3 Ingredient No Bake Keto Cheesecake
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This creamy no bake cheesecake is low carb and keto-friendly. It needs just 3 ingredients and is easy to make. No cooking or baking required. The cheesecake can be made ahead of time and stores well.
With the weather warming up, I wanted to share this easy no bake dessert. This easy crustless cheesecake takes only a few minutes to prepare. Then chill it until ready to serve.
Ingredients
- Cream cheese: The base of this cheesecake is cream cheese. The cream cheese is beaten until light and airy. Make sure to use the block-style cream cheese and not cream cheese spread or whipped cream cheese.
- Keto Yogurt Alternative: To help make the cheesecake lighter and smoother, I used Ratio Trio, which is a keto yogurt alternative that is low carb and high protein. You can most likely substitute with keto vanilla Greek yogurt if you don’t have access to a Keto yogurt alternative.
- Powdered Sweetener: I used powdered Swerve to sweeten the cake. I recommend using an erythritol-based powdered sweetener for this recipe. If you use allulose, the cake may not set.
How to Make No Bake Keto Cheesecake
- Beat the cream cheese on high speed until light and fluffy. Then mix in the yogurt and powdered sweetener.
- Transfer the mixture to your prepared springform cake pan.
- Put the cake into the freezer until set. Allow the cake to soften slightly before cutting and serving. If desired, you can also garnish the cake with piped whipped cream and fresh berries.
Tips:
- You can put the cake in the fridge only to set up but it will take longer. I like to freeze it first and then put in the fridge until ready to serve.
- To cut cleaner slices, you can cut the cake while it is still slightly frozen.
More Keto Cheesecake Recipes
- 4 Ingredient Keto Basque Cheesecake
- 3 Ingredient Keto Fluffy Japanese Cheesecake
- 4 Ingredient Pumpkin Cheesecake
3 Ingredient No Bake Keto Cheesecake
A rich, creamy cheesecake that comes together with just three ingredients—no gelatin, no heavy cream, and no baking required. This keto-friendly dessert is made with cream cheese, keto vanilla Greek yogurt, and powdered sweetener, creating a smooth, creamy cheesecake. Perfect for a quick and easy treat, this cheesecake has all the flavor of a traditional version without the extra carbs or hassle.
Ingredients
- 16 oz (453 g) cream cheese, softened to room temperature, you will need 2 (8 oz) blocks of cream cheese
- 1/2 cup (118 g) keto vanilla yogurt alternative, see note
- 1/2 cup (53 g) powdered sweetener, see note
Instructions
- Grease a 6 inch springform cake pan. Line the bottom with a parchment round and line the sides with strips of parchment paper.
- In a large mixing bowl, beat the cream cheese on high speed until smooth and fluffy with the paddle attachment.
- Add the yogurt and powdered sugar, then beat for another 1–2 minutes until fully incorporated and creamy, scraping down the sides of the bowl as needed. The mixture should be thick and spreadable.
- Spread the cheesecake mixture evenly into the cake pan, smoothing the top with a spatula. Cover and refrigerate for at least 4-6 hours, or until firm to the touch. Alternatively, you can freeze the cake for about 1 hour or until solid, then keep in the fridge until ready to serve. If cake is not fully defrosted when ready to serve, let the cake soften at room temperature until no longer frozen. For cleaner cut slices, you can cut the cake while it is still slightly frozen. If desired, you can garnish the cake with piped with cream or fresh berries before serving. Store any leftover cake in the fridge or freezer.
Notes
- Keto Yogurt note: I used Vanilla Ratio Trio*, a keto yogurt alternative that is high protein and low sugar. If you are unable to find a keto yogurt alternative, you can also try substituting with a vanilla keto Greek yogurt.
- Powdered Sweetener note: I used Swerve powdered sweetener* which is made with erythritol. While you don't have to use Swerve, I do recommend using a powdered erythritol based sweetener. If you use powdered allulose or another sugar alternative, the cake may not set.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1slice, Calories: 215kcal, Carbohydrates: 9g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Sodium: 222mg, Sugar: 0.1g, sugar alcohol: 7g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
I don’t have a springform pan. Will it not work in another dish?
Springform pan works best because it is easier to remove the cheesecake. It will be difficult to remove in another type of pan.
Can’t wait to try these recipes. Thank you for these.
We hope you enjoy them! Let us know what you think!
I really like this recipe because it’s easy, keto, and delicious! I love it even more because my husband and kids love it and it doesn’t taste like I’m making them eat diet food. I did add just a little extra sweetener and some lime zest but the rest I kept the same.
We’re so glad you love this recipe!
I made this with Too Good Vanilla Bean Yogurt and powdered monk fruit/erythritol blend. OMG. I didn’t make it into a cake but just inside a bowl, because I have every intention of using it as a cheesecake dip. My boyfriend and I (mostly I) ate it all in four days. It was soooo yummy. I will be doing this again and again.
We’re so glad that worked out for you and you loved the recipe!
I will definitely try this. Thank you.
We hope you enjoy this cheesecake!
This is delicious and so easy to make. I actually just use a spatula to blend all the ingredients – less mess. Plus, this last time I made it, I used Walmart’s Great Value Cream Cheese Spread and it was so easy to make. After missing everything, I add in frozen mixed berries and then put the mixture in four containers. They make great desserts.
We’re so glad you love this recipe!! Thank you for sharing your experience!
Hello. I’m not on Keto but like the idea of an easy no bake cheesecake. Do you think it’ll work if I use regular yogurt (Greek?) and regular powdered sugar?
We haven’t tested that but I think that should work!
I’m not on Keto. Will this work with regular powdered sugar and yogurt – Greek or regular?
Hi, we haven’t tested that but I think it should work. I would use Greek yogurt though, not regular.
Thank you.