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3 ingredient no bake keto cheesecake

3 Ingredient No Bake Keto Cheesecake

This silky-smooth cheesecake is pure indulgence without the carb overload, perfect for anyone following a low-carb or ketogenic diet.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz cream cheese, softened to room temperature Use regular cream cheese, not low-fat.
  • 1 cup heavy whipping cream, cold Must be cold for optimal whipping.
  • ½ cup powdered erythritol Or your preferred keto-friendly sweetener.
Optional Additions
  • 1 teaspoon pure vanilla extract Enhances flavor.
  • 1 each zest of one lemon For a fresh citrus note.
  • to taste sugar-free chocolate chips For topping.

Method
 

Preparation
  1. Remove your cream cheese from the refrigerator at least 2 hours before starting.
  2. Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy.
Combine Ingredients
  1. Gradually add the powdered erythritol to the cream cheese while continuing to mix on low speed.
  2. Scrape down the sides of the bowl and beat for another minute until the sweetener is fully dissolved.
Whip Cream
  1. In a separate chilled bowl, pour the cold heavy whipping cream and whip on high speed until stiff peaks form, approximately 3-4 minutes.
Fold Ingredients Together
  1. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  2. Continue folding until no white streaks remain and the mixture is uniform.
Set Cheesecake
  1. Transfer the mixture into an 8-inch springform pan or individual ramekins.
  2. Smooth the top and cover with plastic wrap.
  3. Refrigerate for at least 4 hours, preferably overnight.

Notes

Serve with fresh berries, sugar-free whipped cream, or chocolate sauce. Store in the refrigerator for up to 5 days or freeze for 2 months.