These easy Keto Mini No Bake Lemon Cheesecakes are a perfect dessert for when you're craving a creamy dessert but don't want all the carbs. This four ingredient no bake cheesecake uses the tartness of lemon to balance the low carb sweetener to create the perfect easy, light and refreshing dessert.
For many reasons, some of us can't have or don't want all the carbs of a regular cheesecake. However, personally, there is not an artificial sweetener that I truly love, love. So that's where the lemon comes in. The light lemon in this low carb cheesecake perfectly balances the aftertaste of many artificial sweeteners. Also, while regular baked cheesecakes use sugar as a sweetener, they also use sugar for structure and texture. So I strongly recommend going the no bake route when replacing the sugar. Plus, since this is a no bake cheesecake, we can fluff the batter to create a light and creamy texture that is divine. Then, we pour the batter into individual serving size jars or ramekins so that we don't have to worry about cutting the cheesecake before serving. Quick, easy and yummy!
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Ingredients
- Cream cheese
- Heavy whipping cream
- One-for-one powdered sugar replacement (such as Swerve brand)
- Lemon
- Salt (optional)
- Gluten free keto cookies (optional)
See recipe card for quantities.
Substitutions
- Lemon - if you don't like lemon, you can also use another acidic, tart fruit to cut the aftertaste of the artificial sweetener.
- Heavy whipping cream - if you want a lower calorie dessert, you can substitute whole milk. However, it will have more of the texture of a fluff than a no bake cheesecake.
Variations
If you ended up here looking for a regular, full carb no bake lemon cheesecake, you can replace the artificial sweetener with the same amount of regular powdered sugar. You can also mix the two if you are just starting to cut down on sugar.
Equipment
I highly recommend a hand or a stand mixer, but you could also whisk this no bake cheesecake by hand.
Storage
Store any extra mini keto no bake lemon cheesecake in an airtight container in the refrigerator for up to 4-5 days.
Next Level Tips
- I love no bake cheesecakes for what they are: quick and light cheesecakes. In keeping with the quick and light theme, I love to put the 'crust' on top by breaking up some cookies, nuts or berries and putting them on top. Think of it like an upside down cheesecake where the crisp crust is already broken up for you but it just so happens to be on top. It works friends! As a bonus, it makes the cheesecakes prettier too!
- If you don't want crisp cookies on top and also want to add a little extra lemony flavor, you can dip the cookies for the topping in additional lemon juice. Just squeeze an additional 2 tablespoons of fresh lemon juice into a bowl and dip the cookies in the lemon juice before crumbling and sprinkling on top of the cheesecake.
FAQ
Any cookie works on top! That's one of the big bonuses of putting the crust on top. That means you can use whatever cookie is in keeping with your diet or your guests' diets: regular cookies, gluten free cookies or keto cookies. They all work. I also sprinkle the cookies on just before serving so that regardless of the crisp cookie you choose, the cookie retains its crispiness.
If you are looking for a lower calorie version, you can use whole milk instead of the heavy whipping cream. It will just have more of a fluff texture than a no bake cheesecake texture.
Salt is often used as a flavor enhancer. But in this cheesecake, we use it to balance out the sweetness of the artificial sugar. It's optional.
Mini No Bake Lemon Cheesecake (Keto)
Equipment
- 1 Hand or stand mixer
Ingredients
- 16 ounces cream cheese room temperature
- ½ cup one for one powdered sugar replacement artificial sweetener
- ½ cup heavy whipping cream
- 2 tablespoons fresh lemon juice* approximately 1-2 lemons
- ¼ teaspoon salt optional
- keto cookies for topping optional
Instructions
- Remove the cream cheese from the refrigerator and allow it to come to room temperature.
- Add the cream cheese to the mixing bowl and mix on medium until there are no lumps and it is soft and creamy.
- Add the sweetener, lemon and salt to the mixing bowl and mix on medium until they are fully incorporated with the cream cheese.
- Add the heavy whipping cream to the mixing bowl. If using a stand mixer, switch to the whisk attachment. Mix on high for one minute until light and fluffy.
- Spoon into small ramekins or jars. Makes 6 four ounce servings (or 4 large six ounce servings).
- Refrigerate the mini cheesecakes for at least 4 hours before serving.
- Before serving, crumble 1-2 cookies per serving and and then sprinkle the cookies on top of each mini cheesecake.
Notes
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