A Gluten-Free Keto Lemon Cheesecake (no bake) that is creamy and decadent and can be made in minutes! This tasty cheesecake is filled with zesty lemon flavor and is sugar-free and low-carb.
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No-Bake Lemon Cheesecake Recipe (Keto-Friendly)
A simple low-carb dessert that is creamy, zesty and absolutely delicious! This keto cheesecake is easy to make and needs no baking.
You just need a few simple ingredients to make this dessert that is 100% keto diet friendly and easy to make. They can then be made in minutes and can also be made ahead of time if desired.
I love the combination of sweet and tangy, and creamy and crunchy. This dessert is an absolute delight and always a crowd-pleaser!
Another delicious lemon dessert to try out is my Creamy Lemon Bars with Graham Cracker Crust!
Ingredients & Notes
- Whipping Cream. The cream keeps this cheesecake soft and decadent.
- Cream Cheese. It is best to use full-fat, room-temperature cream cheese.
- Egg Yolk. Gives this cheesecake extra richness.
- Xylitol. Or any other preferred sugar alternative that you prefer best.
- Lemon Juice & Zest. This gives the cheesecake a delicious zesty citrus flavor.
- Almond Flour. I like almond flour best, but you could use any other gluten-free flour you like best such as macadamia flour, coconut flour, etc.
- Butter. Room-temperature salted butter works best for this recipe.
A printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
Optional Topping Suggestions
- Fresh fruit and berries
- An extra dollop of whipped cream
- Lemon curd (store-bought or homemade)
- Toasted coconut
How to make Gluten-Free Keto Lemon Cheesecake (no bake)
STEP ONE
In a large mixing bowl, whip the cream until soft peaks form using an electric mixer. Add half the xylitol and continue to mix until the cream is thick and stiff peaks form.
Place the whipped cream in the fridge until ready to use.
STEP TWO
In a separate mixing bowl, whisk together the cream cheese, the remaining xylitol, lemon juice and lemon zest. Mix until soft and creamy, about three minutes.
STEP THREE
Fold the prepared whipping cream into the cream cheese mixture and set in the fridge while you prepare the cheesecake bases.
STEP FOUR
Combine the melted butter and almond flour in a small bowl. Divide the mixture between 6 small serving dishes or glasses and use your fingers or spoon to press it down.
STEP FIVE
Top with the lemon filling and set in the fridge for 1 - 2 hours before serving.
Storage Instructions
- Fridge: Cheesecake softens when left at room temperature. As such, it is best to keep the cheesecake stored in the refrigerator, covered. It will then remain fresh for up to 2 weeks. If you prefer a softer cheesecake texture, let it sit at room temperature for 30 minutes before enjoying it.
- Freezer: Cover the lemon cheesecakes and store them in the freezer for up to 6 months. Let it sit at room temperature to thaw.
RECIPE TIPS & TRICKS
- It is best to use room-temperature ingredients when baking so before I start making the recipe I put out all of the ingredients about an hour or two beforehand.
- Squeeze the lemon over a fine-meshed sieve so that you catch any lemon bits or seeds from going into your filling.
- Make sure to pack down the base crust crumbs as firmly as possible. This will help to keep the crust together and not crumble when serving.
- Don't skip out on the refrigeration time. The cheesecakes need a lot of chill time to completely set and chill before serving.
Love cheesecakes? Why not try a savory one for lunch or dinner? Check out our TOMATO & BASIL SAVOURY CHEESECAKE - it's delicious and easy to make!
I hope you love this Keto Lemon Cheesecake (no bake) recipe as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.
Gluten-Free Keto Lemon Cheesecake (no bake)
A Gluten-Free Keto Lemon Cheesecake (no bake) that is creamy and decadent and can be made in minutes! This tasty cheesecake is filled with zesty lemon flavor and is sugar-free and low-carb.
Ingredients
- 250 ml Whipping Cream
- 230g Cream Cheese, room temperature
- 1 egg yolk
- 4 tablespoon Xylitol
- ¼ Cup Lemon Juice
- 2 tablespoon lemon juice
- 1 Cup Almond Flour
- 2 tablespoon Butter, room temperature
Instructions
- In a large mixing bowl, whip the cream until soft peaks form using an electric mixer. Add half the xylitol and continue to mix until the cream is thick and stiff peaks form.
- Place the whipped cream in the fridge until ready to use.
- In a separate mixing bowl, whisk together the cream cheese, the remaining xylitol, lemon juice and lemon zest. Mix until soft and creamy, about three minutes.
- Fold the prepared whipping cream into the cream cheese mixture and set in the fridge while you prepare the cheesecake bases.
- Combine the melted butter and almond flour in a small bowl. Divide the mixture between 6 small serving dishes or glasses and use your fingers or spoon to press it down.
- Top with the lemon filling and set in the fridge for 1 - 2 hours before serving.
Notes
Storage Instructions
- Fridge: Cheesecake softens when left at room temperature. As such, it is best to keep the cheesecake stored in the refrigerator, covered. It will then remain fresh for up to 2 weeks. If you prefer a softer cheesecake texture, let it sit at room temperature for 30 minutes before enjoying it.
- Freezer: Cover the lemon cheesecakes and store them in the freezer for up to 6 months. Let it sit at room temperature to thaw.
RECIPE TIPS & TRICKS
- It is best to use room-temperature ingredients when baking so before I start making the recipe I put out all of the ingredients about an hour or two beforehand.
- Squeeze the lemon over a fine-meshed sieve so that you catch any lemon bits or seeds from going into your filling.
- Make sure to pack down the base crust crumbs as firmly as possible. This will help to keep the crust together and not crumble when serving.
- Don't skip out on the refrigeration time. The cheesecakes need a lot of chill time to completely set and chill before serving.
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