This no-bake keto cheesecake is rich and decadent with a soft, super creamy texture and tastes just like the real thing. Plus, it's also paleo, dairy-free, and vegan-friendly!
I LOVE this no-bake keto cheesecake!
It has a simple, nut-based graham cracker-style crust that can be made plain or chocolate with a creamy, sweet/tart filling that's to die for!
Plus, it has a super-soft creamy texture and tastes just like the real thing! Here are the particulars:
Dairy-free and vegan
To make this no-bake keto cheesecake dairy-free and vegan, I used a mixture of raw cashews and coconut cream.
I know it may sound strange, but trust me! After soaking raw cashews, they become super soft and creamy, making them the perfect replacement for cream cheese.
Then add some coconut cream for extra creaminess, lemon juice for tart, sweetener, vanilla, and coconut oil and it will taste so much like traditional cheesecake that you'll want to cry 😉
And don't worry ...if you use refined coconut oil it won't taste like coconut at all!
The sweetener
For the sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener because it will make the cheesecake grainy.
I prefer to use Besti Monk Fruit Allulose Powdered Blend because it has no aftertaste and tastes just like sugar! While you can use an erythritol-based sweetener, it may leave a slight aftertaste.
For a complete rundown on sweeteners, see my Keto Sweeteners Ultimate Guide.
*Note- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
For paleo
To make this cheesecake paleo-friendly, simply swap out the keto sweetener with maple sugar or honey!
I'll put the particulars in the recipe card 🙂
The cashews and 🥥 coconut cream
For the cashews, you must use RAW CASHEWS! If you use roasted and/or salted cashews it will make the cheesecake taste "off".
If you don't have a high-speed blender, soak the cashews in hot water for at least 1 hour and up to 8 hours before using them. This will make them soft enough to blend.
And yes, if you're wondering, cashews are a bit high in carbs. However, they're the absolute best dairy-free and vegan replacement to make a cheesecake.
And even though we're using cashews, each bite still only has around 3 net carbs. So you as long as you don't eat the entire pan, you can still get your cheesecake fix, remain dairy-free, AND keep your carbs under control 👍
For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream.
I only recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste.
If the cream is extremely hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it will be difficult to blend.
The crust
For the crust, add some pecans to the bowl of a food processor. Process until they're nicely broken up into small pieces.
Then, add either coconut flour or cocoa powder (if you want a chocolate crust), keto sweetener, coconut oil, vanilla, and sea salt. Process until well combined.
If the crust is too dry, add additional coconut oil, 1 tsp. at a time, until it will hold together. If it's too wet, add additional coconut flour or cocoa powder as needed.
Press into a lined baking dish and place in the freezer while you make the filling.
The filling
For the filling, add the raw cashews, coconut cream, lemon juice, powdered sweetener, pure vanilla, and melted coconut oil.
Add water as needed to help facilitate blending. I added around ½ cup.
Pull the crust out of the freezer and pour in the filling.
🍫 Chocolate swirl topping
In a small bowl, combine some cocoa powder, melted coconut oil, and powdered sweetener.
Use a spoon to pour it over the cheesecake in 3 parallel lines.
Then, take a knife and gently drag it perpendicular to the lines to create a pretty marbled or swirled effect!
When you are happy with your design place it in the freezer for 4 hours or until set.
After it's set, use a knife to cut the cheesecake into bite-sized squares.
Store in a freezer-safe baggie in the freezer up to 3 months or in the fridge for 1 to 2 weeks.
Serve with additional keto chocolate syrup if desired.
If storing in the freezer, allow to set on the counter for around 10 to 20 minutes to slightly soften before serving.
Other cheesecake flavors
- Snickerdoodle - Use the original crust recipe (coconut flour instead of cocoa powder) and sprinkle the top with a mixture of 1 Tbsp. Keto Granulated Sweetener and 1 Tbsp. Ground Cinnamon.
- Caramel - Use the original crust recipe and top with keto caramel, using the same technique as the chocolate swirl topping. Then, drizzle with additional caramel before serving.
- 🍓 Strawberry - Use the original crust recipe and spoon keto strawberry sauce over the top before serving.
- 🐢 Turtle - Use the chocolate crust recipe and drizzle the top with caramel sauce, the chocolate sauce recipe below, and top with toasted chopped pecans before serving.
💭 Top tips
- When adding the sweetener, keep in mind that the sweetness slightly mellows after setting.
- Be sure to use RAW cashews! Otherwise, the cheesecake will taste "off".
- I recommend using fresh lemon juice. The reconstituted stuff just isn't the same!
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste. If the cream is extremely hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it will be difficult to blend.
- For the sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener because it will make the cheesecake grainy. I prefer to use Besti Monk Fruit Allulose Powdered Blend because it has no aftertaste and tastes just like sugar! While you can use an erythritol-based sweetener, it may leave a slight aftertaste.
Or if you're looking for more cheesecake recipes, this Crustless Keto Baked Cheesecake looks amazing too!
