This sugar free lemon cheesecake no bake is my go-to when I need a dessert that tastes indulgent but doesn't wreck my sugar goals. It's creamy, tangy, and sets in the fridge – no oven required.
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I first made this on a hot July afternoon when my balcony herbs were wilting and I couldn't bear to turn on the oven. The lemon zest from my own little tree made it even better – it's amazing what a few minutes of effort can do.
Whether you're keto, diabetic, or just cutting back on sugar, this cheesecake delivers all the classic flavor with zero refined sugar. Plus, it's so easy that even my non-baker friends nail it.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) almond flour
Almond flour gives a gluten-free, low-carb crust. You can substitute with crushed pecans or walnuts for a nuttier flavor.
1/4 cup (30g) powdered erythritol
Powdered erythritol dissolves better than granulated. If you don't have it, pulse granulated erythritol in a blender until powdery.
1/4 cup (60g) unsalted butter, melted
Use salted butter if you like a savory-sweet contrast; just skip the added salt in the crust.
2 (8 oz) packages (450g) cream cheese, softened
Full-fat cream cheese gives the best texture. For a lighter version, use reduced-fat, but the filling will be less firm.
1/2 cup (120g) powdered erythritol
This sweetens the filling. You can also use monk fruit sweetener or a blend; adjust to taste.
1/4 cup (60g) sour cream
Sour cream adds tang and smoothness. Greek yogurt works as a substitute, but it will be slightly less rich.
1/4 cup (60ml) fresh lemon juice
Freshly squeezed is essential – bottled juice lacks the bright flavor. About 2 lemons.
1 tablespoon lemon zest
Zest from 2 lemons. Make sure to only grate the yellow part, not the white pith, which is bitter.
1 teaspoon vanilla extract
Pure vanilla extract adds depth. You can use vanilla bean paste for a more intense flavor.
1/4 cup (60ml) heavy whipping cream
Heavy cream helps the filling set. For a dairy-free option, use full-fat coconut cream.
Tips & Tricks
- Soften the cream cheese to room temperature to avoid lumps – microwave for 10-15 seconds if needed.
- Use a springform pan lined with parchment paper for easy removal.
- Chill for at least 4 hours, but overnight is best for a clean slice.
Pro Tips
Step-by-Step Instructions
1. Mix the crust
In a medium bowl, combine almond flour and 1/4 cup powdered erythritol. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.
2. Beat the cream cheese
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
3. Add sweetener and flavorings
Add the remaining 1/2 cup powdered erythritol, sour cream, lemon juice, lemon zest, and vanilla extract. Beat until well combined and no lumps remain.
4. Fold in whipped cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. This keeps the filling light and airy.
5. Assemble the cheesecake
Pour the filling over the chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
6. Chill and set
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm. The cheesecake should be set and not jiggly in the center.
7. Serve and enjoy
Once set, remove the sides of the springform pan. Slice with a sharp knife, wiping it clean between cuts. Serve chilled, optionally garnished with extra lemon zest or a few berries.
Delicious Variations
Lime Cheesecake
Swap lemon juice and zest for lime for a tropical twist.
Berry Swirl
Gently swirl in 1/2 cup of sugar-free raspberry jam before chilling.
Chocolate Crust
Replace almond flour with crushed sugar-free chocolate cookies for a decadent base.
How to Store Sugar Free Lemon Cheesecake No Bake
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight.
Reheating
No reheating needed – serve cold. If frozen, thaw in the refrigerator.
Frequently Asked Questions
Q: Can I use a different sweetener?
Yes, you can use monk fruit sweetener or a stevia blend, but note that sweetness levels vary. Start with less and add to taste. Powdered sweetener works best to avoid graininess.
Q: How long does this no-bake cheesecake need to set?
It needs at least 4 hours in the fridge, but for the best texture, chill it overnight. The filling should be firm and not jiggly.
Q: Can I make this dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative, and use coconut cream instead of heavy cream. The texture will be slightly softer, but it will still set.
Q: Does this cheesecake taste lemony?
Yes, it has a bright, tangy lemon flavor from both the juice and zest. If you prefer a milder lemon, reduce the juice to 3 tablespoons.
I hope you love this sugar free lemon cheesecake no bake as much as I do! If you try it, let me know in the comments below – I'd love to hear how it turned out. Happy growing!
Sugar Free Lemon Cheesecake No Bake
This sugar free lemon cheesecake no bake is a creamy, tangy, low-carb dessert that sets in the fridge – perfect for summer.
🧂 Ingredients
- 1 1/2 cups (150g) almond flour
- 1/4 cup (30g) powdered erythritol
- 1/4 cup (60g) unsalted butter, melted
- 2 (8 oz) packages (450g) cream cheese, softened
- 1/2 cup (120g) powdered erythritol
- 1/4 cup (60g) sour cream
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy whipping cream
📋 Instructions
- 1Mix the crust — In a medium bowl, combine almond flour and 1/4 cup powdered erythritol. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Place in the fridge while you make the filling.
- 2Beat the cream cheese — In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
- 3Add sweetener and flavorings — Add the remaining 1/2 cup powdered erythritol, sour cream, lemon juice, lemon zest, and vanilla extract. Beat until well combined and no lumps remain.
- 4Fold in whipped cream — In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. This keeps the filling light and airy.
- 5Assemble the cheesecake — Pour the filling over the chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- 6Chill and set — Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm. The cheesecake should be set and not jiggly in the center.
- 7Serve and enjoy — Once set, remove the sides of the springform pan. Slice with a sharp knife, wiping it clean between cuts. Serve chilled, optionally garnished with extra lemon zest or a few berries.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
