This Easy No Bake Lemon Cheesecake recipe is ready in minutes with just a few simple ingredients and just 4 g net carbs per jar! Perfect no bake dessert for anyone on a keto diet, low carb diet and/or sugar free diet.
Sugar Free No Bake Cheesecake Recipe with Lemon Cookie Crumble
I don't know about you, but I love individual portions when it comes to low carb desserts to provide an easy, no fuss way to serve to guests for a party.
Cute little desserts like these keto lemon cheesecake cups with lemon cookie crumbs, I'm sharing today will be a great option to entertain.
Not only can you enjoy entertaining, but you can indulge as well, even when you are on a keto diet because these no bake cheesecake parfaits if you will, won't spike your blood sugar and won't leave you having crazy cravings afterward either.
The creamy lemon cheesecake filling is blended quickly and layered and topped with an easy keto lemon cookie crumb, making this an awesome sugar free dessert that can be enjoyed even while you might be in weight loss mode.
How to Make Keto Lemon Cheesecake Jars
Measurements and nutritional information is located below in the recipe card.
Keto Lemon Cookie Crumb
Allulose, granular or lemon stevia
pinch of salt
Keto Lemon Cheesecake
cream cheese, room temperature
fresh lemon juice
lemon stevia or see notes below
Mix together cookie crumb ingredients in a small bowl until crumbs form. Save 1 tablespoon for topping cheesecake. Sprinkle remaining crumbs into the bottom each of the 4 serving glasses or small mason jars.
Place all ingredients for lemon cheesecake into a stand mixer, food processor or use a large mixing bowl and hand mixer, electric mixer on medium speed to whip until smooth.
Taste and adjust to determine sweetness level if you need more low carb sweetener.
Spoon or use a piping bag to swirl cheesecake into each serving glass and top with remaining cookie crumb.
Optional for topping, add grated lemon zest and/or fresh berries (fresh blueberries, strawberries, raspberries or blackberries)
Storage; Cover each mason jar or serving glass with plastic wrap or airtight container in the fridge for up to 3 days.
Can I swap the low-carb sugar substitute used?
If you can't purchase Allulose where you live, which is a sugar free natural sweetener, feel free to swap with Monk Fruit or another sugar free sweetener of choice.
As always, just add a small amount of sweetener then taste and adjust. You can always add more, but it's very difficult to take away if too much sweetener has been added.
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I like to combine two different sweeteners in my recipes because they balance each other out well and usually help with reducing any aftertaste.
Feel free to use at least ½ cup of sweetener of choice if you like just a small amount of sweetness for your desserts. Use up to a full cup if you want to have a sweeter cheesecake.
The most important thing is to always taste your batter to determine if the mixture is sweet enough for you.
Here is my Sweetener Guide & Conversion Chart to help you decide on how much to use of other sweeteners. I include regular sugar in the chart so you can compare and understand the sweetness level of the different ingredients.
Finding a sugar replacement is really a personal preference and you may need to try a few different keto-friendly sweeteners before deciding on the one you want to use most often in dessert recipes.
I do not recommend using a granulated sweetener in the cheesecake filling as your sugar-free cheesecake will be grainy and not have a smooth velvety texture.
Traditional Cheesecake versus No Bake Cheesecake
Making a delicious creamy cheesecake that is sugar free, low carb and doesn't require any baking, but tastes like the real thing, is the beauty of making being sugar free a sustainable way of life.
A traditional oven-baked cheesecake usually requires eggs and at least an hour of baking in a water bath, but a no bake cheesecake has no eggs and no baking needed, making it simple and easy to come together, but still just as delicious.
Can I change the lemon flavor to something else?
Yes if you aren't a fan of lemon, feel free to use lime juice and lime zest in place of the lemon used.
You could also swap the lemon with a teaspoon vanilla extract.
Can I swap the coconut flour with almond flour?
No, coconut flour is a very dense keto flour and the two can not be equally swapped in recipes. I promise you will not taste a coconut taste. The lemon flavor is the star.
Can this be made in a small pie dish instead?
If you don't want to make 4 individual servings, I would recommend using a small 6 inch springform pan and placing half the crust mixture in the bottom of the pan and save the rest to sprinkle over the cheesecake filling.
Can I skip the cookie crumb?
Sure, you can skip it but please note the nutrition info below includes both the cookie crumb and cheesecake filling.
What Keto Toppings can I add to these jars?
You can just add the lemon cookie crumb as I have in these photos but if you want to jazz this keto dessert up a bit for company, feel free to add any of the following keto toppings.
More No Bake Low-Carb Cheesecake Recipes
No Bake Key Lime Cheesecake Jars
No Bake Strawberry Cheesecake Jars
No Bake Peanut Butter Cheesecake
Sugar Free Keto Lemon Cheesecake Jars
Keto Lemon Cheesecake Jars with Cookie Crumb
Keto Lemon Cookie Crumb
- ¼ cup coconut flour
- 4 tablespoon butter cold
- 1 tablespoon Allulose, granular or ½ teaspoon lemon stevia
- ½ teaspoon lemon zest
- pinch salt
Keto Lemon Cheesecake
- 8 ounces cream cheese softened
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½-1 teaspoon lemon stevia or see notes above
- ½ cup heavy cream
- Mix together cookie crumb ingredients in a small bowl until crumbs form. Save 1 tablespoon for topping cheesecake. Sprinkle remaining crumbs into the bottom each of the 4 serving glasses.
- Place all ingredients for lemon cheesecake into a stand mixer or use a mixing bowl and hand mixer to whip until smooth.
- Taste and adjust to determine sweetness level.
- Spoon or pipe into each serving glass and top with remaining cookie crumb.
- Optional for topping, add grated lemon zest.
I thought the cookie crumbles tasted like raw dough, which, I guess, that's exactly what it is. I went back and read the recipe again because I thought I must have written it down wrong. Also, I doubled the lemon juice in the cheesecake filling and it still had little to no lemon flavor so I added a bunch of lemon bakery emulsion to flavor it more. I just don't know why anyone would want to put raw dough under or on top of their dessert. Maybe it's just me, but I really didn't like this at all.
Did you use lemon stevia in the filling or a different sweetener? Did you happen to use bottled lemon juice rather than fresh lemons? We love this buttery topping. I first made it for my Italian Lemon cream cake and all my non low carb family loved it! https://www.sugarfreemom.com/recipes/low-carb-italian-lemon-cream-cake-nut-free/
I found the coconut flour to butter ratio out for this base. Too buttery
I love your recipes! I’m considering making this dairy free by using toast, Footy cream cheese, and coconut cream.
Because I follow you, I’ve collected a number of flavored Stevia‘s. I just don’t want to buy another one. (LOVE the chocolate one!!!)
Can I add a little bit of fresh lemon juice to unflavored stevia instead of buying the lemon Stevia? Or would that be too much liquid?
Thank you very much.