Follow us 148.4k
I have a slight obsession with cheesecake, especially the no-bake style. It's so fresh and creamy and it always reminds me of summer. Just like our Keto Cheesecake Bars, this treat doesn't involve any baking.
This low-carb no bake cherry cheesecake is perfect all year round because you won't need fresh cherries to make it. The deliciously sweet cherry sauce is flavoured with vanilla and cinnamon, and it can be done with fresh or frozen cherries.
For extra flavour I recommend using toasted rather than raw shredded coconut in the base. To do that, sprinkle the coconut in a baking tray lined with parchment paper and bake the coconut at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 5 minutes, mixing once or twice to prevent burning. Make sure it's cooled down before mixing with the remaining ingredients. You can find instructions on how to toast coconut in this Coconut Fat Bomb recipe.
Are Cherries Keto?
This recipe uses cherries which are not typically "keto" but they can still be part of a healthy low-carb diet as long as you keep the serving size small — just like in this recipe where you only use a tablespoon of the sauce per serving!
Apart from cherries you can use any fresh or frozen berries such as raspberries, blackberries, blueberries or strawberries with some extra low-carb sweetener. To do that, you need to mash them with a fork and heat up just like the cherry sauce before adding the gelatin.
If you like cherries, there's plenty of low-carb recipes to get inspired!
Follow us 148.4k
Allergy Friendly Swaps
The collagen powder is only used for extra nutritional benefits so if you want to skip it, use a bit more almond flour instead. It can also be replaced with equal amounts of protein powder or egg white protein powder. Just make sure to get "isolate" and not "concentrate". A keto-friendly protein powder should have no more than 5 grams of net carbs per 100 grams.
If you want to make this chilled keto dessert nut-free, simply replace the almond flour with ground sunflower seeds or an equal amount (in grams/ounces) of coconut butter (aka coconut manna).
To make this low-carb cheesecake dessert dairy-free, substitute the butter with virgin coconut oil and use coconut cream instead of heavy cream. The cream cheese can either be replaced with more coconut cream or thick coconut yogurt (vanilla or plain with no sweeteners).
The gelatin in the cheesecake layer is essential as it helps the cheesecake set once you add the runny cherry sauce. If you want to make a vegetarian keto version of this dessert, you could swap agar agar for the gelatin. To do that, use 1 tablespoon of agar flakes or 1 teaspoon agar powder for every teaspoon of gelatin.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.9 grams
Protein7.3 grams
Fat25.5 grams
Calories270 kcal
Calories from carbs 7%, protein 11%, fat 82%
Total carbs6.8 gramsFiber1.9 gramsSugars4.4 gramsSaturated fat13.1 gramsSodium100 mg(4% RDA)Magnesium37 mg(9% RDA)Potassium163 mg(8% EMR)
Ingredients (makes 16 servings)
Cheesecake base:
Cheesecake filling:
Instructions
- (Check the recipe intro for nut-free, vegetarian and dairy-free options.) To make the cheesecake base, place the almond flour, coconut, collagen powder, butter and 2 tbsp powdered sweetener into a bowl.
- Using a fork or your hands, mix the ingredients until the mixture resembles raw cookie dough.
- Press the dough into a lined baking tray or any container. Make sure the parchment is long enough to grab once the cake is set. I used a square 20 x 20 cm (8 x 8 inch) silicon baking dish lined with a piece of parchment paper which is perfect for slicing into 16 even servings. Place in the fridge while you make the cheesecake layer.
- In a saucepan heat the Low-Carb Amarenata Cherry Sauce (if you need to make this sauce, it will take an extra 45 minutes).
- Sprinkle the gelatin in a bowl filled with 4 tbsp filtered water and let it soak. Once soaked, place in the hot cherry sauce and take off the heat. Stir until the gelatin is fully dissolved.
- Place the saucepan in a bowl filled with ice water to cool it down to room temperature before using it to make the cheesecake layer.
- Place the heavy whipping cream, cream cheese and the remaining powdered sweetener in a bowl.
- Using a hand mixer, process the mixture until it creates stiff peaks. Add the prepared cherry sauce.
- Process on low speed until well combined or use a spatula to fold in.
- Remove the cheesecake base from the fridge and add the cherry cheesecake topping.
- Spread evenly with a spatula. Place in the fridge until set, for at least 2 hours or overnight for a firmer set.
- Once set, run a sharp knife around the edges to release. Grab the parchment and remove from the dish. Slice and serve.
- Store in the fridge in a container (loosely covered or sealed) for up to 5 days or freeze for up to 2 weeks.
No Bake Cherry Cheesecake
Step by Step
Ingredients
Instructions
- (Check the recipe intro for nut-free, vegetarian and dairy-free options.) To make the cheesecake base, place the almond flour, coconut, collagen powder, butter and 2 tbsp powdered sweetener into a bowl.
- Using a fork or your hands, mix the ingredients until the mixture resembles raw cookie dough.
- Press the dough into a lined baking tray or any container. Make sure the parchment is long enough to grab once the cake is set. I used a square 20 x 20 cm (8 x 8 inch) silicon baking dish lined with a piece of parchment paper which is perfect for slicing into 16 even servings. Place in the fridge while you make the cheesecake layer.
- In a saucepan heat the Low-Carb Amarenata Cherry Sauce (if you need to make this sauce, it will take an extra 45 minutes).
- Sprinkle the gelatin in a bowl filled with 4 tbsp filtered water and let it soak. Once soaked, place in the hot cherry sauce and take off the heat. Stir until the gelatin is fully dissolved.
- Place the saucepan in a bowl filled with ice water to cool it down to room temperature before using it to make the cheesecake layer.
- Place the heavy whipping cream, cream cheese and the remaining powdered sweetener in a bowl.
- Using a hand mixer, process the mixture until it creates stiff peaks. Add the prepared cherry sauce.
- Process on low speed until well combined or use a spatula to fold in.
- Remove the cheesecake base from the fridge and add the cherry cheesecake topping.
- Spread evenly with a spatula. Place in the fridge until set, for at least 2 hours or overnight for a firmer set.
- Once set, run a sharp knife around the edges to release. Grab the parchment and remove from the dish. Slice and serve.
- Store in the fridge in a container (loosely covered or sealed) for up to 5 days or freeze for up to 2 weeks.
Nutrition (per serving, 1 slice)
Calories270kcal
Net Carbs4.9g
Carbohydrates6.8g
Protein7.3g
Fat25.5g
Saturated Fat13.1g
Fiber1.9g
Sugar4.4g
Sodium100mg
Magnesium37mg
Potassium163mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.9 g | 7.3 g | 25.5 g | 270 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1 g | 2.3 g | 5.7 g | 65 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.3 g | 0.7 g | 0.4 g | 12 kcal |
| Gelatin powder, hydrolyzed (collagen) |
| 0 g | 1.3 g | 0 g | 5 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.4 g | 0 g | 2 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.4 g | 8.6 g | 82 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 2 g | 7.9 g | 69 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Amarenata Cherry Sauce, homemade (KetoDiet blog) |
| 2 g | 0.1 g | 0 g | 10 kcal |
Do you like this recipe? Share it with your friends!
