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Low-Carb No Bake Lemon Cheesecake

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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.

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Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb No Bake Lemon Cheesecake

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs4.4 grams
Protein5.6 grams
Fat47.3 grams
Calories468 kcal
Calories from carbs 4%, protein 5%, fat 91%
Total carbs6.1 gramsFiber1.6 gramsSugars3.1 gramsSaturated fat25.3 gramsSodium32 mg(1% RDA)Magnesium35 mg(9% RDA)Potassium131 mg(7% EMR)

Ingredients (makes 1 cheesecake, 12 slices)

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


  1. 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. Low-Carb No Bake Lemon Cheesecake
  2. 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.
  3. 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. Low-Carb No Bake Lemon Cheesecake
  4. 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. They also have a slight orange hue making them look and taste like a cross between a lemon and an orange. 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. Low-Carb No Bake Lemon Cheesecake
  5. 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. Low-Carb No Bake Lemon Cheesecake
  6. Refrigerate at least 3 hours before serving. To release the cheesecake from the pan, run a sharp knife around the edges. Low-Carb No Bake Lemon Cheesecake
  7. 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.
    Low-Carb No Bake Lemon Cheesecake
  8. Slice the remaining lemon and cut each slice in half to decorate the top of the cheesecake. Low-Carb No Bake Lemon Cheesecake
  9. Serve immediately or chill for an hour. Store in the fridge up to 5 days. Low-Carb No Bake Lemon Cheesecake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Macadamia nuts
0.6 g0.9 g8.5 g80 kcal
Almonds, nuts (blanched)
0.5 g1.3 g3.2 g36 kcal
Allulose, natural low-carb sweetener
0.1 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.8 g15.2 g146 kcal
Mascarpone cheese
0.7 g2.4 g14.7 g146 kcal
Allulose, natural low-carb sweetener
0.5 g0 g0 g2 kcal
Lemon juice, fresh
0.7 g0 g0 g2 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g3.8 g37 kcal
Total per serving, 1 slice
4.4 g5.6 g47.3 g468 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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