Go Back
+ servings
RATIO BAR CHEESECAKE RECIPE
Print Recipe
5 from 1 vote

No Bake Keto Lemon Cheesecake Recipe

Prep Time15 mins
Refrigeration Time2 hrs
Total Time2 hrs 15 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 | Calories: 235kcal | Carbohydrates: 4g | Protein: 5.7g | Fat: 21.8g | Fiber: 1.1g