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–+ servings
Benjamin

Keto-Friendly No-Bake Lemon Cheesecake

This Low-Carb Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet—all without the guilt. Made with a buttery almond flour crust and a rich, lemon-infused cheesecake filling, this dessert is completely sugar-free and keto-friendly. The fresh lemon juice and zest add a bright citrusy flavor, while the smooth, no-bake filling makes it an easy treat for any occasion. Whether you’re following a low-carb lifestyle or simply love lemon desserts, this cheesecake is a must-try!
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Prep Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto, Low-Carb
Ingredients Method Notes

Ingredients
  

For the crust:
  • Almond flour
  • Unsalted melted butter
  • Powdered erythritol
  • Grated lemon zest
For the filling:
  • Fresh lemon juice
  • Unflavored gelatin
  • Cream cheese at room temperature
  • Whipping cream not whipped
  • Fresh lemon zest
  • Low-carb sweetener such as erythritol, or more as per taste
  • Pure vanilla extract

Method
 

  1. Prepare the Crust – In a bowl, combine almond flour, melted butter, powdered erythritol, and grated lemon zest. Mix well and press the mixture into the bottom of a lined springform pan. Refrigerate while preparing the filling.
  2. Dissolve the Gelatin – In a small bowl, mix the fresh lemon juice with unflavored gelatin and let it sit for a few minutes until it thickens.
  3. Make the Filling – Beat the room-temperature cream cheese with a low-carb sweetener until smooth. Gradually add the whipping cream, vanilla extract, and fresh lemon zest, mixing until creamy.
  4. Incorporate the Gelatin – Warm the gelatin mixture slightly to dissolve it completely, then slowly pour it into the cheesecake filling while stirring continuously.
  5. Chill to Set – Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 4-6 hours or overnight for the best texture.
  6. Serve and Enjoy – Once set, remove from the pan, slice, and garnish with extra lemon zest if desired. Serve chilled and enjoy!

Notes

  • For the best flavor, always use fresh lemon juice instead of bottled.
  • Allowing the cheesecake to chill overnight will give it the best texture.
  • If you prefer a sweeter cheesecake, adjust the amount of erythritol to taste.
  • Leftovers can be stored in the refrigerator for up to 5 days.

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