Sugar-Free No-Bake Cheesecake
Cool, creamy, ridiculously easy—and hands down one of my favorite desserts. This no-bake cheesecake comes together with just a handful of ingredients, no oven required, and just enough sweetness to let that rich, tangy cheesecake flavor shine. Add a pecan crust, fresh seasonal fruit, and a dollop of whipped cream and... DELISH.
And yes, I usually buy the pecan crust. Because I can. 😂
MAKES 1 cheesecake | PREP 10 min | CHILL until firmly set
What You’ll Need
1 block (8 oz) cream cheese, softened
2 Tbsp sweetener of choice (I use monk fruit “sugar”)
1 tsp vanilla extract
Pinch of salt
1¼ cups heavy whipping cream
1 prepared pecan crust
Fresh fruit, for topping
Whipped cream, for serving
Let’s Make It
Make the cheesecake base. Add the softened cream cheese, sweetener, vanilla, and a pinch of salt to a bowl. Cream together until smooth and well combined.
Whip the cream. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Bring it together. Gently fold the whipped cream into the cream cheese mixture a little at a time. Keep folding until everything is fully incorporated, light, and creamy.
Fill the crust. Spoon the cheesecake mixture into the prepared pecan crust and smooth the top.
Chill. Refrigerate until the cheesecake is cold and firmly set.
Make it pretty. Top with fresh fruit and a dollop of whipped cream just before serving.
Amy’s Notes
Use the fruit that’s in season. Berries are beautiful, but fresh figs are absolutely incredible when you can get them.
Don’t rush the fold. Gently folding the whipped cream into the cream cheese mixture keeps the filling light and fluffy instead of dense.
And buy the crust if you want to. Homemade is wonderful. So is opening a package and having cheesecake in the refrigerator ten minutes later. 😉
