A sweet and creamy low-carb cheesecake fix that needs only 6 ingredients and 15 minutes to make! It’s the ultimate no bake, no wait keto sweet treat for those days when you want to spoil yourself.
Okay so this recipe for low-carb cheesecake is about as easy as they come – you need only 6 ingredients and about 15 minutes!
Cheesecake is usually a complicated affair involving making a crust, baking the crust then making the filling then adding the filling to the crust and baking again!
I’ve broken into a sweat just thinking about it! If you’ve been following Appetite For Energy for a while, you know that our philosophy is sharing simple, keto friendly food that can be prepared in 30-minutes or less.
If you’re someone that follows a ketogenic or low-carb diet and you want to eat real food BUT don’t want to spend hours in the kitchen, then we get you!
We ain’t baking for 1 hour or fiddling around with multiple rounds of baking. When I see the words “water bath” I want to go take a bubble bath 🙂 We create delicious, low-carb food and we find the best shortcuts for you.
You will not be worrying about your cheesecake cracking here – I feel it’s safe to say that this easy low-carb cheesecake recipe is foolproof.
How to Make a Low-Carb Cheesecake Crust
A low-carb crust without the crackers or sweet biscuits can be made very easily. Our simple but tasty crust uses one ingredient only – walnuts. Walnuts are a fantastic ketogenic food which I personally don’t eat enough of. They are rich in antioxidants and omega 3’s and we could all benefit from getting more of these nutrients in our diets.
For an alternative, more buttery crust using almond flour, take a look at our 30-Minute Low-Carb Pumpkin Cheesecake recipe.
To make this homemade pudding, you’ll also need cream cheese, sour cream, heavy cream, powdered erythritol and vanilla extract.
It’s a bit of a cheat’s cheesecake, I’ll admit, but who really cares when you can be enjoying a spoonful of creamy, thick keto cheesecake with a crunchy nut crust? And you’ll still have time for that bubble bath….
Keto Vanilla Cheesecake Pudding is the perfect no-bake quick keto cheesecake that your whole family will love. It can be made ahead of time, frozen or just made and scoffed down immediately!
13 Reasons Why You Need to Try These Easy Low-Carb Cheesecake Puddings:
- make them in 15 minutes
- keto-diet, low-carb, diabetic friendly
- sugar-free
- gluten-free
- no bake – perfect for melting hot summer days when you don’t want to turn on the oven on
- chill for 30-minutes for a refreshing summer treat
- make ahead and keep in the fridge or freezer
- kids love ’em (with or without the walnuts!)
- 6 ingredients only!
- individual portion size for one
- but also fancy enough for guests
- a quick no-bake cheat’s keto cheesecake
- nom nom….
Starting a Keto Diet? Check out our FREE RESOURCES here.
IS CHEESECAKE BAD FOR KETO?
Regular cheesecake contains several non-keto friendly ingredients such as sugar, flour and either crackers or sweet biscuits for the crust. If you’re following a ketogenic diet, you will be avoiding all sugar and wheat-based products so eating cheesecake is not a good plan if you wish to stay on track with your diet. There are, however, many recipes for cheesecake using keto-approved substitutes so you can still enjoy cheesecake while losing weight and improving your health. Use a keto sweetener such as erythritol instead of sugar and a low-carb crust can be made using walnuts or almond flour. The other common ingredients such as cream cheese, butter, eggs and sour cream and fine to eat on a ketogenic style eating plan.
Cooking Tips & Tricks for Keto Vanilla Cheesecake Pudding
- Serve immediately at room temperature or chill for 30-60 minutes as desired
- Which sweetener to use? Use your low-carb, sugar-free sweetener of choice but a powdered version such as Powdered Erythritol will give the smoothest texture for the cheesecake filling.
- Not sweet enough? Taste the cheesecake mixture before spooning into the containers as you may like to add a little more sweetener here to your taste. Remember that the walnut crust does not add sweetness like a regular cheesecake crust so make sure the creamy mixture is sweet enough for you.
- Make ahead? Low-carb cheesecake can be made up to a day or 2 ahead of time and kept covered in the refrigerator until serving.
- Freeze? Puddings can be frozen very successfully. Use ramekins or freezer safe pyrex rather than regular glasses and ensure they are airtight to prevent freezer-burn. I covered my ramekins with cling film but small pyrex containers with lids would work well too.
- Make one larger cheesecake? These keto puddings can be made as one larger cheesecake. Just spread the walnut crust on the base of a small pie dish or baking dish then spoon the cheesecake filling on top. Sprinkle some chopped walnuts on top to finish
- No vanilla extract? Substitute the vanilla extract with 1/2 teaspoon of coconut extract or 1 teaspoon of fresh lemon juice
- No walnuts? If you haven’t got any walnuts, you can still make the vanilla puddings without it.
- No food processor? I use my mini-food processor to grind the walnuts to a fine consistency for the crust but you can chop the walnuts instead. Try to chop them as small as possible for best results.
How to Make Low-Carb Vanilla Cheesecake
Finely chop the walnuts in a food processor or mini-chopper and divide equally among 4 dessert cups
Place the cream cheese, sour cream, heavy cream, erythritol and vanilla extract into a small bowl
Beat the cream filling with a hand mixer until nice and smooth. Taste the filling and add more sweetener if needed.
Now, spoon the cheesecake filling on top of the ground walnuts
Serve immediately or chill until ready to serve…it’s that easy!
ENJOY ♥♥♥♥♥
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Low Carb Vanilla Cheesecake Pudding
Ingredients
- 1/2 cup chopped walnuts
- 8 oz cream cheese room temperature
- 1/4 cup sour cream
- 6 tablespoons heavy cream
- 2 tablespoon powdered erythritol sweetener
- 1/2 teaspoon vanilla extract
Instructions
- Use food processor or mini chopper to finely grind walnuts
- Divide walnuts equally among four dessert cups
- Using a hand mixer, beat together remaining ingredients until smooth
- Spoon on top of ground walnuts
- Chill until ready to serve or serve immediately
Notes
- Serve immediately at room temperature or chill for 30-60 minutes as desired
- Which sweetener to use? Use your low-carb, sugar-free sweetener of choice but a powdered version such as Powdered Erythritol will give the smoothest texture for the cheesecake mixture.Â
- Not sweet enough? Taste the cheesecake mixture before spooning into the containers as you may like to add a little more sweetener here to your taste. Remember that the walnut crust does not add sweetness like a regular cheesecake crust so make sure the creamy mixture is sweet enough for you.
- Make ahead? Low-carb cheesecake can be made up to a day or 2 ahead of time and kept covered in the refrigerator until serving.
- Freeze? Puddings can be frozen very successfully. Use ramekins or freezer safe pyrex, not regular glasses and ensure they are airtight to prevent freezer-burn. I covered my ramekins with cling film but small pyrex containers with lids would work well too.
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