Low-Carb No Bake Lemon Cheesecake

This No Bake Keto Lemon Cheesecake is the perfect sugar-free and gluten-free treat for spring, Easter and summer!

The base is made with heart-healthy macadamia nuts and almonds that are toasted in the oven using low heat to preserve the oils and add rich nutty flavor which perfectly compliments the zingy, creamy cheesecake topping! Technically it's not 100% no bake as you'll be roasting the nuts, but this step is optional and you can always use raw nuts instead.

Unlike many no bake cheesecake recipes, there’s no gelatin in this cheesecake topping. The whipped cream combined with mascarpone hold well without the need for gelatin or any other thickener or stabilizer.

Meyer Lemon vs Regular Lemon: What's the Difference?

We're using Meyer lemons in this recipe. Compared to regular lemons, Meyer lemons are more round, have slight orange hue and are less acidic with floral undertones. Meyer lemons are almost like a cross between an orange and regular lemon which makes them perfect for those who prefer a more subtle, less zingy lemon cheesecake.

Meyer lemons are not the only option and you can use regular lemons in this recipe. Depending on your palate, use ¹/₄ (60 ml) to ¹/₂ cup (120 ml) of fresh juice, plus zest of 1 to 2 lemons.

Lemon Cheesecake Topping Options

This keto cheesecake is packed full of flavor so you could keep it plain with no topping, or add whipped cream (spread or pipe on top) with slices of lemon just like in the recipe below. Instead of lemon you can even use sliced strawberries or some raspberries, blueberries or blackberries which go well with lemon.

Preparation time

Hands-on:    20 minutes
Overall:      4 hours

Nutritional values (per serving, 1 slice)

Total Carbs	6.1	grams
Fiber	1.6	grams
Net Carbs	4.4	grams

Protein	5.6	grams
Fat	47.3	grams
of which Saturated	25.3	grams

Energy	468	kcal

Magnesium	35	mg (9% RDA)
Potassium	131	mg (7% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (5%), fat (91%)

Ingredients (makes 1 cheesecake, 12 slices)

Base:

1 cup macadamia nuts, roasted (134 g/ 4.8 oz)
¹/₂ cup blanched almonds, roasted (73 g/ 2.6 oz)
2 tbsp powdered Allulose or Erythritol (20 g/ 0.7 oz)
2 tbsp unsalted butter (28 g/ 1 oz)
1 tsp sugar-free vanilla extract

Cheesecake layer:

2 ¹/₂ cups heavy whipping cream, divided (600 ml/ 20 fl oz)
500 g full-fat cream cheese or mascarpone (1.1 lb)
³/₄ cup powdered Allulose or Erythritol (120 g/ 4.2 oz)
¹/₂ cup fresh lemon juice, ideally Meyer lemon (120 ml)
zest of 1 to 2 lemons (to taste), ideally Meyer lemon
¹/₂ to 1 sliced lemon, ideally Meyer lemon, to decorate

Instructions

To roast the nuts, preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and place raw nuts in a baking tray in a single layer. Bake for about 25 minutes until the nuts are light golden, crisp and fragrant.
Note: Baking the nuts is optional (you can use raw nuts) but it is highly recommended.
Add the warm nuts to a food processor and process until finely chopped. Add the 2 tbsp sweetener (powdered Allulose or Erythritol), butter and vanilla. Process again until it comes together.
Press into springform pan (an 8-inch/20 cm deep springform pan or a 9-inch/23 cm springform pan) lined with parchment paper in the bottom. Place in the fridge while you make the cheesecake layer.
To make the cheesecake layer, add 2 cups (480 ml) of the heavy cream to a bowl (reserving the remaining ¹/₂ cup/120 ml for topping). Add the mascarpone cheese (or cream cheese), remaining sweetener (powdered Allulose or Erythritol), lemon juice and lemon zest (use fine zest of 1-2 organic lemons - to taste).
Note: We are using Meyer lemons which are less acidic than regular lemons. If you use regular lemons, start with ¹/₄ (60 ml) lemon juice and add up top to ¹/₂ cup (120 ml), to taste.
Using a hand mixer or stand mixer, beat until smooth and creamy. Add on top of the chilled nut layer and use a spatula to spread evenly.
Refrigerate at least 3 hours before serving. To release the cheesecake from the pan, run a sharp knife around the edges.
Beat the remaining ¹/₂ cup (120 ml) heavy cream until still peaks form. Transfer to a piping bag and pipe it all around the edge of the cheesecake. Or you can simply spread the cream on top with a spatula.
Slice the remaining lemon and cut each slice in half to decorate the top of the cheesecake.
Serve immediately or chill for an hour. Store in the fridge up to 5 days.