Low-Carb Diets Low-Carb No-Bake Cheesecake 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 Menu Help Main Dishes Recipes Snacks Low-Carb Recipes Popular Diet Plans Glossary View All By Laura Dolson Updated March 03, 2016 Prep Time20 min Cook Time0 min Total Time20 min Yield8 servings This Low-Carb No-Bake Cheesecake recipe is easy to make, and you can top it in many different ways.To be honest, the crust does require a few minutes in the oven, but you can also serve it crustless, making it completely no-bake (see Crustless Option, below.)The easiest topping is to spread a jar of sugar-free jam over the top of the baked cheesecake. This would add about 2 grams of carb per serving to the basic cheesecake.Other options are to top with fresh fruit in season, strawberry topping, or simply cook frozen berries with sugar substitute to taste until thickened. The crust is use is my easy almond pie crust. Ingredients 1 almond pie crust 10 ounces room-temperature cream cheese 2 teaspoons vanilla extract 1 teaspoon lemon juice Zero-carb sugar substitute (such as liquid sucralose) equal to about 1/2 cup sugar (or to taste) 1 cup heavy cream Preparation Bake the almond pie crust, either in a deep-dish pie pan or springform pan (if using a pie pan, you don't need to spread the crust to the rim of the pan). In a medium bowl, combine 10 ounces room-temperature cream cheese, 2 teaspoons vanilla, 1 teaspoon lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for 1 to 2 minutes. In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the 1 cup heavy cream to soft peaks -- you actually want it slightly less beaten than you would for a dessert topping. (See these Tips for making homemade whipped cream.) Stir about a third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold another third in, and then gently fold in the remaining third. Spread cream cheese mixture into crust. Smooth off and chill for at least 2 to 3 hours. Cover with fruit topping and serve.Crustless option: Chill cream cheese mixture in bowl, then serve in individual dishes with fruit topping.Lower-calorie options: Use low-fat or fat-free cream cheese (add an extra gram or two of carb), and/or nix the crust.Nutritional Information: With crust and without topping, each of 8 servings has 3.5 grams effective carbohydrate plus 2 grams fiber (6 grams total carbohydrate), 7 grams protein, and 370 calories. Without crust or topping: 2 grams carbohydrate (no fiber), 3 grams protein, and 230 calories.Carb Profiles of Fruit for ToppingBlackberriesBlueberriesCherriesPeachesRaspberriesStrawberriesComplete Fruit List (alphabetical) Fruit List by Carbs Continue Reading Up Next Up Next Recipe Try This Simple Low-Carb Italian Easter Pie Up Next Recipe Craving Cheesecake on a Low-Carb Diet? Check This Out Up Next Recipe Your Guests Won't Know This Pumpkin Pie Is Sugar Free Up Next Recipe Are You Ready to Make Delicious Low-Carb Almond Pie Crust?