Low-Carb Diets No-Bake Cheesecake with Almond Flour Crust Recipe Share Pin Email Low-Carb Cheesecake with Strawberry Topping. John Kelly/StockFoodCreative/Getty Images Low-Carb Diets Desserts Cakes and Cheesecakes Puddings and Mousses Cookies Basics Food Lists Carb Counts for Common Foods Low-Carb Cooking Tips for Dining Out Nutrition Side Dishes Product Reviews Atkins Diet Information Menus Main Dishes Recipes Snacks Low-Carb Recipes Popular Diet Plans Glossary View All By Verywell Editor Updated December 07, 2016 (40 ratings) Total Time 20 min Prep 20 min, Cook 0 min Yield 8 servings (284 calories each) OK, in all fairness, this easy no-bake cheesecake recipe is made with an almond flour crust that requires about 10 minutes in the oven. But, after that, you can say bye-bye to the oven. Directions for a crustless version, making it completely no-bake, are also given below.You can top this stunner in many ways. The easiest way is to spread a bit of no-sugar-added all-fruit jam over the top of the baked and cooled cheesecake.Other options are to top with fresh fruit in season or to make a fruit sauce by simply cooking frozen berries with agave syrup to taste until thickened and cooling before using. You don't want that luscious cheesecake to melt!The calorie counts given are for plain cheesecake with no toppings. You can add agave syrup to taste, just remember that the 1/4 cup for the entire recipe only yields about 5 grams of carbohydrates per piece. Ingredients 1 baked almond-flour pie crust 16 ounces room-temperature low-fat cream cheese 2 teaspoons vanilla extract 1 teaspoon lemon juice 1/4 cup agave syrup or to taste Preparation Bake the almond flour pie crust according to the directions, either in a deep-dish 9-inch pie pan or 9-inch springform pan, patting the crust mixture halfway up the sides of either pan.In a medium bowl with a hand mixer or using a stand mixer, combine cream cheese, vanilla, lemon juice, and agave syrup. Then increase the speed to medium-high and beat for 5 minutes until smooth, light and fluffy.In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese to another bowl and use the mixer again for this step), whip the Greek yogurt until it is completely smooth. Continue to whip until it thickens and lifts lightly. It will never develop peaks. This may take some time, perhaps 5 minutes or so. Stir about 1/3 of the whipped Greek yogurt into the cream cheese mixture to lighten it. Then gently fold in another 1/3 until completely incorporated, and then gently fold in the remaining 1/3.Spread cream cheese mixture into crust. Smooth off and chill for at least 2 to 3 hours or until thoroughly cold and set.When ready to serve, run a knife around the edge of the springform pan and remove the collar. If you used a pie pan, this step is unnecessary. Cover the cheesecake fruit topping and serve.Crustless version: Chill cream cheese mixture in a bowl, then serve in 8 individual dishes with fruit topping (195 calories each without the topping). Rate this Recipe You've already rated this recipe. Thanks for your rating! Continue Reading Up Next Up Next Recipe Try This Simple Low-Carb Italian Easter Pie Up Next Recipe Craving a Cheesecake Without Tons of Sugar? Check This Out Up Next Recipe Try This Healthy Lower-Carb Pumpkin Pie With Pecan Crust Recipe Up Next Recipe Are You Ready to Make Delicious Almond Pie Crust?