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5 from 1 vote

Quick Keto Lemon Cheesecake (No Bake)

A recipe for quick keto cheesecake with a zippy lemon flavor and a pecan nut crust. The best part: It’s A No Bake Wonder! 7 Simple Ingredients. 10 Minutes to throw together. Gluten-Free. Low-Carb. Keto.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 512kcal


For The Pecan Nut Base:

  • 1 cup raw pecan nuts (blended until fine)
  • 2 tablespoon butter (melted)
  • 1 tablespoon honey

For The Cheesecake Filling:

  • 9 oz cream cheese (250g)
  • 1 lemon (zested and juiced - about 3 tablespoons)
  • 1 teaspoon lemon zest
  • 3 tablespoon honey


For The Crumble:

  • Mix the finely chopped pecan nuts with butter and honey. Divide between 4 glasses or small bowls and put in the refrigerator.

For The Cheesecake:

  • In a food processor, mix the cream cheese, honey, zest and lemon juice until blended. Divide evenly on top of the pecan nuts and return to refrigerator for at least 30 minutes.


Tips and Tricks:
1. This recipe can also be made as one cheesecake. Follow the same steps but layer the ingredients into a small pie dish and cut into slices after refridgerating for at least 30 minutes.


Calories: 512kcal | Carbohydrates: 26g | Protein: 6g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 257mg | Potassium: 227mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1048IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 1mg