Easy Keto Low Carb No Bake Lemon Cheesecake Recipe

This super easy Sugar Free Low Carb Cheesecake recipe is no bake, made with just 5 ingredients and less than 4 g net carbs! Perfect for a keto diet or low carb diet!

Sugar Free Keto Cheesecake Recipe

A super quick and easy take on a classic low-carb cheesecake without any baking required. This Low carb lemon cheesecake whips up in less than 5 minutes and is perfect if you just want a quick low carb dessert and don’t have much time in the kitchen!

No Bake desserts are always a favorite around here. I just love getting the biggest bang for my time in the kitchen. Just a little bit of effort for an amazing creamy lemon cheesecake filling that satisfies every time! 

This is a great recipe to serve to guests as a refreshing lemony low carb recipe for dinner parties. Your non keto, low carb company won’t be able to tell there is no added sugar because it really tastes like the real thing- regular cheesecake they are accustomed to!

You will love getting their reactions when you tell them there isn’t any sugar in the recipe! Jaws will drop and that is my favorite part of creating low carb and keto recipes! My family and friends expect it now and usually ask but when I first started back in 2011, I never shared how I made it until after they devoured the food!

​Keto No Bake Lemon Cheesecake

No crust required for this easy delicious lemon cheesecake recipe, but if you want a little crunch, using low carb cookies crumbled in between the cheesecake layer.  

​Low Carb Cookie Recipes

I personally don’t think any crust is needed, but I get that some of you may prefer a little bit of texture in your smooth cheesecake filling. 

I’ve got a bunch of delicious low carb cookie recipes for you to add as a side to serve with this great dessert.

Low Carb Keto Vanilla Wafers

Slice & Bake Sugar Free Lemon Cookies

Keto Thumbprint Cookies

Keto Cream Cheese Cookies

​Store Bought Low Carb Cookie Options

I totally understand if you just don’t want to make any cookie recipes and prefer to buy them. I find it easier to just order on Amazon because most local grocery stores have limited low carb cookie options. 

Here are some brands that are SugarFreeMom approved:

​HighKey Mini Cookies

Nunbelievable Pecan Sandy Cookies

Super Fat Keto Cookie Bites

Meyer lemons versus regular lemons

You can choose to use either regular lemons or meyer lemons for the juice in this recipe.

The main difference between the two is that the Meyer lemons are not as sour or acidic as regular lemons. They have a more of a hint of an orange flavor, but again either will work here. 

Can I Change the Low Carb Sweetener?

Of course you can use any sugar free sweetener you prefer but I don’t recommend any granulated sweetener since this is a no bake cheesecake recipe.

Granulated sweeteners will make the cheesecake filling grainy and you will lose that creamy texture. 

​My favorite Liquid sweeteners are:

Sweetleaf Stevia

Monk Fruit Sweetener

Allulose

​Here’s my Natural Sweetener guide & Conversion Chart to help you choose another option for this recipe. 

Can I make this into a one large entire cheesecake?

​Yes, if you don’t want individual servings, you can make this one large cheesecake. I’d double the recipe for 8 servings and use an 8 inch springform pan.

I’d add a no bake crust recipe to the bottom of the pan and then cover with the no bake lemon cheesecake mixture in an even layer. 

Can I add a Low Carb Crust? 

Sure, if you want to turn these single portion lemon cheesecakes into one entire cheesecake a low carb keto pie crust is a good idea.

Try any of the following pie crusts or place some low carb cookies (see options above for low carb cookie recipes or to purchase store bought)  in a medium bowl,  crush or crumble the cookies and add melted butter, mix together and place at the bottom of your pie dish. 

Coconut flour pie crust

Almond flour pie crust

No Bake Crust recipe

Can I make this vanilla cheesecake instead of lemon?

​If you have no love of lemons, you can absolutely replace the fresh lemon juice and lemon zest in this classic no bake cheesecake recipe.

I’d recommend swapping the lemon zest with vanilla extract and just omit the lemon juice, no need to replace that. 

Texture Difference in No bake cheesecake versus Traditional Cheesecake

​Making a delicious creamy cheesecake that is sugar free, low carb and doesn’t require any baking, but tastes like the real thing, is the beauty of making this a sustainable way of life.

It is so much quicker than baking cheesecake in a water bath and then chilling it, often taking hours from start to finish before you can dive into it.

Traditional cheesecakes usually require eggs so you can’t really taste it for sweetness level before baking it.  

No bake cheesecake tends to be lighter and more mousse like in texture, not as dense as traditional cheesecake. Many people prefer how fluffier it is than regular cheesecake. 

More Low-Carb Dessert Recipes

Keto Lemon Cheesecake Bars

Sugar Free Lemon Curd parfaits

Instant Pot Sugar-Free Cheesecake

No Bake Keto Cheesecakes with Lemon Cookie Crumb

My famous sugar-free lemon mug cake

Peanut Butter Cheesecake

2 Minute Keto Cheesecakes

No Bake Keto New York Style Cheesecake Recipe

No Bake Keto Lemon Cheesecake Recipe

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Easy Low Carb Lemon Cheesecake

A super quick and easy take on a classic. This Low carb lemon cheesecake whip can be made in 5 minutes and is perfect if you just want a quick keto treat and don’t have much time in the kitchen.

Prep Time 5 minutes

Cook Time 1 minute

Servings 4

Calories 401kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

  • 1 cup cream cheese room temperature
  • 1 cup heavy cream
  • 5 tablespoon powdered sweetener or lemon stevia for more lemon flavor
  • 2 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 low carb cookies crumbled (Optional)

Instructions

  • Add the heavy cream to a mixing bowl and whip using an electric hand mixer until soft peaks form.

  • In a clean large mixing bowl, blend the cream cheese, powdered sweetener, lemon juice and lemon zest with an electric mixer until smooth.

  • Fold the whipped cream into the cream cheese mixture using a spatula until combined.

  • Spoon or use a piping bag to pipe into small serving glass jars and option to layer / sprinkle with low cab crushed cookie and more lemon zest.

  • To make the mock crust mixture, take low carb cookies of choice and pulse in a food processor or crumble with your fingers.

  • Storage: Fridge covered with plastic wrap or make one large portion and store in an airtight container for 3 days.

  • Nutritional information in recipe card below does not include low carb cookies. 

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 4g | Protein: 4g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 178mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 0.1mg