Low Carb No Bake Cheesecake

A while back, one of my facebook fans (Nicole) was kind enough to give me a recipe for a no bake low carb cheesecake.  I made a few modifications to it and tried it out and it was delicious!

9 inch spring form pan (recommended, but not required)
electric mixer


1 cup almond meal (adds 12 g. net carbs)
2 tablespoons of melted salted butter

Part 1:
1 1/2 cups heavy whipping cream
1 1/2 tablespoons of vanilla extract (adds approx. 2 g. net carbs)

Part 2:
(3) 8 oz packages of softened cream cheese (the brick type – adds 24 g. net carbs)
1 1/2 tablespoons of lemon juice (adds approx. 1.5 g. net carbs)
1 1/2 tablespoons vanilla extract (adds approx. 2 g. net carbs)
1 cup Splenda (adds 24 g. net carbs) or Pure Stevia (in an amount to your tastes).


(1) Make the Crust:  Preheat your oven to 375 degrees. Mix all of the crust ingredients in a small bowl.  Press the mixture evenly into the bottom of the spring form pan. Bake at 375 degrees for 8-10 minutes or until a deep golden brown.  Allow to cool completely.

(2) Make the Filling Part 1:  Whip the cream and vanilla in a large bowl until stiff peaks form. Refrigerate the whipped cream. 

(3) Make the Filling Part 2: In another large bowl, beat together the softened cream cheese, lemon juice and vanilla until smooth and creamy.  Slowly beat in the 1 cup of Splenda or pure Stevia in an amount to your tastes; scraping down the sides of the bowl to fully mix all the ingredients.    Taste the filling and add additional sweetener as needed.  

(4) Gently fold together the whipping cream and cream cheese mixture. Spread the mixture evenly over the cooled crust. Cover with plastic wrap and refrigerate for several hours until it sets; overnight is best.

The net carbs in the entire cheesecake made with Splenda is approximately 65.5 grams.  If cut into 12 servings, each piece has approximately 5.5 g. net carbs per slice.  This recipe is easily modifiable to meet your dietary needs.

The net carbs in the entire cheesecake made with Stevia is approximately 41.5 grams.  If cut into 12 servings, each piece has approximately 3.5 g. of net carbs per slice.  I use pure stevia from my health food store.  It has nothing in it but Stevia and no fillers. 

This recipe is easily modifiable to meet your dietary needs. 

(1) Chocolate Crust:  add 2 tablespoons of unsweetened cocoa powder to the crust.
(2) Peanut Butter Cheesecake: add 1 cup of no sugar added creamy peanut butter to part 2 of the filling. 

(3) Make the cheesecake without the crust:  The crust was my favorite part of this recipe.  However, eliminating the crust would reduce the carb count to approximately 4.5 g. net carbs per slice if made with Splenda or 2.5 g. net carbs per slice if made with Stevia.
(4) Top it with additional whipped cream and a drizzle of sugar free chocolate syrup (as shown above).

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  1. Anonymous says:

    I’m not a big fan of processed sweeteners, can I use brown sugar instead of splenda?

    • Christine says:

      I am sure you could, it just wouldn’t be low carb then, but I am sure it would taste good. I don’t like using artifical sweeteners either, but once or twice a year I’ll eat them to have something I really crave, but without the sugars or carbs. I am just now getting into trying natural unrefined stevia in recipes as a sugar substitute.

    • Anonymous says:

      Thanks for the quick reply Christine,
      I’d rather have a smaller amount of natural than a large amount of artificial (Lol). Will definitely try this. Cheesecake is my all time favorite desert.
      Thanks again 😉

  2. just made this and i hope its good but who ever did the carb count is way off it wouldn’t add 24 net carbs for the cream cheese if you get the philadelphia cream cheese brick its 8 carbs for the whole thing and the splenda is less then 1 carb per serving so i don’t even count that carb when im adding splenda.

    • No, it is absolutely correct. The carb counts listed on the side of the ingredients are for the entire recipe, i.e. a brick of cream cheese has 8 g. of carbs so 3 bricks of cream cheese adds 24 g. of carbs to the entire recipe. And, Granulated Splenda when used in quantity has quite a bit of carbs in it. Google it. I take my carb counts in my recipes very seriously.

  3. sooooooo delicious!! its a low carb desert must

  4. Jennifer D. says:

    I have the wrong ingredients – imitation vanilla and sucralose. The filling tasted pretty yummy though! I had to double the crust part just to cover the bottom of my spring form pan. I hope it is a hit anyway! Thanks for a great one!

  5. Is the measurement for the vanilla extract right? It”s 1 1/2 TABLEspoons, not teaspoons?

  6. Hello I was just wondering if the degrees is in Fahrenheit or Celsius?

  7. What is almond meal? Is it similar to almond flour? I’ve never heard of it or seen it before in the stores. Thanks in advance! Sounds yummy! 🙂

    • Almond meal is the same as almond flour except that I think Almond meal is a little bit coarser ground. I usually use Bob’s Red Mill brand for me recipes because that is all my grocery store carries.

  8. Any idea how much swerve instead of splenda or stevia?

  9. What is the equivalent for the Splenda in say Xylitol or Stevia. I can’t seem to find any conversion on the internet? Any help would be appreciated.

  10. I made some changes to filling2: increased the cream cheese to 4 blocks , increased the lemon juice to 2 Tablespoons, and decreased the vanilla to 1 Tablespoon +2 teaspoons and added 1 tsp coffee extract in the cheese filling. Turned out like Tiramisu….Yummy!

  11. charbuscus says:

    Beautiful! Beautiful! Beautiful! I used 100g of soya flour instead of the almond meal because that stuff is suer expensive and it turned out great!! Thank you 🙂

  12. Just made this with the chocolate crust and peanut butter filling variations. Next time I’ll omit the lemon juice from the filling, tho’, because it kind of overpowers the vanilla and peanut butter.

  13. Use xylitol it cooks and tastes like sugar

  14. Omg, thank you so much for this recipe. I really prefer the no cook cheesecakes over the baked cheesecakes. This takes me back to my childhood! You are fabulous.

  15. If you add cocoa to the crust don’t you have to increase the amount of butter? And are the 2 tablespoons of butter enough to make a dough out of 1 cup of almond flour/meal? It looks like very little… The only stuff I’ve cooked so far using almond flour were things from wheat belly recipes… And some paleo stuff.

  16. Thank you for the recipe. I really like it. I used Swerve instead of Stevia. I toyed with the idea of using Sweetleaf Sugarleaf, since the recipe called for Stevia, but I was worried about an aftertaste for my guests. I’m very new to these low-carb recipes and, after a few flops with some other recipes, I never know the best sweetener to use. It’s so trial and error.

    I think it ended up being around 3/4 cup of the Swerve granular. I added it slowly to the cheesecake mixture until it seemed like the taste was right. I did notice, while tasting for sweetness, there was a granular quality to the cheesecake. I wondered if I should have used powdered Swerve, but after refrigerating overnight, I did not detect any granular effect.

    I think this would be really great in a chocolate version. Any recommendations on the simplest way to add chocolate? Texture is pretty perfect (it is very light, not in any way dense like some might expect with just seeing the word cheesecake), so I don’t want to dry it out by just throwing in some cocoa the wrong way. I could also melt chocolate, but know that unsweetened baker’s is really bitter. Advice so I don’t wreck a good thing? Thanks.


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