Keto No Bake Lemon Cheesecake

This No Bake Keto Lemon Cheesecake is delicious. I'm really happy with how it came out. 

It's soft, creamy, silky and sweet. 

The best part? NO BAKING.

We all love cheesecake but let's be real, none of us like making it (or at least the majority of us). It's always a challenge trying to figure out when the cheesecake is done and at the right consistency..do we use a water bath or not.. etc.  

This Lemon cheesecake with Lemon crust simply involves pressing a crust in place, pouring your filling on top and popping it in the fridge for ~2 hours. Perfection.

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does not affect your purchase in any way. Also note, the Ratio product was gifted for use in Instagram-only sponsored content. There was no obligation to feature the product or recipe on my blog.

It's pretty much fool-proof. (I'm talking to you, people that burn eggs, yes, even you can make this recipe and not mess it up).

I don't know if you guys have noticed but I've been on a bit of a Lemon kick lately. 

I recently made an awesome Starbucks Inspired Lemon Loaf and some tasty Lemon Chia Seed Donuts.

I'm not really sure where this obsession came from but I'm rolling with it. 

When it came to creating a no bake cheesecake with a lemon :ratio bars crust, this was kind of a no brainer. 

I've already mastered the baked Keto Strawberry Cheesecake (seriously this recipe was epic) so I didn't want to make that again. (I don't think I could top it!)

And I've already made other no bake keto cheesecakes including; No Bake Snickerdoodle Cheesecake Bars, No Bake Keto Chocolate Cheesecake Bars (my personal favourite), No Bake Strawberry Cheesecake and No Bake Cookie Dough Cheesecake Bars..

..which were all hits! I brought them to parties and every time they'd disappear and my friends would ask for more.

So I figured, why not make another no bake cheese cake..but this time, not only switch up the filling, but also the crust! 

The Lemon :Ratio Bars I used for this crust lend themselves so well to the lightly flavoured lemon cheesecake. These are basically a crunchy keto friendly granola bar that just launched in Canada. They are also gluten free!

They make a great crumble topping as you can see in my Keto Morning Glory Muffins Recipe but also a great crust as seen in this recipe!

Overall, they are great on their own but I absolutely love crumbling them up and using them in different keto desserts and breakfasts. You could even eat :Ratio Bars crumbled up as a cereal topped with some fruit in the morning! 

Anyways, back to the cheesecake…this did not last long around my house! 

It reminded me of my Mom's No-Bake Cheesecake she used to make for us when I was a kid.

The crust of this cake is made with a mixture of almond flour, powdered monkfruit/erythritol sweetener, Lemon :Ratio Bars, a pinch of cinnamon, salt and melted butter. 

The almond flour and cinnamon combination gives it a flavour very reminiscent of a standard graham cracker crust.

The sweetener we use in the crust, powdered monkfruit/erythritol, is my personal favourite for all no bake desserts. This sweetener blends seamlessly and leaves no weird crunchy texture.

This is why we also used this same sweetener in our cheesecake filling.

The cheesecake layer contains a brick of cream cheese (of course), a little sour cream, powdered monkfruit/erythritol sweetener, vanilla extract, light cream and gelatin.

The sour cream is optional but adds this nice tanginess to the cheesecake. 

The cream makes the cake a tad bit more smooth and light and the gelatin is what sets the cheesecake in place so you get this silky, soft cheesecake that still holds together when sliced.

Finally, to make this a Lemon Cheesecake, I added Lemon juice and zest to the filling and of course, used Lemon :Ratio Bars in the crust of this cake.. 

Trust me when I say, you won't want to make any other cheesecake recipe after tasting this cake and seeing how easy it is to put together!

Ingredients In No Bake Keto Lemon Cheesecake

• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Lemon :Ratio Bars – Delicious keto friendly granola bars that just launched in Canada.
• Light Cream –  (18% for Canadians) You can also use heavy cream instead.
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

Tools I used To Make Low Carb Lemon Cheesecake

• 9×5 Inch Metal Loaf Pan
• Mixing bowls
• Sauce Pans
• Baking Sheet
• Hand Mixer
• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Lemon Cheesecake

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• These bars are great with all kinds of toppings like blueberries, raspberries, melted chocolate, coconut and more if you ever want to switch it up!
• If you don't have sour cream, just sub an extra tablespoon of cream (add it to your other cream)
• Feel free to branch out and try a bit of pecan or hazelnut flour in the crust for this cheesecake! You can even make it crustless if you are trying to save calories. 

