No Bake Keto Cheesecake

This No Bake Keto Cheesecake is creamy, dreamy, and guilt-free! Perfect for a refreshing dessert without the oven hassle.

Prep Time 15

Total Time 4

Course Dessert

Cuisine Keto

Servings 8 servings

Start by making your keto graham cracker crust. Combine your chosen keto-friendly graham cracker crumbs with melted coconut oil and a sweetener of your choice. Press this mixture firmly into the bottom of a springform pan to create a solid base. Set aside while you prepare the filling.
Make sure your raw cashews have been soaked overnight in water. This softens them and makes blending easier, resulting in a creamy texture. Drain and rinse the cashews before using them in the next step.
In your blender or food processor, combine the soaked cashews, coconut oil, coconut milk, allulose, vanilla extract, and cream cheese. Blend on high until the mixture is completely smooth and creamy. You may need to stop occasionally to scrape down the sides to ensure everything is well incorporated.
Pour the creamy filling over the prepared crust in the springform pan. Use a spatula to spread it evenly. Smooth the top for a beautiful presentation.
Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or until it is set. If you can, let it chill overnight for the best results!
Once set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve it chilled. You can top it with fresh berries, sugar-free chocolate sauce, or a dollop of whipped cream for an extra special touch.

For a nut-free version, consider using sunflower seeds or a nut-free cream cheese alternative.
Ensure the cashews are well-soaked to achieve the smoothest texture.
If you want a sweeter cheesecake, feel free to adjust the amount of allulose to your preference.

Keyword Gluten-Free, Low-carb, No Bake