Easy No-Bake Cheesecake

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This easy no-bake cheesecake is a creamy, cold dessert made with an almond flour crust and a filling of cream cheese, sour cream, vanilla protein powder, and whipped heavy cream. It is gluten-free, sugar-free, and keto-friendly with 10g protein and 4 net carbs per slice. Chill time is 6-8 hours and makes 12 slices. Equipment includes spring-form pan, electric mixer, and at least 2 bowls.

This easy no-bake cheesecake recipe is one of my favorite ways to make a dessert - mix, press, and chill. The filling is lightly sweet and refreshing, the almond flour crust tastes just classic graham cracker, and you don't have to worry about ovens, water baths, or cracking.

A slice of no-bake cheesecake with whipped cream rosettes and raspberries, golden almond flour crust visible, whole cheesecake in the background

This is an updated version of a recipe I originally developed for Keto Chow back in 2022. The original was a simple 4-ingredient crust and 4-ingredient filling which it was already good, but I wanted to take it up a notch. Inspired by Sally's Baking, I folded in whipped heavy cream for a lighter, airier texture that mimics a proper New York style cheesecake, and upgraded to a graham cracker crust with toasted almond flour, cinnamon, and vanilla. I shared it with my parents and they loved it.

This is a great make-ahead dessert for Easter or any spring celebration. It needs at least 6-8 hours in the fridge, so the night before is perfect. If you love the press-and-chill method, my lemon protein bars use the same approach, and these mini blueberry cheesecakes and this tasty fruit pizza are also festive desserts you'll love. I hope you enjoy this cheesecake as much as I did creating it!

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Ingredients
Instructions
Tips
Storage
Variations
FAQ
Related
Recipe
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Ingredients

This recipe has two parts: the almond flour crust and the cheesecake filling. Here's what you'll need:

Crust

The "graham cracker" style almond flour crust uses these 6 ingredients.

Almond flour - The base of the crust. Use blanched superfine and weigh it - 2 cups is 224 grams. Toasting is optional, but highly recommended for the best flavor, color, and texture.
Butter - Binds the crust and gives it a rich, buttery flavor.
Sugar-free granulated sweetener - Adds a little sweetness. Use your preferred sweetener. I used Lakanto Classic. A brown sugar substitute works too.
Cinnamon - For signature graham cracker taste.
Vanilla extract - More flavor depth.
Salt - Brings everything together.

Cheesecake Filling

The cheesecake filling is made with these 7 ingredients.

Filling ingredients laid out including cream cheese, heavy cream, sour cream, protein powder, powdered sweetener, vanilla, and lemon juice

Cream cheese - Of course! Full-fat, block-style only. It needs to be very soft for a smooth, lump-free filling.
Sour cream - Full-fat only. Adds richness and keeps the filling from being too dense.
Vanilla protein powder - Adds protein and helps set the filling. I use Keto Chow because it's low carb, mixes smoothly, and tastes great. Feel free to use your preferred protein powder, but note it will change the macros.
Vanilla extract - Adds flavor depth.
Lemon juice - Adds flavor balance and cuts cream cheese richness.
Sugar-free powdered sweetener - Blends in smoothly with no graininess. Start with 2 tablespoons and adjust to taste. I used Swerve.
Heavy whipping cream - Must be very cold. Whipping it separately and folding it in gives the filling that light texture. Very much worth it.

See recipe card for complete measurements below.

Instructions

This takes about 20 minutes of active time, then the fridge handles everything else.

Before you get started: Make sure the cream cheese is very soft. Take it out of the fridge 2 hours ahead, or set the still-wrapped block in warm water for 10-15 minutes. Cold cream cheese will leave lumps no matter how long you beat it.

Also, melt the butter and toast the almond flour in a dry pan over medium heat for about 3 minutes, stirring often. Optional, but highly recommended. It adds a nutty depth that makes the crust taste like it was baked.

Almond flour crust mixture combined with melted butter in a glass bowl with a whisk

Mix all crust ingredients until the mixture looks like wet sand. It should clump together when you press it between your fingers.

