A creamy, zesty Keto No Bake Lemon Cheesecake made with almond flour crust and whipped cream filling—no oven needed, just chill and enjoy.

Scale

`1 ½ cups almond flour

1/3 cup melted unsalted butter

16 oz full-fat cream cheese (softened)

2/3 cup powdered erythritol or monk fruit

2 tbsp lemon juice (fresh)

1 tbsp lemon zest

1 tsp vanilla extract

1 cup heavy whipping cream

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Mix almond flour and butter until crumbly. Press into an 8-inch pan. Chill.

Whip heavy cream to stiff peaks. Set aside.

In a bowl, beat cream cheese, sweetener, lemon juice, zest, and vanilla until smooth.

Gently fold whipped cream into the cream cheese mixture.

Spread over crust and smooth the top.

Chill for at least 4 hours or overnight.

Slice, garnish, and serve chilled.

Use powdered sweetener to avoid grittiness.

Let cheesecake chill overnight for the best texture.

Add fresh berries or lemon slices for decoration.