Easy Keto No Bake Lemon Cheesecake Cups
Easy Keto No Bake Lemon Cheesecake Cups. After making these many times, I’ve perfected the creamy, tangy filling and crispy almond flour crust. The trick I discovered is using a food processor for the crust. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Baked Chickpea Patties with Fresh Herbs and Easy Tuscan White Bean Soup with Sausage and Spinach.
Why This Easy Keto No Bake Lemon Cheesecake Cups Is Pure Comfort
- Creamy, tangy lemon filling
- Crispy almond flour crust
- Sugar-free and guilt-free
- Perfect for a quick and easy dessert
What You'll Need for Easy Keto No Bake Lemon Cheesecake Cups
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Almond flour
- Butter
- Eggs
- Cream cheese
- Lemon juice
- Lemon zest
- Erythritol
- Vanilla extract
- Lemon juice
- Lemon zest
- Vanilla extract
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- Almond flour: Make sure to use superfine almond flour for the best texture.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of the crust and ensures even crumbs. → See on Amazon
- Kitchen scale — Ensures accurate measurements for a perfect crust. → See on Amazon
How to Make Easy Keto No Bake Lemon Cheesecake Cups
- Step 1: Preheat oven to 350°F (180°C).
- Step 2: In a food processor, combine almond flour, melted butter, and a pinch of salt. Pulse until crumbly. Press into mini muffin tin cups and bake for 8-10 minutes.
- Step 3: In a large bowl, beat cream cheese, eggs, erythritol, lemon juice, lemon zest, and vanilla until smooth. Pour into pre-baked crust cups and refrigerate for at least 2 hours.
Cook's Tips for Perfect Easy Keto No Bake Lemon Cheesecake Cups
- Common mistake and fix: Don't overbake the crust. It will continue to cook from the residual heat when you add the filling.
- Pro tip: Use a kitchen scale for accurate measurements of the almond flour.
- Pro tip: Let the cheesecake cups chill in the freezer for 30 minutes before serving for a firmer texture.
Storing & Reheating Easy Keto No Bake Lemon Cheesecake Cups
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: You can make the crust up to 2 days ahead and the filling up to 1 day ahead.
Freezing Easy Keto No Bake Lemon Cheesecake Cups
Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: Using a kitchen scale ensures accurate measurements for the best texture.
- Best substitution: You can substitute the almond flour with an equal amount of coconut flour, but the texture will be slightly different.
- Make-ahead: You can make the crust up to 2 days ahead and the filling up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more.
- Troubleshooting: If the crust is too crumbly, add a little more butter. If the filling is too runny, add a little more cream cheese.
Want to level up this recipe?
Kitchen scale — Ensures accurate measurements for a perfect crust and filling. → Check price on Amazon
Easy Keto No Bake Lemon Cheesecake Cups
Ingredients
Main Ingredients
- Almond flour
- Butter
- Eggs
- Cream cheese
- Lemon juice
- Lemon zest
- Erythritol
- Vanilla extract
Seasonings
- Lemon juice
- Lemon zest
- Vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
Instructions
- Step 1: Preheat oven to 350°F (180°C).
- Step 2: In a food processor, combine almond flour, melted butter, and a pinch of salt. Pulse until crumbly. Press into mini muffin tin cups and bake for 8-10 minutes.
- Step 3: In a large bowl, beat cream cheese, eggs, erythritol, lemon juice, lemon zest, and vanilla until smooth. Pour into pre-baked crust cups and refrigerate for at least 2 hours.
Notes
- Chef tip: Using a kitchen scale ensures accurate measurements for the best texture.
- Best substitution: You can substitute the almond flour with an equal amount of coconut flour, but the texture will be slightly different.
- Make-ahead: You can make the crust up to 2 days ahead and the filling up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more.
- Troubleshooting: If the crust is too crumbly, add a little more butter. If the filling is too runny, add a little more cream cheese.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: You can make the crust up to 2 days ahead and the filling up to 1 day ahead.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 14g
- Carbs: 3g
- Fiber: 2g
- Sugar: 2g
- Sodium: 100mg
- Cholesterol: 70mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Keto No Bake Lemon Cheesecake Cups FAQs
Yes, you can make the crust up to 2 days ahead and the filling up to 1 day ahead.
If the filling is too runny, add a little more cream cheese. Make sure your cream cheese is at room temperature before mixing.
Yes, you can freeze these for up to 2 months. Thaw in the refrigerator overnight before serving.
No, this recipe is not suitable for the air fryer.
You can substitute the almond flour with an equal amount of coconut flour, but the texture will be slightly different.
A Warm Final Note
I can’t wait for you to try Easy Keto No Bake Lemon Cheesecake Cups and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
