No-Bake Cheesecake With Almond Flour Crust Recipe

By Verywell Editor
Updated April 25, 2018
Cheesecake with strawberry topping
John Kelly/StockFoodCreative/Getty Images

Nutrition Highlights (per serving)

Calories 238
Fat 16g
Carbs 17g
Protein 6g
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Nutrition Facts
Servings: 8 (1 slice each)
Amount per serving  
Calories 238
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 42mg 14%
Sodium 239mg 10%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Total Sugars 14g  
Includes 10g Added Sugars 20%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 86mg 7%
Iron 0mg 0%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 20 min
Prep 20 min, Cook 0 min
Servings 8 (1 slice each)

In all fairness, this easy no-bake cheesecake recipe is made with an almond flour crust that requires about 10 minutes in the oven. But, after that, you can say bye-bye to the oven. Directions for a crustless version, making it completely no-bake, are also given below.

You can top this stunner in many ways. The easiest way is to spread a bit of no-sugar-added all-fruit jam over the top of the baked and cooled cheesecake.

Other options are to top with fresh fruit in season or to make a fruit sauce by simply cooking frozen berries with agave syrup to taste until thickened and cool before using. You don't want that luscious cheesecake to melt!

The calorie counts given are for plain cheesecake with no toppings. You can add agave syrup to taste, just remember that the 1/4 cup for the entire recipe only yields about 5 grams of carbohydrates per piece.

Ingredients

  • 1 almond flour pie crust
  • 16 ounces cream cheese (room-temperature low-fat)
  • 2 teaspoons vanilla extract
  • 1 teaspoon​ lemon juice
  • 1/4 cup agave syrup (or to taste)

Preparation

  1. Bake the almond flour pie crust according to the directions, either in a deep-dish 9-inch pie pan or 9-inch springform pan, patting the crust mixture halfway up the sides of either pan.
  2. In a medium bowl with a hand mixer or using a stand mixer, combine cream cheese, vanilla, lemon juice, and agave syrup. Then increase the speed to medium-high and beat for 5 minutes until smooth, light and fluffy.
  3. Spread cream cheese mixture into crust. Smooth off and chill for at least 2 to 3 hours or until thoroughly cold and set.
  1. When ready to serve, run a knife around the edge of the springform pan and remove the collar. If you used a pie pan, this step is unnecessary. Cover the cheesecake fruit topping and serve.

Crustless version: Chill cream cheese mixture in a bowl, then serve in 8 individual dishes with fruit topping.

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