If you’ve tried this No-Bake Keto Cheesecake or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
No-Bake Keto Cheesecake {Paleo & Vegan}
Ingredients
Crust:
- 1 Cup Halved Pecans
- 2 Tbsp. Coconut Flour or cocoa powder for a chocolate crust
- 2 Tbsp. Keto Sweetener powdered or granulated (use pure maple syrup for Paleo)
- 2 ½ Tbsp. Refined Coconut Oil liquified (use 1 Tablespoon for Paleo)
- 1 Tbsp Creamy Almond Butter
- ½ tsp. Pure Vanilla
- large pinch Sea Salt
Filling:
- ½ Cup Coconut Cream see notes below
- 1 ½ Cup RAW Cashews if you don't have a high-speed blender, soak 1 - 8 hours in hot water
- 3-4 Tbsp. Fresh Squeezed Lemon Juice
- ½ Cup Keto Powdered Sweetener or to taste, see notes below (use honey for Paleo, maple syrup can be used but honey is preferred)
- 2 tsp. Pure Vanilla
- ½ Cup Refined Coconut Oil liquified
- Filtered Water as needed to help facilitate blending, I used around ½ cup
Chocolate Swirl Topping:
- 2 Tbsp. Cocoa Powder
- 1 ½ Tbsp. Keto Powdered Sweetener (use pure maple syrup for Paleo)
- 1 Tbsp. Coconut Oil liquified + more as needed if the mixture is too dry
Instructions
Crust:
- Line an 8 x 8 or 9 x 9-inch baking pan with aluminum foil and set aside.
- In a food processor, process the pecans until they are crumbly. Be careful not to process until it turns into pecan butter!
- Add the remaining crust ingredients and process until well combined, scraping down the sides as necessary. If the crust is too dry to hold together add coconut oil, ½ Tbsp at a time, as needed. If the crust is too wet add ½ Tbsp coconut or cocoa powder at a time, as needed.
- Pour the mixture into the lined pan and press the crust evenly into the bottom.
- Place in the freezer while you make the filling or for at least 10 minutes.
Filling:
- If you don't have a high-speed blender, soak in hot water 1-8 hours. Then, drain and rinse the cashews.
- Add all the filling ingredients, except the water, to a blender and blend on high until smooth. Add water only as needed to help facilitate blending. Taste and add additional sweetener and lemon juice as needed. Keep in mind that the sweetness slightly mellows after the cheesecake has set.
- Pour the filling into the crust, add the chocolate swirl topping (if using, recipe below), and place uncovered in the freezer for 4 hours, or until set.
- Using the aluminum foil as handles, remove the cheesecake from the pan and place it on the counter. With a sharp knife, cut into approximately 30 bite-sized squares. For a clean-cut, wipe off the knife between each slice.
- Serve with additional keto chocolate syrup if desired.
- Store covered in the fridge for 1 to 2 weeks or in the freezer for up to 3 months. If storing in the freezer, allow to rest on the counter for 10 to 20 minutes to slightly soften before serving.
Chocolate Swirl:
- Whisk together the chocolate swirl ingredients in a small bowl.
- Using a spoon, gently pour 3 or 4 lines across the cheesecake.
- Drag a knife back and forth perpendicular to the lines creating a swirl or marble effect.
Notes
- When adding the sweetener, keep in mind that the sweetness slightly mellows after setting.
- Be sure to use RAW cashews! Otherwise, the cheesecake will taste "off".
- Even though cashews are a bit high in carbs, they're the absolute best dairy-free and vegan replacement to make a cheesecake. And even though we're using cashews, each bite still only has around 3 net carbs. So you as long as you don't eat the entire pan, you can still get your cheesecake fix, remain dairy-free, AND keep your carbs under control 👍
- I recommend using fresh lemon juice. The reconstituted stuff just isn't the same!
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste. If the cream is hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it will be difficult to blend.
- For the sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener in the filling because it will make the cheesecake grainy. I prefer to use Besti Monk Fruit Allulose Powdered Blend because it has no aftertaste and tastes just like sugar! While you can use an erythritol-based sweetener, it may leave a slight aftertaste.
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I did not try the cheesecake yet but whipped up the chocolate swirl recipe. It alone is so good! Will keep the recipe on hand for when I need a chocolate fix! Thank you!
Yeah, that chocolate sauce is super yummy 🙂
-Cassidy
I just made these last night and they were sooooo delicious. I did a variation because of the ingredients I had on hand. I did half almonds and half pecans in the crust and it was great. I added some coconut milk (the thick fat part) to the filling and I used a combo of Xylitol and Liquid Stevia w/ glycerine to sweeten everything. My husband wanted to eat the entire pan at once he liked them so much!!! YUM
Hi Cassidy,
My 4 year old daughter thinks you are amazing! She can't have refined sugar, yeast or dairy and feels quite sad at birthday parties etc when she can't have any of the sweets that the other children are having. I made her this cheesecake and she absolutely adores it. I have also made it for other friends on gluten-free diets and everyone raves about it.
Thank you so much for taking the time to share your recipes! You have made us very happy! We can't wait to try more of your recipes.
Thanks again,
Nicole and Addie (South Australia)
Thank you so much Nicole!
It's hard having a little one on a special diet, I'm happy she likes my recipes. I never post a recipe unless it's approved by both of my kids 🙂
I always appreciate hearing feedback, thanks again!
Best Wishes,
Cassidy
Cassidy! Not sure how I missed this recipe, I thought I was signed up for your feed....will take care of that after this! Look forward to trying this!
Wow, does this ever look good! Cashews and coconut are just the thing it seems! Thanks for the recipe.
Cassidy, this dessert looks absolutely incredible! You amaze me, dear! I see this one being shared on All Gluten-Free Desserts soon. 😉
xo,
Shirley
Thanks Shirley!!! This really was a great tasting cheesecake 🙂
Hugs,
Cassidy
Hey Sweet Cassidy!
This looks AMAZING! I hope some day soon I'll get to try it (once I'm off AIP). I wish I could make it this weekend. Now I've got a hankerin'....
XO
Jen
Hey Jen!
How long will you be on AIP??? I tell you, you are doing GREAT - I hope you are feeling better on it. But I will be excited for you whenever you are able to get off of it 🙂
-Cassidy