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No-Bake Keto Cranberry Cheesecake

No-Bake Keto Cranberry Cheesecake

This easy no-bake keto cranberry cheesecake has the sweetest topping made with fresh cranberries. It's the perfect holiday pie.

Course Dessert
Keyword keto cranberry cheesecake
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 40 minutes
Servings 12 people
Calories 445 kcal


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


  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. Let the topping mixture cool.

  7. Spread the topping over the cheesecake, and chill for another hour before serving.

Recipe Notes

Calories: 445 Per Serving
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.