies
• Keto Cheesecake Cupcakes
• Keto No-Bake Chocolate Cheesecake
• Low Carb Key Lime Cheesecakes
• Low Carb Salted Caramel Cheesecake Bars
• Low Carb No Bake Irish Cream Cheesecake
• Keto Boston Cream Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto No-Bake Lemon Cheesecake

4 from 40 votes

Recipe by Kiro, Photo Credit: zoryanchik Course: DessertCuisine: American

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

If you don’t want the oven on but would love to make a cheesecake, no bake lemon cheesecake is for you!

Ingredients

• Cheesecake Base:

• 2 tsp granulated sweetener of choice or more, to your taste

• 1 1/2 cups almond meal/flour

• 1/2 stick butter melted

• 1/2 cup desiccated/shredded coconut unsweetened

• Lemon Cheesecake Filling:

• 3 tsp powdered gelatine

• 2 tbsp granulated sweetener of choice or more, to your taste

• 0.8 cup boiling water

• 0.8 cup cold water

• 1.1 lb cream cheese full fat (not the ‘spreadable’ variety)

• 4 tbsp lemon zest

• 2 tbsp lemon juice

Directions

• Lemon Cheesecake Base:
• Mix all the ingredients and press into a greased and lined pie/flan dish.
• Pop in the fridge while making the cheesecake filling.
• Lemon Cheesecake Filling:
• Pour the boiling water into a large jug and whisk in the gelatine powder.
• Add the remaining cold water.
• Add the cream cheese, lemon zest, lemon juice and sweetener.
• Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
• Pour onto the prepared base.
• Refrigerate until set.
• Enjoy!

Notes

• No added sugar – any sugar in the nutritional panel comes from the coconut, almonds and lemon juice.
• Please taste the mixture before pouring into the dish. You will need to adjust the amount of sweetener according to YOUR tastes and depending on how sour your lemons are.