This easy no-bake keto cranberry cheesecake has the sweetest topping made with fresh cranberries. It’s the perfect holiday pie.
Keto Cranberry Cheesecake
If I’m being honest, dessert is one of my favorite types of food during the holidays. I used to think I had to completely run away from all desserts on the keto diet. Thankfully, that just isn’t true!
When you make your own low-carb treats, you know how many carbs are in them and you can actually enjoy cookies, a slice of pie, or a dessert bar.
Cream cheese is naturally low in carbs, so it is the perfect base for a keto-friendly dessert. I think my favorite no-bake keto dessert to make is either cheesecake or cheesecake bars.
No-Bake Cranberry Cheesecake
If I am going to publish a keto cheesecake recipe, you better believe it’s going to be a no-bake recipe. This recipe is super-easy to whip up and place in the freezer until you are ready to serve it to your guests.
The most difficult parts of the recipe include waiting for the filling to set in the freezer and heating the cranberry sauce on the stove. Since most of my free time is at night, I like to prep the cheesecake in the afternoon and then let it chill in the freezer until my kids are in bed.
You can freeze the cheesecake with the topping on it overnight or for up to 3 days. If you freeze it for longer than a few hours, let it thaw in the refrigerator before you slice into it.
Low-Carb Cranberry Cheesecake
The secret to a delicious keto cheesecake crust is ground raw pecans and real butter. The pecans are high in protein and healthy fats and they give the crust the perfect texture that resembles graham crackers.
Use a confectioner’s sugar substitute to sweeten the nutty crust. It will soften the crust a bit without adding a grainy texture.
Cranberry Sauce For Cheesecake
Since this is the holiday season, I topped a delicious no-bake keto cheesecake with the most amazing cranberry topping. Before you ask, yes, cranberries are keto-friendly. While I don’t suggest you eat an entire cup of cranberries at once, a few of them as a topping on my cheesecake are still low-carb.
There are 9.2g net carbs in one cup of chopped cranberries. This is because there are also 4g of fiber in a cup. All that fiber brings the net carbs down and is really good for your gut health too.
Keto Christmas Cheesecake
For the filling, I used my tried and true no-bake cheesecake recipe. It’s basically just cream cheese, vanilla extract, heavy whipping cream, and confectioner’s sugar substitute.
Always use full-fat ingredients when you make keto desserts. It will give it a deeper and richer taste. Plus, all this fat is good for your macros. If you have access to it, use real vanilla extract. It has a bolder flavor than imitation vanilla.
No-Bake Keto Cranberry Cheesecake Recipe
Here’s the list of ingredients to make this no-bake keto cranberry cheesecake. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12
Net Carbs: 5 net carbs per serving
Ingredients:
For the crust:
Butter
Pecans
Swerve confectioners sugar substitute
Vanilla extract
For the filling:
Cream cheese
Vanilla extract
Heavy whipping cream
Swerve confectioners sugar substitute
For the topping:
Water
Cranberries fresh
Vanilla extract
Lemon zest
Swerve confectioners sugar substitute
Instructions:
1. Mix all of the ingredients for the crust in a bowl, and press firmly into the bottom of a well greased 9 inch springform pan.
2. Blend the cream cheese and ⅓ C. Swerve in a mixing bowl until smooth.
3. Add in the heavy whipping cream and vanilla, and blend on high until smooth and fluffy.
4. Spread the filling over the crust in the springform pan, and chill for at least 4 hours.
5. In a saucepan over medium heat, mix all of the topping ingredients except the vanilla. Simmer for 10-15 minutes until the mixture has thickened and the berries have burst open.
6. Remove the saucepan from the heat and mix in the vanilla.
7. Let the topping mixture cool.
7. Spread the topping over the cheesecake, and chill for another hour before serving.
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No-Bake Keto Cranberry Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
- Saucepan
Ingredients
Keto Pecan Crust
- 6 tbsp Butter melted
- 2 cups Pecans ground, raw
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Vanilla Extract
No-Bake Cheesecake Filling
- 16 ounces Cream Cheese softened
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- 1/3 cup Swerve Confectioner's Sugar Substitute
Keto Cranberry Topping
- 1/2 cup Water
- 1 1/2 cups Cranberries fresh
- 1/2 tsp Vanilla Extract
- Lemon Zest from 1 lemon
- 1/2 cup Swerve Confectioner's Sugar Substitute
Instructions
- Mix all of the ingredients for the crust in a bowl, and press firmly into the bottom of a well-greased 9-inch springform pan.
- Blend the cream cheese and ⅓ C. Swerve in a mixing bowl until smooth.
- Add in the heavy whipping cream and vanilla, and blend on high until smooth and fluffy.
- Spread the filling over the crust in the springform pan, and chill for at least 4 hours.
- In a saucepan over medium heat, mix all of the topping ingredients except the vanilla. Simmer for 10-15 minutes until the mixture has thickened and the berries have burst open.
- Let the topping mixture cool.
- Spread the topping over the cheesecake, and chill for another hour before serving.
Notes
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cranberry Recipes
If you enjoyed this keto cranberry cheesecake, here are some more low-carb recipes that use cranberries too. They are all perfect for the holidays.