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Low-Carb No Bake Cherry Cheesecake

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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!

Low-Carb No Bake Cherry CheesecakePin itFollow us 136.0k

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.

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Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb No Bake Cherry Cheesecake

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
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Nutritional values (per serving, 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 8 servings)

Cheesecake base:
Cheesecake filling:


  1. (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.
  2. Using a fork or your hands, mix the ingredients until the mixture resembles raw cookie dough. Low-Carb No Bake Cherry Cheesecake
  3. 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. Low-Carb No Bake Cherry Cheesecake
  4. In a saucepan heat the Low-Carb Amarenata Cherry Sauce (if you need to make this sauce, it will take an extra 45 minutes).
  5. 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.
  6. 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. Low-Carb No Bake Cherry Cheesecake
  7. Place the heavy whipping cream, cream cheese and the remaining powdered sweetener in a bowl. Low-Carb No Bake Cherry Cheesecake
  8. Using a hand mixer, process the mixture until it creates stiff peaks. Add the prepared cherry sauce. Low-Carb No Bake Cherry Cheesecake
  9. Process on low speed until well combined or use a spatula to fold in. Low-Carb No Bake Cherry Cheesecake
  10. Remove the cheesecake base from the fridge and add the cherry cheesecake topping. Low-Carb No Bake Cherry Cheesecake
  11. Spread evenly with a spatula. Place in the fridge until set, for at least 2 hours or overnight for a firmer set. Low-Carb No Bake Cherry Cheesecake
  12. Once set, run a sharp knife around the edges to release. Grab the parchment and remove from the dish. Slice and serve. Low-Carb No Bake Cherry Cheesecake
  13. Store in the fridge in a container (loosely covered or sealed) for up to 5 days or freeze for up to 2 weeks. Low-Carb No Bake Cherry Cheesecake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1 g2.3 g5.7 g65 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.3 g0.7 g0.4 g12 kcal
Gelatin powder, hydrolyzed (collagen)
0 g1.3 g0 g5 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.4 g0 g2 kcal
Water, still
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.6 g0.4 g8.6 g82 kcal
Cream cheese, soft (full-fat)
0.9 g2 g7.9 g69 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Amarenata, homemade (KetoDiet blog)
2 g0.1 g0 g10 kcal
Total per serving, 1 slice
4.9 g7.3 g25.5 g270 kcal

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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