Almond flour crust being pressed into a springform pan using the flat bottom of a glass

Press the crust firmly into a parchment-lined 9-inch springform pan. Use the flat bottom of a glass to really pack it down.

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Fully pressed almond flour crust in a black springform pan, smooth and even

Freeze the crust while you make the filling. About 10-15 minutes to lock in the butter.

Heavy cream whipped to stiff peaks in a glass bowl with a KitchenAid hand mixer

Whip the cold heavy cream to stiff peaks and set aside. You're looking for peaks that hold their shape when you lift the beaters.

Cream cheese mixture beaten in a glass bowl with a KitchenAid hand mixer

Beat the softened cream cheese, sour cream, protein powder, vanilla, lemon juice, and sweetener until completely smooth. Scrape down the sides of the bowl a couple of times, then gently fold in the whipped cream.

Scoops of cheesecake filling dropped onto a pressed almond flour crust in a black springform pan

Scoop the filling onto the crust and spread smooth with an offset spatula. A cookie scoop makes it easier to drop the filling without disturbing the crust.

Tips

1) Parchment paper rounds on the bottom of the springform pan make removal much easier. If it's still sticking, set the base of the pan in a shallow dish of warm water for a minute and it should release cleanly. 2) Running a warm knife along the edge of the pan helps to release. 3) Use a small offset spatula to smooth the top flat. 4) Electric mixer or stand mixer fitted with whisk attachment both work for mixing.

Cheesecake filling being smoothed with an offset spatula in a black springform pan

So smooth!

Lastly, cover and refrigerate for at least 6-8 hours. Overnight is best. I know, the waiting is the hardest part.

Overhead view of a sliced no-bake cheesecake with whipped cream rosettes and raspberries, one slice on a plate with a fork

Top with fresh berries and homemade whipped cream, slice with a warm knife, and enjoy!

Storage

Fridge: Store in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze for up to 3 months. Store slices individually in an airtight container or wrap the the whole pan in plastic wrap and aluminum foil. To serve, thaw in the refrigerator about 8 hours.

Variations

A few easy ways to change this up:

Make it into bars - Press the crust into a parchment-lined 8x8 square pan instead of a springform and slice into squares. Great for meal prep.
Chocolate swirl - Drop spoonfuls of melted dark chocolate onto the filling before chilling and swirl with a toothpick.
Keep the crust simple - Almond flour and melted butter alone makes a solid 2-ingredient crust if you want to skip the extras.
Skip the whipped cream - The filling works without it. The texture will be more dense.

You might also like these no-bake raspberry protein bars or this fruit pizza!

FAQ

Can I make these into mini cheesecakes?

Yes! Press the crust into a lined muffin tin and divide the filling evenly. They set faster too, 4 hours is usually enough. Makes about 12 mini cheesecakes.

Can I use Greek yogurt or cottage cheese instead of cream cheese?

Full-fat Greek yogurt or blended cottage cheese can replace the sour cream 1:1. For the cream cheese portion, it's a heavy swap, the texture will be much softer and the cheesecake may not set as firmly. If you try it, blend the Greek yogurt smooth first and expect a lighter, less dense result.

Can I use fat-free cream cheese?

I don't recommend it here. Fat-free cream cheese has a higher water content and the cheesecake won't set as firmly or slice as cleanly. Full-fat block-style cream cheese gives you the best texture.

Which sweetener works best?

Any of these work. It comes down to personal preference. Allulose gives the smoothest texture and behaves closest to sugar, but it's a lighter sweetness and best for chewy textures and ice cream. Monk fruit and erythritol blends are my go-to for baking. Regular granulated sugar works too if you're not watching carbs. For the filling, use powdered sweetener regardless of which type you choose. Granulated sweeteners can leave a gritty texture in a cold, no-bake filling.

What protein powder works best?

Whey blends in the smoothest and gives the creamiest result. Casein works well too and actually helps the filling set firmer since it thickens when cold. Milk protein blends similarly to casein. Plant-based protein powders can work but may add a slightly gritty texture depending on the brand. I use Vanilla Keto Chow - it's low carb, mixes smoothly and has a clean, neutral flavor that doesn't compete with the cheesecake.

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