How To Store Keto No Bake Lemon Cheesecake

• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

Watch the how to recipe video for the basic version of this cheesecake:

• 2 whole lemon :ratio bars, crushed or pulsed until relatively fine in the food processor, 90g (I just chopped mine very fine using a large chef's knife!)
• 1/4 cup almond flour, 28g
• 3 tbsp salted butter, melted, 45g
• 1 tbsp powdered monkfruit/erythritol sweetener, 12g
• 1/8 tsp cinnamon
• pinch of salt

• 1/4 cup heavy cream, 60g (18% for Canadians, you can also use heavy cream)
• 1 rounded tsp powdered unflavoured gelatin (I use the Organika (Canadian) or Vital Proteins (US) brands)
• 1 8oz brick of cream cheese, softened
• 1 tbsp sour cream, 15g
• 7 tbsp powdered monkfruit/erythritol sweetener, 84g
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice, 15g
• 1/2 tbsp lemon zest
• a couple drops of lemon food colouring (optional)

1. In a bowl, whisk together your Lemon :Ratio Bars, almond flour, sweetener, cinnamon and salt for the crust.
2. Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
3. Line a 9×5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
4. In a glass measuring cup or microwavable cup add your cold cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
5. In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min).
6. Add the lemon juice, food colouring if desired, and lemon zest and beat again just until combined.
7. After the gelatin and cream have sat for at least 3min, microwave them for 20-35s or until the cream is very hot but not boiling. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
8. Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
9. Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
10. Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
11. After refrigerating for 2+ hours, take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares (or serve as a whole cake). Enjoy your No Bake Keto Lemon Cheesecake!

Nutrition For 1/8th of recipe ( 1 slice of cheesecake): 235 calories | 23.8g fat | 4g NET carbs | 5.7g protein | 1.1g fiber

Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

Print Recipe

3.55 from 11 votes

No Bake Keto Lemon Cheesecake Recipe

Prep Time15 minutes mins

Refrigeration Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Keyword: keto cheesecake, keto no bake cheesecake, lemon cheesecake, low carb cheesecake

Servings: 8 slices

Calories: 235kcal

Ingredients

Crust

• 2 whole lemon :ratio bars crushed or pulsed until relatively fine in the food processor, 90g (I just chopped mine very fine using a large chef's knife!)
• 1/4 cup almond flour 28g
• 3 tbsp salted butter, melted 45g
• 1 tbsp powdered monkfruit/erythritol sweetener 12g
• 1/8 tsp cinnamon
• pinch of salt

Cheesecake Filling

• 1/4 cup heavy cream 60g (18% for Canadians, you can also use heavy cream)
• 1 rounded tsp powdered unflavoured gelatin I use the Organika (Canadian or Vital Proteins (US) brands)
• 1 8oz brick of cream cheese softened
• 1 tbsp sour cream 15g
• 7 tbsp powdered monkfruit/erythritol sweetener 84g
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice 15g
• 1/2 tbsp lemon zest
• a couple drops of lemon food colouring optional

Instructions

• In a bowl, whisk together your Lemon :Ratio Bars, almond flour, sweetener, cinnamon and salt for the crust.
• Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
• Line a 9x5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
• In a glass measuring cup or microwavable cup add your cold cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
• In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min).
• Add the lemon juice, food colouring if desired, and lemon zest and beat again just until combined.
• After the gelatin and cream have sat for at least 3min, microwave them for 20-35s or until the cream is very hot but not boiling. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
• Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
• Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
• Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
• After refrigerating for 2+ hours, take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares (or serve as a whole cake). Enjoy your No Bake Keto Lemon Cheesecake!

Notes

Ingredients In No Bake Keto Lemon Cheesecake

• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Light Cream –  (18% for Canadians) You can also use heavy cream instead.
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

Tips For Making Keto Lemon Cheesecake

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• These bars are great with all kinds of toppings like blueberries, raspberries, melted chocolate, coconut and more if you ever want to switch it up!
• If you don't have sour cream, just sub an extra tablespoon of cream (add it to your other cream)
• Feel free to branch out and try a bit of pecan or hazelnut flour in the crust for this cheesecake! You can even make it crustless if you are trying to save calories. 
• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

Nutrition

Serving: 1slice | Fiber: 1.1g | Calories: 235kcal | Fat: 21.8g | Protein: 5.7g | Carbohydrates: 4g

Other Similar Recipes You May Like:

No-Bake Keto Lemon Coconut Balls

Keto Lemon Chia Seed Donuts