These no-bake Cheesecake Cups are so easy to make, keto-friendly, and need only about 10 minutes to make! They are so delicious and perfect for those who are on a low carb diet. A healthy treat everyone can enjoy without any guilt.

These no-bake keto cheesecakes are super fun and tasty that everyone will enjoy in your household. They are even kid-approved! The base is made with almond flour, sweetener, and butter. To make the cheesecake filling we used cream cheese, sour cream *, butter, and sweetener. Keep in mind that this healthy no-bake cheesecake recipe is made for those who are on a keto-diet and may not be a great fit for everyone. Also, please read our notes and substitutes section for other ingredient alternatives.


Super easy: All you will need is about 10 minutes to make this keto cheesecake. Just so easy to put together.

Healthy: This no-bake cheesecake recipe is made with simple ingredients and perfect for those looking for high fat and low carb dessert. Swap the sour cream with plain greek yogurt for an even healthier option.

Delicious: A tasty dessert you can enjoy without any guilt! Creamy, smooth, and so good!


No. Not all cheesecakes are keto. Especially if they are made with sugar and the crust is made of graham crackers. Our easy no-bake cheesecake recipe is perfectly keto.


The right answer is no. You should not leave any food that contains perishable ingredients in them on your kitchen counter overnight. You may leave the cheesecake out for 2-3 hours tops but it is best to store it in the fridge to prevent any foodborne illnesses.


Among many other kinds of cheese, cream cheese is ok to have on keto. Mostly the full-fat versions are high in fat and low in carbs with only 0.8g of carbs per tablespoon.

No-Bake Keto Cheesecake Cups Recipe 

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.

Course : Dessert

Cuisine : American

Prep Time : 10min

Total Time : 10min

Servings : 4

Calories : 477kcal


  • 1 cup Almond flour
  • 2 tbsp butter melted
  • 1 tsp Vanilla extract
  • ¼ tsp Cinnamon
  • Pinch Sea salt
  • 1 Packet stevia optional
Cheesecake layer:
  • 8 oz Cream cheese soften
  • ½ cup Sour cream or a low carb plain greek yogurt
  • 2 tbsp Butter soften
  • ½ cup Granulated erythritol
  • Pinch Sea salt
  • Raspberries and mint leaves optional, to garnish


  1. In a bowl, stir together the crust ingredients until the mixture resembles sand.
  2. Distribute between 4 serving glasses.
  3. Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.
  4. Add in the remaining ingredients and mix until incorporated.
  5. Transfer to a piping bag and pipe the cheesecake over the crusts.
  6. Top with raspberries if desired.



Cheese: Use full-fat cream cheese, or make sure you cheese a keto-friendly version.

You can use coconut oil in place of butter

Sour cream: They aren’t that low in carbs even though they are still keto-friendly so you can use a keto-friendly plain greek yogurt like the “two good” brand. soften it with a bit of water.

Toppings: Can be any berries


Place leftovers in a container and store in the fridge for up to 5 days. Place leftovers in a container and freeze for one month if necessary.

Nutritional Info:

Calories: 477kcal | Carbohydrates: 14g | Protein: 10g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 115mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1185IU | Calcium: 150mg | Iron: 1mg

No bake keto cheesecake cup

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