This mouthwatering keto vanilla cheesecake is such a sweet keto dessert. Also, it doesn’t need any baking, it is super easy and so delicious. Further more, You can top it with keto raspberry jam for extra deliciousness. Enjoy a piece of this Easy made delicious keto cheesecake when you crave something sweet.

Keto vanilla cheesecake ingredients:

Crust:

• Almond flour
• Coconut flour
• Melted butter
• Erythritol

Filling:

• Cream cheese
• Heavy cream
• Vanilla extract
• Powdered Erythritol
• Gluten

How to make the keto vanilla cheesecake:

Making the crust:

• In a small bowl mix erythritol and melted butter, almond flour, coconut flour, until they come together.
• Then, put the mixture in a baking dish or springform and press firmly into the bottom.
• Refrigerate while preparing the filling.
  
  Tips:

These ingredients make a medium thickness crust layer. If you prefer a thicker crust layer, double the ingredients.

If you don’t have or don’t like to use coconut flour, you can replace it with almond flour.

How to make the filling:

• Firstly, dissolve the gluten in 2 tbsp boiling water, keep staring the glutin in the boiling water until dissolved.
• Then put the gluten aside to cool down.
• In a medium-size bowl, mix the cream cheese, heavy cream, vanilla extract and powdered erythritol Using hand mixture (make sure cream cheese is in room temperature).
• Add the gluten and keep mixing.
• Spread the filling equally over the crust and refrigerate for 6 hours or overnight.

Topping options:

• Whipped cream.
• Keto chocolate glaze.
• Keto raspberry jam.
• Low carb strawberry jam.

Print Recipe

5 from 1 vote

No Bake Keto Vanilla Cheesecake – Easy Low Carb Recipe

This mouthwatering keto vanilla cheesecake doesn't need any baking, it is super easy and so delicious. Also, I like to top it with keto raspberry jam.

Prep Time15 mins

Cook Time1 min

Course: Dessert, snacks

Cuisine: American, keto, low-carb, sugar free

Keyword: easy keto recipes, keto dessert, keto vanilla cheesecake

Servings: 16 slices

Calories: 165kcal

Ingredients

Crust:

• 1 cup Almond flour
• 1/2 cup Coconut flour
• 3 tbsp Butter melted
• 2 tbsp Erythritol

Filling:

• 200 g Cream cheese
• 180 g Heavy cream
• 3 tsp Vanilla extract
• 2/3 cup Powdered Erythritol
• 1 1/2 tsp Gelatin

Instructions

Crust:

• In a small bowl mix erythritol and melted butter, almond flour, coconut flour, until they come together.
• Then, put the mixture in a baking dish or springform and press firmly into the bottom.
• Refrigerate while preparing the filling.

Filling:

• Firstly, devolve the glutin in 2 tbsp boiling water, keep staring the gelatin in the boiling water until dissolved.
• Keep the glutin to cool down.
• In a medium-size dish mix the cream cheese, heavy cream, vanilla extract and powder erythroal Using hand mixture.
• Add the glutin and keep mixing.
• Spread the filling equally over the crust and refrigerate for 6 hours or overnight.

Topping:

• keto raspberry jam

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 53mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Tried this recipe?Let us know how it was!

More keto cheesecake recipes:

• Sugar-Free Greek Yogurt Cheesecake
• Gluten Free Lemon Flavoured Cheesecake
• Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe

How to store keto vanilla cheesecake:

Keep it in the refrigerator for a maximum of three days. However, you can freeze it if you like to keep it longer.