No-Bake Cheesecake Parfait | Keto, ~5g Net Carbs

Servings

6

Prep time

25 minutes

Cooking time

20 minutes

Total time

45 minutes

All the flavor of cheesecake with none of the oven stress — a whipped, mousse-light cheesecake filling layered with a buttery cinnamon almond crumble. The cheesecake part needs zero baking (that's the part that usually goes wrong), and the whole thing comes together in under an hour.

Ingredients

• 8 oz cream cheese (one block — for the filling)8 oz cream cheese (one block — for the filling)
• 1 cup heavy cream (for the filling)1 cup heavy cream (for the filling)
• 3-4 tbsp powdered keto sweetener, to taste (for the filling)3-4 tbsp powdered keto sweetener, to taste (for the filling)
• 1/2 tsp vanilla extract (for the filling)1/2 tsp vanilla extract (for the filling)
• 1 tbsp lemon juice (for the filling)1 tbsp lemon juice (for the filling)
• 1 cup almond flour (for the crumble)1 cup almond flour (for the crumble)
• 1/4 cup butter (for the crumble)1/4 cup butter (for the crumble)
• 2 tbsp keto sweetener (for the crumble)2 tbsp keto sweetener (for the crumble)
• 1/4 tsp cinnamon (for the crumble)1/4 tsp cinnamon (for the crumble)

Directions

1. Start the cream cheese melting: put the block in a pan on the stovetop over VERY low heat. Keep turning and flipping it with a rubber spatula, and eventually mash and break it up so it melts a little quicker. You want it loose and almost liquidy — not cooked.
2. While the cream cheese slowly melts, start the crumble: preheat the oven to 350°F and slowly melt the butter until liquid.
3. Combine the almond flour, sweetener, and cinnamon, then mix fully with the melted butter, working it with a fork until it forms a firm, moist crust mixture.
4. Spread it in a glass pan and bake for 15–20 minutes, until golden brown. Optionally, every 5 minutes, stir the crumble around with a fork so it bakes evenly. Once done, let it cool while you finish the filling.
5. Pour the heavy cream into a stand mixer with the sweetener, vanilla extract, and lemon juice. Whip on high until stiff peaks form — you're making a whipped cream.
6. Add the loose, melted cream cheese to the whipped cream and mix on LOW speed until the filling is fully uniform.
7. For a parfait: crumble the cooled crust into small pieces. Spread half in the bottom of your storage container, pour the filling over it, then scatter the other half of the crumble on top and mix it in slightly.
8. Refrigerate until cold, then serve.

Notes

• Prefer a traditional look? Skip the crumbling — leave the crust intact in its pan and pour the filling straight on top. Same recipe, cheesecake-bar format.
• The stovetop melt is the shortcut that makes this work: fully loosened cream cheese folds into whipped cream without lumps. Lowest possible heat and constant turning — if it starts to bubble or brown, pull it off. (15-second microwave bursts work in a pinch.)
• Sweetener is to taste: 3 tbsp for a tangier, classic cheesecake flavor, 4 for dessert-case sweet. Powdered blends dissolve cleanest in the cream.
• Individual jars or glasses make this a proper parfait presentation — divide the layers across six of them.
• Roughly 5g net carbs per serving (of 6). Values are estimates; check your brands.
• Keeps covered in the fridge for 4–5 days — the crumble softens slightly over time, which some of us consider an upgrade.