Keto 5 Ingredient No Bake Cheesecake (gluten free)

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Keto 5 Ingredient No Bake Cheesecake (gluten free)

When you need a quick dessert, this 5 ingredient cheesecake, will be your go-to every time!

This Keto 5 Ingredient No Bake Cheesecake is not only gluten free, but also can be customized with a topping of your choice!

Out of all of the no bake desserts to choose from, this one is my most favorite of all simple recipes to prepare!

I will show you how I transformed some fresh cherries into a sugar free cherry pie filling also to top our no bake cheesecake recipe!

You can of course apply the same idea to some fresh berries and have many flavors to create!

Everything comes together quickly with this no bake recipe with the only wait time of it setting up and minimal prep time.

You save a ton of time versus a baked cheesecake that is more labor intensive.

In order to keep the carbs down, I have opted for a recipe that makes crustless cheesecakes.

Keep reading to the tips and FAQ section for ideas on how to create this recipe with a crust or small portions for individual cheesecakes.

Main ingredients you will need to make this 5 ingredient dessert

• Heavy cream, whipped with vanilla & stevia/monkfruit
• Full fat cream cheese
• Extracts of: vanilla, almond & lemon
• Erithrytol/stevia granulated sweeener
• Pure stevia
• Fresh pitted cherries or other fruit for topping
• Gluccomannon or tapioca starch
• Water

Let’s make this decadent cheesecake!

You will need a stand mixer with a whisk attachment or a hand mixer and a mixing bowl.

Using an electric mixer ensures that you have the fluffiest cheesecake filling without any horrible lumps of cream cheese.

Also make sure you use room temperature cream cheese so it is the smoothest batter!

If you forgot to set out the cream cheese to soften, you can visit this post for tips on how to do that quickly.

First you will make the whipped cream part.

Put your heavy whipping cream along with the sweetener of choice in the large bowl.

Turn your mixer on low speed at first to start, then crank it up to high until you have an airy texture with stiff peaks.

Set this aside in the fridge until you need it again.

If you only have one mixing bowl for your stand mixer, scrape the whipping cream out into another bowl.

No need to clean the main bowl, just proceed.

If you are using a hand mixer, then just get out another bowl to complete step two without the need to clean the beaters.

Now you will be whipping the cream cheese with extracts and sweeteners until you get an extremely creamy texture.

The cream cheese being properly whipped is the best way to stabalize your tasty dessert.

Once it is very creamy, add in the whipped cream from earlier to the cream cheese.

Using a low speed, combine the whipped cream and cream cheese until uniform with a smooth texture.

Do not whip on high or you could collapse the air in it and it will be more dense.

Now you can spread the creamy filling into the bottom of the pan you chose as your desired dish.

Spread it out into an even layer with an offset spatula or back of a spoon.

If you are using a homemade crust like the one I share at the bottom of the post, wait until it cools off.

Make sure to spread the cheesecake filling to the sides of the pan.

I used a pie dish for serving purposes, but you could easily use a springform pan like a classic cheesecake shape, just let it sit in the freezer for 30 minutes before serving so the filling doesn’t stick to the sides.

You must put the filling into a chilled crust to not melt it.

Refrigerate for a couple hours, 1 hour minimum, and then serve up with your favorite topping! 

Make sure you use a very sharp knife to cut your pieces so it doesn’t mess up the cheesecake.

I usually wipe the knife clean inbetween cuts to prevent this.

Keep reading for my low carb cherry pie filling and topping recipe using fresh fruit.

Cover with plastic wrap or put it in an airtight container to prevent it from drying out.

It will last in the fridge up to 5 days before it starts breaking down.

This is my favorite low carb cherry topping for the perfect dessert!

When you live in the country like I do, you have to be prepared during late June for the cherries to ripen. 

It is a “get-them-now-or-the-birds-will-get-them” kind of situation. So today became cherry picking day!

Here we are with our first bucket! We filled 3 of these 2 gallon stainless steel pots!

In order for us to collect so many high up in the tree, my husband got out his mountain climbing gear and went up!

So naturally I had to figure out a way to enjoy the cherries in a low carb way!

Even my husband who loves regular sugar, actually enjoyed it and went back for seconds!!

To 5 cups of fresh,pitted cherries add 1/2 cup erithrytol/stevia granulated sweetener and 1 Tbsp liquid Stevia/Monkfruit sweetener.

Heat over medium until the cherries soften and their liquid is released. Approx. 10 min. Constantly stir so it doesn’t burn!

Since we are not using starches to thicken, I use glucomannon. 

Bring cherries to a slow boil then sprinkle 1 tsp glucomannon over top and start stirring immediately!

Give it about 5 minutes and it will thicken like traditional corn starch will!! I ended up adding in 1/4 cup water to thin it a bit. 

You may or may not need this as not all cherries produce the same amount of juice when cooked.

Let it cool before using as a topping on top of your delicious dessert!

Store leftovers in a lidded jar for it to last up to 10 days.

The best part is going in for a spoonful later when the cake is gone!

Now serve up a piece of cheesecake and top with 1/2 cup of the topping!!

Approx. Net carbs= 10 for 1 slice of cheesecake and 1/2 cup cherry topping

You can also freeze it in a freezer bag and thaw as needed up to 3 months.

Tips, Substitutions and FAQ’s

• If you want to save some time, you can substitute in one 8 ounce tub of cool whip for the whipped cream step. It may or may not set up like mine did, because I have not tried this before.
• I skipped using lemon juice in this recipe to reduce the carb count. If you want to use it instead of the extract, use 1 tbsp plus some lemon zest to get the full lemon flavor. Try lime juice and lime zest to make a key lime cheesecake!
• One year I made this recipe in a muffin tin lined with silicone cups. They made the perfect mini treat for the party and I put toppings out in a bowl for everyone to choose how they wanted to top their cheesecakes!
• You can also use this filling in a grocery store purchased graham cracker pie crust with great results!
• Use the crust here in my No Bake Cannoli Pie Recipe to keep it gluten free and sugar free!
• If you do not have an electric mixer, you can always try getting the smooth and fluffy filling by using a food processor. You will have to scrape the sides of the bowl frequently to make sure everything gets mixed up properly.
• Make the crust from my recipe from my Low Carb Almond Cheesecake Bars, line the pan with parchment paper, then you can lift it out and cut perfect squares!

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!